The Great Pickle Experiment


While in the city last week I found some really cheap cucumbers at the Sunrise Market and decided to try my hand at pickles. I grabbed two bags for $1.49 each (!!) and a flat of jars for $9, and this morning I processed them. I’ve never made pickles before and I have no idea what I’m doing. Regardless, I will share what I tried!



I sterilized the jars and lids in boiling water to start, setting them out on a dishtowel. I then prepped the cucumbers by cutting off the ends and slicing them into quarters (I tried one jar of flat slices but it was pretty tricky to cut such small cucumbers into thin, even slices) Pictured above are the ends I was left with, which I fed to the chickens


I brought 2-3/4 cups pickling vinegar, 3 cups of water and 1/4 cup sea salt to a boil in a large enamel pot. I put one tablespoon of pickling spice in the bottom of each jar and added the cucumber slices (I bought the pickling spice at the grocery store for my first attempt at pickles, next time I’ll mix my own if I want to adjust the flavour) After the vinegar came to a boil I used a coffee mug to ladle it into the jars, filling to 1/8″ from the top. I then sealed the jars finger-tight and put them in boiling water for 5 minutes. During this process a couple of the jars had their bottoms pop off. Whoops! I transferred the cucumbers to a new jar with fresh spices and vinegar, then returned it to the boiling water.


I used my canning tongs to remove the jars and set them out on a tray with a dishcloth to cool them. All the jar top buttons depressed – if you have a jar with the button still up it should be transferred to the fridge and used immediately. Once they are cool they can be stored in the cupboard for up to a year. In total I made 8 jars. I cracked a jar right away and tested them out… pretty amazing! Now I can add pickles to my roster of food preservation talents. Haha.



  1. If you ever decide to make a sweet pickle, they can be stored in a cupboard for up to four years. same with a sweet pickle relish. It is only the “sour’ ones that last for a year or so.

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