pickles/relishes

Back Roads Sweet Peppers

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This week Little Pond Farm supplied us with some beautiful peppers with all kinds of color variations, even some purple! We’re especially excited because it means we can make one of our favorite (and super easy) pickle recipes – Back Roads Sweet Peppers. Sweet and tangy, and a little like a caramelized onion, we can’t stop eating them out of the jar. But if you don’t feel like sitting on the couch and eating the whole jar (weird), then try them on a salad, on a BBQ sandwich, or with a hotdog and some mustards. These can be made in the refrigerator or in the canner, but remember, the refrigerator takes about a month for full flavor!

BACK ROADS SWEET PEPPERS

Makes approximately 4 pints jars (this recipe can be multiplied or halved to make more or less jars)

Ingredients:
• 12-15 peppers of various sizes cut into fajita strips

In each jar:
• 2 tsp diced garlic
• 1 tsp black peppercorns

For the brine:
• 2 cups white vinegar
• 2 cups water
• 1 1/4 cup sugar
• 2 tsp pickling salt

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Clean and prep the peppers. When we clean our vegetables, we let them soak in a vinegar bath of 1 gallon of water to 1 cup of white vinegar for 10 minutes. Chop the top off of your pepper and scoop out the seeds. Cut the pepper in half and further cut into strips. Mince the garlic for your jars.

4. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

5. While waiting, add the garlic and pepper into each jar. Then pack in your peppers tightly but not so tight you damage the peppers.

6. Once brine comes to a boil take it off the stove and stir for a minute.

7. Place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way.

8. With a damp cloth or paper towel wipe the rim of each jar.

9. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

10. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

12. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

13. Put lid on and process jars for 10 minutes.

15. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

16. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 9, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum spice diffusion. 


Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Fennel and Blood Orange Slaw

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We keep getting the most delicious produce from Little Pond Farm, and this week’s fennel is no exception! It’s warming up so quickly in the Sunshine State, and it makes us think of summery foods like slaws. A slaw you can eat on BBQ, a slaw delicious on a salad, a slaw for sandwiches, or just as a side. And we' think we found it in combining fennel and blood oranges. Both are in season right now and give complimentary flavors. Add brine, lemon, and pepper gives this slaw a slightly sweet and tangy crunch that you’ll find ways to use on everything!

FENNEL AND BLOOD ORANGE SLAW

Makes approximately 4 pints jars (this recipe can be multiplied or halved to make more or less jars)

Ingredients:
• 4 fennel bulbs sliced with a mandolin (about 4-5 cups)
• 1 cup of blood orange segments

In each jar:
• 1 lemon round
• 1 tsp black peppercorns

For the brine:
• 2 cups apple cider vinegar
• 1 cup water
• 1 cup sugar
• 2 tbsp pickling salt

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Clean and prep the fennel and blood oranges. When we clean our vegetables, we let them soak in a vinegar bath of 1 gallon of water to 1 cup of white vinegar for 10 minutes. Then peel and separate you blood oranges making sure to cut the pith off. Slice all of your fennel with a mandolin slicer.

4. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

5. While waiting, add the lemon and pepper into each jar. Toss together the fennel and oranges in a bowl. Then pack in your slaw mix tightly but not so tight you squish the blood oranges.

6. Once brine comes to a boil take it off the stove and stir for a minute.

7. Place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way.

8. With a damp cloth or paper towel wipe the rim of each jar.

9. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

10. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

12. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

13. Put lid on and process jars for 10 minutes.

15. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

16. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 9, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum spice diffusion. 


Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Vietnamese Daikon Radishes

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Is your pantry lacking some color? Then you’ve got to make this purple/pink pickle right away! The beautiful brine color comes from the purple daikon radishes we used from Little Pond Farm. They’re in season right now, and just too gorgeous not to pickle!

We made these gems Vietnamese style with spices like star anise, coriander, mustard seeds, chili flakes and a little bit of sugar. We love them on a Banh Mi sandwich, a rice wrap, a noodle salad, ramen, or most Asian style dishes. They’re easy to whip up so head to the farmer’s market and let’s pickle!

VIETNAMESE DAIKON RADISHES

Makes 4 pint jars (this recipe can be multiplied or halved to make more or less jars)

Ingredients:
• 2 lbs purple daikon radishes

In each jar:
• 1/4 tsp coriander seeds
• 1/4 tsp chili flakes
• 1/2 tsp brown mustard seeds
• 2 large cut pieces of fresh ginger
• 1 whole star anise

For the brine:
• 1.5 cup white vinegar
• 1.5 cup water
• 2 tbsp pickle salt
• 3/4 cup sugar

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

4. While waiting, prep celery. Cut the tops and bottom off of each daikon. Thinly slice each daikon with a mandolin or by hand. Place spices into jar and then tightly pack the daikon slices in.

5. Once brine comes to a boil take it off the stove and stir for a minute.

6. Place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way.

7. With a damp cloth or paper towel wipe the rim of each jar.

8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

11. Put lid on and process jars for 10 minutes.

12. When your timer is up remove lid and using jar lifter take the jar out of the canner and place them onto the dish towel to cool overnight.

13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 8, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum spice diffusion.


Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Pickled Celery

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If you haven’t gotten the hint, it’s ALL about Bloody Mary’s this week! Why? Because this weekend we’re launching our first ever Bloody Mary kit filled with everything you need for a perfect Bloody Mary! (Ok, except for the vodka, because laws and such.) But seriously, we’ve got the most delicious mix by Walker Feed Co, two pickles by us, and infused sea salts by Florida Pure Sea Salts!

In the spirit of this savory cocktail, and the fact that farm grown celery is gorgeous right now (we get ours from Little Pond Farm), we’re pickling celery! Because what is a Bloody Mary without some celery? And even better, one you actually want to munch on!

Tangy, spicy, and crunchy, you’ll be finding as many ways as you can to use these pickled celery stalks. A side to your buffalo wings, anyone? You just add spices to a jars, prep and cut celery, pour in some brine and you’re done! It’s that simple. Speaking of prepping celery, did you see our #urbantips from a few weeks ago? We gave you a delicious recipe for celery leaf pesto. So with just one veggie from the farmer’s market, you get two recipes and ZERO waste. Let’s get this canning party started!

PICKLED CELERY

Makes 2 pint jars (this recipe can be multiplied or halved to make more or less jars)

Ingredients:
• 1 bunch of fresh celery cut to fit jars

In each jar:
• 1 tsp mustard seeds
• 1 tsp black peppercorn
• 1/4 tsp chili flakes
• 2 dried chili flakes
• 1 bay leaf
• 1 thin lemon slice to top jar at the end

For the brine:
• 1 cup white vinegar
• 1 cup water
• 1 tbsp pickle salt
• 1/2 tbsp sugar

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

4. While waiting, prep celery. Cut the tops and bottom off, and cut to fit jars.

5. Once brine comes to a boil take it off the stove and stir for a minute.

6. Place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way. - Top each jar with a slice of lemon

7. With a damp cloth or paper towel wipe the rim of each jar.

8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

11. Put lid on and process jars for 10 minutes.

12. When your timer is up remove lid and using jar lifter take the jar out of the canner and place them onto the dish towel to cool overnight.

13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 8, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum spice diffusion. 


Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Honey Chili Radishes

What’s spicy, sweet, and tangy all at once? Honey Chili Radishes! Are you on the edge about liking radishes? Then consider this pickle your gateway. With the spiciness from the chili flakes, and the sweet zing from the brine you’ll be popping these on tacos, salads, pulled pork sandwiches, and so much more!

Canning can seem so intimidating, especially if you research on Google first. But it truly is a safe, easy, and delicious way to preserve food. When using recipes from books and blogs you trust, like us, you can feel safe knowing the recipes are tried and true, and won’t cause illness or bad batches. We want it to be so accessible and easy for you all that we always include traditional canning instructions, AND fridge pickle instructions so that anyone can start, even if they don’t have canning supplies! So grab a couple bunches of radishes, and let’s get to canning!

Honey Chili Radishes

Makes 1 pint jar (this recipe can be multiplied or halved to make more or less jars)

Ingredients:
• 2 bunches of radishes

In each jar:
• 1/4 tsp chili powder
• 1/4 tsp red pepper flakes

For the brine:
• 1/2 cup apple cider vinegar
• 1/2 cup honey ( we used Queen & Colony honey)
• 2 sticks of cinnamon

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

4. While waiting, prep radishes. Cut the tops and bottom roots off, and then thinly slice each radish. For a much faster process, we recommend using a mandolin.

5. Once brine comes to a boil, add the radishes, stir, and allow them to cook in the boiling brine for 5 minutes.

6. When done, place the canning funnel on your jar and use tongs to add radishes to the jar. Pack them very very tightly or they will shrink and float to the top. Once packed, ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar).

7. With a damp cloth or paper towel wipe the rim of each jar.

8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

11. Put lid on and process jars for 10 minutes.

12. When your timer is up remove lid and using jar lifter take the jar out of the canner and place them onto the dish towel to cool overnight.

13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 8, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum spice diffusion. 


Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!

Pickled Green Tomatoes with The Edible Peace Patch Project

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Calling all BLT lovers, salad lovers, and straight up pickle lovers! We’ve got a delicious collaboration pickle with The Edible Peace Patch Project for you this week. The Edible Peace Patch Project is a non-profit in Pinellas county dedicated to healthy minds and bodies through educational gardening projects in Title 1 elementary schools all over the county! Students get to participate and actually grow food themselves in gardens on school property. The impact is so invaluable to our community. Not only do children get to learn about healthy eating, and see the harvest from their hard work, they also score higher on science tests and have strengthened social skills. We absolutely love this organization and were so excited to make a pickle with produce grown at the schools!

This is a southern style tomato pickle with a little hint of spice. We took nice and firm green tomatoes from The Edible Peace Patch Project garlic, allspice, red pepper flakes, clove and more to make a super addicting, but good for you pickle!

Pickled Green Tomatoes

Makes 2 pint jars (this recipe can be multiplied or halved to make more or less jars)

In each jar:
• 1 cup of green tomato wedges (about 1 large green tomato per cup)
• 1 tsp minced garlic
• 1 tsp whole peppercorns
• 1/4 tsp allspice berries
• 1/4 tsp red pepper flakes
• 1 clove

For the brine:
• 1 cup apple cider vinegar
• 1 cup water
• 1 tbsp pickling salt

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

4. While waiting, add the spices into each jar. Then pack in your green tomato wedges tightly but not so tight you squish the tomato.

5. Once brine comes to a boil take it off the stove and stir for a minute.

6. Place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way.

7. With a damp cloth or paper towel wipe the rim of each jar.

8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

11. Put lid on and process jars for 10 minutes.

12. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 8, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure in the fridge for 2-4 weeks for maximum spice diffusion. 

We dare you to make the most bomb BLT you’ve ever had with these gems. We know we can’t stop eating them!

Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!


If you’re interested in volunteering with The Edible Peace Patch Project head over to their site here to see how you can get involved.

Strawberry Lime Basil Pork Tacos

Can we make Taco Friday a thing?? We’ve got the most delicious taco recipe for you to make this weekend with your Strawberry Lime Basil jam (have you heard, strawberry season is almost over so it’s time to stock up)!

We cooked jam with pork for a sweet and savory meat and layered on all kinds of fresh toppings including our Taqueria Carrots and the jalapeños we pickled the other day (did you see the blog). Read below to get the deets!

Strawberry Lime Basil Pork Tacos

Ingredients:

Instructions:

  1. Add pork, jam, and broth into a crockpot and cook on low for 8 hours or overnight.

  2. Once fully cooked, shred the pork and place back in juices until ready to use.

  3. Heat up your tortillas in the oven or on your stovetop.

  4. Build your taco starting with pork, cabbage, Taqueria carrots, queso fresco, sliced radishes, and topped with pickled jalapeños. (We used both Cowboy Candy and Mexicali Jalapeños from the blog)

  5. Enjoy!


If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Pickled Jalapeños 2 Ways

We’re on a real taco kick right now, thanks to the recent launch of our Taqueria Carrots. And nothing completes a taco like a spicy kick from jalapeños! So we’ve come up with TWO pickled jalapeño recipes for you to try. We’ve got a sweet + spicy variety called Cowboy Candy, and a savory + spicy version we’re calling Mexicali Jalapeños! And BONUS, you can make both of these as refrigerator pickles OR canned pickles!


COWBOY CANDY

Cowboy Candy is a sweet and sour pickle that can be used on SO many things, from tacos to hot dogs to grilled cheese! No one really knows where candied jalapeños get their nickname, but we think it’s probably because cowboys are supposed to be “tough” enough to eat slices of these like candy. Who knows, all we know is that we want to put them on EVERYTHING.

Cowboy Candy

Makes 2 pint jars (this recipe can be multiplied or halved to make more or less jars)

In each jar:
• 1 cup sliced jalapeños (packed in as tight as you can because they shrink in the canner)

For the brine:
• 2 cups sugar
• 1 cup apple cider vinegar
• 1/2 tsp cayenne
• 1/2 tsp garlic powder
• 1/2 tsp turmeric powder
• 1 tsp celery seed

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

4. While waiting, tightly pack jalapeño slices into each jar.

5. Once brine comes to a boil take it off the stove and stir for a minute.

6. Place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way.

7. With a damp cloth or paper towel wipe the rim of each jar.

8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

11. Put lid on and process jars for 10 minutes.

12. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 8, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure for 2-4 weeks for maximum spice diffusion. 


MEXICALI JALAPEÑOS

Super complimentary to our Taqueria Carrots, we modeled the savory and spicy version after taquerias and taco stands we’ve visited over the years. In this jar of jalapeños you’ll also find carrots, onions, and spices like cumin and oregano! Throw these on your nachos, tacos, avocado toast, or anything you want some heat on!

Mexicali Jalapeños

Makes 2 pint jars (this recipe can be multiplied or halved to make more or less jars)

In each jar:
• 1 tsp minced garlic
• 1 tsp cumin seeds
• 1/2 tsp ancho chile powder
• 1 sprig of oregano
• 1 clove
• 3/4 cup sliced jalapeños
• 1/8 cup sliced carrots
• 1/8 cup sliced onion

For the brine:
• 2 white vinegar
• 1 cup water
• 1 tbsp pickling salt

Instructions for canning (see below for Quick Fridge Pickle Recipe):

1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.

2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.

3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.

4. While waiting, add all spices to the jars. Then, layer 2 carrot slices, and 2 onion slices. Next, tightly pack a layer of jalapeños. Continue layering like this until the jar is full and tightly packed. (Think lasagna!)

5. Once brine comes to a boil take it off the stove and stir for a minute.

6. Place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 inch headspace is the last line of the thread at the neck of the jar). Fill all jars this way.

7.With a damp cloth or paper towel wipe the rim of each jar.

8. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.

9. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.

10. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil.

11. Put lid on and process jars for 10 minutes.

12. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight.

13. The next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Quick Fridge Pickle Version:

Follow all instructions above from steps 2 to 8, then:

  1. Allow to cool over night on the counter. 

  2. Refrigerate next day. Allow to cure for 2-4 weeks for maximum spice diffusion.

Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!


Do you have any questions about the canning instructions, or need help troubleshooting? Leave your question in the comments, or message us on Instagram!