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Are you a fan of hot or spicy pickles? Do you love the tangy taste of a good crunchy homemade pickle? If so, you’re in luck because I have a recipe for hot pickles tailored to your taste buds.
Making this ultimate hot pickle mix for canning is easier than you think, and it’s a great way to preserve your favorite snack for all year round.
In this article, I’ll share my ultimate hot pickle mix recipe with you. It’s a twist from the Jardiniere Pickles in the Ball Canning Book.
It’s sure to satisfy your cravings for spicy vegetables or pickles and is a great way to preserve your garden bounty.
With a few simple ingredients and basic water bath canning equipment, you can create a delicious and spicy pickle mix you will love.
Whether you’re a seasoned canner or a newbie to pickling, you’ll love how simple this recipe is.
One of my most popular posts during summer harvest is my homemade dill pickle recipe, and then a close second would be my sweet pickle relish recipe.
But I’ve heard too often from readers if only I could share a spicy pickle recipe for preserving their cucumber harvest.
So, after several failed attempts, this tangy pickle recipe has become one of my family favorites, and I’m sure it will be yours too.
Three Key Benefits Of Canning Your Own Pickles
Not only do homemade pickles taste much better than store-bought, but making your own pickles has several other benefits as well.
Firstly, you control the ingredients! You get to choose your own organic vegetables and spices.
You also decide how much sugar and salt you use. And there’s no reason to add chemicals or preservatives you can’t pronounce the name of.
Secondly, canning your own pickles saves money. Store-bought pickles can be expensive, especially if you want high-quality organic ones.
Canning your own pickles is a cost-effective way to enjoy your favorite snack.
Finally, canned pickles are shelf-stable for years. So you can enjoy them all year round.
7 Tips for Better Tasting Pickles
- Always begin with freshly harvested pickles. Harvesting early in the morning is best before temperatures get too hot for the day. As the cucumber heats up on the vine, its flavor becomes bitter. So harvesting in cooler morning temperatures will give you sweeter, tangier pickles.
- Make pickles on the same day as harvest. Pickles that sit overnight become softer, making your pickles softer. Plan for harvesting and pickling on the same day.
- Use small 3-4 inch pickling cucumbers. Smaller pickles are crispier and make crunchier pickles. The larger ones are great for making sweet relish and spears.
- Always use canning salt when making this recipe or any canning recipe. Table salt contains iodine that causes home canned foods to be cloudy or dark.
- Use quality vinegar with a 5% acidity. Not all vinegar is 5%. Be sure to read the label. Some less expensive store brands are only 4%.
- Use filtered water or distilled water. Chlorinated city tap water and even well water can change the taste of your pickles and even affect the acidity level.
- Use a safe, proven recipe. When canning cucumbers, their acidity level is very little, between 5.12 and 5.60. These levels are ideal for Clostridium botulinum to grow. So using the correct levels of vinegar is important to ensure the safe canning of homemade pickles.
How to Make Spicy Pickles – Step by Step
If you are new to canning or would like a refresher on water bath canning, this article from National Center for Home Food Preservation is helpful.
My free Introduction to Canning eBook is helpful. And you’ll also want to grab a copy of my Complete Beginners Guide to Home Canning. It is a great addition to your canning books.
Step 1: Collect Canning Equipment
- Water Bath Canner with Rack
- Canning Jars
- Jar Lids and Rings
- Canning Tools
- General kitchen supplies: large stock pot, colander, large glass bowl, towels, paring knife, cutting board
Step 2: Gather Fresh Vegetables
- Pickling Cucumbers
- Long Sweet Peppers
- Red Bell Peppers
- Green Bell Peppers
- Cauliflower
- Onions
- Canning Salt
- Water (Distilled is best)
- Jalapeno Peppers
- Sugar
- Prepared Horseradish
- Whole Garlic Cloves
- Vinegar 5% acidity (commercial, not homemade)
- Pickle Crisp (optional)
Step 3: Get Canning Equipment Prepared for Use
Wash jars, lids and bands, canning tools, and basic kitchen accessories in warm soapy water. Place your water bath canner on a large stove eye with a canning rack. Place jars in the canner, upright on the rack, and fill the canner to cover jars.
Turn stove to medium-high, and heat jars to 180°F for 10 minutes. Leave them in the canner to stay hot until you are ready to use them.
Place other utensils on a towel or in a dish drying rack/drainer to air dry while you prep your vegetables.
Step 4: Prepare Vegetables
Under cold running water, wash cucumbers, peppers, and cauliflower, and drain them.
Cucumbers:
Remove the stem and 1/16th inch from both ends of your cucumbers with a pairing knife. Next, cut cucumbers crosswise into ½ inch slices. Measure out 6 cups and set them aside.
Long Sweet Peppers:
I used banana peppers for the long sweet peppers I grew in my garden. Other sweet pepper suggestions are Anaheim, Cubanelle, or Marconi Reds. These can be grown in various colors, making your jar pretty and colorful.
Remove seeds from sweet peppers and cut into bite-size strips. Measure out 6 cups and set them aside.
Bell Peppers:
Cut bell peppers in half, lengthwise, and remove stems and seeds. Slice into 1/2-inch strips. Set aside.
Cauliflower:
Cut into individual bite-size flowerets. Measure out 3 cups and set them aside.
Onions:
Peel and slice crosswise into thin slices about ⅛ inch thick. Measure out 1 cup and set aside.
Jalapeno Peppers:
Cut jalapeno peppers in half with gloves, remove seeds, and set aside.
Step 5: Brine Vegetables
Mix vegetables except for jalapeno peppers in a large bowl or stock pot.
Then, in a separate large pan, stir and dissolve salt in 16 cups (4 quarts) of water, pour the salt mix over vegetables, and let set for 1 hour at room temperature.
Step 6: Mix and Heat the Pickle Solution
When the vegetables are nearing the end of their brine time, blend water, sugar, horseradish, garlic cloves, and vinegar in a large pan. Bring it to a boil, reduce heat, and simmer for 15 minutes.
Step 7: Rinse Vegetables
While your pickle solution is simmering, rinse vegetables under cold running water and drain in a colander.
Step 8: Fill Jars
Tightly pack brined vegetables into hot canning jars, leaving out the jalapeno peppers. Leave a ½ inch headspace.
Then, add one or two pieces of jalapeno pepper to the top, depending on how spicy you like your pickles. Lastly, add ⅛ teaspoon Pickle Crisp to the jar (optional). I use pickling crisp in this recipe.
We prefer the crispy crunch of all the vegetables.
Repeat until all your jars are filled.
Lastly, ladle hot pickle solution over vegetables, leaving a ½ inch headspace.
Run your bubble popper through the jar to release any trapped bubbles. Make sure the pickle solution covers all your vegetables. If needed, remove any that stick out and adjust headspace as needed.
Step 9: Lids and Rings
Clean your jar rims with a damp cloth, center a clean lid and ring on each jar, and tighten to finger-tight.
Place jars on the rack inside the water bath canner and lower the rack into simmering water.
Step 10: Canning Hot Pickles Mix
Carefully lower rack into simmering water bath canner. Water should cover all your jars by a minimum of 1 inch. I try to two inches at least.
Adjust heat to medium-high, place on the canner lid, and bring water to a rolling boil. Once the boil begins, start a timer and process for the time indicated in the recipe below.
Once the timer ends, remove the lid, leave the jars in the hot water, and set your timer for another five minutes.
When the timer ends this time, carefully lift the rack out of the canner. Using a jar lifter remove jars from the canner and sit on a towel placed on the counter. Leave to cool for 12-24 hours. Do not tighten the lids.
After their cooling period, check the lids for sealing, label, and date the jars, and store them. Let these marinate on the canning shelves for about 4 weeks before opening, giving them time for flavors time to blend.
Variations of this Hot Pickle Mix Recipe to Try
Canning pickles is another added benefit for making homemade pickles. You can adjust the ingredients to your preferred taste.
- If you like spicy, add extra jalapenos to increase the heat level.
- Use apple cider vinegar instead of regular white vinegar. This gives you a sweeter, spicier flavor. Don’t alter the amount of vinegar used. The acidity level should remain the same.
- Add other vegetables you like, such as fresh carrots.
Recipes Ideas for Using Your Hot Pickles
- Add them alongside a deli sandwich or burger instead of a typical pickle. We eat them as a side condiment to my stuffed cheeseburger recipe.
- Chop into smaller pieces and mix these pickles into a potato salad recipe for additional spice.
- Use as a relish for grilling.
Making your own hot pickle mix for canning is a fun way to fill your pantry so you can enjoy your favorite snack all year round. So tell me, how many jars do you plan on making this year? Share your ideas for added vegetables, too, I’d love to hear your ideas.
More Water Bath Canning Recipes
- Canning Whole Tomatoes
- Sweet Pickle Relish
- Homemade Pizza Sauce
- Tangy Homemade Spaghetti Sauce
- Perfect Bread and Butter Pickles
- Homemade Dill Pickles
Homemade Spicy Pickles Recipe for Canning
This recipe for homemade spicy pickles will spice up your game! With just a few simple ingredients, you'll be stocking your pantry with tangy firey pickles in no time.
Ingredients
- 6 cups - Cucumbers, sliced in ½ slices
- 6 cups - Long Sweet Peppers (Anaheim, Banana, etc.)
- 2 medium Red Bell Peppers - sliced with seeds removed
- 2 medium Green Bell Peppers - sliced with seeds removed
- 3 cups - Cauliflowerets (1 small head)
- 1 cup - Onions, sliced thin
- 1 ½ cups - Canning Salt
- 4 quarts plus 2 cups - water, divided
- 4 - Jalapeno Peppers (or hot pepper of choice)
- ¼ cup - Sugar
- 2 tablespoons - Prepared Horseradish
- 2 cloves - Garlic, peeled
- 10 cups Vinegar, 5% acidity
- Pickle Crisp (optional)
Canning Equipment
- Water Bath Canner with Rack
- Canning Jars
- Jar Lids and Rings
- Canning Tools
- General Kitchen Tools: large stock pot, colander, large glass bowl, towels, paring knife, cutting board
Instructions
1. Prepare Canning Equipment:
- Wash jars, lids and bands, canning tools, and basic kitchen accessories with hot soapy water.
- Place your water bath canner on your large stove eye.
- Place jars in the canner, upright in the rack, and fill the canner to cover jars. Place other utensils on a towel or drainer to air dry.
2. Prepare Vegetables:
Under cold running water, wash cucumbers, peppers, and cauliflower. Set aside to drain and dry.
- Cucumbers - Remove the stem and 1/16th from both ends - slice cucumbers crosswise into ½ inch slices. Set aside.
- Long Sweet Peppers - Remove seeds and slice sweet peppers into long slices. Set aside.
- Bell Peppers - Cut peppers lengthwise, remove stems and seeds and slice into ½ inch strips.
- Cauliflower - Cut into individual bite-size flowerets, no stalks. Set aside.
- Onions - Peel and slice crosswise into thin slices about ⅛ inch thick. Set aside.
- Jalapeno Peppers - Cut in half, remove seeds, cut into bite-size pieces, and set aside.
3. Brine Vegetables:
- Mix all vegetables except jalapenos in a large bowl.
- In a separate bowl, dissolve salt in 4 quarts (16 cups) of water. Then pour over mixed vegetables and let set for 1 hour at room temperature.
4. Mix and Heat Pickling Solution:
Once mixed vegetables are nearing the one-hour time -
- Blend additional ingredients - water, sugar, horseradish, garlic, and vinegar in a large pan.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Rinse Brined Vegetables:
- While the pickle solution is simmering, under cold running water, rinse brined vegetables.
6. Fill Hot Jars:
- Leaving out the jalapeno peppers, tightly pack vegetables into hot canning jars. Leave a ½ inch headspace.
- Then, on top, add 1-3 pieces of jalapeno peppers.
- Lastly, add pickling spice (if using).
- Repeat this step until all jars are filled.
- Ladle hot pickle solution over vegetables and remove air bubbles, leaving a ½ inch headspace. (Note: All vegetables should be covered. If not, remove some as needed)
- Wipe jar rims with a clean cloth, put on lids and rings - tighten to finger-tight.
7. Processing:
- Place jars on the rack inside the water bath canner and lower them into hot water. Water should cover your jars by 1-inch minimum; 2 is better.
- Adjust heat to medium-high, cover the canner with its lid, and bring water to a rolling boil.
- Once the rolling boil begins, start the timer and process for 10 minutes.
8. Cooling:
- When the 10-minute timer ends, turn off the stove, remove the lid, and set the timer for another 5 minutes.
- When the 5-minute timer ends, carefully lift the rack and hang it on the canner side. Remove jars from the rack and set aside on a towel. Do not tighten the lids. You should hear "pings' which are lids sealing.
- Leave to cool for 12-24 hours.
9. Storage:
- Next day, check lids for sealing, label, and date.
- Store on canning shelves and let marinate for 4 weeks before opening. This gives the flavors time to blend.
- Hot pickles will safely store for up to 18 months.
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Dianne Hadorn is the owner of Hidden Springs Homestead nestled in the hills of East Tennessee. She is a Master Gardener and enjoys helping others learn how to grow and preserve their own food and sharing tips for living a more sustainable life.
The vinegar is described as divided, but it is only added once. When are the 8 cups used? In the brine??
Hi Joan,
The vinegar is 10 cups total. 2 quarts plus 2 cups. It’s all used at one time in the blanching/cooking for 15 minutes.
Hi Dianne, where does the + 2 cups of water go and the +2 cups of vinegar go? Thanks, looks like a great recipe.
Karen
Hi Karen,
You’ll love them. The vinegar is a total of 10 cups (2 quarts + 2 cups) all used at once in the cooking/simmering of the vegetables along with the 2 cups of water. Does this help?
Your vinegar ratio seems like way too much. Shouldn’t it be 8 cups plus 2 cups?
Hi Rachel, Great catch! Change has been made.