Canning Your Pickles for Long-Term Storage | In 6 Steps

To safely can pickles for long-term storage, pack sterilized jars with produce, cover with a vinegar-based brine (at least 5% acidity), and process in a boiling water bath for 10–15 minutes depending on jar size. Follow USDA guidelines for acidity and timing, and always use a tested recipe to ensure food safety.

Water Bath Canning for the Long-Term

If you want pickles that don’t need refrigerator space and can sit on your pantry shelf for months—or even years—water bath canning is the way to go. It might sound intimidating, but I promise: once you’ve done it once or twice, it feels like second nature. Below is my step-by-step process, honed over decades of preserving everything from cucumbers to okra.

🔧 What You’ll Need

• Canning jars with new lids and clean bands
• Large stockpot or water bath canner
• Jar lifter and wide-mouth funnel
• Ladle and bubble remover (a non-metal spatula works fine)
• Your prepared produce and pickling brine

👉 For gear recommendations, see my guide on Best Jars and Tools for Pickling.

🧼 Step 1: Sterilize Everything

• Boil jars for 10 minutes (at sea level) or use your dishwasher’s sanitizing cycle.
• Keep jars hot until you’re ready to use them—this prevents breakage when the hot brine goes in.
• Wash lids and bands in warm soapy water. Don’t boil lids with modern sealing compounds; it’s no longer recommended.

🥒 Step 2: Pack the Jars

• Wash and prep your vegetables—cut them evenly for better texture and presentation.
• Pack them snugly into the jars, leaving ½ inch headspace at the top.
• Optional: Add spices like dill, garlic, or peppercorns directly to each jar.

Want help choosing flavor combos? See Pickling Spices 101.

🍶 Step 3: Make and Add the Brine

• Use a tested pickling brine recipe with at least 5% acidity.
• A good general-purpose brine is 1 part vinegar, 1 part water, plus salt and sugar as desired.
• Bring the brine to a boil, then ladle it into the jars, covering the produce while still leaving ½ inch headspace.

📌 What Is the Vinegar to Water Ratio for Pickling?

🔥 Step 4: Remove Bubbles & Seal

• Run a spatula around the inside of the jar to release air bubbles.
• Wipe the rims with a clean cloth dipped in vinegar.
• Add lids and screw bands on finger-tight (not cranked down).

💦 Step 5: Process in a Water Bath

• Submerge the jars in boiling water, making sure they’re covered by at least 1 inch of water.
• Process:
  • 10 minutes for pint jars
  • 15 minutes for quarts
• Start the timer once the water is at a full rolling boil.

USDA note: If you’re above 1,000 ft elevation, increase time based on approved charts.

❄️ Step 6: Cool, Label, and Store

• After processing, remove the jars and place them on a towel. Let them sit undisturbed for 12–24 hours.
• You’ll often hear that satisfying pop as the lids seal.
• Check that lids have sealed before storing. Label each jar with the contents and date.

Refrigerate any jars that didn’t seal properly and eat those first.

⏳ Storage & Shelf Life

Canned pickles are best within 12–18 months, but often remain safe longer if sealed, stored in a cool dark place, and free of spoilage signs.

👉 See How Long Do Homemade Pickles Last? for more details.

🧡 Anne’s Final Tip

Always follow tested recipes and keep that vinegar level at 5% or higher. Pickling is fun, but safe canning is what keeps it fun year after year. And if you’re just starting out? Don’t be afraid to use Mrs. Wages seasoning mixes—they take out the guesswork while still giving you room to experiment.

Once you get your rhythm, you’ll never look at cucumbers (or green beans, or onions, or…) the same way again.

👉 For a complete beginner-friendly guide, check out How to Pickle Just About Anything (Safely and Deliciously).