OREGON
STATE
UNIVERSITY
Extension Service
Education that works for you
Lane County Office
OSU Extension Service
996 Jefferson Street
Eugene, OR 97402
541-344-5859
LC 352
Reprinted March 2006
PICKLE RECIPES
PICKLED DILL BEANS
2 lbs fresh tender green or yellow beans (5 to
6-inches long)
4-8 heads fresh dill
4 cloves garlic (optional)
¼ cup canning or pickling salt
2 cups white vinegar (5%)
2 cups water
½ teaspoon hot red pepper flakes (optional)
Wash and trim ends from beans and cut to 4 inch lengths. In each sterile pint jar, place 1 to 2 dill heads and,
if desired, 1 clove of garlic. Place whole beans upright in jars, leaving ½ inch headspace. Trim beans to
ensure proper fit, if necessary. Combine salt, vinegar, water and pepper flakes (if desired). Bring to a boil.
Add hot solution to beans, leaving ½ inch headspace. Adjust lids and process in a boiling water bath - pints
5 minutes. Yield: About 4 pints.
ZUCCHINI PICKLES
2 pounds zucchini (about 8 small)
⅓ pound onion (about 1 small)
¼ cup salt
2 cups sugar
2 teaspoons mustard seed
1 teaspoon celery salt
1 teaspoon turmeric
3 cups vinegar
Wash zucchini and cut in thin slices. Peel and cut onions in quarters, then slice very thin. Add to zucchini.
Sprinkle zucchini and onion with salt; add cold water to cover. Let stand 2 hours.
Drain thoroughly. Bring remaining ingredients to a boil. Pour over zucchini and onions. Let stand 2 hours.
Bring all ingredients to boiling point and heat 5 minutes. Pack hot into hot jars, leaving ½ inch head space.
Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yield about 4 pints.
From: 1990 Edition, Ball Blue Book
ZUCCHINI RELISH
3 quarts chopped zucchini
3 cups each of chopped, sweet, green and red
peppers
1 cup chopped onions
¾ cup canning or pickling salt
4 cups ice
8 cups water
2 cups sugar
4 tsp each of mustard seed, turmeric, whole
allspice, and whole cloves
6 cups white vinegar (5% acidity)
Add zucchini, peppers, onions, salt, and ice to water and let stand 4 hours. Drain and re-cover vegetables
with fresh ice water for another hour. Drain again. Combine spices in a spice or cheesecloth bag. Add
spices to sugar and vinegar. Heat to boiling and pour mixture over vegetables. Cover and refrigerate 24
hours. Heat mixture to boiling and fill hot into clean jars, leaving ½ inch headspace. Adjust lids and
process pints/half pints 10 minutes. Yield: About 9 pints
KOSHER DILLS
4 pounds 4-inch pickling cucumbers
3-4 cloves garlic, peeled and split
3-4 red, dried hot peppers or peppercorns
¼ cup salt
2¾ cups vinegar (5%)
3 cups water
4 or 5 heads fresh dill weed
Wash cucumbers. Be sure to remove the blossom end. Place one head of dill in the bottom of each quart
jar. Arrange cucumbers upright in jar. Add one split garlic, one red pepper or five peppercorns. Add
another layer of cucumbers.
Make Brine: Mix together salt, vinegar, and water. Bring to a boil. Pour hot brine over the cucumbers
leaving ½ inch head space. Adjust lids. Process 5 minutes in a boiling water bath.
Pickles should sit at least 3-6 weeks before eating for best flavor.
Note: For a sweeter dill, add ¼ cup sugar to brine.
PICKLED BEETS
7 lbs of 2 to 2½ inch diameter beets
4 cups vinegar (5%)
¼ cup canning or pickling salt
2 cups sugar
2 cups water
2 cinnamon sticks
12 whole cloves
4 to 6 onions (2 to 2½-inch diameter), if desired
Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for
size. Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes).
Caution: Drain and discard liquid. Cool beets. Trim off roots and stems and slip off skins. Slice into
1/4 inch slices. Peel and thinly slice onions. Combine vinegar, salt, sugar, and fresh water. Put spices in
cheesecloth bag and add to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes.
Remove spice bag. Fill jars with beets and onions, leaving ½ inch headspace. Add hot vinegar solution,
allowing ½ inch headspace. Adjust lids and process. Yield: About 8 pints
Recommended Process Time for Pickled Beets in a Boiling-water Canner
Process Time at Altitudes of
Style
Jar
01,0013,001of
Size
1,000 ft
3,000 ft
6,000 ft
Pack
Pints or
Hot
30 min
35 min
40 min
Quarts
Above
6,000 ft
45 min
Variation: Pickled whole baby beets. Follow above directions and use beets that are 1 to 1½ inches in
diameter. Pack whole; do not slice. Onions may be omitted.
Prepared by: Nellie Oehler, OSU FCD Extension Faculty, 7/24/90
S:\Shared\LCE Pubs\LC 352 Pickle Recipes.doc
Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on race, color, religion, sex,
sexual orientation, national origin, age marital status, disability, or disabled veteran or Vietnam-era status. Oregon State University Extension Service is an
Equal Opportunity Employer.