PICKLED CUCUMBER SALAD | Water Bath Canning | Crunchy | Shelf-Stable

Summertime in a jar! This crunchy pickled cucumber salad in a jar will satisfy your yearning for a fresh cucumber when summer is gone. Another way to preserve cucumbers for enjoyment when the growing season is over. Eat it straight out of the jar or place it in a bowl (liquid and vegetables), and add some mayonnaise for a creamy salad.
Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.
Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
Why we store our home canned goods without the bands/rings on the jars:
1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
#canning #foodpreservation #homesteading
Visit our website:
www.freedomharvestfarm.com/
Canned Pickled Cucumber Salad
6 lbs. Cucumbers (sliced to preference)
2-4 Large Carrots (shredded)
2-4 Bell Peppers (chopped)
Other Preferred Vegetables (celery, radishes, onions, etc.)
¼ Cup Non-iodized Salt
Mix, cover, and place in the refrigerator for 24 hours.
After 24 hours, rinse vegetables well under cold water. Remove salt from the vegetables to your preference. Drain well.
Brine:
3 Cups White Vinegar
3 Cups Water
½ Cup Lemon Juice
1 Cup Sugar
Combine brine ingredients and stir to dissolve sugar. No heating is required. Not adding hot brine over the vegetables, aids in retaining crunchy vegetables.
Additions to each jar:
1/4 t. Calcium Chloride (Pickle Crisp)
½ t. Dried Dill
Fill jars with vegetables to the bottom of the jar neck. Firmly pack vegetables in each jar using moderate pressure. Add calcium chloride and dill to each jar. Next add the brine, leaving approximately ¼ inch of headspace. Remove bubbles from each jar. Wipe jar rims using a damp paper towel or washcloth to remove any debris. Apply lids and bands fingertip tight. Place jars in a water bath canner with a rack. Add cold water to cover jars by 1-2 inches. Apply the lid to the canner and turn the heat on high. Once at a rolling boil, set a timer for 10 minutes (or according to your elevation). Turn heat off and let boiling die down before removing jars to a towel or surface to cool. Let jars cool, undisturbed, for 12-24 hours. Remove bands, wash jars, label, and prepare for storage.

[@marionpaul9573]

On my list for the fall. Thank you ❤

[@OutdoorsandCountryLiving]

It’s a good crunchy cucumber salad to have on the pantry shelf! We really enjoy it.

[@peach3611]

Great video. Thanks for sharing

[@annettevanderklippe1653]

Very helpful video - thanks so much!

[@sallyhorner58]

This looks delicious 😋

[@gonzo3618]

Awesome canning for cucumbers . Thank you I'm making them now!! :)😀

[@OutdoorsandCountryLiving]

That’s great. Let us know how you like it. Thanks for watching.

[@karenfrankland7763]

I can't thank you enough for this video to pop up just when I have a table of cucumbers I'm trying to use up. I have so much relish, but this looks super easy and cold packed. Just got all my veggies sliced and soaking in salt in the refrig til tomorrow. This is kinda how I can my coleslaw, so this should be great as well.

[@JMG1976]

I’m thrilled I have found your channel! You’re excellent at explaining what you’re doing and you make it easy to follow and understand. I’m super excited to try your recipes. Thank you!

[@OutdoorsandCountryLiving]

We’re glad you’re here!

[@DawnAtCusterCottage]

I have been placing red onion and garlic in everything lately, and often rosemary. This sounds great!

[@wandafaulk3641]

Thanks for sharing with us! I want to try this! Blessings!!

[@OutdoorsandCountryLiving]

You won’t be disappointed! Blessings to you as well.

[@humblehombre9904]

“C’mon”….that was cute! I’m going to try this. Thank you so much. And you have a really nice voice for this. You are very happy sounding, which is great for these types of videos. Warm regards.

[@marilynmainwaring9978]

You’re fantastic! Thank you! I love your channel and am a new subscriber! 🥰❤️🌺🌹💗🌸

[@OutdoorsandCountryLiving]

Thank you very much! Blessings & welcome. 🙂

[@emcarver8983]

They look fabulous. I've been looking for a shelf stable pickle recipe. I'm definitely making this. Plus! I prefer cold packing so win win. Thank you 💓

[@OutdoorsandCountryLiving]

We appreciate your kindness! Blessings.

[@dayeverhart8848]

I haven't tried canning yet, but will be this weekend. thank you for boosting my confidence and explaining everything! its very appreciated

[@OutdoorsandCountryLiving]

That’s great. If you have any questions please let us know. Good luck and blessings to you.

[@raincatcherbarbie8401]

Diffently giving this a try thank you😏❤

[@OutdoorsandCountryLiving]

You’ll be glad you did! We really like it. Dress it up when serving with some added dried cranberries or raisins, sunflower kernels, crunchy noodles, etc. We often add some homemade vinegar dressing to the salad too.

[@deborahraymond3317]

Awesome

[@OutdoorsandCountryLiving]

Pretty tasty too! Summer cucumbers in the off season months is great.

[@margaretcavannah2512]

So informative and helpful.

[@OutdoorsandCountryLiving]

Thanks for the feedback!

[@michelehidgman3864]

Just made a batch it's in the water bath now. Thank you

[@OutdoorsandCountryLiving]

You are welcome. Hope you enjoy. 🙂

[@glorialautzenhiser5140]

Nice

[@heatherlambert8660]

I am planning to give this a try, I am very very new to canning. I think I will try orange and yellow bell peppers…I think the orange in the carrot really makes it stand out. It looks so appetizing and adding mayo or a little ranch dressing would be a perfect little side dish. Thank you! I tried you squash relish last week and I am so pleased! Thank you so much for sharing your knowledge.

[@OutdoorsandCountryLiving]

Thank you for your kind words and we’re glad to hear you’re beginning to home can. You’re going to love having your own food. Let us know how we can help you in this new endeavor. Happy to hear your feedback on the squash relish, we really like it too. Blessings to you and your family! -Tom & LeeAnn

[@heatherlambert8660]

My first batch I remembered everything I had on hand. I finished my second batch this morning and forgot the 1/4 t. Calcium Chloride (Pickle Crisp) ½ t. Dried Dill. Would you leave it or add and can again??? Thanks

[@deeengstrom2055]

I just put the whole conglomeration in the fridge to sit overnight. What a lot of cleaning and peeling but a perfect way to use up some of the garden veggies that are ready. I used cucumbers, carrots, green peppers, snow peas in the pods and onions. Oh, my it looks and smells so good. I can't wait to get it canned and give it a couple of weeks before trying it out. I'm hoping it's as good as yours looks. It will be a great way to finish up things in the garden this fall. Thank you!

[@OutdoorsandCountryLiving]

You won’t be disappointed! Thanks for letting us know that you are making it. The vegetables used will be great.

[@jackiemozingo4435]

This looks great. I just started canning this year and the hot jars method is so time consuming. I love the idea of cold packing and bringing everything up to temp at the same time. Will be trying this recipe this weekend. So many cucumbers to do.

[@OutdoorsandCountryLiving]

Hey there! We’ve been canning for 26 years now and have always cold packed pretty much everything. No problems arise by doing so as long as your canner, jars, contents of jars, and water in the canner are all around the same temperature. The exception is fruits, we heat the syrup to a warm/hot temperature, otherwise they won’t seal. Our cucumbers are pretty well done now, thankfully! We appreciate you watching and leaving us a comment. Blessings to you and your family-Tom & LeeAnn

[@savannahrossy2405]

My mom makes a homemade Spanish pesto all it takes is one ingredient off and it goes bad. She removes that one ingredient and it lasts for four months in the refrigerator by itself without even being frozen.

[@jessicatonniges1698]

This looks great!! Can't wait to try this!! Could I substitute the dill weed for dill seed? And if so would it be the same amount?

[@OutdoorsandCountryLiving]

Hi there! Yes you can substitute dill seed for dill weed if you don’t mind eating them. We’ve never used dill seed in recipes (only for growing dill), so just add enough for your preference. It’s simply for flavor. Thanks for watching and asking.

[@carfvallrightsreservedwith6649]

Check out using a steam canner. FDA approved. A LOT less water. Heats up quicker. Has a temp scale in lid handle that's color coded green for when to start your timing. Holds 7 quarts.

[@blessedthibs]

Can I add green beans to this since they are going to be pickled? Love your videos! I made the pickled cucumbers yesterday :) So easy with your instructions. Thanks!

[@OutdoorsandCountryLiving]

I bet that would be good. Haven’t tried it but it would be fine. We appreciate your comment. We wish you well!

[@janetbrowning6602]

I would put the dill and pickle crispvin the jar first, then the vegies. I would use a flat debubbleing tool or the chop stick, not fingers. Make sure when you pull your jars out you have let the canner cool for 5 minutes before you pull them out. When layingbthem somewher to cool put them onna tea towel because 8s your counter is stine it may so cold your jar breaks and ditto for metal cookie sheets. A tea towel will also help cushion the botton if you drop one.

[@OutdoorsandCountryLiving]

Thank you for your input. Everyone seems to have their preferences. Been home canning for 27 years now without any mishaps. We pray for God’s blessings upon you and your family.

[@karenandriancontainergardening]

Thank you for showing how to pickle for shelf life, the cold version. Doing everything cold and then bringing it to a boil is a lot less nerve-racking than handling everything hot. I will be doing my peppers like this tomorrow. Thank you and take care.

[@OutdoorsandCountryLiving]

You’re welcome. We wish you many blessings.

[@heatherlambert8660]

What do you think about using squash and zucchini? By the way we loved eating the cucumber salad we canned from last year. We liked it just the way it was canned and did not add mayo. Thank you

[@OutdoorsandCountryLiving]

Try it! I’m sure it will be good too. Thanks for letting us know how you like the cucumber salad, we really enjoy it too.

[@WeeLee64]

Thanks for sharing this, it looks so good! Question: how long would you process quart jars?

[@OutdoorsandCountryLiving]

15 minutes for quarts. Thanks for watching!

[@thetravelingwisewoman4223]

@@OutdoorsandCountryLiving is it 15 mins or 20?

[@OutdoorsandCountryLiving]

@@thetravelingwisewoman4223 I was pretty sure I typed 15 minutes for quarts, but now it’s not there and I only see the 20 minute reply. Process quart jars of this pickled cucumber salad for 15 minutes. Thanks for verifying the details.

[@kiliclark5830]

Can I add another vegetable? Any suggestions? The eggs turned out great! First time too! I'm doing these next! Thx again! Craig

[@OutdoorsandCountryLiving]

In addition to the cucumbers, you can add whatever you like. Onions, carrots, peppers, celery, and radishes all work great, as we have used these suggestions. So glad you made the pickled eggs, they’re good too. Thanks for letting us know!

[@darlenesmith1605]

Am making this, and have a whole dish pan full of cucumbers. But i didnt do the carrots, instead added red onion. Will be great this winter. Not sure why the lemon juice though. Also, will probally add another cup of sugar to my brine. Thats just the way i like it tho. Thanks

[@amyhayden0772]

Thank you for the video.. I made these this morning.. my first canning job ever.. should I wait a couple weeks before I open and try.. and how long can I keep these on the shelf

[@OutdoorsandCountryLiving]

Yes, wait a couple of weeks before enjoying. This allows for full infusion of flavors and ensures complete pickling. FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. Obviously this isn’t ideal, but does happen from time to time. When in doubt, throw it out.

[@karlteceno9390]

Can you add tomatoes? If so, would you add them after letting the onions and cukes overnight in the fridge or all together?

[@OutdoorsandCountryLiving]

We only add tomatoes if we’re making a refrigerator pickled salad which won’t be canned. Tomatoes have a high water content and may make the canned salad an undesirable texture. If you try adding tomatoes with intent to can it, I’d start with a couple jars in case you don’t like it.

[@edwinpearson8846]

Pickling green bell peppers

[@lorilaughlin6177]

Could you make this salad with cauliflower?

[@OutdoorsandCountryLiving]

Sure could! Thanks for asking and watching!

[@leopardwoman38]

I made one with cauliflower, celery, sliced peas, onions, bell peppers, and carrots. It is a yummy cool refreshing snack.

[@humblehombre9904]

@@leopardwoman38this may seem foolish, but when you say sliced peas, are you meaning whole pea pods with peas in, sliced pods? Now that I’ve said it, it seems obvious, but you don’t mean slice the peas, do you? Sorry, I’m a guy who is just starting this cooking. Thank you so much, and warmest regards. (I love peas so this was something that sounds nice in a salad like this.)

[@deborahlopez7147]

This looks really good. I’m going to try as I’m harvesting my cucumbers now and have all these ingredients

[@leopardwoman38]

@@humblehombre9904 Hi There! Thank you for your question. I take sugar snap peas in the pod, snap off or cut off each end, pull the strings that are along the seam of the pea pod on each of the seams, and then slice the pods with the peas in them about 1” or so. I like peas, too; that’s why I tried it. The peas come out like crunchy sweet pickle flavored peas. I cut up all the veggies and put each in a separate bowl. I then line up my quart jars and put a little of each veggie in layers until the jar is full. I use a halved garlic clove, about 3 black peppercorns, and a bay leaf at half way through the jar and again at the top for seasoning. For the liquid, I put 2 cups of 5% vinegar, 4 cups of filtered water, 4 teaspoons of salt, 2 teaspoons of white cane sugar, and a couple of bay leaves in a pot, and bring to a boil so the sugar dissolves. I pour the hot liquid in the jars. I think I used 4 jars. I then put on the canning lids and let them cool. Put a towel beneath the jars. It seems to prevent temperature shock so the jars don’t crack. I tried water bath canning the jars while they were still warm and found that the veggies get a little soft. I found that letting the warm mixture cool and then just putting all the jars in the refrigerator comes out better as the veggies retain their crunch. It takes about a week for the veggies to pick up the flavor of the spices and the vinegar mixture, so wait at least a week before eating. I may try canning some again and add pickle crisp (calcium carbonate) and see if the veggies stay crispy. The contents of jars do not last long as they get eaten pretty fast so canning is not necessary. If you like the veggies to be a little spicy you can add a few dried chili seeds or a few drops of hot pepper liquid to the layers. Don’t add too much as the hot chili taste seems to be magnified. If the mix ends up too hot, then just pour out some of the liquid and replace it with water, vinegar, or a sweet vinegar mixture to cut back the heat. Best of luck with pickling your peas and the other veggies. 😀💕🌸🌱🌱🌱

[@sandraolsen6596]

Hello , from reading the comments its seem to me that this is more like a crunchy dill pickle. Is this right? I do like both dill and sweet bread and butter pickles. How could you also make these into a crunchy bread and butter sweet pickle please? I guessing if you want to use zucchini or other squashes and tomatoes you can still water bath all of them , as long as you use vinegar in your brine. Is that correct cuz I want everything to stay crunchy. If I pressure can them wouldn't they be soggy and over cooked? Sorry, many question cuz I dont want to screw it up and waste the food and time. All help and suggestions would be welcomed. Thank you very much.🎉🎉🎉 ❤ I am from Wisconsin Rapids, Wisconsin USA. 😊😊😊

[@OutdoorsandCountryLiving]

Hi there! This is very much a pickled salad and nowhere near the saltiness of pickles. It’s not overly sweet as the sugar used is mainly to reduce the tartness of the vinegar (so it doesn’t choke you). You’re right about using other vegetables such as mentioned. Not sure how tomatoes would work, as they would likely be mushy. Pickled foods are always canned via water bath method, never pressure canned. Pressure canning pickled foods is not recommended and would definitely result in mushy texture. As for bread and butter pickles, that would be an entirely different topic than this pickled salad. Hope this answers your questions. If not, we’ll do our best to help out!

[@vivianking8143]

Can one use quart jars as well? Thanks. Am looking forward to making these. In Joy

[@OutdoorsandCountryLiving]

Of course you can! Process them in the water bath canner for 15 minutes or according to your elevation (cheat sheet in the video description).

[@deblangille2818]

Thank you for being so helpful I'm a newbie I can't wait to try this. One question ❓. The cucumbers appeared to be soft when you showed us do they crisp up once picked and how long do you wait to eat like 2-4 weeks etc

[@OutdoorsandCountryLiving]

Howdy! I promise you they are crunchy after canning. They naturally appear soft because the jars were submerged in boiling water, however they are crisp by using the pickle crisp preservative. Obviously they aren’t snappy like fresh cucumbers are, but they do crunch when eating them. We really enjoy this salad, especially by making it creamy and adding some ground black pepper on top. Thanks for watching!

[@deblangille2818]

@@OutdoorsandCountryLiving thank you for getting back to me. Well I did make them everything was going great until I put them in the water bath canner it took so long to get to a boil I kept taking the lid off to check I don't have a clear lid anyway they were in there approximately an hour I finally took them out all the jars sealed do you think they're still okay

[@OutdoorsandCountryLiving]

@@deblangille2818 they should be just fine if the lids are sealed. It does take some time for the canner to get to a rolling boil. Before we had water bath canners with glass lids, we used to cock the lid (as to not burp and make a mess) as well as hear when it’s boiling. Keep your heat on high too.

[@deblangille2818]

@@OutdoorsandCountryLiving thank you so much they really do look so good I didn't want to throw them all in the garbage I can't wait to try them you are the best thank you for all of your help and forgetting back to me ASAP

[@BelovedLeah]

I'd have put the dill in first with just enough brine to about 1/4" to cover jar bottom. , then add veggies and pickle crisp. Brine first makes easier debubbling.

[@OutdoorsandCountryLiving]

That makes sense too . I wanted the dill to infuse throughout and not be trapped on the bottom of the jar since they are packed quite snugly. It wasn’t that big of a deal to wipe jar rims (have to do it anyway, lol). We appreciate you sharing your experience here. Blessings to you and your family!

[@scottmiller1956]

Summer in a Jar!

[@OutdoorsandCountryLiving]

Oh yea!

[@lizc2513]

I like your canning pot. What brand & where did you get it??

[@OutdoorsandCountryLiving]

Ball stainless 21-quart water bath canner. Purchased from Amazon. We have 2 and would highly recommend them.

[@stickybuns5750]

Hello 👋. I will make this tomorrow morning, it looks delicious! After it gets water bath canned and put away on shelf, how long until we can open a jar and eat? Does it need to "cure" several weeks?

[@OutdoorsandCountryLiving]

Hi there! Usually waiting 2 weeks before eating homemade pickled foods is ideal. This allows for fullest flavor. Enjoy making it, it’s definitely a nice item to have in the pantry!

[@stickybuns5750]

@@OutdoorsandCountryLiving thank you!

[@stickybuns5750]

@@OutdoorsandCountryLiving I hope I can wait that long...! 😄

[@andeesartori5219]

How many cups of cucumbers is 6lbs? you said remove the bands? do you not store them with the bands on? do you do less canning time for smaller jars or is it ok to still do 10 minutes?

[@OutdoorsandCountryLiving]

One pound = 2 cups. When measuring sliced cucumbers in cups, this is about impossible to obtain an accurate amount. We guesstimate when making this, but the recipe is based off of 6 lbs of cucumbers for those who desire definitive amounts. You heard correctly…remove the bands after the jars have completely cooled. The lids are sealed via suction and the bands are no longer necessary after canning. It is proper practice to store home canned goods without the bands. If left on, the bands can rust on the jars making it quite difficult to get off and they can portray a falsely sealed lid. As for using smaller jars, what size are you wanting to use that’s smaller than a pint? Half-pints? If so, I’d likely stay with 10 minute processing time (if your altitude is

[@thetravelingwisewoman4223]

Question..how can you do this recipe for Quart jars? They are great and crunchy.

[@OutdoorsandCountryLiving]

I would process quart jars in the water bath canner for 15 minutes. This is a crunchy salad. Thanks for watching and commenting.

[@marywinchell6430]

I did not use all of my brine today. Can i save it and use it tomorrow with another batch?

[@OutdoorsandCountryLiving]

Sure can!

[@wendyzimmerman6002]

Why do you only use hot jars for peaches? First time viewer new subscriber

[@OutdoorsandCountryLiving]

I find that by using hot/warm jars and warm syrup with peaches results in a better outcome regarding lids sealing. By doing a cold pack with peaches, lid failure is higher in my experience. It is only necessary to “sterilize” canning jars if the processing time is less than 10 minutes (which is rare). It is not necessary to “sterilize” canning jars for foods that will be processed for 10 minutes or more in a water bath or pressure canner. We have canned food as such for the past 27 years without any problems.

[@janethoekstra6091]

So you take the bands off for storage?

[@OutdoorsandCountryLiving]

Yes! Removing the bands is proper. If bands are left on the jars long term they can become quite difficult to remove and rust. Also, if the bands are left on, you have the potential to have falsely sealed lids. The lids are suctioned down and do not require the band once canned and sealed. Thanks for watching!

[@bonnenaturel6688]

I don't understand why noniodized salt? Shouldn't that only affect fermentation?

[@OutdoorsandCountryLiving]

Using a non-iodized salt when home canning and fermenting is essential. Non-iodized salt prevents clouding and altered taste. All "canning salt" is non-iodized. Canning books/recipes also state this information.

[@CottageontheCorner]

Do you think you could do this with zucchini or even green beans?

[@OutdoorsandCountryLiving]

You could try it, hopefully it doesn’t turn mushy. We make zucchini pickles and zucchini/squash relish and they both turn out great.

[@Laurie-jv3th]

I used this method to make my dill pickles but I did not mix with salt and refrigerate for 24 hours. Will they still be safe to eat? Will this impact the shelf life? I have read in several recipes that the salt in the brine are what makes the canning process safe from soiling.

[@OutdoorsandCountryLiving]

The salting and refrigeration are for maintaining as much crispness as possible, it has nothing to do with safety. The vinegar brine ratio is what provides safety in pickled foods. Just be sure you are using a 5% acidity vinegar (the label tells you this information). Your pickles just may be softer, yet still safe to eat. For what it’s worth, I am a certified food handler. -LeeAnn

[@Laurie-jv3th]

Thank You so much I feel much better. Thought I was going to have to throw everything out. Greatly appreciate your quick response. @@OutdoorsandCountryLiving

[@zipper1399]

Can you also add zucchini and or egg plant?

[@OutdoorsandCountryLiving]

Not tried those in this salad, so can’t say much about it. They may not stay as crunchy as the cucumbers, but certainly worth a try.

[@TraceyM.]

Are the Pickles salty tasting, and can I cut the Cucumbers in Spears?

[@OutdoorsandCountryLiving]

This recipe is not meant for salty dill pickles. You may want to check out this recipe instead if you’re looking to make pickles. Crunchy Dill Cucumber Pickles | “Best Tasting” Homemade Pickle | UPDATED 2022 RECIPE BELOW kzbin.info/www/bejne/e3jHm3mKop1ojKc Be sure to click “more” under the attached dill pickle video when you open it. The recipe and saltwater brine ratio are written. Let us know if you have questions!

[@stacyfredette260]

Can you use different seasoning, such as Italian?

[@OutdoorsandCountryLiving]

For sure. The flavor you choose doesn’t matter, just keep the vinegar brine the same.

[@joycejackson6156]

Please tell me what do you mean when you say you’re going to remove the band.

[@OutdoorsandCountryLiving]

After the canning/processing time and allowing the jars to completely cool down afterwards for 12-24 hours, removing the bands is proper practice. The lids are held on by suction after canning, therefore the bands are no longer necessary. Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue.

[@ryanburns5993]

Can you use artificial sweetener instead of sugar 4 diabetics?

[@OutdoorsandCountryLiving]

Artificial sweeteners are not recommended for canning as they greatly alter the taste of foods after canning. The sugar in this recipe is primarily used to cut the tartness of the vinegar and can be omitted if desired. As a registered nurse (BSN) and health coach, artificial sweeteners are chemical storms and I would encourage you not to consume them. It has been found that those who consume artificial sweeteners actually have higher insulin resistance (aka type II diabetes, metabolic syndrome) than those who don’t consume them. Now this is not to say type II diabetes is caused by artificial sweeteners, because this health issue also includes poor lifestyle & eating habits and physical inactivity (for DM type II). Self-education is so important on topics as such. I’ve seen it a million times of people who have this health issue thinking artificial sweeteners as “healthy”. This couldn’t be further from the truth. Tread carefully! Blessings, LeeAnn

[@michelesalazar2045]

Can you put the dill on the bottom of the jar first so no mess??

[@OutdoorsandCountryLiving]

Certainly, the order doesn’t matter. We like placing it on the top so it doesn’t become trapped and allows the flavor to disperse downward.

[@sherrybeavers8585]

Do you make the brim the same day or next

[@OutdoorsandCountryLiving]

Usually the second day after the cucumbers and other vegetables have soaked in the salt for 24 hours. First day is vegetable prep and salt soak. Second day is making the brine, filling jars and canning.

[@joanngrizzle8680]

Think this would be good on sandwiches and burgers to

[@OutdoorsandCountryLiving]

Yes, it is versatile and allows for creativity in how to use it.

[@patriciaandjudgey1442]

How long will these stay good for?

[@OutdoorsandCountryLiving]

This is a question we are asked often. Here’s the answer as found in our video description. FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.

[@dianejohanson98]

Can you add onions? I need to try making this.

[@OutdoorsandCountryLiving]

Sure, onions would be great too. You can use many different vegetables, it’s all about personal preference or what’s available from your garden.

[@Kooikermom]

Is this a sour dill pickle taste or a little sweet?

[@OutdoorsandCountryLiving]

It’s in between. Adjust the sugar either direction to achieve the desired taste.

[@mariestickels1878]

Can you can shelf Stable cucumbers and tomatoe salad?

[@OutdoorsandCountryLiving]

Yes! There are several recipes out there for it. I’ll have to make a video on how to do it this summer when our produce is ready. I like this recipe. Instead of the sunflower oil, I’d use avocado oil. www.olgasflavorfactory.com/recipes/appetizers/marinated-tomato-cucumber-salad-2/ Many blessings to you! LeeAnn

[@elizabethspriggs5451]

Have you done this with cucumbers peppers onion and tomatoes?

[@OutdoorsandCountryLiving]

Yes to cucumbers, peppers, and onions. We only add tomatoes if we’re making a refrigerator pickled salad which won’t be canned. Tomatoes have a high water content and may make the canned salad an undesirable texture. If you try adding tomatoes with intent to can it, I’d start with a couple jars in case you don’t like it.

[@paulettelawson9961]

What is the shelf life on these ? and thank you for sharing !!!!!!!!!!

[@OutdoorsandCountryLiving]

Hello! This is a question we receive often and the answer is found in the video description as such: FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out. Thanks for watching!

[@paulettelawson9961]

​@@OutdoorsandCountryLiving THANK YOU !!! for sharing , and thank you for the responding answer !!!! i am a newbe on your channel , and at canning . You will never know how many people you and other content creators lives you maybe saving by sharing your knowledge !!!! YOU are truly appreciated !!!! May GOD continue to bless you and your family .

[@OutdoorsandCountryLiving]

@@paulettelawson9961 you’re very welcome! Glad to hear you’re beginning to preserve foods by canning them. We’ve been gardening, preserving, and canning food for 26 years now and both grew up in families who did it as well. It’s always been a way of life for us. We enjoy growing our own food and preserving it in creative ways to have a pantry full of variety. Welcome and May God bless you as you embark on this self-sufficient path! -Tom & LeeAnn

[@paulettelawson9961]

@@OutdoorsandCountryLiving Thank You !

[@judyholbrook7915]

How would you use this salad from the shelf? Ideas please

[@OutdoorsandCountryLiving]

Dump contents in a bowl and add some mayonnaise or ranch dressing for a creamy salad. Could refrigerate to chill if desired. It’s also good just as it is right out of the jar. Adding additional things such as black beans, kidney beans, chick peas, other veggies, sunflower or pumpkin seeds, dried fruit to make a fuller salad. Could also eat on a sandwich. It’s nice and crunchy with a summertime flavor. A great side dish!

[@judyholbrook7915]

Thanks

[@judyholbrook7915]

I made this cucumber salad today. An over abundance of cucumbers... thanks so much . Love your videos. God bless you for your knowledge and sharing with us.❤️

[@OutdoorsandCountryLiving]

@@judyholbrook7915 glad you were able to make this canned salad. It’s a good one! Thanks for letting us know and for your kindness.

[@francescapps7394]

@@OutdoorsandCountryLiving , I made this last week. Mine is not crunchy.

[@denisefaust6408]

Is this a sweet brine?

[@OutdoorsandCountryLiving]

With 1 cup of sugar to 6.5 cups of vinegar brine, no. You may adjust the sugar either direction to achieve the desired taste.

[@gladyscarter5210]

Can you use onions

[@OutdoorsandCountryLiving]

We think that would be a great addition. Haven’t tried it yet but will definitely in the next batch.

[@annaunruh9402]

what does the lemon juice do 🤔 wouldn't it be acidic enough without adding the lemon...... almost seems as if the lemon would make it sour .......this looks like it would taste good

[@OutdoorsandCountryLiving]

The lemon juice is used to add and balance flavors, not so much for adding additional acidity. The sugar is used in the brine to cut the tartness of both the vinegar and lemon juice. It’s a pleasant blend and quite tasty. Crunchy for sure!

[@annaunruh9402]

@@OutdoorsandCountryLiving would you have to add the lemon juice or could you just leave it out 🤔

[@OutdoorsandCountryLiving]

@@annaunruh9402 we’ve not ever omitted the lemon juice, so an honest answer is unclear. I can assure you that it is not sour if you use the same method as in the video.

[@dreadedscotslass]

Can you do it without adding dill at all?

[@OutdoorsandCountryLiving]

Sure! The dill is for taste only. You can add or omit whatever you like (as far as flavor additions go).

[@dreadedscotslass]

@@OutdoorsandCountryLiving thankyou ❤

[@TheJTheart]

Could i use salad cucumbers?

[@OutdoorsandCountryLiving]

Not for sure what you are referring to but a cucumber is a cucumber, so yes.

[@TheJTheart]

@@OutdoorsandCountryLiving salad cucumbers are the long ones. The ones you are using is the typical pickle/cucumber that people use for pickling and you have to let it "over grow" to get bigger ones. The salad cucumber is really great because its super long and great for salads. But people dont seem to pickle them. I think it should be fine. I dont know why im so worried about pickling them 😅

[@OutdoorsandCountryLiving]

@@TheJTheart we tend to pick our cucumbers when they are still young as we don’t prefer the overgrown ones (those go to our pigs). We check and pick our cucumbers daily, if not, they get too big. Use whatever cucumber you have or like, it doesn’t matter.

[@melanielohan8081]

Could I use tomatoes in there?

[@OutdoorsandCountryLiving]

Due to their high water content and varying acidity, it would likely result in a soggy texture. I would use them if I were making a refrigerator salad, but not when canning it.

[@patparnell1933]

Could you use tomatoes in this salad?

[@OutdoorsandCountryLiving]

I probably would avoid using tomatoes in this as they have such a high water content and varying acidity. This would likely result in a mushy texture after canning. Making a simple marinated salad for the refrigerator would definitely include tomatoes (at least it does in our house).

[@lynngliottone2812]

I live alone, can I half this recipe?

[@OutdoorsandCountryLiving]

Of course you can, as with any recipe.

[@francescapps7394]

I followed the directions but none of the vegetables are crunchy; has this happened to anyone else?

[@OutdoorsandCountryLiving]

They won’t be garden fresh crunchy but will still be somewhat firm and crunchy when chewed. This recipe should not result in soggy vegetables.

[@gowest5145]

Don't you have carrots in there that need to be pressure canned for 25 minutes?

[@OutdoorsandCountryLiving]

Everything is pickled, therefore water bath canning is proper preservation. Carrots are pressure canned when packed in water, not vinegar. Thanks for watching! Canning Carrots | Raw Pack | GOOD BEGINNER CANNING PROJECT kzbin.info/www/bejne/hnSQhmuKa7p_qas

[@gowest5145]

@@OutdoorsandCountryLiving OK that is why I asked

[@OutdoorsandCountryLiving]

@@gowest5145 no problem! Let us know if you have any other questions. Acidic foods are water bath canned (pickled foods, tomato products, jam, jelly, etc.) and low acid foods (green beans, carrots, corn, potatoes, squash, etc.) are pressure canned.

[@OutdoorsandCountryLiving]

@@gowest5145 no problem. Have a great day.

[@teresadaniels7207]

I’m a 75year old living in the UK. I make lots of jams chutneys and pickles. My granny always used hot brine to her cold pickles the lids were always hot and a bay leaf or oak leaf (for the tannin) was put on top before the lids were put on tight. No water or pressure canning was done. These were then put on the pantry shelf. I have always done mine the same way with no problems. We don’t tend to waterbath in the uk.

[@lynetteathey7230]

Corn??

[@OutdoorsandCountryLiving]

Are you asking if corn can be added to this salad?

[@lynetteathey7230]

@@OutdoorsandCountryLiving, yes I am. :)

[@OutdoorsandCountryLiving]

@@lynetteathey7230 don’t see why it couldn’t

[@shikhalemuel6802]

I am shocked they will be crunchy using cold canner method!

[@OutdoorsandCountryLiving]

Definitely crunchy even after a year in the jar!

[@savannahrossy2405]

You lost me with the calcium chloride; salt, sugar, water, oil .. and vinegar are themselves preservatives. You have so many preservatives all in one jar. How long do you plan on keeping it in the pantry?

[@savannahrossy2405]

And citric acid lemon juice

[@savannahrossy2405]

Blanching also .. try that first

[@OutdoorsandCountryLiving]

Calcium chloride is a naturally derived additive and preservative commonly used in home canned foods. It prevents vegetables from breaking down, especially cucumbers. Calcium chloride is used to retain the texture of the food. Salt and sugar are added to canned foods to enhance flavor, they are not considered preservatives in canned food. Vinegar (of at least 5% acidity) prevents bacterial growth in canned goods and adds great flavor. Blanching cucumbers will result in a very mushy texture. We are still enjoying this crunchy cucumber salad which was canned almost 2 years ago. It still looks and tastes the same as the day it was preserved. We have been home canning for 28 years with great success. Also, note that I am a certified food handler and bachelor's degree registered nurse who is aware of the negative consequences of improper canning. As a healthcare professional and homesteader, I would never share a recipe that would harm another. Blessings, LeeAnn

[@colleenpritchett6914]

No idea who made up this recipe but as a canner for over 50 years some of your brine ingredients and much of your process while it won’t make you sick is simply unnecessary and a waste of time and $.

[@OutdoorsandCountryLiving]

Thank you for your input. Have a blessed and wonderful weekend. 😇

[@CampDogOutdoors]

Nice

[@OutdoorsandCountryLiving]

It sure is. Thanks for watching!