Can for safe storage.
Pickling is a means to store many foods long-term, including cabbage, onions and beets. The term "pickle" though when used to identify a specific food is referring to a pickled cucumber. If you are pickling your own cucumbers, you'll find there are many different recipes. Though you can store fully fermented dill pickles in the refrigerator in a sealed container for up to six months, canning is the preferred method for storing all homemade pickles, according to Colorado State University.
Instructions
1. Use sterilized canning jars with sealing bands and new lids for storing fresh packed pickles, and for storing fermented pickles for longer than six months. According to Colorado State University, other jars with lids, such as mayonnaise or jelly jars, are not ideal since they may not seal properly.
2. Screw on the lids tightly with after making your pickles following recipe and canning instructions. Then, after processing the jars in boiling water, cool the jars on a wire rack, spaced 2 inches apart. Leave them there for 12 to 24 hours.
3. Recheck the seals to be sure the lids are concave and sealed tightly. Tap on the lids with a spoon. It should sound more like a bell, not a clunk. Wipe the outside of the jars clean with a clean rag or paper towel. Then, take off the sealing bands. Use jar wrench to help get them off, if necessary.
4. Store canned pickles in a cool, dark place. They will keep for a year. If one of the seals was not tight after testing, store it in the refrigerator and use within two months.
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