How To: Oven Pickles

Ugly oven, shiny pickles.

More about pickles? Yes, more pickles.  Batch style pickles are good for the end of the season as your supply begins to wind down.  If you have made your batch of real pickles you should have enough pickles to satisfy for now, these ones will last longer. This is also a good approach to use for longer term storage as these pickles will leave the oven canned and ready to hit the pantry.

This recipe will fill between 8 and 10 quart jars depending on your head space and how high you pack them.

Have your jars rinsed and clean. If you prefer to pre-sterilize place your empty, dry, jars in the oven at 225°F for 10 minutes while making other preparations.

In a pot with at least 5 qt capacity add 12 cups of water and 4 cups of white vinegar. Place on stove and turn on high heat. Before it reaches a boil you will also need to add 1 tsp salt, 1 tbs dill, and a full garlic clove.  When the brine reaches a full boil, remove from heat.

While waiting for the brine to boil clean your cucumbers, cut or slice based on your preference and pack your empty jars.

Add hot brine allowing for 1/2" - 1" of headspace, place your canning lid and retaining ring and place upright on a rack in the oven.  

When all your jars are in the oven, raise the oven temperature to 250° F and bake for approximately an hour.  You are looking for the telltale "green" pickle color to the brine.  Placed in the pantry they will last for at least a year and will be ready to eat in 6 weeks.

That 6 weeks of waiting is another good reason to start using this method after you've satisfied your need for fresh pickles, though I bet that delay is only so the pickles reach full flavor and that they are quite good even before that.

Let me know how yours come out in the comments. Thanks for stopping by.