Nothing beats the satisfying crunch of homemade pickles, and our Blue Ribbon Pickles recipe delivers just that. This classic recipe has earned its name by consistently producing crisp flavorful pickles that steal the show at any gathering. Whether you’re a seasoned pickle enthusiast or just starting your pickling journey this recipe is sure to impress.
We’ve perfected the balance of tangy vinegar spices and a touch of sweetness to create pickles that are bursting with flavor. Plus they’re incredibly easy to make using simple ingredients you probably already have in your kitchen. Making your own Blue Ribbon Pickles means you control the freshness and seasoning resulting in a snack or side that’s truly one of a kind. Let’s dive into crafting these irresistible pickles that will quickly become a staple in your pantry.
Ingredients
To craft our Blue Ribbon Pickles with that perfect crispness and vibrant flavor, we rely on fresh, quality ingredients. Below we break down the essentials you’ll need, grouped for clarity.
Pickling Cucumbers
We choose firm, fresh Pickling Cucumbers that are small to medium in size. Their thin skins and minimal seeds help keep our pickles delightfully crunchy.
- 5 pounds fresh pickling cucumbers
- Make sure cucumbers are washed and ends trimmed
Brine Ingredients
Our brine is the heart of the Blue Ribbon Pickles, balancing tangy vinegar, sweetness, and salt to preserve and flavor the cucumbers perfectly:
| Ingredient | Measurement | Notes |
|---|---|---|
| White vinegar | 4 cups | 5% acidity recommended |
| Water | 4 cups | Use filtered or distilled |
| Granulated sugar | 1/2 cup | Adjust for sweetness level |
| Pickling salt | 3 tablespoons | Use canning or kosher salt |
| Ice cubes | Optional, as needed | To keep cucumbers crisp |
Spices and Flavorings
The spice blend provides our pickles with signature aroma and depth. We use simple, classic flavors that work harmoniously:
- 4 cloves garlic, peeled and crushed
- 2 teaspoons mustard seeds
- 2 teaspoons coriander seeds
- 1 teaspoon red pepper flakes (adjust for heat preference)
- 4 fresh dill sprigs (or 2 tablespoons dried dill weed)
- 2 bay leaves
Equipment Needed
To achieve the perfect Blue Ribbon Pickles, having the right equipment on hand is essential. Each tool ensures precision and helps maintain the crispness and flavor we want in our pickles.
Essential Tools
- Large Mixing Bowl
We use this to soak and rinse the cucumbers. A big bowl lets us handle the cucumbers without overcrowding, promoting even seasoning.
- Measuring Cups and Spoons
Accuracy matters, especially for the brine. We rely on precise measurement to balance vinegar, water, salt, and sugar perfectly.
- Quart-Sized Mason Jars with Lids
These jars are ideal for pickling. They provide an airtight seal and fit the quantity we typically make, preserving freshness longer.
- Saucepan
Required to heat the brine mixture for dissolving sugar and salt and releasing spice flavors.
- Sharp Knife and Cutting Board
For trimming and slicing cucumbers uniformly. Uniform pieces ensure even brining and a consistent crunch.
- Jar Funnel
This handy tool helps us pour the brine into jars without spills.
- Tongs or Jar Lifter
Useful for placing and removing jars safely if we opt for hot-water bath processing.
Optional but Recommended
- Pickling Weights
Keeps cucumbers submerged in brine, preventing exposure to air and spoilage.
- Kitchen Scale
For precise weighing of spices and cucumbers if you prefer weight over volume.
| Equipment | Purpose | Importance Level |
|---|---|---|
| Large Mixing Bowl | Soaking and rinsing cucumbers | Essential |
| Measuring Cups & Spoons | Measuring brine ingredients | Essential |
| Quart Mason Jars | Pickle storage and preservation | Essential |
| Saucepan | Heating brine | Essential |
| Sharp Knife & Board | Preparing cucumbers | Essential |
| Jar Funnel | Filling jars without spills | Essential |
| Tongs / Jar Lifter | Handling hot jars | Essential if canning |
| Pickling Weights | Submerging cucumbers | Recommended |
| Kitchen Scale | Accurate ingredient measurement | Recommended |
Prep Work
Proper preparation sets the foundation for creating crisp and delicious Blue Ribbon Pickles. Let’s ensure every step brings out the best flavor and texture.
Washing and Cutting Cucumbers
First, we thoroughly wash the pickling cucumbers under cold running water to remove any dirt or residue. Using a vegetable brush helps clean the skins without damaging them. After washing, we trim both ends of each cucumber—this encourages crispness during pickling.
For this recipe, we prefer uniform slicing to ensure even pickling and flavor absorption. Depending on your preference, slice the cucumbers into:
- 1/4-inch thick rounds for traditional chips
- Spear shapes by cutting cucumbers lengthwise into quarters
Using a sharp knife and a sturdy cutting board, we make clean cuts to avoid bruising, which can affect texture.
| Step | Details |
|---|---|
| Wash cucumbers | Cold water, vegetable brush |
| Trim ends | Remove approximately 1/8 inch from both ends |
| Slice cucumbers | 1/4-inch rounds or lengthwise spears |
| Tools needed | Sharp knife, cutting board |
Sterilizing Jars and Lids
To maintain the best quality and safety of our Blue Ribbon Pickles, sterilizing the storage jars and lids is essential. Here’s our simple method:
“Clean jars and lids prevent contamination and extend shelf life, preserving the crisp, tangy flavor we aim for.”
- Wash jars and lids in hot, soapy water, then rinse thoroughly.
- Place jars upright in a large pot of boiling water for 10 minutes to sterilize.
- Boil lids separately for 5 minutes; this protects the sealing compound.
- Using tongs, remove jars and lids and place them on a clean towel to dry—avoid touching the inside to maintain sterility.
If we have a dishwasher with a sterilize cycle, we can alternatively use that for convenience.
| Item | Sterilization Method | Time |
|---|---|---|
| Jars | Boil in pot of water | 10 minutes |
| Lids | Boil separately | 5 minutes |
| Drying | Place on clean towel, avoid touching inside | Until dry |
Prepared jars and lids ensure our pickles stay fresh longer and taste impeccable each time.
Instructions
Follow these precise steps to create Blue Ribbon Pickles with perfect balance and crunch. Each stage builds on the last to capture the tangy vinegar and spice blend that defines this classic recipe.
Making the Brine
- Combine the liquids and sugar: In a medium saucepan, mix 2 cups white vinegar, 2 cups water, and 1/4 cup granulated sugar.
- Dissolve the sugar: Heat the mixture over medium heat, stirring continually until the sugar fully dissolves. This creates the fundamental sweet-tart base.
- Add pickling salt: Stir in 2 tablespoons pickling salt until fully dissolved — this is key to preserving and flavor.
- Bring to a boil: Let the brine come to a gentle boil, then reduce heat and simmer for 5 minutes to infuse flavor and sterilize.
- Cool slightly: Remove from heat and let the brine cool to warm temperature before pouring over cucumbers.
Packing the Jars
- Prepare cucumbers: Arrange the sliced cucumbers into sterilized quart-sized mason jars, packing tightly but leaving half an inch of headspace at the top. This ensures room for the brine and expansion.
- Add ice if desired: For extra crispness, place 2-3 ice cubes on top of the cucumbers in each jar.
- Pour brine: Carefully ladle the warm brine into each jar until cucumbers are fully submerged, maintaining the headspace. The brine should cover the cucumbers by at least 1/2 inch.
- Remove air bubbles: Gently tap the jars or use a non-metallic utensil to release trapped air bubbles inside the jars.
- Wipe rims: Clean the rims with a damp paper towel to ensure proper sealing.
Adding Spices and Herbs
We add the signature aroma and flavor with our carefully chosen spices and herbs.
| Ingredient | Quantity | Notes |
|---|---|---|
| Garlic cloves | 2 per quart jar | Slightly crushed for release |
| Mustard seeds | 1 tablespoon per jar | Adds pungent warmth |
| Coriander seeds | 1 teaspoon per jar | Offers a citrusy undertone |
| Red pepper flakes | 1/2 teaspoon per jar | For a mild kick |
| Fresh dill sprigs | 2 sprigs per jar | Essential herby flavor |
| Bay leaves | 1 leaf per jar | Adds subtle complexity |
Place the garlic, mustard seeds, coriander seeds, red pepper flakes, dill, and bay leaves directly into the jars before adding cucumbers or floating atop after filling with brine depending on preference. Ensure even distribution for consistent flavor in every bite.
Directions for Pickling
Follow these precise steps to transform fresh cucumbers into crisp and flavorful Blue Ribbon Pickles. Whether using the water bath canning method for shelf stability or the refrigerator pickling method for speedy readiness, we guide you through both.
Water Bath Canning Method
- Preheat the water bath canner with enough water to cover jars by at least 1 inch. Bring water to a gentle simmer (around 180°F) while assembling jars.
- Fill sterilized quart-sized mason jars with the prepared cucumber slices and the measured spice blend.
- Add ice cubes if desired for extra crispness, then pour the cooled brine over the cucumbers. Leave a 1/2-inch headspace at the top.
- Use a non-metallic spatula or chopstick to carefully remove any air bubbles inside the jar by sliding the tool along the inside walls.
- Thoroughly wipe the jar rims with a clean damp cloth to ensure a perfect seal.
- Place sterilized lids and screw bands on jars. Tighten bands to finger-tight, not overly tight.
- Submerge the jars fully in the simmering water bath canner. Process for 10 minutes once water returns to a boil.
- After processing, carefully remove jars and place upright on a clean towel. Allow them to cool undisturbed for 12-24 hours.
- Verify lids have sealed by pressing the center. No pop indicates a good seal. Any unsealed jars should be refrigerated and consumed first.
| Step | Detail | Time/Temperature |
|---|---|---|
| Water Bath Preheat | Water coverage >= 1 inch | ~180°F (simmering) |
| Jar Filling | Cucumber, spices, brine addition | Leave 1/2 inch headspace |
| Air Bubble Removal | Use spatula or chopstick | Immediately after filling |
| Water Bath Processing | Fully submerged jars | 10 minutes at boiling |
| Cooling | Place jars upright on towel | 12-24 hours (undisturbed) |
Refrigerator Pickling Method
- Pack prepared cucumbers tightly into sterilized jars along with the spice/herb mixture.
- Add optional ice cubes for enhanced crunch.
- Pour the cooled brine over the cucumbers, ensuring they are fully submerged. Leave 1/2 inch headspace.
- Remove air bubbles gently with a non-metallic utensil.
- Seal jars tightly with lids.
- Refrigerate the jars promptly. Allow the pickles to marinate for at least 24 hours before tasting.
- Best flavor and crispness develop after 3-5 days. Keep refrigerated and consume within 4 weeks.
Tip: The refrigerator method preserves the fresh cucumber crunch naturally and infuses spices evenly without heat processing. Ideal for quick pickling and small batches.
| Step | Detail | Timeframe |
|---|---|---|
| Jar Packing | Cucumbers with spices and optional ice | Immediately |
| Brine Addition | Cooled brine, headspace 1/2 inch | Immediately |
| Sealing | Tight lids | Immediately |
| Refrigeration | Store at 35-40°F | Min. 24 hours; best 3-5 days |
| Consumption | Keep refrigerated | Within 4 weeks |
Storage Tips
To preserve the crispness and flavor of our Blue Ribbon Pickles, proper storage is essential. Here are crucial tips to ensure our pickles stay delicious and safe to enjoy.
Refrigerated Pickles
- Store refrigerator pickles in the coldest part of the fridge.
- Keep jars tightly sealed to prevent air from spoiling the contents.
- Label jars with the date pickled.
- Consume within 4 to 6 weeks for optimal freshness and crunch.
- Always use a clean utensil to remove pickles to avoid contamination.
Water Bath Canned Pickles
- Store sealed jars in a cool dark place like a pantry or cellar.
- Optimal storage temperature is between 50°F and 70°F (10°C to 21°C).
- Keep jars away from direct sunlight or heat sources that may degrade brine quality.
- Unopened properly processed jars can last 12-18 months or longer.
- Once opened, refrigerate and consume within 4-6 weeks for best quality.
Signs of Spoilage to Watch For
| Indicator | Meaning | Action |
|---|---|---|
| Cloudy brine | Possible fermentation or spoilage | Discard jar |
| Bulging lid | Gas buildup from bad bacteria | Do not consume |
| Off smell | Sour or rotten odor | Discard immediately |
| Mold growth | Visible mold inside jar or on lid | Discard jar |
“Keeping our Blue Ribbon Pickles properly stored maximizes shelf life and maintains those unmistakable crisp, tangy flavors we crave.”
Tips for Longer Freshness
- For refrigerator pickles, adding a few ice cubes at packing time helps retain crispness longer.
- Store pickles upright to reduce risk of brine leakage and contamination.
- Avoid temperature fluctuations to maintain brine integrity and pickle texture.
By following these storage best practices, our Blue Ribbon Pickles will be ready to brighten sandwiches, snacks, and meals whenever we crave their perfectly tangy crunch.
Serving Suggestions
Our Blue Ribbon Pickles shine as a versatile addition to many dishes. Here are several ways to enjoy their crisp tang and rich spice profile:
- Snack straight from the jar. The brisk vinegar and vibrant spices make these pickles a refreshing treat anytime.
- Add crunch to sandwiches and burgers. Layer slices of our blue ribbon pickles on deli sandwiches or grilled burgers to introduce a lively burst of flavor.
- Enhance charcuterie boards. Pair these pickles with cured meats, cheeses, and nuts for a balanced appetizer spread.
- Top salads for extra zest. Chop the pickles and sprinkle over potato, chicken, or green salads for depth and texture.
- Serve alongside fried foods. Their acidity cuts through heavy fried dishes providing a crisp counterpoint.
- Incorporate into relish trays. Combine with olives, peppers, and other pickled vegetables for colorful variety.
| Serving Idea | Description | Why It Works |
|---|---|---|
| Sandwich Topping | Sliced pickles layered on meats and cheeses | Adds crunchy tangy contrast |
| Snack on Their Own | Whole or halved pickles enjoyed plain | Provides refreshing, bold bite |
| Salad Enhancer | Chopped pickles mixed into salad recipes | Offers acidity and texture |
| Charcuterie Pairing | Served with meats, cheeses, nuts | Balances rich and salty flavors |
| Fried Food Side | Served beside fried chicken, fish, or fries | Cuts through grease with its acidity |
“A perfect pickle is more than a condiment — it’s an experience that elevates every bite.“
When serving, consider chilling your Blue Ribbon Pickles to maintain their crisp texture and maximize flavor impact. Use a fork to lift slices gently from the jar so they retain their juices and seasoning. For gatherings, arrange them on an attractive platter alongside complementary snacks to showcase their vibrant appearance and invite guests to savor each bite.
No matter how you choose to enjoy them, our Blue Ribbon Pickles recipe guarantees a flavorful crunch that enhances any meal or snack occasion.
Conclusion
Making Blue Ribbon Pickles at home brings a satisfying blend of flavor and crunch that’s hard to beat. With simple ingredients and straightforward steps, we can create pickles that elevate any meal or snack. Whether we choose the quick refrigerator method or the traditional water bath canning, the result is always a delicious treat worth sharing.
By following the tips for storage and serving, we ensure every bite stays fresh and flavorful. These pickles aren’t just a recipe—they’re a versatile pantry favorite that adds zest to our everyday dishes. Let’s get started and enjoy the tangy, crisp goodness of Blue Ribbon Pickles whenever we want.
Frequently Asked Questions
What are Blue Ribbon Pickles?
Blue Ribbon Pickles are crisp, flavorful pickles known for their balanced tangy vinegar, spices, and sweetness, perfect for gatherings and everyday snacking.
What ingredients are needed for Blue Ribbon Pickles?
You need fresh pickling cucumbers, white vinegar, water, granulated sugar, pickling salt, and spices like garlic, mustard seeds, coriander seeds, red pepper flakes, dill, and bay leaves.
How do I keep Blue Ribbon Pickles extra crispy?
Use firm cucumbers, add optional ice cubes when packing jars, and follow proper sterilization and brining techniques to maintain crunchiness.
What equipment is essential for making these pickles?
Key tools include quart-sized mason jars, a large mixing bowl, measuring cups and spoons, a saucepan, a sharp knife, cutting board, and optionally, a jar funnel and pickling weights.
How do I sterilize jars for pickling?
Boil jars and lids in hot water for 10 minutes, then remove with tongs and let them air dry before filling.
What is the difference between water bath and refrigerator pickling methods?
Water bath pickling involves processing sealed jars in boiling water to preserve pickles long-term; refrigerator pickling requires no heat and is quick but best for short-term storage.
How long do refrigerator pickles take to develop flavor?
Refrigerator pickles taste best after 3 to 5 days of chilling, although they need at least 24 hours before eating.
How should I store Blue Ribbon Pickles?
Store canned pickles in a cool, dark place and refrigerate opened jars. Keep refrigerator pickles in the coldest part of the fridge, all sealed tightly.
How long do Blue Ribbon Pickles last?
Refrigerator pickles last 4 to 6 weeks in the fridge. Opened canned pickles should be eaten within the same timeframe for best quality.
What are signs of spoiled pickles?
Look for signs like cloudy brine, bulging lids, off smells, or mold—these indicate spoilage and the pickles should be discarded.
How can Blue Ribbon Pickles be served?
They are great as snacks, sandwich toppings, salad ingredients, or with charcuterie boards and fried foods, best served chilled to keep their crunch.
Can I customize the seasoning in Blue Ribbon Pickles?
Yes, you can adjust spices and seasoning levels to your preference to create your perfect flavor profile.