I grew up with pickles, pickles, and yet more pickles! If you happened to see my article in August’s Better Homes & Gardens magazine, you know my love for pickles has been passed down throughout my family. This spicy garlic and dill variety is so super simple!
Watch how to can these spicy dill pickles
How to Can Spicy Dill Pickles
- 11 lbs cucumbers
- 3 cups apple cider vinegar
- 1 cup white vinegar
- 4 cups water
- 3 tbsp honey
- 2 tbsp canning salt
- 5 tsp dill seed separated
- 10 cloves garlic peeled and smashed
- 10 hot peppers (or ½ tsp red pepper flakes per jar)
- In a 6-quart saucepan, combine the two kinds of vinegar, water, honey, and salt. Bring to a boil and reduce to a simmer.
- To prepare the cucumbers, cut off ½-inch on each end and discard. Slice ¼-inch slices and set them aside in a bowl. If not using fresh cucumbers, soak the cucumbers in ice water for 2 hours.
- To each sterilized pint jar, add one hot pepper or red pepper flakes and one smashed garlic clove. Pack cucumbers in each jar, leaving ½-inch headspace. Add ½ tsp dill seed on top of cucumbers.
- Pour prepared brine over prepared cucumbers, leaving ½-inch headspace. Wipe the rim of the jar and place on the lids and rings according to package instructions.
- In a prepared water bath, process the jars for 10 minutes, adjusting for altitude according to the USDA canning guide.
- Remove from the water bath and cool jars on a rack for 12 hours.
- Store in a dark place and enjoy anytime after two weeks.