Canned Dill Pickles
This recipe uses fresh dill to create classic, crisp dill pickles. Straightforward and simple, this preservation allows for cucumbers to be enjoyed year-round. Bringing a refreshing taste, these pickles make for a perfect condiment or snack.
Servings: 8 pint jars
Ingredients
- 6 lb 4- to 6-inch long pickling cucumbers washed
- ½ cup canning salt
- 3 cups distilled white vinegar (5%)
- 4 cups water
- 12 heads fresh dill weed
- 4 tsp dill seed
- 8 cloves garlic (optional)
- ¼ cup granulated sugar (optional)
Instructions
- Prepare the cucumbers. Cut 1/16-inch off the blossom end of each cucumber and discard. Cut into 3/16-inch slices. Combine cucumbers and salt in a large bowl. Cover with ice cubes. Refrigerate for 4 hours, adding more ice as needed.6 lb 4- to 6-inch long pickling cucumbers, ½ cup canning salt
- Make the brine. In a saucepan, combine the vinegar, water, and sugar (optional). Bring the brine to a boil. Stir until the sugar is dissolved.3 cups distilled white vinegar (5%), 4 cups water, ¼ cup granulated sugar (optional)
- Pack the jars. Drain all liquid and pack the prepared cucumbers into 8 sterilized pint jars, leaving ½-inch of headspace. Add 1 ½ head of fresh dill weed, ½ tsp dill seed, and 1 smashed garlic clove (optional) to each jar. Pour the hot brine into each prepared jar, leaving ½ inch of headspace. Wipe the rims of the jars with a clean cloth to remove any drips. Place on lids and rings, tightening to fingertip tightness.12 heads fresh dill weed, 4 tsp dill seed, 8 cloves garlic (optional)
- Water bath the jars. Place jars in the boiling water bath. Bring back to a boil and boil for 10 minutes (see chart in post for elevation adjustments). Remove from the water bath and cool for 12 to 24 hours. Remove rings to ensure a good seal and store for up to one year.
Video
Notes
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
Choose the right cucumber. Long, slender ones work best. They have a good seed-to-core ratio. Otherwise, the pickles can get too seedy or mushy.
Ensure the ice stays on the cucumbers while they chill. If it melts too quickly, add more.
Tap the bottoms of the jars with your hand to help settle the cucumbers down into the jar while packing. It's not essential, but it can help more to fit into a jar.
Proper tightness of the lids is important. Tightening the rings to fingertip tightness means they are snuggly tightened on the jar but not over-tightened. Otherwise, the lids can buckle, rendering the jar useless.
Nutrition
Serving: 1tbsp | Calories: 9kcal