Canned Spicy Dill Pickles
Everyone loves a dill pickle. Whether they are used on a hamburger or eaten on their own, they are so delicious. And when made in a spicy variety, these cannot be beaten!
Servings: 10 pint jars
Equipment
- 10 pint jars
Ingredients
- 11 lbs cucumbers
- 3 cups apple cider vinegar
- 1 cup distilled white vinegar (5%)
- 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)
Instructions
- In a 6-quart saucepan, combine the apple cider vinegar, white vinegar, water, honey, and salt. Bring to a boil and reduce to a simmer.3 cups apple cider vinegar, 1 cup distilled white vinegar (5%), 4 cups water, 3 tbsp honey, 2 tbsp canning salt
- 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.11 lbs cucumbers
- To each sterilized pint jar, add 1 hot pepper or red pepper flakes and 1 smashed garlic clove. Pack cucumbers in each jar, leaving ½-inch headspace. Add ½ tsp dill seed on top of cucumbers.10 cloves garlic, 10 hot peppers (or ½ tsp red pepper flakes per jar) , 5 tsp dill seed
- 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.
Video
Notes
Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.
Nutrition
Serving: 0.5cup | Calories: 40kcal