How to Can Spicy Dill Pickles

Glass jar filled with slices of spicy dill pickles sitting on white countertop with extra cucumbers in background as well as other filled canning jars

How to Can 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!

Course Preserving

Cuisine American

Difficulty Intermediate

Method Canning

Prep Time 40

Cook Time 10

Process Time 10

Total Time 1

Servings pint jars

Calories 40kcal

Author Kaleb

Ingredients

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)

Instructions

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.

Video

Nutrition