Canned Dill Pickle Recipe
Homemade Dill Pickle Recipe using garden cucumbers! Anyone can make this easy canned dill pickles recipe! Learn how to make pickles like a pro with my pickling secret for crisp pickles! These dill pickles are perfectly tart (not too sour), and not too sweet!
Equipment
- 4 quart-sized jars, (ball glass jars with lids and rings)
- 1 Jar lifter, (to safely transfer jars)
- 1 water bath canner, (or a large 20-quart stock pot with a rack)
Ingredients
Ingredients:
- 4 lbs cucumbers , (washed and trimmed on the blossom end)
- 2 tsp peppercorns, (10 per jar)
- 2 dill stems with flowers* , (cut in half)
- 6 garlic cloves , (halved)
- 4 tsp mustard seeds, (1 teaspoon per jar)
Pickling Brine:
- 5 cups filtered water
- 1 cup distilled white vinegar, (5% acidity)
- 1/2 cup cane sugar
- 1 Tbsp sea salt , (or pickling salt)
Cold Brine For Crunchy Pickles:
- 1 gallon water
- 1/2 cup sea salt, (free of additives)
Instructions
- Prep cucumbers, wash, and slice the blossom end of the cucumbers.
Make Salt Brine For Crunchy Pickles:
- Mix together 1 gallon of cold water and 1/2 cup of salt. Keep freshly pickled cucumbers submerged in this brine for up to a week or 12 hours in the refrigerator. Then proceed with the recipe. You can skip this step and still have exceptional pickles.
How to Make Pickles:
- Sterilize the lids and jars in boiling water or run them through the dishwasher on "sanitized wash". Bands don't need to be sterilized they can rust.
- Place 10 peppercorns, 1 dill stem, 3 garlic halves, and 1 teaspoon of mustard seeds per jar. Pack jars tightly with the cucumbers (do not exceed headspace.)
- Meanwhile, bring all the pickling brine ingredients to a boil. Pour over each assembled jar and fill just below the 1/2-inch headspace. Wipe clean rims and tighten the lids and rings finger-tight.
- Place jars into a water bath canner and cover them with 2 inches of warm tap water. Bring to a rolling boil and process for 10 minutes.
- Remove the jars onto a kitchen towel using a jar lifter. Cool jars completely before checking if they are sealed (about 12-24 hours.)
Notes
**Dill stems can be substituted with 1 teaspoon of dill seeds per jar.
- If cucumbers are too big, cut them into rings or spears.
Nutrition Facts
Canned Dill Pickle Recipe
Serving Size
1 quart jar
Amount per Serving
Calories
190
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Sodium
1771
mg
77
%
Potassium
688
mg
20
%
Carbohydrates
38
g
13
%
Fiber
4
g
17
%
Sugar
31
g
34
%
Protein
4
g
8
%
Vitamin A
340
IU
7
%
Vitamin C
16
mg
19
%
Calcium
103
mg
10
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
