dill pickle recipe canning
The Best dill pickle recipe canning
Pickles are a great way to add a little extra flavor to meals without much effort. They’re packed with probiotics, thanks to the fermentation process, which helps support gut health. Plus, they’re low in calories and high in vitamins, making them a smart choice for a quick, crunchy snack. And the best part? You can make them in just a few hours, so there’s no need to wait for something fancy. Whether you’re prepping for a busy week or just want to have a stash ready for guests, these pickles are a reliable favorite.
Easy Homemade Dill Pickles
Quick and tangy dill pickles made fresh with simple ingredients. Perfect for preserving summer harvests or adding a zesty crunch to sandwiches.
🥘Ingredients
- 1 lb green cucumbers, thinly sliced
- 1 cup pickling salt
- 2 tbsp whole black peppercorns
- 1 tbsp fresh dill seeds (or 1 tbsp dried dill)
- 1 tsp mustard seeds
- 1 tsp red pepper flakes (optional)
- 4 cups water
- 4 cups white vinegar
- 1 tsp whole cloves
- 1 tsp celery seeds
👨🍳Directions
-
1
Slice cucumbers into ¼-inch thick rounds. Pack them tightly into clean jars. -
2
In a bowl, mix pickling salt, peppercorns, dill seeds, mustard seeds, and red pepper flakes. -
3
Boil water, vinegar, cloves, and celery seeds in a stockpot until hot. Pour brine over cucumbers in jars. -
4
Seal jars tightly and process in a water bath for 10 minutes. -
5
Cool jars, then store in a cool, dark place.
🔧Equipment
- Large stockpot
- Mixing bowls
- Clean jars and lids
- Thermometer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Homemade Dill Pickles Works
❓ Frequently Asked Questions About Dill Pickles
How long does it take to can dill pickles?
Canning dill pickles typically takes about 45 minutes to an hour, including prep, boiling, and cooling. The actual canning process—adding pickles to jars, filling with brine, and sealing—usually takes 15 to 20 minutes, but you’ll need extra time for prepping vegetables, making the brine, and ensuring jars are clean and sterilized.
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What’s the best way to store canned dill pickles?
Store canned dill pickles in a cool, dark place like a pantry or cupboard. They’ll keep for up to a year if properly sealed and processed. Once opened, transfer to an airtight container and refrigerate for up to 3 months.
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Can I use vinegar with a different acid level (like white vinegar) instead of apple cider vinegar?
Yes, you can use white vinegar (5% acidity) in place of apple cider vinegar, but follow the same canning guidelines. White vinegar may have a slightly different flavor, so adjust seasoning with extra dill or garlic if needed. Always ensure the brine reaches the correct acidity level for safety.
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What if my jars don’t seal properly after canning?
If a jar doesn’t seal, it won’t be fully pressure-canned and may spoil. Check for a tight, airtight lid seal. If the lid is loose, remove the jar from the water bath and cool it slowly. If the seal fails again, discard the pickles and reprocess them properly.
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How can I prevent the pickles from becoming mushy?
To keep pickles crisp, pack them tightly in jars with enough brine to cover by an inch. Avoid overcrowding, and use a clean, sharp knife to slice vegetables evenly. If they soften, refrigerate them quickly to slow texture loss.
