Description
This Canned Dill Pickles recipe offers a classic approach to preserving fresh cucumbers with a tangy dill brine. Using pickling cucumbers, salt, dill, garlic, and a sweetened vinegar brine, these crunchy pickles are perfect for long-term storage through water bath canning. The process includes salting cucumbers to maintain crispness, preparing a hot brine, packaging jars with fresh dill and optional garlic, and safely sealing them with a boiling water bath.
Ingredients
Pickles
- 6 lb 4- to 6-inch long pickling cucumbers (washed)
- ½ cup canning salt
Herbs and Flavorings
- 12 heads fresh dill weed
- 4 tsp dill seed
- 8 cloves garlic (optional)
Brine
- ¼ cup granulated sugar (optional)
- 3 cups distilled white vinegar (5%)
- 4 cups water
Instructions
- Prepare the cucumbers: Start by cutting 1/16-inch off the blossom end of each cucumber to remove any enzymes that could cause softening. Then slice the cucumbers into 3/16-inch thick pieces for ideal texture.
- Salt and chill cucumbers: In a large bowl, combine the cucumber slices with the canning salt and cover with ice cubes to keep them chilled. Refrigerate for 4 hours, adding more ice as needed to keep the cucumbers cold and crisp during this salting process.
- Make the brine: In a saucepan, mix distilled white vinegar, water, and granulated sugar (if using). Heat and bring it to a boil, stirring occasionally until the sugar completely dissolves, producing a flavorful, tangy brine.
- Drain cucumbers and pack jars: Thoroughly drain the salted cucumbers to remove excess liquid. Pack the cucumber slices tightly into 8 sterilized pint jars, leaving about ½ inch of headspace at the top.
- Add seasonings to jars: To each jar add 1½ heads of fresh dill weed, ½ teaspoon dill seed, and 1 smashed garlic clove if desired. These ingredients infuse the pickles with traditional dill and garlic flavors.
- Fill jars with brine: Pour the hot vinegar brine over the cucumber slices in each jar, maintaining ½ inch of headspace. Clean the rim of each jar carefully to ensure a good seal, then place on the lids and screw on the rings fingertip tight.
- Process jars in a boiling water bath: Place the sealed jars into a boiling water bath canner. Once the water returns to a boil, process the jars for 10 minutes, adjusting time if you are at high elevation, to ensure the pickles are safely preserved.
- Cool and store jars: Carefully remove jars from the water bath and let them cool undisturbed for 12 to 24 hours. After cooling, test the seals by removing the rings and pressing the center of lids. Store sealed jars in a cool, dark place for up to one year for best quality.
Notes
- Removing 1/16-inch from the blossom end helps maintain pickle crispness by removing enzymes.
- Salting cucumbers with ice helps keep them cold and crisp during the 4-hour soak.
- Use distilled white vinegar with 5% acidity for safe preserving.
- Adjust boiling water bath processing time for altitude changes as needed.
- Optional sugar balances acidity but can be omitted for a more tart pickle.
- Always ensure jars and utensils are sterilized to prevent spoilage.
