Easy Dill Pickles for Canning
Makes about 5 (16 oz) pints
- 5-6 lbs pickling cucumbers
- 4 cups white vinegar
- 4 cups water
- 3/4 cup sugar
- 1/2 cup pickling/canning salt
- 3 Tbsp pickling spice
- 5 bay leaves
- 5 cloves garlic
- 2 1/2 tsp mustard seed
- 5 flower heads of fresh dill*
- Pickle Crisp (optional)
- cheesecloth (for pickling spices)
- twine, to tie cheesecloth
- Prepare all ingredients. Cut cucumbers into spears or slices, peel garlic.
- Sterilize jars and prepare brine. In a large stainless steel saucepan, combine vinegar, water, sugar and salt. Place pickling spice in cheesecloth and tie with twine; add to mixture. Bring to a boil to dissolve salt and sugar, then reduce heat and boil gently for 15 minutes.
- When brine is ready, remove 1 hot jar at a time, add 1 bay leaf, 1 clove garlic, 1/2 tsp mustard seed, and 1 flower head of dill to jar. Pack cucumber spears into jar. Add pickle crisp now if using.
- Ladle hot pickling brine into jar, leaving 1/2 inch headspace. Remove air bubbles and add additional liquid if necessary. Wipe rim of jar, then put on lid and band to finger-tight. Repeat until all jars are done.
- Process for 10 minutes, then let cool 5 minutes before removing.
- Store in cool, dark space. Wait 4-6 weeks before eating for best results.
*If you do not have fresh dill flowers, substitute 1-2 tsp dill seeds or 2 tsp dried dill for each flower head.
Click to see my Canning 101- Dill Pickles Video!
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