Homemade Dill Pickles Recipe

Hey there, fellow pickle enthusiasts! This year, my backyard garden is overflowing with rows of crisp cucumbers, just waiting to be transformed into the ultimate snack: homemade canned dill pickles! With this recipe, you’ll have a jar (or ten) of crunchy, tangy pickles ready to satisfy your cravings all year round.

Now, I know what you’re thinking: canning sounds intimidating. But fear not! While it requires a little more effort than my quick refrigerator pickles, the reward is absolutely worth it.

Gathering Your Pickle Arsenal:

First things first, let’s get organized. Here’s what you’ll need to whip up a batch of these shelf-stable beauties:

  • Pickling superstars: Pickling cucumbers, of course! Plus, dill seed, mustard seed, garlic cloves, whole peppercorns, and a sprinkle of magic (aka sugar, white vinegar, pickling salt, and a touch of non-iodized kosher salt if you have it).
  • Canning champions: We’ll be using a water bath to ensure safe storage. Here’s my trusty crew: clean glass mason jars with lids, a large stockpot with a rack (think Instant Pot insert!), canning jar lifter tongs, and a funnel (a measuring cup works in a pinch).

From Cucumbers to Pickles: The Grand Transformation

Ready to witness the magic? Here’s the step-by-step:

  1. Jar Jubilee: Banish those pesky bacteria! We start by submerging the jars and lids in a pot of boiling water to sanitize them completely. This ensures your pickles stay crisp and safe.
  2. Cucumber Prep: Wash those beauties and trim the blossom end – it contains an enzyme that can make your pickles mushy. We want crunch, not mush!
  3. Flavor Frenzy: Time to build that classic dill pickle flavor profile. Toss some dill seed, mustard seed, garlic cloves, and peppercorns into each jar. Then, pack them tight with your prepped cucumbers.
  4. Brine Bonanza: Let’s make that tangy magic happen! In a pot, combine sugar, salt, and vinegar. Bring it to a boil to dissolve the sugar and salt. Carefully pour this hot mixture over the cucumbers in the jars, leaving about a half-inch of headspace. Hand-tighten the lids, but don’t overdo it.
  5. Water Bath Wonderland: Now, the moment of truth! Bring a large pot of water (with the rack inside) to a boil. Make sure there’s enough water to fully submerge the jars. Carefully lower the jars into the pot using the tongs and let them simmer for 10 minutes. Once the time’s up, use the tongs to remove the jars and let them cool completely.

Dill-icious Dilemma: Fresh vs. Dried?

Did you know dill is a superstar with many talents? Here’s a quick breakdown of the different dill options:

  • Fresh Dill Weed: The leafy green part – perfect for sauces, dressings, and even a sprinkle on fish.
  • Dried Dill Weed: The dried version of the fresh herb, offering a sweet and slightly citrusy flavor.
  • Dill Seed: Found in the spice aisle, these little guys pack a punch of aroma and lemony flavor. Use them whole or crushed.
  • Dill Heads: The flowery tops of the dill plant. While many recipes call for them, they can be hard to find unless you have your own dill patch.

Since I don’t have fresh dill growing this year, I’m opting for the dried dill seed. It’s readily available and stores well in the pantry.

There you have it, folks! With a little effort, you can enjoy homemade canned dill pickles all year long. So grab your cucumbers, fire up the stove, and get ready to experience pickle perfection!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade Dill Pickles Recipe

Homemade Dill Pickles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Save Recipe

This year, my backyard garden is overflowing with rows of crisp cucumbers, just waiting to be transformed into the ultimate snack: homemade canned dill pickles! With this recipe, you’ll have a jar (or ten) of crunchy, tangy pickles ready to satisfy your cravings all year round.

  • Total Time: 1 hour 20 minutes
  • Yield: 1 1x

Ingredients

Scale
  • 3 lbs pickling cucumbers (washed & trimmed)
  • 1 tsp dill seeds (per jar)
  • ½ tsp mustard seeds (per jar)
  • 1 clove garlic (per jar)
  • 4 peppercorns (per jar)
  • 2 cups water
  • 1 ½ cups white vinegar
  • 2 tbsp pickling salt
  • 1 tbsp sugar

Instructions

  1. Clean jars: Wash jars with soap and water, then boil them for sanitization. Dry completely.
  2. Prep cucumbers: Wash and trim cucumbers. Cut them to fit the jars.
  3. Fill jars: Add spices (dill seeds, mustard seeds, garlic, peppercorns) to each jar. Pack cucumbers tightly.
  4. Make brine: Combine water, vinegar, salt, and sugar in a pot. Boil until sugar and salt dissolve.
  5. Fill jars with brine: Pour hot brine into jars, leaving ½ inch space at the top. Tighten lids (not too tight).
  6. Canning: Boil jars in a large pot with water for 10 minutes. Let cool on a rack. Listen for popping lids (indicates a seal).
  7. Wait and enjoy: Let pickles sit for 12-24 hours. Sealed jars are shelf-stable for 1 year (refrigerate after opening). Unsealed jars go in the fridge for 7 days.
  • Author: Anwar
  • Prep Time: 40
  • Cook Time: 40
  • Category: Appetizer
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 4
  • Calories: 89kcal
  • Sugar: 8g
  • Sodium: 3504mg
  • Fat: 1g
  • Saturated Fat: 1g
  • Carbohydrates: 13g
  • Fiber: 3g
  • Protein: 3g

Tags:

You might also like these recipes

1 thought on “Homemade Dill Pickles Recipe”

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star