Canned Dill Pickle Recipe
The ultimate crunch awaits you in this Canned Dill Pickle Recipe. Fresh cucumbers are transformed into tangy, flavorful pickles that will brighten any meal. Easy to make and perfect for snacking, these homemade pickles are a must-try!
Equipment
- Large Pot
- Food Processor
- Chef's Knife
- Saucepan
Ingredients
- 6 bay leaves bay leaves (1 per jar)
- 1/2 Tbsp peppercorn (5 per jar)
- 6 stems dill stems with flowers cut into 3" pieces (1 full stem per jar)
- 12 cloves garlic cloves halved (2 cloves per jar)
- 2 inch horseradish root chopped and divided, optional but nice
- 6 lbs small cucumbers well rinsed with ends trimmed
- 8 cups water
- 1/3 cup granulated sugar
- 6 Tbsp pickling salt (or 1/3 cup)
- 6 cups distilled white vinegar (5% acidity)
- 6 jars Quart-sized wide-mouth mason jars with rings and new lids
- 1 large Stock Pot large stock pot (20Qt+) with rack (or a canner)
- 1 jar lifter jar lifter to safely transfer the jars
Instructions
- Wash jars and lids with soap and water.
- Place jars and lids in a pot of water, bring to a boil then reduce heat, cover and simmer for 10 minutes. Drain the water carefully then your jars and lids are ready to use.
- Divide bay leaves, peppercorns, dill stems, garlic, and horseradish (optional) into the bottoms of 6 Quart-sized jars. Pack cucumbers tightly into jars.
- In a medium pot, combine 8 cups water, 1/3 cup sugar, 6 Tbsp salt, and 6 cups vinegar. Bring pickling juice to a boil then pour over cucumbers leaving 1/2” of space at the top.
- Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
- Place jars in a canner or large pot lined with a wire rack at the bottom. Once all of the jars are in the pot, add boiling hot water, to cover jars with 1-2 inches of water. Process/boil for 15 minutes.
- Carefully remove jars from the water using a jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal.
- After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate pickles and enjoy within 3 months.
Notes
- Storage: Store your jars in a cool, dark place. This helps preserve the flavors and extends their shelf life.
- Freezing: While canning is great for long-term storage, freezing is not recommended for pickles as it alters their texture and crunch.
- Pairing: Try serving your pickles with sandwiches, burgers, or as part of a charcuterie board.
- Variations: Don’t hesitate to experiment with different herbs and spices.
- Label and date: Make sure to label your jars with the date you canned them.
- Enjoy within 12 months: For the best flavor and texture, consume your pickles within a year.