Ahhh summertime. Sunshine, pools, vacations, and backyard barbeques. And what’s a grilled cheeseburger without some fresh garden tomatoes, lettuce, onion, and pickles? Last year I planted several cucumber plants. Like the zucchini fiasco, I had no idea that one healthy cucumber plant can produce up to 5 pounds of cucumbers! Multiply that by the 3 plants I had, and I’m sure you can realize that I had cucumbers up to my eyebrows!
So, what better thing to do than to make pickles?!
Home Dill Pickle Recipe
This recipe is a simple dill recipe, perfect for beginners. You’ll want to let the jars stand for at least a week after processing to allow the flavor to penetrate fully into the cucumber. Also, for crisp and crunchy pickles, I recommend adding pickle crisp to each jar.
Like all things canning, there are many different brands, but I prefer to use the Ball Pickle Crisp Granules. Pickle crisp is calcium chloride which is a firming agent that you can use in pickling. I use this for pickles as well as anything that I’m pickling, like okra or peppers. It’s simple to use. Just add 3/4 tsp per pint jar or 1 1/2 tsp per quart jar before processing.
Preparing Your Dill Pickle Ingredients
Wash your cucumbers and remove the stems. If you want to can whole dill pickles, cut off a slice from each end. If you want to make sliced pickles, slice the cucumbers into 1/2 inch slices.
In large stainless steel or enameled pot, combine water, vinegar, pickling salt, and sugar and bring to a boil.
Pack the cucumbers loosely into hot, sterilized jars. Run your flat spatula (from the accessory kit) along the sides of the jar removing all of the air bubbles. Add additional mixture (if necessary), leaving 1/2 inch headspace.
Tip – I was the jars, lids, and bands when I begin my canning prep in the dishwasher on the sanitizing cycle. I leave them in the dishwasher until I’m ready to use them, so they’re still hot.
Add 2 – 3 heads of dill or 1 Tbsp. of dill seeds to each jar. Then, pour the hot vinegar mixture over the cucumbers leaving a 1/2 inch headspace. Optional – add 3/4 tsp of pickle crisp to each jar.
Canning Your Pickles
Wipe the rims of the jars, then add the lids and hand tighten the bands. Place in a boiling water canner and process pints for 10 minutes (start the timer once the water begins to boil).
Remove the jars and cool on a wire rack.
Once cooled, label your jars with the product and date, then store them in a cool, dry, dark spot for up to one year.
How To Can Dill Pickles At Home For Beginners
- Pressure Canner
- 3 lbs. 4-inch Pickling Cucumbers
- 3 Cups Water
- 3 Cups White Vinegar
- 1/4 Cup Pickling Salt
- 1/4 Cup Sugar
- 6-9 Heads Fresh Dill 6 Tbsp. of Dill Seeds
- 3/4 tsp Pickle Crisp Optional
- Rinse the cucumbers, remove the stems, and cut off a slice from each blossom end.
- In large stainless steel or enameled bowl, combine water, vinegar, pickling salt, and sugar. Bring to a boil.
- Pack cucumbers loosely into hot, sterilized pint canning jars. Run your flat spatula (from the accessory kit) along the sides of the jar removing all of the air bubbles.
- Add additional mix (if necessary) leaving a 1/2 inch headspace.
- Add 2 to 3 heads of dill or 1 tbsp. of dill seeds to each jar.
- Pour the hot vinegar mixture over the cucumbers leaving a 1/2 inch headspace.
- Add 3/4 tsp. of pickle crisp to each jar (optional).
- Wipe the rims, add the lids, and hand tighten the bands.
- Process in a boiling-water canner for 10 minutes (start the timer when the water begins to boil).
- Remove jars and cool on a wire rack.
- Once cooled, label the jars with the product and date, then store in a cool, dry, dark spot for up to one year.