Dill Pickles
You have to give this easy dill pickle recipe for canning a try!
Servings: 6
Calories: 49
Equipment
- Mason jars 2 quart jars, or 4 pint jars
- Canning jar lids 2 quart canning lids, or 4 pint lids
Ingredients
- 3 pounds pickling cucumbers
- 2 cups white vinegar 5% acidity or greater
- 2 cups water
- 3 Tablespoons kosher salt *, or 2 Tablespoons pickling salt
- 1 cup fresh dill or 4 heads fresh dill, or 4 teaspoons dill seeds
- 4 cloves garlic small cloves
Instructions
- Partially fill a water canner with hot water. Place clean canning jars in the water, cover, and bring to a boil on high heat**.
- Meanwhile, about 5 minutes before processing, place lids in boiling water and follow manufacturers instructions. (I usually use a separate smaller pot for this.)
- Cut a thin slice from the ends of the cucumbers. Quarter larger cucumbers, and cut medium cucumbers in half.
- In a medium pot on medium high heat, combine vinegar, water, and salt and bring to a boil.
- Remove hot jars from canner. Place 1 head dill and 1 clove garlic in the bottom of each jar. Pack with cucumbers.
- Pour boiling vinegar mixture over the cucumbers, leaving ½ inch of headspace below the rim. Wipe rim clean if needed. Center lid on jar and screw band on fingertip tight.
- Place jars in canner, ensuring they are covered by about 1 inch (add more hot water if needed). Cover and return water to a boil. Once water is boiling, process for 10 minutes for pint jars and 15 minutes for quart jars***.
- Remove jars from canner and cool for 24 hours. After 24 hours, confirm that the lid is curved downwards and vacuum sealed****. Remove screw bands and dry them. Screw back loosely on the jar (or store separately). Store for 3 weeks before enjoying. Serve chilled and refrigerate after opening.
Notes
Note: garlic may turn green or blue. This is a reaction of the vinegar and the pigment in the garlic.
Makes 4x pint jars or 2x quart jars *For best results, use Diamond kosher salt, or a brand that does not contain anti-caking agents. These additions may make the pickles cloudy (but they are still edible).
**Due to longer processing time, jars do not need to be sterilized, but do need to be hot.
***High altitudes will need to add processing time:
1,000-3,000 feet add 5 minutes
3,000-6,000 feet add 10 minutes
6,000-8,000 feet add 15 minutes
8,000-10,000 feet add 20 minutes
****If any jars did not vacuum seal, refrigerate and use within 3 weeks.
Makes 4x pint jars or 2x quart jars *For best results, use Diamond kosher salt, or a brand that does not contain anti-caking agents. These additions may make the pickles cloudy (but they are still edible).
**Due to longer processing time, jars do not need to be sterilized, but do need to be hot.
***High altitudes will need to add processing time:
1,000-3,000 feet add 5 minutes
3,000-6,000 feet add 10 minutes
6,000-8,000 feet add 15 minutes
8,000-10,000 feet add 20 minutes
****If any jars did not vacuum seal, refrigerate and use within 3 weeks.
Nutrition
Calories: 49 | Carbohydrates: 6g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Sodium: 3504mg | Potassium: 377mg | Fiber: 2g | Sugar: 3g | Vitamin A: 768IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 1mg