How to Can Dill Pickles

Easy recipe for canning dill pickles. This recipe will have you eating whole jars at one setting.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 TBSP Dill seed
• 1/2 TBSP Mustard seed
• 4-1/2 cups white vinegar
• 9 TBSP Canning salt
• 3 TBSP sugar
• 9 cups water
• 1/2 tsp pickling spice
• 2 cloves garlic or 1 tsp chopped garlic.

1. Soak your cucumbers (whole or sliced) overnight in the fridge in the following. 1/2 gal of water combined with 1/3 cup of canning salt. For extra crisp pickles also add 1/4 cup pickling lime. Rinse well in the morning, if you've used the pickling lime rinse at least three times.

2. Place the following in each quart canning jar: 2 cloves garlic or 1 tsp chopped garlic, 1 TBSP dill seed (dill flowers also add beauty and great flavor) 1/2 TBSP Mustard seed.

3. Bring the following to a boil, 4-1/2 cups white vinegar, 9 TBSP canning salt, 3 TBSP sugar, 9 cups water. Pack the brined cucumbers in the jars already containing the garlic, dill and mustard. Pour the prepared hot liquid over the packed jars, leaving a 1/2 in headspace. Seal with 2 piece lids. Hot water bath for 20 minutes.

Tips & Warnings

• Whole cucumber let cure for at least a couple of weeks before eating. Sliced cucumbers will be ready in 2 to 7 days.

[codyryan0316]

on 2/26/2009 Wow! I now know why my pickles are soggy! Thanks for more great information! 5*

[AllFYB]

on 2/10/2009 Excellent Dill Pickle step by step thanks, Going in my favorites for summer...