How to Make Dill Pickles From Cucumbers

Many gardeners grow cucumbers for the sole purpose of making dill pickles once the fruit has been harvested. The short method of making dill pickles will allow the cook to pick the cucumbers in the morning and have dill pickles on the shelf by the late afternoon. Dill pickles, like most pickles, require only a boiling-water bath to process.

Things You'll Need

• Boiling-water-bath canner
• 8 canning jars, pint size, with lids and rings
• Small saucepan
• Large saucepan
• 8 lbs. fresh cucumbers, 4 to 6 inches long
• 1/2 cup canning salt
• 3/4 cup table sugar
• 1 qt. water
• 1 qt.f vinegar
• Cheesecloth
• 3 tbsp. mixed pickling spices
• 8 heads of fresh dill

Instructions

1. Place the empty canning jars into the boiling-water-bath canner and fill with water until the jars are covered by at least 2 inches. Bring the jars and water to a boil over medium high heat.

2. Place the canning lids in a small saucepan and bring to a boil. Turn the heat off beneath the lids once the water has boiled.

3. Wash and slice the cumbers lengthwise into halves or quarters.

4. Mix together the salt, sugar, water and vinegar in a large saucepan. Place the spices, minus the dill, on a square of cheesecloth, pull the corners up, and tie the corners together to form a ball. Place the spice ball into the vinegar mixture and bring the mixture to a simmer for 15 minutes.

5. Use the canning tongs to lift the empty jars out of the boiling-water-bath canner, allowing the water to pour back into the canner. Allow the water to continue to boil.

6. Tightly pack the jars with the cucumber halves or quarters. Add one fresh dill head per jar.

7. Remove the spice bag from the vinegar mixture. Fill each jar with the mixture to within 1/4 inch of the top of the jar.

8. Wipe the rims of the jars with a paper towel. Place a lid on each jar and secure with a canning ring.

9. Lower the jars into the boiling water bath and process for 15 minutes after the water returns to a boil.

10. Remove the jars, using the tongs, after the processing time is complete and set on the table or counter top to cool.

Tips & Warnings

• Short-process dill pickles take up to a month to develop their flavor. The longer the pickles remain on the shelf, the stronger the dill flavor will become.

References

• "Ball Complete Book of Home Preserving" by Judi Kingry and Lauren Devine, 2006
• "Stocking Up III: The All-New Edition of America's Classic Preserving Guide" by Carol Hupping, 1986