Dill Pickle Recipes For Canning

dill pickle recipes for canning

Crunchy dill pickles are a classic favorite that add a tangy kick to any dish. Making your own dill pickles for canning is not only easy but also allows you to customize the flavors to your liking. Whether you prefer a hint of garlic, a touch of heat, or extra dill, this recipe is versatile and delicious.

Dill Pickle Recipes for Canning

Ingredients

– 3 pounds pickling cucumbers
– 2 1/2 cups water
– 2 1/2 cups white vinegar
– 1/4 cup pickling salt
– 4 cloves garlic, peeled
– 2 tablespoons dill seed
– 1 tablespoon black peppercorns
– 1 tablespoon mustard seeds
– 1 teaspoon red pepper flakes (optional)

Instructions Step by Step

1. Wash and sterilize your canning jars and lids in boiling water.
2. Slice the cucumbers into spears or rounds, depending on your preference.
3. In a large saucepan, combine water, vinegar, and pickling salt. Bring to a boil.
4. Place 1 clove of garlic, 1 tablespoon dill seed, 1/2 tablespoon black peppercorns, 1/2 tablespoon mustard seeds, and a pinch of red pepper flakes in each jar.
5. Pack the cucumber slices tightly into the jars, leaving 1/2 inch of headspace.
6. Pour the hot vinegar mixture over the cucumbers, filling each jar to 1/4 inch from the top.
7. Remove any air bubbles by running a non-metal utensil around the inside of the jar.
8. Wipe the jar rims with a clean cloth and place the lids on top, screwing on the bands until fingertip tight.
9. Process the jars in a boiling water bath for 10 minutes.
10. Remove the jars from the water bath and let them cool on a towel-lined countertop.
11. Check the seals after 24 hours and store any unsealed jars in the refrigerator.
12. Allow the pickles to sit for at least two weeks before enjoying for best flavor.

Tips

For a twist on traditional dill pickles, try adding fresh herbs like thyme or rosemary to the jars before canning. You can also experiment with different types of vinegar, such as apple cider or white wine vinegar, for unique flavors. Store your canned dill pickles in a cool, dark place for up to a year. Serve them alongside sandwiches, burgers, or charcuterie boards for a zesty kick.

In conclusion, these homemade dill pickles for canning are a delicious addition to any pantry. With just a few simple ingredients and some patience, you can enjoy the tangy, crunchy goodness of homemade pickles whenever you like. Give this recipe a try and elevate your meals with a burst of flavor!