Canned Dill Pickles
This recipe offers a simple and fun way to make crunchy and flavorful dill pickles at home, perfect for enjoying year-round.
Ingredients
For the Pickles
- 4 lbs cucumbers (washed and trimmed on the blossom end) Choose firm, fresh cucumbers for best results.
- 2 tsp peppercorns Use about 10 peppercorns per jar.
- 2 stems dill with flowers (cut in half)
- 6 cloves garlic (halved)
- 4 tsp mustard seeds Use 1 teaspoon per jar.
For the Brine
- 5 cups filtered water
- 1 cup distilled white vinegar (5% acidity)
- ½ cup cane sugar
- 1 Tbsp sea salt (or pickling salt)
- 1 gallon water Used for making the salt brine.
- ½ cup sea salt (free of additives) For the salt brine.
Instructions
Preparation
- Wash cucumbers thoroughly and slice off the blossom ends to keep pickles crunchy.
- In a separate container, mix 1 gallon of water with 1/2 cup of sea salt and stir until the salt dissolves completely.
Making the Pickles
- In each jar, add the peppercorns, dill stems with flowers, halved garlic cloves, and mustard seeds.
- Pack the cucumbers tightly into the jars without crushing them.
- In a pot, combine 5 cups of filtered water, 1 cup of distilled white vinegar, 1/2 cup of cane sugar, and 1 Tbsp of sea salt. Bring it to a gentle boil, stirring until the sugar dissolves.
- Pour the hot brine over the cucumbers in the jars, leaving about 1/2 inch of space at the top. Ensure the cucumbers are fully submerged.
- Seal the jars tightly with lids and let them cool to room temperature.
Notes
Store the pickles in a cool, dark place like a pantry. They last up to a year if sealed properly. Once opened, refrigerate and consume within a few weeks for the best taste. For a spicy kick, you can add jalapeño slices to the jars. Experiment with herbs and spices to customize your pickles.