Dill Pickle Recipes For Canning

CLARA

5 min read

·

Jul 10, 2024

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Crunchy, Tangy, and Delicious: Homemade Dill Pickle Recipes for Canning

Whether you're a seasoned canning pro or a newbie looking to expand your pantry, homemade dill pickles are a must-try. There's something undeniably satisfying about biting into a crisp, tangy pickle, and the best part? You control the flavor and ingredients!

Here, we'll explore a few classic dill pickle recipes that are perfect for canning, ensuring you have a supply of these flavorful treats year-round.

1. The Classic Refrigerator Dill Pickle Recipe

This recipe is a quick and easy way to get started with pickling. You'll need:

• 1 lb. pickling cucumbers (choose firm, young cucumbers with few seeds)
• 2 cups white vinegar (5% acidity)
• 1 cup water
• 1/4 cup kosher salt
• 2 tbsp. dill seeds
• 1 tbsp. black peppercorns
• 2 garlic cloves, smashed

Instructions:

1. Wash the cucumbers thoroughly and trim the ends. For added crunch, use a fork to prick the cucumbers a few times.
2. In a large pot, combine the vinegar, water, salt, dill seeds, peppercorns, and garlic. Bring to a boil, stirring until the salt is dissolved.
3. Pack the cucumbers tightly into a clean jar. Pour the boiling brine over the cucumbers, leaving about 1 inch of headspace.
4. Wipe the jar rim clean, seal tightly, and refrigerate for at least 3 days before enjoying.

2. The Traditional Dill Pickle Canning Recipe

For long-term storage, canning your pickles is the way to go. This recipe uses a hot water bath canning method:

• 2 lbs. pickling cucumbers (firm, young cucumbers)
• 2 cups white vinegar (5% acidity)
• 2 cups water
• 1/2 cup kosher salt
• 1/4 cup dill seeds
• 2 tbsp. black peppercorns
• 4 garlic cloves, smashed
• 1 tsp. mustard seeds (optional)

Instructions:

1. Prepare your canning jars, lids, and rings by sterilizing them in boiling water for 10 minutes.
2. Wash and trim the cucumbers. Pack them tightly into the prepared jars, leaving 1 inch of headspace.
3. In a large pot, combine the vinegar, water, salt, dill seeds, peppercorns, garlic, and mustard seeds (if using). Bring to a boil, stirring until the salt is dissolved.
4. Carefully pour the boiling brine over the cucumbers, leaving 1 inch of headspace. Wipe the jar rims clean and seal tightly with lids and rings.
5. Process the jars in a boiling water bath for 10 minutes. Carefully remove the jars and let cool completely.

Tips for Perfect Dill Pickles

• Choose the right cucumbers: Pickling cucumbers are specifically bred for their firmness and crispness.
• Don't over-salt: Use kosher salt for the best results. Too much salt can make the pickles overly salty and less crisp.
• Experiment with spices: Feel free to add other spices like red pepper flakes, coriander seeds, or bay leaves for a unique flavor profile.
• Proper storage: Store canned dill pickles in a cool, dark place for up to a year.

Enjoy your homemade dill pickles! They're perfect on sandwiches, burgers, salads, or just eaten straight from the jar.