Easy Dill Pickle Canning Recipe
Are you ready to enjoy the refreshing crunch of homemade dill pickles all year long? This simple recipe will guide you through the process of canning delicious pickles right in your own kitchen.
Ingredients:
- Pickles: 12-16 small pickling cucumbers (about 2 pounds)
- Water: 4 cups
- White Vinegar: 2 cups
- Salt: 1/2 cup (kosher salt or canning salt recommended)
- Dill Seed: 2 tablespoons
- Garlic Cloves: 4-6 cloves, peeled
- Black Peppercorns: 1 teaspoon
- Red Pepper Flakes (optional): 1/2 teaspoon (for a spicy kick)
Equipment:
- Canning jars: 4 pint jars with lids and rings
- Large pot: For boiling water
- Jar lifter: To safely handle hot jars
- Canning funnel: To avoid spills when filling jars
- Measuring cups and spoons: For precise ingredient measurement
- Kitchen towel: For drying jars and lids
Instructions:
1. Prepare the Pickles:
- Wash the cucumbers thoroughly and trim off the ends.
- Soak the cucumbers in ice water for 2-3 hours. This helps crisp them up.
- Prepare the jars: Wash the jars, lids, and rings in hot soapy water. Sterilize them by boiling in water for 10 minutes.
2. Create the Brine:
- Combine the water, vinegar, salt, dill seed, garlic cloves, peppercorns, and red pepper flakes (if using) in a large saucepan.
- Bring the mixture to a boil, stirring until the salt is dissolved.
3. Pack the Jars:
- Pack the cucumbers tightly into the sterilized jars, leaving about 1/2 inch of headspace at the top.
- Pour the boiling brine into the jars, leaving 1/2 inch of headspace.
- Remove any air bubbles with a clean spoon.
4. Process the Jars:
- Wipe the jar rims clean with a damp kitchen towel.
- Place the lids on the jars and tighten the rings fingertip-tight.
- Place the jars in a large pot filled with boiling water, making sure the water covers the jars by at least 1 inch.
- Bring the water back to a boil and process the jars for 10 minutes.
5. Cool and Store:
- Carefully remove the jars from the pot using a jar lifter.
- Let the jars cool completely at room temperature.
- Check the seals by pressing on the center of the lid. If it doesn't move, the seal is good.
- Store the sealed jars in a cool, dark place.
Enjoy your homemade dill pickles! They will be ready to eat in 2-3 weeks.
Tips:
- Use fresh, crisp cucumbers for the best results.
- For a milder pickle, reduce the amount of dill seed or add more garlic.
- Experiment with different spices, such as mustard seed, coriander seeds, or bay leaves.
- Canning pickles can be a fun and rewarding experience. Enjoy the process and savor the delicious results!
