Dill Pickle Recipe for Canning
Yields: 7 quarts Prep time: 30 minutes Canning time: 30 minutes
Ingredients:
- 7 pounds pickling cucumbers
- 7 cups distilled white vinegar
- 5 cups water
- 2 cups granulated sugar
- 2 cups kosher salt
- 1/2 cup dill seed
- 1/4 cup black peppercorns
- 1/4 cup mustard seeds
- 10 garlic cloves, peeled and smashed
- 10 fresh dill sprigs, rinsed and trimmed
- 7 canning jars (quart size), sterilized
Equipment:
- Large stockpot
- Canning jar lifter
- Jar funnel
- Canning lids and rings
- Measuring cups and spoons
- Large bowl
- Kitchen towel
- Water bath canner
Instructions:
Prepare the Cucumbers:
- Wash: Thoroughly rinse cucumbers under cool water, scrubbing away any dirt.
- Trim: Trim the ends off each cucumber. For crisp pickles, choose firm cucumbers with small, uniform size.
- Soak: Place cucumbers in a large bowl and fill with cold water. Add 1/4 cup salt and let soak for 2-4 hours. This removes excess water and helps crisp the pickles.
Prepare the Brine:
- Combine: In a large stockpot, combine vinegar, water, sugar, and salt. Bring to a boil over high heat, stirring until sugar and salt dissolve.
- Simmer: Reduce heat and simmer for 5 minutes.
Pack the Jars:
- Layer Ingredients: In each sterilized jar, layer dill seed, peppercorns, mustard seeds, garlic cloves, and dill sprigs. Pack cucumbers tightly, leaving about 1/2 inch headspace at the top.
- Pour Brine: Carefully pour hot brine over the cucumbers, leaving 1/2 inch headspace. Remove any air bubbles with a non-metallic utensil.
Canning:
- Wipe Rims: Clean the jar rims with a damp cloth.
- Seal Jars: Place lids on jars and screw on rings. Tighten rings finger-tight.
- Process: Place jars in a water bath canner, ensuring jars are completely submerged in water. Bring water to a boil. Process jars for 30 minutes, following the processing time for your altitude.
Cooling and Storage:
- Cool: Carefully remove jars from the canner and set them on a kitchen towel to cool completely. You should hear the lids "pop" as they seal.
- Check Seals: After cooling, press down on the center of each lid. If it doesn't move, the lid is sealed.
- Store: Store sealed jars in a cool, dark place for at least 2 weeks before enjoying. Your dill pickles will continue to improve in flavor over time.
Tips:
- For a milder pickle, reduce the salt content.
- Add other spices like coriander seeds, bay leaves, or red pepper flakes to your brine for added flavor.
- For smaller pickles, use pickling cucumbers or gherkins.
- Use a jar lifter to safely remove hot jars from the canner.
- Always check processing time for your altitude to ensure safe canning.
Enjoy your homemade dill pickles!
