"The perfect crunch in every bite, homemade canned dill pickles always make a meal a delicious one. Whether you’re snacking on some crunchy pickles or serving them with a meal, they are the perfect addition anywhere."
Homemade Canned Dill Pickles
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- Recipe Card
Cook time: 20mins
Serves or Makes: 1
Recipe Card
ingredients
- 3 lbs small cucumbers
- 2 teaspoon peppercorn, 5-7 per jar
- 3 bay leaves, 1 per jar
- 3 dill stems, with flowers, 1 per jar
- 6 cloves garlic, 2 per jar, halved
- 4 cups water
- 3 cups distilled white vinegar, 5%
- 3 tablespoon pickling salt
- 4 tablespoon salt
Method
Step 1
In a large pot, place jars and lids, add water, and bring to a rolling boil. Lower the heat, cover with a lid, and simmer for 10 minutes.
Step 2
Divide the bay leaves, peppercorn, and dill stem and put them on the bottom of 3 jars.
Step 3
Place cucumbers into the jars.
Step 4
Pour water, vinegar, sugar, and salt into a medium pot. Bring it to a boil and pour this mixture over cucumbers (leave about ½ inch empty at the top)
Step 5
Tighten lids on jars.
Step 6
Place jars into a big pot (with a wire rack). Add boiling hot water to cover the tops of the jars. Boil for 15 minutes.
Step 7
Take the jars out of the water. Leave for 24 hours at room temperature.