An Easy Dill Pickle Recipe
Are you a dill pickle lover? Do you have a great dill pickle recipe? This easy recipe for dill pickles came from an accidental meeting.
Well, I have never met the challenge of making dill pickles..not even with Mrs. Wages’ help.
Cucumbers are actually coming in at our local farm. Can you believe it? Those cucumbers are ready for pickling!
Have you ever made dill pickles?
It’s intimidating at best. Do you feel that way?
I guess I had never really found a recipe for dill pickles that didn’t produce soft ones.
I was truly minding my own business. Not thinking about needing a recipe for dill pickles.
Sweet pickle relish was all I had in mind when I picked up a box of cucumbers at a favorite farm store.
I found myself standing in line behind a woman who was holding a dried bunch of dill in her hands.
If you know me, you know conversation about her plans for that dill began.
Dill pickles, she replied. The easiest recipe ever that she had done for decades.
Out came my phone and into the note section was typed this simple recipe.
TIP: Remove the heads from the stems of dried dill and add them to a jar to store for making pickles or adding to other recipes.
The hard part of this canned dill pickle recipe?
Waiting. It’s always recommended that you wait for dill pickles to “ferment” and produce their delicious flavor for a month or so.
So….wait I did.
The ingredients were simple. Small cucumbers (not the large, waxed coated ones in the grocery store!), apple cider vinegar, canning salt, garlic, water and dried dill.
That’s it.
She didn’t even water bath them after adding them hot to the jar.
My home economics background made me water bath can them. But, truly it was so fast and easy.
So…after the wait for those dill pickles?
My husband declared them delicious…crisp, with the BEST flavor.
He’s picky and a lover of dill pickles.
After he tried them, I even got a pat on the back.
So, with this recipe being loved and a keeper, I had to share the recipe with you while those cucumbers appear for the season in the garden or from farmer’s markets.
Make sure that you Pin it on Pinterest to save it for when you find home grown cucumbers near you.
I’m just hopeful I have prepared enough of this recipe to make it until next year!
Here’s the recipe!
Easy Canned Dill Pickles Recipe
Equipment
- 1 knife
- 1 cutting board
- measuring cups and spoons
- 1 water bath canner
- 12 pt or 6 qt canning jars, rings lids
- 1 Jar lifter
- 1 canning tool to remove air
Ingredients
- 2 quarts water
- 1 quart apple cider vinegar
- 1/2 C canning salt
- 12 cloves garlic
- 12 sprigs dill
- 6-9 lbs cucumbers
Instructions
- Mix together water, vinegar, and salt and bring to a boil.
- Add enough water to the water bath canner that will cover the jars when added by 1-2". Add to the stove and begin bringing to a boil.
- In clean and hot canning jars, add one sprig of dill and one clove of garlic to each jar.
- Remove ends from cucumbers. Slice cucumbers either in 1/4" slices, halves or into spears.
- Add cucumbers to each jar.
- Using a measuring cup and funnel, pour hot brine into each jar, allowing 1/2" headspace and covering cucumbers.
- Remove the air bubbles with the nonmetal canning tool to release the air around the pickles.
- Wipe rim of each jar with a clean, damp cloth and add lids to each jar. Add rings to each and do not over tighten.NOTE: It's no longer recommended to boil lids or rings before adding to the tops of jars…it can prevent them now from sealing.
- With the jar lifter, add jars to the canner, making sure that water is 1-2" over the jars when all are added. Add the lid to the canner.
- When water begins boiling after all jars have been added, begin processing timer and process for 10 minutes.
- After processing, set out on a counter with a cloth or cooling rack in a draft free area. Wait 12-24 hours before moving.
- Check to make sure that all jars have sealed before moving and labeling each jar lid with the date and contents.
- TIP: It's best to wait for a month or longer to open jars of pickles to allow the best flavor.
- NOTE: The size and way that cucumbers are cut will vary the amount of quarts or pints you gain from this recipe. Each pint jar used about 1/2 C or more of the brine. This recipe makes about 12 C of brine. I just kept filling jars until I ran out of brine!
Notes
Now, if you are new to canning, this is a great recipe to start!
Here’s supplies to help you get started. Just click on the photo to shop…same price for you but may benefit this blog…love helping you find what you need.
Hope you love this one.
I just simply had to share it with you so that you could have them in your pantry for all who have their feet under your table to enjoy.
More great food preservation recipes–
Thank you for following my crazy canning antics! This was just too easy and good not to share with you!
As an Amazon, Walmart and LTK affiliate, at times I may provide affiliate links to products that may offer an easier way to find products that I mention or use. Same price for you, but beneficial to this blog and at times, may offer compensation if you use them to shop. See my disclosure policy here.
7 Comments
Cindy Walker
Looks like an easy recipe! This could be another favorite…thank you!
Leslie J Watkins
soooo easy! hope you love them!
Kim Waldorf
Definitely, pinning this one! I can’t wait to try it with cucumbers from my garden! Thanks for sharing, Leslie.
Leslie J Watkins
Thank you, Kim. So easy and not intimidating as many pickle recipes are for me! Happy gardening, friend!
Martha Wallace
I pinned it! It’s hard finding store bought pickles without food dyes! This will work! Thanks for sharing!
Leslie J Watkins
I hope you love them! Gary’s favorite!
Pingback: