Easy Canned Dill Pickles Recipe
An easy pickle recipe that will be enjoyed by the dill pickle lovers in your life!
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
This recipe is a favorite for making dill pickle spears, halves and slices.
NOTE: The whole pickles were a little soft on the outside, but still had that great crunch that makes a good dill pickle which we found interesting. They were still surprisingly great!
The flavor of this recipe was divine! Hope you love them.
NOTE: The pounds of cucumbers is an estimate because of the different cuts and sizes of the cucumbers which varied the amount of brine needed for each jar. Simply fill jars and add brine until it balances out. Each jar took from 1/2-1 C of brine depending on how many pickles were packed in each jar.