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Easy Crunchy Dill Pickle Recipe for Canning Recipe

Easy Crunchy Dill Pickle Recipe for Canning Recipe
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4.7 from 19 reviews

This Easy Crunchy Dill Pickle Recipe for Canning provides a straightforward method to create crisp, flavorful pickles using fresh cucumbers, dill seeds, garlic, and a tangy vinegar brine. Perfect for preserving the harvest, these pickles can be stored shelf-stable for up to a year if sealed properly through water bath canning.

Ingredients

Scale

Pickles and Spices

  • 3 lbs. pickling cucumbers
  • 4 tsp dill seeds
  • 2 tsp mustard seeds
  • 4 cloves garlic
  • 16 whole black peppercorns

Brine

  • 2 cups water
  • 1 ½ cups white vinegar
  • 2 tbsp pickling salt
  • 1 tbsp sugar

Instructions

  1. Prepare the Mason Jars: Clean the glass mason jars and lids thoroughly with soap and water. Submerge them in boiling water to sterilize, then place them on clean towels to air dry completely before use.
  2. Prepare the Cucumbers: Rinse the cucumbers under cold water and trim off the ends to prevent softening. Cut large cucumbers to fit easily inside the jars without overcrowding.
  3. Prepare for Pickling: In each sanitized jar, add 1 teaspoon of dill seeds, ½ teaspoon of mustard seeds, 1 clove of garlic, and 4 black peppercorns. Pack the cucumbers tightly into the jars, distributing them evenly around the spices.
  4. Make the Pickle Brine: Combine water, white vinegar, pickling salt, and sugar in a medium saucepan. Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar are fully dissolved. Remove from heat.
  5. Jar the Pickles: Pour the hot brine into the jars carefully, leaving about ½ inch of headspace at the top. Secure the lids hand-tight but do not overtighten to allow air to escape during processing.
  6. Water Bath Canning: Place a rack at the bottom of a large stock pot and fill it with boiling water. Submerge the jars completely and process for 10 minutes to ensure proper sealing and sterilization. Remove the jars carefully and set them on a rack to cool without disturbance.
  7. Seal and Store: After 12 to 24 hours, test each lid by pressing in the center–it should not pop back if properly sealed. Store sealed jars in a cool, dark place for up to one year. If any jar does not seal, refrigerate and consume within 7 days.

Notes

  • Trimming cucumber ends removes enzymes that cause softness and preserves crunchiness.
  • Do not overfill jars with cucumbers; pack them snugly but allow space for brine.
  • Ensure jars and lids are fully sterilized to prevent spoilage.
  • Use pickling salt rather than table salt to avoid cloudiness in brine.
  • Adjust spices to preference for a milder or stronger flavor.
  • Water bath canning is necessary for safe long-term storage.

Nutrition

Keywords: dill pickles, canning recipe, crunchy pickles, homemade pickles, pickling cucumbers, water bath canning

Find it online: https://zarameals.com/easy-crunchy-dill-pickle-recipe-for-canning-recipe/