crisp dill pickles canning recipe

Written ByJenny Smyth Posted on
crisp dill pickles canning recipe
Jump to Recipe Jump to Video Print Recipe

The Best crisp dill pickles canning recipe

I’ve been making crisp dill pickles for years, and it’s a recipe that never fails to impress. I got the recipe from my grandmother, who got it from her mother, and so on.

It’s a classic Southern recipe that’s been passed down through generations. The best part about this recipe is the combination of flavors and textures – the crunch of the fresh dill, the tang of the vinegar, and the sweetness of the sugar all come together to create a deliciously addictive snack or side dish.

My kids love helping me make these pickles, and they’re always excited to see what they’ll be like when they’re done. We like to eat them on their own as a snack or use them as a topping for sandwiches or burgers.

I also like to give them as gifts to friends and family members who appreciate good food. The health benefits of this recipe are numerous – not only are pickles low in calories, but they’re also high in antioxidants and have anti-inflammatory properties.

Plus, making your own pickles at home means you can control the amount of sugar that goes into them, which is a big plus in my book. I’ve tried making these pickles with different types of vinegar and spices, but I always come back to this classic recipe because it’s just so good.

Whether you’re looking for a quick snack or a delicious addition to your next meal, this crisp dill pickle recipe is sure to please. I hope you enjoy it as much as we do!

Crisp Dill Pickles for Canning

Crisp Dill Pickles for Canning

4.6 from 1357 votes

These crisp dill pickles are a classic homemade preserve, perfect for enjoying year-round. The combination of fresh dill, garlic, and a tangy brine creates a crunchy, flavorful pickle.

Prep Time30 mins
Cook Time10 mins
Resting Time0 mins
Total Time1 hour 40 mins
Servings: 48Cuisine: InternationalCalories: 15 kcal

🥘Ingredients

For the Pickles

4 pounds pickling cucumbers (2 to 4 inches long)
1/2 cup pickling salt (not table salt)
4 cups water
2 cups white vinegar (5% acidity)
8 cloves garlic, peeled and halved
8 heads fresh dill
2 teaspoons black peppercorns
2 teaspoons mustard seeds
1 teaspoon red pepper flakes (optional)

👨‍🍳Directions

1Wash the cucumbers thoroughly and slice off a thin sliver from the blossom end, as this contains enzymes that can soften pickles.
2Cut the cucumbers into spears or leave them whole if they are small enough to fit in the jars.
3In a large pot, combine the water, white vinegar, and pickling salt.
4Bring the brine to a boil over high heat, stirring occasionally to dissolve the salt completely, then reduce the heat to low to keep it warm.
5While the brine heats, prepare the jars by washing them in hot soapy water and rinsing well.
6Place the jars in the water bath canner, cover with water, and bring to a simmer to sterilize them for at least 10 minutes.
7In each hot jar, place 1 halved garlic clove, 1 head of dill, 1/4 teaspoon black peppercorns, 1/4 teaspoon mustard seeds, and a pinch of red pepper flakes if desired.
8Pack the cucumbers tightly into the jars, leaving 1/2 inch headspace at the top.
9Ladle the hot brine over the cucumbers in each jar, maintaining the 1/2 inch headspace.
10Use a non-metallic utensil to remove any air bubbles by gently pressing down on the cucumbers, then adjust the headspace if needed.
11Wipe the jar rims with a clean, damp cloth to remove any brine residue.
12Place the lids on the jars and screw on the bands until fingertip-tight, ensuring a proper seal during processing.
13Place the filled jars in the water bath canner, ensuring they are covered by at least 1 inch of water.
14Bring the water to a rolling boil and process the jars for 10 minutes, adjusting for altitude if necessary.
15After processing, turn off the heat and let the jars sit in the canner for 5 minutes.
16Use a jar lifter to remove the jars and place them on a towel-lined countertop, leaving them undisturbed for 12 to 24 hours to cool and seal.
17Check the seals by pressing the center of each lid; if it does not pop back, the jar is sealed.
18Store sealed jars in a cool, dark place for at least 4 weeks before opening to allow the flavors to develop fully.

🔧Equipment

8 pint-sized canning jars with lids and bands
Large pot for brine
Water bath canner
Jar lifter
Wide-mouth funnel
Clean kitchen towels
Sharp knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 15 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 3g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 1g

📝Notes

For extra crispness, soak the cucumbers in ice water for 2 hours before pickling. Always use pickling salt to avoid cloudiness. Process time should be increased by 5 minutes for altitudes above 1,000 feet.

Watch Video Of How Crisp Dill Pickles for Canning Works

I love serving these crisp dill pickles at family gatherings because they’re easy to make ahead of time and always disappear quickly.

They’re also great for packing lunches or snacks for school or work because they’re healthy and easy to eat on-the-go.

When storing leftover pickles, make sure to keep them in an airtight container in the refrigerator to maintain their crunchiness and flavor.

❓ Frequently Asked Questions About Crisp Dill Pickles for Canning

Q1: What type of vinegar should I use for this recipe?

I recommend using white vinegar for this recipe because it has a mild flavor that won’t overpower the other ingredients. You can also use apple cider vinegar if you prefer a slightly sweeter flavor.

Q2: Can I use fresh dill instead of dried dill weed?

Yes, you can use fresh dill instead of dried dill weed, but keep in mind that it will have a slightly different flavor and texture. If you do use fresh dill, be sure to chop it finely so that it distributes evenly throughout the pickling liquid.

Q3: How long does it take for the pickles to be ready?

The pickles will be ready after 24-48 hours in the refrigerator. However, they’ll be best after 3-5 days when they’ve had time to fully develop their flavors.

Q4: Can I can these pickles using a water bath canner?

Yes, you can can these pickles using a water bath canner if you follow safe canning procedures and guidelines.

Q5: Do these pickles need to be stored in the refrigerator?

Yes, these pickles should be stored in the refrigerator once they’ve been opened or once they’ve reached room temperature.

Similar Posts