Canned Dill Pickle Recipe
Crispy homemade dill pickle recipe using proper water bath canning. Traditional recipe with garlic and fresh dill that lasts for months.
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Servings: 6 People
Calories: 5kcal
Ingredients
- 4 Lbs Pickling Cucumbers Small
- 4 Cups White Vinegar
- 4 Cups Water
- 1/2 Cup Pickling Salt
- 1 Fresh Dill Large Bunch
- 12-15 Garlic Cloves Peeled whole
- 2 Tbsp Black Peppercorns Whole
- 2 Tbsp Mustard Seeds
- 1 Tsp Red Pepper Flakes Optional
- 4-5 Grape Leaves Optional for crispness
Instructions
- Wash cucumbers thoroughly, cut off blossom ends.
- Sterilize jars in dishwasher or boiling water, keep hot.
- Boil vinegar, water, and salt until the salt dissolves. Keep hot.
- Pack hot jars with 2-3 garlic cloves, a big chunk of dill, peppercorns, and mustard seeds.
- Stuff cucumbers tightly into jars, and add a grape leaf on top if using.
- Pour hot brine over cucumbers, leaving 1/2 inch headspace.
- Run the knife around inside to remove air bubbles.
- Wipe rims completely clean with a damp cloth.
- Apply lids and bands finger-tight, not cranked down.
- Process in a boiling water bath for exactly 10 minutes.
- Remove and set on a towel, don't touch for 12 hours.
- Check seals next day - lids shouldn't move when pressed.
- Store sealed jars in the pantry, and refrigerate any unsealed ones.
- Wait 2-4 weeks before eating for the best flavor.
Nutrition
Calories: 5kcal