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Canned Dill Pickle Recipe
Learn how to make crunchy Canned Dill Pickles from fresh cucumbers. We included an easy step-by-step photo tutorial on how to can pickles.
👥 30 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 1h🔥 Cook: 15 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
How to Sterilize Canning Jars and Lids:
2
Wash jars and lids with soap and water.
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3
Place jars and lids in a pot of water, bring to a boil then reduce heat, cover and simmer ⏱️ 10 minutes. Drain the water carefully then your jars and lids are ready to use.
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4
How to Make Homemade Pickles:
5
Divide bay leaves, peppercorns, dill stems, garlic and horseradish (optional) into the bottoms of 6 Quart-sized jars. Pack cucumbers tightly into jars.
bay leaves (1 per jar)6small cucumbers (well rinsed with ends trimmed)6 lbs
6
In a medium pot, combine 8 cups water, 1/3 cup sugar, 6 Tbsp salt and 6 cups vinegar. Bring pickling juice to a boil then pour over cucumbers leaving 1/2” of space at the top. Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
water8 cupssmall cucumbers (well rinsed with ends trimmed)6 lbs
7
Place jars in a canner or large pot lined with a wire rack at the bottom. Once all of the jars are in the pot, add boiling hot water, to cover jars with 1-2 inches of water. Process/boil for ⏱️ 15 minutes.
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8
Carefully remove jars from the water using a jar lifter and leave at room temperature undisturbed for ⏱️ 12-24 hours. You may hear a pop when the jars fully seal. After ⏱️ 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate pickles and enjoy within 3 months.
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Nutrition Facts
calories
42 kcal
serving Size
1 serving
sugar Content
7 g
sodium Content
1402 mg
carbohydrate Content
9 g
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