Canned Dill Pickles

 

https://iwashyoudry.com/homemade-canned-dill-pickles/

Homemade Canned Dill Pickles

Make your own delicious Dill Pickles with fresh cucumbers that are shelf stable and taste AMAZING!

Equipment

4 pint size mason jars

Ingredients

3 lbs. pickling cucumbers, *see notes

4 tsp dill seeds

2 tsp mustard seeds

4 cloves garlic

16 whole black peppercorns

2 cups water

1 ½ cups white vinegar

2 tbsp pickling salt

1 tbsp sugar

US Customary - Metric

Instructions

Prepare The Mason Jars

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1. Clean mason jars and lids with soap and water, then dip in a large pot of boiling water to completely sanitize jars and lids. Carefully remove from boiling water and set on clean towels to dry.

Prepare The Cucumbers

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1. Wash and rinse the cucumbers. Trim off the ends of the cucumbers, to remove the enzyme in the cucumbers that promote softening. This will keep your pickles crisp and crunchy!

2. If your cucumbers are larger, cut them down to size, so they can easily fit into your jars.

Prepare For Pickling

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1. To each jar, add: 1 tsp dill seeds, ½ tsp mustard seeds, 1 clove garlic and 4 whole peppercorns. Divide the prepared cucumbers between the jars, packing them as tightly as possible.

Make The Pickle Brine

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1.In a medium size pot, combine 2 cups of water, 1 ½ cups white vinegar, 2 tbsp pickling salt and 1 tbsp sugar. Heat over medium-high heat until the mixture boils and sugar and salt is dissolved.

2.Pour hot mixture into prepared jars, leaving just ½" of headspace (to the top). Place on lids and hand tighten, but not too tight.

Water Bath or Steam Canning

Water Bath Canning Instructions

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1. Prepare a large stock pot, fitted with a rack on the bottom, and fill with water. Bring water to a rolling boil. Carefully add the jars, making sure they are submerged under water, and let them boil for 10 minutes.

2. Bubbles will escape from the jars, this is normal! Carefully remove the jars from the boiling water and set aside on a cooling rack. You might hear a loud POP from the lids as they seal, this is normal.

Steam Canner Instructions

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1.Make sure the bottom of the steamer is filled with at least 3 quarts of water.

2.Place the jars of pickles on the steam canner. Careful to avoid blocking the holes. The canner will fit a maximum of 7 bottles per batch (but you could do as little as 1 if needed).

3.Place the lid on the canner and bring to a boil.

4.When you can see steam coming out of the hole on the lid of the canner, start timing and process for 10 minutes.

5.Lift the jars off of the steam canner and let them cool the same way as described under the hot water bath instructions. I like to use a jar lift to lift them out.

Let the pickles sit for at least 12 to 24 hours, before pushing down on the lid to test if it's sealed. If for some reason, the lid did not seal, place pickles in the fridge and enjoy within 7 days. If sealed, the pickles are shelf stable and can be enjoyed within 1 year (refrigerate after opening).