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Canned Dill Pickles

Cuisine: American
Author: Stephanie

Equipment

  • 1 Water bath canner or electric canner
  • 1 Candy thermometer
  • 8 Pint jars with lids and rings
  • Canning tools
  • 1 Piece of cheese cloth or mesh tea bag

Materials

  • 8 lbs pickling cucumbers
  • 2 gallons water
  • 3/4 cup salt

Pickling Brine

  • 8 cups water
  • 6 cups white vinegar
  • 1/2 cup salt
  • 1/4 cup sugar
  • 1 TBSP pickling spice wrapped in cheese cloth or a mesh tea bag

Amount For each Jar

  • 1 tsp mustard seed
  • 1 tsp dried dill seed or a couple sprigs of fresh dill
  • 1 clove garlic

Instructions

  • Make sure to pick your cucumbers when they are smaller. Take the blossom end and cut a slight amount off.
  • Make a salt water brine by taking 1 quart of warm water and mix 3/4 cup of good quality salt until the salt is dissolved in a 2 gallon bucket. Add cool water until you have 2 gallons. Place cucumbers in the salt water brine and weigh down with a plate. Place in the fridge overnight or up to 7 days. Adding more cucumbers as needed.
  • When ready to can pickles: wash jars, lids, and rings in warm soapy water. Fill your canner and turn on low to start heating up to 140°. Place jars in canner to stay warm.
  • Make your pickling brine by adding water, vinegar, salt, sugar, and pickling spice wrapped in a tea bag or cheese cloth. Place on the stove and bring to a boil.
  • Carefully remove jars from canner. In each jar place 1 clove of garlic, 1 tsp of mustard seed, and 1 tsp of dried dill or a couple sprigs of fresh dill.
  • Slice cucumbers as desired and packed tightly into each jar.
  • Using a wide mouth funnel, fill each jar with the hot pickling brine leaving a 1" head space.
  • Stick the back of a spoon or a canning tool in each jar a couple times to remove any air pockets.
  • Wipe the rims of each jar with a clean dish towel ensuring there is nothing on the rims. Place the cap and rings on the jars and tighten until finger tip tight.
  • Place into canner, leaving the canner lid off, and make sure the jars are completely submerged in water. Bring your water up to 180°. Use a candy thermometer or cheese thermometer to watch the temperature closely.
  • Once you have reached 180° start your timer for 30 minutes. You do not need to adjust for elevation with this method.
  • Process your jars for 30 minutes holding the water temperature at 180°-185° for the entire time. If the water drops below 180° start your timer over.
  • After processing is over, gently remove each jar and place on a clean dish towel. Leave undisturbed for 12-24 hours to cool down. Jars will take a while to seal.
  • After your jars are cool, remove your rings, wipe your jars clean, and label each jar with contents and year canned. Store your jars on the shelf without rings.