Crunchy Dill Pickles Canning Recipe
An old-fashioned dill pickle recipes with lots of crunch, flavor and no chemicals like alum and food coloring.
Servings 5 quarts
Cost $10
Equipment
- 1 Water bath canner with metal ring bottom.
- 1 Canning jar lifter tongs
- 1 Wide mouth funnel for adding brine to jars
- 5 Sealable canning jars with rings, and brand new lids Don't reuse lids
Ingredients
- 5 lbs small pickling cucumbers
- 1 bundle fresh dill sprigs 2 green sprig tops per jar
- 1 quart pickling vinegar don't substitute
- 1 pint water
- ⅔ cup pickling salt don't substitute
- 2 cups granulated sugar
- 5 cloves garlic optional 1 per each quart jar.
Instructions
Step 1: Prepare the Cucumbers
- Wash cucumbers well, cut off the blossom ends, and prick each cucumber a couple of times with a fork. Set aside.
Step 2: Sterilize the Jars
- Sterilize jars, lids, and rings using boiling water or the dishwasher. Keep jars hot until ready to fill.
Step 3: Make the Pickle Brine
- Combine pickling vinegar, water, pickling salt, and sugar in a saucepan. Heat until the salt and sugar dissolve, bring to a boil, then reduce to a simmer.
Step 4: Fill the Jars
- Place dill and optional garlic into hot jars. Pack jars tightly with cucumbers, leaving ½ inch headspace. Pour hot brine over cucumbers. Add lids and rings and tighten.
Step 5: Process or Cool
- Allow jars to seal naturally or process in a boiling water bath for 10 minutes if desired. Let jars cool completely and check seals before storing.
