Canned Dill Pickle Recipe
User Reviews
4.9
348 reviews
Excellent
Canned Dill Pickle Recipe
Report
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.
Share:
Ingredients
Ingredients for Canned Cucumbers:
- 6 bay leaves (1 per jar)
- 1/2 Tbsp peppercorn (5 per jar)
- 6 Dill Stems with Flowers cut into 3" pieces (1 full stem per jar)
- 12 garlic cloves halved (2 cloves per jar)
- 2 inch horseradish root chopped and divided, optional but nice
- 6 lbs small cucumbers well rinsed with ends trimmed
Ingredients for Pickling Brine:
- 8 cups water
- 1/3 cup granulated sugar
- 6 Tbsp pickling salt (or 1/3 cup)
- 6 cups distilled white vinegar (5% acidity)
Tools Needed for Canning:
- 6 Quart-sized wide-mouth mason jars with rings and new lids
- 1 large Stock Pot (20Qt+) with Rack (or a canner)
- 1 jar lifter to safely transfer the jars
Instructions
How to Sterilize Canning Jars and Lids:
- Wash jars and lids with soap and water.
- 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.
How to Make Homemade Pickles:
- Divide bay leaves, peppercorns, dill stems, garlic and horseradish (optional) into the bottoms of 6 Quart-sized jars. Pack cucumbers tightly into jars.
- 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.
- 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.
- 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.
Nutrition Information
Show Details
Calories
42kcal
(2%)
Carbs
9g
Sodium
1402mg
(58%)
Potassium
131mg
(4%)
Sugar
7g
(14%)
Vitamin A
80IU
(2%)
Vitamin C
3.5mg
(4%)
Calcium
21mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 30people (makes 6 Qt sized jars)
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Calories | 42kcal | 2% |
| Carbs | 9g | |
| Sodium | 1402mg | 58% |
| Potassium | 131mg | 3% |
| Sugar | 7g | 14% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 21mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
348 reviews
Excellent
Other Recipes
You'll Also Love
