Canned Dill Pickle Recipe
User Reviews
4.9
Canned Dill Pickle Recipe
Description
The Canned Dill Pickle recipe starts by sterilizing jars and lids to ensure safe preservation. Fresh cucumbers are tightly packed with dill sprigs, garlic cloves, peppercorns, bay leaves, and chopped horseradish for additional flavor. A pickling brine consisting of water, distilled white vinegar, sugar, and pickling salt is heated to boiling and poured over the cucumbers in the jars, leaving some headspace. The jars are sealed but not over-tightened to allow air bubbles to escape during processing. They are then processed in a boiling water bath canner for 15 minutes to achieve a safe vacuum seal.
The pickles develop a crisp and tangy character enhanced by the garlic and dill aromatics. The use of horseradish, though optional, adds a subtle heat and crunch. This method allows for long-term storage of homemade pickles and is a traditional technique for homemade canned pickles.
Once opened, the pickles can be enjoyed as a snack, condiment, or ingredient in sandwiches and salads. The detailed instructions for sterilizing jars, layering ingredients, and processing ensure a safe preservation process for home canning.
Ingredients
Ingredients for Canned Cucumbers:
- 6 bay leaf 1 per jar
- 1/2 Tbsp peppercorn (5 per jar)
- 6 dill cut into 3" pieces (1 full stem per jar, stems with flowers
- 12 garlic halved (2 cloves per jar, cloves
- 2 inch horseradish chopped and divided, optional but nice, root
- 6 lbs cucumber well rinsed with ends trimmed, small
Ingredients for Pickling Brine:
- 8 cups water
- 1/3 cup granulated sugar
- 6 Tbsp pickling salt or 1/3 cup
- 6 cups white vinegar 5% acidity, distilled
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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