Homemade Dill Pickles

Preserve your summer cucumbers with our dill pickles recipe. Enjoy crunchy, flavor-packed pickles straight from your kitchen.

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5 from 6 votes

Prep Time 20

Cook Time 20

Refrigeration time 12

Course canning

Cuisine American

Servings Pints

Calories 3 kcal

Wash all of the cucumbers and place in large bowl.
Fill the bowl with ice cold water and 1/4 cup of pickling salt.
Cover and refrigerate overnight for 12 hours.
The next day, wash all of the pint jars, lids, and rings in very hot soapy water.
Fill the water bath canner and bring to a boil over high heat.
In a 4 quart stockpot, bring 6 cups Water, 2/3 cup Pickling Salt, 1 tbsp Pickling Spice mix, 3 cups White Vinegar, and 2 tbsp Sugar to a simmer.
Rinse the cucumbers and slice into 1/2 inch slices or slice lengthwise for spears.
Place one garlic clove and one head of dill in each jar.
Fill each jar with the cucumber slices.
Using a funnel, ladle the hot vinegar water into the jars.
Run the bubble popper through to release any trapped air and adjust the liquid as needed. Each jar should be filled with 1/2 inch head space at the top of the jar.
Wipe the rims of each jar with a clean, dry paper towel.
Place the lids on each jar and secure with the bands. Tighten each band fingertip tight.
Using the jar lifter, place each jar in boiling water bath. Place the lid on the water bath and process for 10 minutes. (adjust for altitude if needed)
Remove the jars using the jar lifter, and place on a towel covered wooden cutting board. Allow the jars to rest for 12 hours before checking for seal, labeling, and dating. If any jars did not seal properly, place in the refrigerator and use first.

Serving: 3slicesCalories: 3kcal

Keyword dill pickles, preserving, water bath

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