Home>> Homemade Crunchy Dill Pickles
A dill pickle recipe that is crunchy, tangy, and a perfect way to use cucumbers. This homemade dill pickle recipe is simple and can be made into hamburger pickles, spears, or leave pickles whole. Brought to us by BakeMeSomeSugar.
INGREDIENTS
8-10 cucumbers, pickling size
5 cups water
3 1/2 cups white distilled vinegar
5 teaspoons dill seed
4 teaspoons mustard seeds
7-14 cloves garlic 1 per jar
32 black peppercorns
4 tablespoons pickling salt
2 tablespoon sugar
INSTRUCTIONS
Prep Canning Jars: Start by sterilizing your mason jars and lids. Clean well with soap and water, then place in a large pot with water, and let the water boil, then after 5-10 minutes, lower to let the jars simmer while you work on the pickles.
Prep Cucumbers: Wash and rinse all your cucumbers. Trim off the ends, and then slice into spears, hamburger slices, or any style you want.
Prepare Jars: Add 1 clove of garlic into each jar, and then with the rest of the dill seed, mustard seed, and peppercorn, split between all the jars.
Add in the pickles, packing the jars as tight as you can.
Make Brine: Add your water, vinegar, pickling salt and sugar in a pan over medium-high heat. bring mixture to a boil stirring, to make sure the salt and the sugar fully dissolve.
Pour the pickle brine into the prepared jars. Leave 1/2″ of space at the top. Then place seals on and lightly seal hand tight. Don’t do too tight.
Water Bath Canning: In your water canning pot, you will place your fitted rack in. Fill with water and bring to a full boil. Lift the rack out and place jars on the rack and lower into the water.
Make sure all the jars are fully submerged and boil for 10 minutes if pint size, and 20 minutes if quart size jars.
Once done, remove the jars carefully and place on a towel-lined cooling rack.
The seals will pop as they lock tight. You should expect them to all seal within 12-24 hours of being canned.
Store your canned dill pickles in a pantry or cool dry place for up to 1 year. Best to allow the pickles to sit for at least 3 weeks, the longer they sit the more flavor.
