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Canned Dill Pickle

Canned Dill Pickles: Crunchy, Tangy Perfection at Home

Discover the joy of making Canned Dill Pickles, delivering a crunchy, tangy flavor that's perfect for any meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Curing Time 14 minutes
Total Time 50 minutes
Servings: 4 jars
Course: Appetizers
Cuisine: American
Calories: 30
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 4 cups Pickling Cucumbers small, firm cucumbers
  • 4 cloves Garlic Cloves adjust based on garlic intensity
  • 4 sprigs Fresh Dill key herb for flavor
For the Brine
  • 2 cups White Vinegar for sharp tang
  • 2 cups Water to dilute brine
  • 1 tablespoon Salt kosher or pickling salt
  • 1 tablespoon Sugar adjust to taste

Equipment

  • Canning jars
  • large pot
  • Tongs
  • Ladle

Method
 

Preparation and Canning
  1. Sterilize jars and lids by boiling for 10 minutes.
  2. Wash pickling cucumbers under cold water, cut them into spears or slices.
  3. Combine water, vinegar, salt, and sugar in a large pot; heat until boiling for 5 minutes.
  4. Pack cucumber slices or spears into jars, adding garlic and dill.
  5. Pour hot brine over cucumbers, leaving space at the top.
  6. Seal jars and process in a boiling water bath for 10 minutes.
  7. Allow jars to cool completely on a clean towel and store in a cool, dark place for at least two weeks.

Nutrition

Serving: 1jarCalories: 30kcalCarbohydrates: 6gProtein: 1gSodium: 300mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 20mg

Notes

Use fresh ingredients for optimal taste and crunch. Allow the pickles to cure for at least two weeks to enhance flavors.

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