Ingredients
Equipment
Method
Step-by-Step Instructions
- Prepare your canner by filling a large pot with enough water to cover the jars by at least an inch and bring to boil.
- Scrub and trim the ends of the cucumbers, then submerge them in cold water.
- Sterilize jars by inspecting them for cracks and placing them in boiling water for 10 minutes.
- Preheat the lids in a separate pot of boiling water for around 5 minutes.
- In a saucepan, combine water, white vinegar, and pickling salt. Bring to a boil.
- Prepare garlic and fresh dill by halving the garlic and gathering flowering dill heads.
- Pack the sterilized jars with garlic halves, dill heads, and tightly packed cucumbers.
- Add pickling spices over cucumbers and pour hot brine into each jar, leaving half-inch headspace.
- Wipe the rims of the jars and place preheated lids on, tightening metal bands fingertip-tight.
- Lower jars into boiling water bath and process for 10 minutes at sea level.
- Remove jars from water and let them cool undisturbed for 12-24 hours.
- Once cooled, check the seals by pressing the center of each lid.
- Allow pickles to sit in brine for at least 2-3 weeks before consuming.
Nutrition
Notes
Store sealed jars in a cool, dark place for up to a year; opened jars last up to 3 weeks in the fridge.