Canned Dill Pickles
These homemade canned dill pickles are quick to prepare and full of crisp, garlicky goodness, perfect for sandwiches or as a snack.
Ingredients
For the pickles
- 4 cups firm cucumbers (Kirby or Persian are best) Other types like English or small pickling cucumbers work too.
- 1 cup white vinegar (5% acidity) Do not dilute with weaker vinegar.
- 1 cup water
- 2 tablespoons granulated sugar Optional; balances flavor.
- 2 tablespoons pickling salt Use kosher salt as a substitute but reduce slightly.
- 4 cloves garlic, peeled and crushed
- 1-2 sprigs fresh dill per jar Use flowering dill heads for best flavor.
Instructions
Preparation
- Sterilize jars and lids by submerging them in boiling water for 10 minutes. Keep them hot until ready to fill.
- Rinse cucumbers, trim the blossom end, and cut into spears or 1/4-inch slices.
- In a medium pot, combine white vinegar, water, granulated sugar, and pickling salt. Heat until dissolved and the mixture just comes to a boil. Remove from heat.
- Place one crushed garlic clove and a sprig of dill into each warm jar. Pack cucumbers into jars vertically for spears or loosely for slices, leaving about 1/2 inch of headspace.
- Pour the hot brine over the cucumbers, filling to within 1/2 inch of the rim. Use a non-metal utensil to release air bubbles.
- Wipe the rims, place lids and screw bands on fingertip-tight.
Processing
- Process jars in a boiling-water bath for 10 minutes (adjust for altitude if necessary).
- Remove jars and set them undisturbed on a towel for 12–24 hours.
- Check seals; lids should be concave and not flex when pressed.
- Label and store unopened jars in a cool, dark place.
Notes
Unopened jars can be stored for up to 1 year. Refrigerate opened jars and use within 1–2 months for best quality. Freezing is not recommended as it ruins the cucumber crunch.