Best Homemade Canned Dill Pickles Recipes

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CANNED DILL PICKLE RECIPE



Canned Dill Pickle Recipe image

Learn how to make crunchy Canned Dill Pickles from fresh cucumbers. We included an easy step-by-step photo tutorial on how to can pickles.

Provided by Natasha of NatashasKitchen.com

Categories     Easy/Medium

Time 1h15m

Number Of Ingredients 13

6 bay leaves ((1 per jar))
1/2 Tbsp peppercorn ((5 per jar))
6 Dill Stems with Flowers (cut into 3" pieces (1 full stem per jar))
12 garlic cloves (halved (2 cloves per jar))
2 inch horseradish root (chopped and divided, optional but nice)
6 lbs small cucumbers (well rinsed with ends trimmed)
8 cups water
1/3 cup granulated sugar
6 Tbsp pickling salt (or 1/3 cup)
6 cups distilled white Vinegar ((5% acidity))
6 Quart-sized wide-mouth mason jars with rings and new lids
1 large Stock Pot (20Qt+) with Rack (or a canner)
1 jar lifter to safely transfer the jars

Steps:

  • Wash jars and lids with soap and water.
  • Place jars and lids in a pot of water, bring to a boil then reduce heat, cover and simmer 10 minutes. Drain the water carefully then your jars and lids are ready to use.
  • Divide bay leaves, peppercorns, dill stems, garlic and horseradish (optional) into the bottoms of 6 Quart-sized jars. Pack cucumbers tightly into jars.
  • In a medium pot, combine 8 cups water, 1/3 cup sugar, 6 Tbsp salt and 6 cups vinegar. Bring pickling juice to a boil then pour over cucumbers leaving 1/2" of space at the top. Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
  • Place jars in a canner or large pot lined with a wire rack at the bottom. Once all of the jars are in the pot, add boiling hot water, to cover jars with 1-2 inches of water. Process/boil for 15 minutes.
  • Carefully remove jars from the water using a jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate pickles and enjoy within 3 months.

Nutrition Facts : Calories 42 kcal, Carbohydrate 9 g, Sodium 1402 mg, Sugar 7 g, ServingSize 1 serving

EASY GARLIC DILL PICKLES RECIPE



Easy Garlic Dill Pickles Recipe image

If you loved the taste of grandmas old fashioned pickles when you were a kid then you will love this garlic dill pickle recipe! Packed with just the right amount of garlic, dill, and spice to give it a classic taste that you will love on hamburgers, sandwiches and more! Learn how to make these easy pickles in 40 minutes or less!

Provided by Kim Mills @ Homestead Acres

Time 40m

Number Of Ingredients 7

8 pounds of pickling cucumbers
14 cloves of garlic
7 Tbs. pickling salt
7 tsp. pickling spice
7 dill heads
8 cups of water
8 cups of vinegar

Steps:

  • Wash and remove the spines on the pickling cucumbers. Cut into rounds or icicles if desired or leave them whole.
  • Combine vinegar and water in a large stockpot and bring to a boil.
  • In each quart-sized canning jar place 1 head of dill, 2 cloves of garlic, 1 tsp. of pickling spice, 1 tbs. of pickling salt.
  • Pack the cucumbers into the canning jars, then cover with hot brine leaving 1/2 inch of headroom.
  • Remove any air bubbles from the jars, wipe the rims clean and place the jar lids on finger tight.
  • Process in a water bath canner for 15 minutes or according to your altitude.
  • After canning remove the jars and place on a towel in a draft-free place to sit for 24 hours. Any jars that have not seeled in 24 hours need to be reprocessed or placed into the refrigerator.

QUICK, FRESH-PACK DILL PICKLES



Quick, Fresh-Pack Dill Pickles image

Quick, Fresh-Pack Dill Pickles

Provided by Sharon Peterson

Categories     Side Dish     Snack

Number Of Ingredients 15

8 pounds pickling cucumbers (3-4" long)
2 gallons water
1 1/4 cups canning or pickling salt
1 1/2 quarts vinegar (5% acidity)
1/4 cup sugar
2 quarts water
2 Tbsp. pickling spice mix
Whole mustard seed (1-2 tsp. per pint jar)
Fresh dill ((1 to 1 1/2 heads per pint) or dill seed (1 to 1 1/2 tsp. per pint jar) )
Water bath canner
Canning jars, seals, and rings
Large pot
Canning funnel, lid lifter, and jar lifter
Ladle and bubble tool
Cheesecloth

Steps:

  • Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

GRANDMA'S DILL PICKLES



Grandma's Dill Pickles image

This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. -Betty Sitzman, Wray, Colorado

Provided by Taste of Home

Time 1h5m

Yield 9 quarts.

Number Of Ingredients 7

11 cups water
5 cups white vinegar
1 cup canning salt
12 pounds pickling cucumbers, quartered or halved lengthwise
9 dill sprigs or heads
18 garlic cloves
18 dried hot chilies

Steps:

  • In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. , Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

HOMEMADE CANNED DILL PICKLES



Homemade Canned Dill Pickles image

Make and share this Homemade Canned Dill Pickles recipe from Food.com.

Provided by southern chef in lo

Categories     < 30 Mins

Time 25m

Yield 10 quarts

Number Of Ingredients 9

cucumber
1 1/2 gallons vinegar
1 1/2 gallons water
1 cup salt
7 garlic cloves
7 tablespoons pickling spices
30 -50 sprigs fresh dill
7 tablespoons dill seeds
10 pinches alum (do not use if you use lime)

Steps:

  • You can keep your pickles whole or slice them.
  • Wash the pickles and cut the stems off if you keep them whole.
  • Stir the vinegar, water, and salt in large pot; let it just come to a boil.
  • Have hot jars ready: Put in 1 clove garlic, 1 T pickling spice, several sprigs of dill, 1 T dill seed and 1 pinch alum (if you did not use lime).
  • Pack the jars with cucumbers. Ladle the hot vinegar mixture over to within 1/2 inch of top of jars.
  • Remove the air bubbles; wipe rims clean, seal, and process in hot water bath for 10 minutes.

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