Dill Pickles
30m prep 10m cook 40m ready
About 6 pint jars Please read about pickling and How to Process. Prepare a water-bath canner or prepare a water bath for low-temperature canning. Gather all your canning equipment and have ready 6 clean, hot pint jars.
Ingredients
- 4 pounds 4-inch-long pickling cucumbers
- 1 garlic clove, peeled and smashed (6 total)
- 1 teaspoon dill seeds (2 tablespoons total)
- 1 teaspoon pickling spice (2 tablespoons total)
- 6 black peppercorns (36 total)
- 1 sprig dill (6 total)
- 3 cups cider vinegar
- 2 ¼ cups water
- ¼ cup pickling salt
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 pounds 4-inch-long pickling cucumbers
- 1 garlic clove, peeled and smashed (6 total)
- 1 teaspoon dill seeds (2 tablespoons total)
- 1 teaspoon pickling spice (2 tablespoons total)
- 6 black peppercorns (36 total)
- 1 sprig dill (6 total)
- 3 cups cider vinegar
- 2 ¼ cups water
- ¼ cup pickling salt
Let's Cook
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Step 1.
Wash, then cut an ⅛-inch slice from the blossom end of: 4 pounds 4-inch-long pickling cucumbers
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Step 2.
Halve the cucumbers lengthwise. (Cut longer cucumbers into 4-inch pieces.) Place in each jar: 1 garlic clove, peeled and smashed (6 total); 1 teaspoon dill seeds (2 tablespoons total); 1 teaspoon pickling spice (2 tablespoons total); 6 black peppercorns (36 total); 1 sprig dill (6 total)
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Step 3.
Tightly pack the cucumbers into the jars. Combine in a medium saucepan and bring just to a boil, stirring until the salt is dissolved: 3 cups cider vinegar; 2 ¼ cups water; ¼ cup pickling salt
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Step 4.
Ladle into the prepared jars, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.
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