This recipe shows you How to Make Dill Pickles at home and preserve all of you garden cucumbers.
When I learned How to Make Dill Pickles, I could not believe how simple the process really way!
I love fresh cucumbers!
It’s one thing I always grow in my garden because I can eat them almost daily.
But there have been times that I just can’t eat them before they will go bad.
I feed some to the chickens because they love them too, but I wanted to find a way to preserve them to last longer.
This pickle recipe is the perfect way to be able to enjoy your harvest long after the season has ended.
Gather these ingredients to make your Pickles.
Then scroll down for full Dill Pickles Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
Dill Pickles Ingredients
- Water
- White vinegar
- Canning salt
- Sugar
- Cucumbers
- Dill sprigs
- Garlic cloves
How to Make Dill Pickles
NOTE: This recipe involves canning, scroll down to find a refrigerator pickle recipe that requires no canning at all!
In a medium pot, bring the water, vinegar, and salt to a boil. Boil for 5 to 10 minutes. Remove from heat and allow to cool slightly.
Warm the quart jars by filling with hot water and then remove the water.
Place two dill springs and two garlic cloves in each jar.
Pack the cucumbers into the quart jars, leaving ½ inch between the top of the cucumbers and the rim of the jar.
Carefully pour the warm vinegar into the jars, covering the cucumbers but leaving space. Do not fill the jars to the rim with the vinegar mixture.
Using a bamboo skewer or by tapping, remove air bubbles from the jar.
Wipe the rims of the jars and attach the lids and bands.
Settle the jars in a standing position in a large stockpot or canner. Cover completely with water. Put the stockpot over medium heat and bring to a boil. Cook the jars for 15 minutes.
Using silicone tongs or a jar lifter, remove jars from the stockpot and place on a towel to cool completely before storing. The lids may pop as the jars cool.
If the lids do not seal completely, place the jars in the refrigerator and eat within one week.
How to Make Refrigerator Pickles that require no Canning:
In a large bowl add salt & boiling water stirring to dissolve the salt.
Cool the mixture adding ice cubes, if needed.
Add all the other ingredients to the bowl. Add enough cold water to cover the cucumbers.
Place a plate on top of the cucumbers in the bowl to help keep them immersed in the liquid.
Taste the cucumbers after 4-8 hours to check for flavor. Taste every so often until the desired flavor has been reached. It can take anywhere from 12-48 hours to get them to taste.
Once they taste delicious to your palate put them in a jar and stick them in the refrigerator.
Note: the pickles will keep on fermenting, however, the process will slow in the refrigerator. They’ll keep for up to a week.
Some more recipes you’ll love:
- Fermented Beets: Transform your raw beets into a great snack, pairing for dinner, and more. Tangy, colorful and the perfect color pop to a meal.
- Strawberry Jam Recipe for Canning: I like to have jam made with fresh fruit on hand all winter long. It is perfect for crepes, pies, cookies, pancakes, pieces of bread and more!
- Instant Pot Barbecue Sauce Recipe: It’s so easy to make Instant Pot BBQ Sauce Recipe from scratch, Plus I love being more in control of the ingredients in my sauce.
More Homesteading Ideas
- How to Begin Homesteading
- Deciding When to Plant Your Garden
- Easy Ways to Get Started Canning
- Ball Complete Book of Food Preserving Review
- Strawberry Jam Recipe for Canning
Dill Pickles
Ingredients
- 2 ½ cups water
- 1 ⅓ cups white vinegar
- 2 TBSP canning salt
- 2 TBSP sugar if not using sugar, reduce the salt to ¼ cup
- 2 lb salad or mini cucumbers halved lengthwise
- 4 dill sprigs
- 4 garlic cloves peeled and smashed
Instructions
- In a medium pot, bring the water, vinegar, and salt to a boil. Boil for 5 to 10 minutes. Remove from heat and allow to cool slightly.
- Warm the quart jars by filling with hot water and then remove the water.
- Place two dill springs and two garlic cloves in each jar.
- Pack the cucumbers into the quart jars, leaving ½ inch between the top of the cucumbers and the rim of the jar.
- Carefully pour the warm vinegar into the jars, covering the cucumbers but leaving space. Do not fill the jars to the rim with the vinegar mixture.
- Using a bamboo skewer or by tapping, remove air bubbles from the jar. Wipe the rims of the jars and attach the lids and bands.
- Settle the jars in a standing position in a large stockpot or canner. Cover completely with water. Put the stockpot over medium heat and bring to a boil. Cook the jars for 15 minutes.
- Using silicone tongs or a jar lifter, remove jars from the stockpot and place on a towel to cool completely before storing. The lids may pop as the jars cool.
- If the lids do not seal completely, place the jars in the refrigerator and eat within one week.
Video
Notes
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
