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5 from 1 vote

Dill Pickles

How to make dill pickles.
Prep Time10 mins
Cook Time20 mins
Course: Appetizer
Cuisine: American
Keyword: dill, pickle
Servings: 4
Calories: 71kcal

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

Note: the refrigerator pickles will keep on fermenting, however, the process will slow in the refrigerator. They’ll keep for up to a week.

Nutrition

Calories: 71kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 14161mg | Potassium: 320mg | Fiber: 2g | Sugar: 9g | Vitamin A: 240IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg