Classic Canned Dill Pickles
Crisp, garlicky dill pickles made with a simple vinegar brine and water bath canned for up to one year of pantry storage. One batch fills about 9 jars and works with whole cucumbers, spears, chips, or slices.
Servings: 9 Jars 500ml (1-pint) each
Equipment
Ingredients
Cucumbers and aromatics
- 4 1/2 kg fresh pickling cucumbers or (about 10 lb) small whole or cut into preferred shape
- 27 garlic cloves peeled (3 per jar)
- 4 to 5 fresh dill bunches about 1 large sprig per jar
- 5 bay leaves halved (1/2 leaf per jar)
- 4 1/2 teaspoons whole black peppercorns (0.5 teaspoon per jar)
- 2 1/4 teaspoons pink peppercorns optional (0.25 teaspoon per jar)
- 1 1/8 teaspoons Pickle Crisp calcium chloride optional but recommended (0.125 teaspoon per jar)
Pickling brine
- 4 cups distilled white vinegar 5% acidity
- 4 cups water
- 1/2 cup pickling salt
- 1/4 cup granulated sugar
For the canner
- Water enough to cover jars by at least 1 inch
- 1/2 cup distilled white vinegar optional, to reduce mineral deposits on jars
Instructions
- Wash the jars, lids, and bands in hot soapy water. Keep the jars hot until ready to fill.
- Wash the cucumbers thoroughly, scrubbing away any dirt. Trim about 0.125 inch (3mm) from the blossom end of every cucumber. This removes the natural enzymes that cause softening. Leave small cucumbers whole or cut them into spears, round chips, sandwich slices, or long slices.
- Combine the vinegar, water, pickling salt, and sugar in a large saucepan. Bring to a gentle boil, stirring until the salt and sugar have fully dissolved. Keep the brine hot.
- Into each hot 500ml jar, add 3 garlic cloves, 1/2 bay leaf, 1 large sprig of fresh dill, 1/2 teaspoon black peppercorns, 1/4 teaspoon pink peppercorns if using, and 1 1/8 teaspoon Pickle Crisp if using. Pack the cucumbers tightly into each jar without crushing them.
- Pour the hot brine over the cucumbers, leaving 1/2 inch (1 1/4cm) headspace. Run a bubble remover or thin spatula around the inside edge of each jar to release trapped air. Wipe the rims clean. Apply the lids and screw the bands on until fingertip tight only.
- Place the jars into a boiling water canner. Make sure the jars are covered by at least 1 inch of water. Add 1/2 cup white vinegar to the canner water if desired to prevent mineral deposits. Once the water returns to a full boil, process for 10 minutes, adjusting for altitude if necessary.
- Carefully lift the jars out and set them on a towel-lined counter. Leave undisturbed for 12 to 24 hours. Once cooled, check that every lid has sealed by pressing the center. It should feel firm and not flex. Store any unsealed jars in the refrigerator. Store sealed jars in a cool, dark place for up to 1 year. For best flavor, allow the pickles to cure for 2 to 4 weeks before opening. Once opened, refrigerate and use within 1 to 2 months.
Notes
- Pickle Crisp (calcium chloride) is highly recommended for extra-crisp results. It is much easier and safer to use than traditional pickling lime.
- Always use pickling salt, not table salt. Table salt contains additives that cloud the brine.
- Use 5% acidity distilled white vinegar only. Never reduce the vinegar amount, as the correct acidity is required for safe water bath canning.
- Trimming the blossom end of each cucumber is one of the most important steps for preventing soft pickles.
- For the best texture, use freshly harvested cucumbers and pickle them within 24 hours of picking.
- Whole cucumbers, spears, chips, and slices all use the same brine and 10-minute processing time. Chips and slices cure faster than whole cucumbers or spears.
- Servings refer to jars (approximately 9 x 500ml jars).
Nutrition
Calories: 64kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Sodium: 6388mg | Potassium: 70mg | Fiber: 1g | Sugar: 6g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 0.5mg