This summer’s cucumber harvest has been extremely successful for us. The first day, I picked about 13 cucumbers, and as much as I love fresh cucumbers, there was no way we could eat all of those in time before another batch would be ready to pick again. So, I decided to can them.
I will admit, I’m still a novitiate when it comes to canning and preserving, so I always reference my favorite cookbooks to guide me through the process. The recipe I chose to use for these classic dill pickles is from the cookbook “You Can Can” from Better Homes and Gardens.
It’s an extremely simple and a perfect recipe to try if you are new to canning and preserving food. I did add a couple of extra ingredients (**) to give the pickles a little more spice.
So let’s get canning!
Prep: 30 minutes
Process: 10 minutes
Stand: 1 week
Makes: 6 pints (36 pickles)
3 pounds 4-inch pickling cucumbers (about 36)
3 cups water
3 cups white vinegar
1/4 cup pickling salt
1/4 cup sugar
6-9 heads of fresh dill or 6 tablespoons dill seeds
** 3 teaspoons peppercorns**
**3 cloves garlic**
- Thoroughly rinse cucumbers. Remove stems and cut off a slice from each blossom end. Slice into 1/4-inch slices or spears. In a large stainless steel, enameled, or nonstick saucepan combine water, vinegar, pickling salt, and sugar. Bring to boiling.
- Place 1 head of fresh dill or 1 tablespoon of dill seeds, 1/2 teaspoon peppercorns, 1/2 clove of garlic, 1/2 jalapeno (seeds removed, optional) into each hot sterilized pint jar. Pack sliced cucumbers loosely on top of spices, leaving 1/2-inch headspace. Discard any remaining hot vinegar mixture. Wipe jar rims; add lids. Process in a boiling-water canner for 10 minutes (begin timing when water returns to boiling). Remove jars; cool on racks. Store. Let stand for 1 week to develop flavors before serving.
As you can see from my photo I sliced them into spears and I also sliced them 1/4-inch thick to use for our hamburgers. These pickles are so delicious and tasty, I truly hope you give this recipe a try.
All 4 One Home
2 thoughts on “Classic Dill Pickles”
After I was so lucky to be gifted these pickles, I finally opened a jar to add to my spicy bloody Mary. OMG…these were the best pickles ever!! A touch of sweetness and slight kick. Absolutely perfect. I will savor every bite from these jars. I might even give canning a try next year!
I’m so happy you enjoyed these pickles. Don’t be afraid to try canning, it’s not as intimidating as one might think.
Thank you for your kind words!
Comments are closed.