Homemade Dill Pickles
Equipment
- Mason Jars and Lids/Rings
- Canning Pot
Ingredients
- 9 litres pickling cucumbers
- 1 cup pickling salt
- 4 Tbsp sugar
- 8½ cups white vinegar
- 15 cups water
- 12 tbsp dill seed 1 Tbsp for a pint jar, 2 Tbsp for 1 L jars
- 12 garlic cloves, peeled and sliced in half more if desired
Instructions
- Wash all cucumbers and slice into spears, chips or slices. Set aside.
- Wash all canning tools and mason jars in hot soapy water. Then place them in canning pot and fill with water.
- Bring the pot of water and jars to a simmer and keep hot.
- Meanwhile, add pickling salt, vinegar, water and sugar to a heavy bottomed pot and bring to a boil.
- Heat mixture until all salt and sugar is dissolved.
- Remove one jar at a time from the hot water using tongs.
- Fill the jar with cucumber slices, spears or chips, making sure you pack the jar well. The cucumbers should be tight in the jar.
- Add 1 Tbsp of dill seed to the jar along with a couple of garlic clove halves for pint sized jars. 2 Tbsp of dill seed and 4-5 garlic cloves for 1L jars
- Fill jar with brine to ½ inch from the top of the jar
- Continue with remaining cucumbers until all jars are filled
- Run a plastic knife down the sides of all jars to remove any air bubbles.
- Add additional brine if needed
- Place caps and rings on jars to finger tight.
- Use water bath method to seal jars. (See Notes)
- Allow jars to cool after water bath on a tea towel on the counter. Listen for the clicking sounds, which means the jars are sealing properly.
- Store jars of pickles in a cool, dark space for 14 days before opening.
- Refrigerate a jar after 14 days, then enjoy.
Notes
A water bath helps to seal the jars. You can find information and instructions for water bath on Bernardin's website. For pickles, you should follow the instructions for High Acid Foods.