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Canned Dill Pickle

Canned Dill Pickle: Crunchy Homemade Goodness Awaits

Homemade Canned Dill Pickles offer a crunchy and tangy addition to any meal, preserving summer's bounty for year-round enjoyment.
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Prep Time 30 minutes
Cook Time 10 minutes
Curing Time 7 days
Total Time 1 hour 50 minutes
Servings: 4 jars
Course: Condiments
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brine Ingredients
  • 4 cups water This forms the base of your pickling solution.
  • 1 cup white vinegar Adds tang and preserves the pickles.
  • 2 tablespoons salt Enhances flavor and aids in preservation.
  • 2 tablespoons sugar Balances the vinegar’s tartness for a perfect taste.
Pickle Ingredients
  • 4 pickling cucumbers Choose firm, fresh cucumbers for optimal crunch.
  • garlic cloves Infuse your pickles with a punch of flavor; adjust quantity to your liking!
  • fresh dill sprigs Essential for that iconic dill pickle taste; use as much as you desire!

Equipment

  • large pot
  • jars and lids
  • Tongs
  • cooling rack
  • clean cloth

Method
 

Preparation Steps
  1. Sterilize your jars and lids in boiling water for about ten minutes.
  2. Wash your pickling cucumbers thoroughly and cut them into spears or slices.
  3. In a large pot, combine water, vinegar, salt, and sugar. Heat until boiling.
  4. Layer cucumber slices, garlic cloves, and dill sprigs into your sterilized jars.
  5. Pour the hot brine over the cucumbers, leaving half an inch of space at the top.
  6. Seal the jars tightly with lids and wipe rims to remove any drips.
  7. Process sealed jars in boiling water for about ten minutes.
  8. Remove jars to cool and allow to sit for at least a week for flavor development.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 10gProtein: 1gSodium: 800mgPotassium: 120mgFiber: 1gSugar: 2gVitamin C: 2mgCalcium: 2mgIron: 1mg

Notes

Store unopened jars in a cool, dark place for up to one year. Refrigerate opened jars and consume within two months.

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