Canning Homemade Dill Pickles
This recipe is simple and tastes so good. You can make hamburger style pickles, whole pickles, or spears. This recipe is a brine that can be used for all shapes of pickles! Change it up a bit with different kinds of ingredients to your liking. I will be using garlic, pepper corn, and dill weed for this recipe. Canned pickles will have a shelf life of a couple of years. There's nothing more satisfying than canning veggies straight out of your garden. Enjoy, and please like and follow for future recipes from DeDee!
Canning Homemade Dill Pickles
This recipe is simple and tastes so good. You can make hamburger style pickles, whole pickles, or spears. This recipe is a brine that can be used for all shapes of pickles! Change it up a bit with different kinds of ingredients to your liking. I will be using garlic, pepper corn, and dill weed for this recipe. Canned pickles will have a shelf life of a couple of years. There's nothing more satisfying than canning veggies straight out of your garden. Enjoy, and please like and follow for future recipes from DeDee!
Cooking Instructions
- 1
Slice enough cucumbers to fill a large bowl. It can be in the shape of chips (shown) spears, or whole for smaller cucumbers.
- 2
Set your jars in a warm bath to heat them up before adding any contents. This will help avoid breaking any jars when adding the brine.
- 3
After jars have been warmed up, take the empty jars and add two cloves of garlic, a little dill weed, and 1 tbs of peppercorns per jar with a sprinkle of dill seed. Stuff the jars full of your cut cucumbers.
- 4
Making the brine in an 8.5L stainless steel pot, add ingredients for making the brine from above on medium heat and stir until salt and sugar dissolves and the mixture is clear.
- 5
Add the brine to your warm jars filled with cucumbers. Fill to a half inch from the top of the jar. Wipe the edges clean and place the lids on finger tight.
- 6
In a 15.2L stainless steel pot, fill pot half full of water and bring to a low boil. Add your jars of pickles, then fill with water to just above the lids and let boil for approximately ten minutes. As you take them out of the pot, the lids will begin to seal. Set aside to cool. You're done.
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