Description
These Easy Homemade Dill Pickles are crunchy, tangy, and perfectly seasoned. Enjoy the satisfaction of making your own pickles with this simple recipe.
Ingredients
Cucumbers:
12 pounds cucumbers, well rinsed with ends trimmed
Peppercorns:
1/2 tablespoon per jar
Garlic Cloves:
16 cloves (2 per jar)
Fresh Dill:
2-3 twigs per jar
Water:
12 cups (3,000 ml)
White Vinegar:
2 cups (500 ml, 5% or 6% acidity)
Salt:
2/3 cup (200g)
Sugar:
1/2 cup + 1 tablespoon (115g)
Bay Leaves:
5 leaves
Instructions
- Sterilize Jars: Wash all jars and lids with warm soapy water. Sterilize lids in boiling water for 4-5 minutes. Dry jars in a 215°F oven for 20 minutes.
- Make Pickling Brine: Combine water, vinegar, sugar, salt, and bay leaves in a pot. Boil, then let it rest and remove bay leaves.
- Fill Jars: Add dill, garlic, and peppercorns to jars. Pack cucumbers tightly and pour brine over them.
- Process the Jars: Place jars in a pot with water. Boil for 15 minutes until cucumbers turn light green.
- Seal the Jars: Close lids, flip jars, cover with towels, and let them sit for 12-24 hours.
Notes
- Ensure jars do not touch the pot directly during processing.
- Listen for the pop sound indicating a sealed jar.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Pickling
- Method: Boiling, Canning
- Cuisine: American
Nutrition
- Serving Size: 1 pickle (average size)
- Calories: 15
- Sugar: 1g
- Sodium: 320mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Homemade Dill Pickles, Pickling, Canning, Preserving, Easy Pickles
