Dill Pickles

DIll Pickles Canning


Whether you want to make refrigerator pickles or water-bath canned pickles depends on you. All that is required is the final step of water-processing the jars after they are filled.

Dill Pickles (canning or refrigerator)

Ingredients                                            Makes: 4 pint (500ml) jars
3 lbs (12 large to 24 small) pickling cucumbers (how many depends on size & packing style)
2 cups apple cider and/or white vinegar
2 cups purified water
2 Tbsp pickling salt ~or~ kosher salt
8 fresh dill sprigs
4 fresh dill heads (optional)
4 large garlic cloves
2 tsp dill seed
Equipment for Canning
canner or large stock pot
Jar funnel
Jar lifter
jar wrack
magnetic lid lifter
4 pint mason jars with lids

Sterilize the jars and lids. Place the jars and lids to be used in a large sauce-pot, stockpot or canner fill with enough water that to cover the jars by at least an inch. Bring the water to a boil and allow the jars to cook for a minute; then turn off the heat. Place a clean tea towel on the counter for the jars to drain and cool. Using a jar lifter and the magnetic lid lifter, remove the jars from the water and transfer to the towel.

Prepare the cucumbers. Wash cucumbers well. Slice 1/8 inch” off both stem and blossom end. Small cucumbers can be left whole. Larger cucumbers can be sliced into 1/4″ rounds; or they may be quartered lengthwise into spears, making sure they fit in the jars leaving head space.

Prepare vinegar mixture. Add vinegar, water and salt to medium saucepan. Bring to boil over high heat, stirring until salt is dissolved. Lower heat and cover until ready to use.

Prepare jars to be filled. Add to the bottom of each sterilized jar a fresh dill sprig or two; or a dill head if you have one. Cut an x shaped cut half way into each garlic clove then add one to each jar along with 1/2 teaspoon of dill seed.

Fill jars. Add the cucumbers, packing them as compactly as possible without crushing them. Add dill sprig and/or head on top. Ladle hot vinegar mixture into jars, leaving 1/4″ headspace. Remove bubbles and refill jars with additional liquid, if necessary. Clean jar rims with wet paper towel. Add lids and screw on rings just until finger tight, not too tight.

For refrigerator pickles. Place jars in refrigerator and allow to marinate for at least 3 weeks for the best flavour. They will be good for about 6 months.

For water process canning of pickles. Process jars in boiling water canner for 10 minutes unless you live over 1000 feet above sea level then you will need to process the jars for 15 minutes.

Remove canner lid and turn off heat, leaving jars in hot water for 5 minutes. Remove jars and allow them to rest on a towel, undisturbed for 24 hours. Check for seal after the 24 hours; lids should not flex up and down when center is pressed. For the best flavour, allow pickles to stand for 4 to 6 weeks before eating.

Store jars in cool, dark place. They are shelf stable for 1 year and good in the fridge for 6 months after opening.

Recipe shared by: J. Marshall

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