Dill pickles are a delicious and tangy treat that you can easily make and can at home. Follow this step-by-step guide to create your own batch of homemade dill pickles, perfect for snacking or adding to your favorite dishes.
Ingredients:
- 4 pounds pickling cucumbers
- 6 heads of fresh dill
- 3 1/2 tablespoons non-iodized kosher salt
- 3 cups 5% white vinegar
- 3 cups dechlorinated soft water
- 1 1/2 tablespoons yellow mustard seeds
- 6 cloves of white garlic
- 6 bay leaves
Equipment:
- Glass or stainless steel utensils
- Cheesecloth
- 5-gallon bucket
- Canning jars and lids
- Large stock pot or water-bath canner
Step 1: Prepare Your Ingredients
Start by washing all your utensils, jars, and lids thoroughly. Inspect your jars for any chips or cracks and ensure the rubber sealing rings are soft and flexible. Use the freshest pickling cucumbers you can find, ideally thin-skinned and about four inches long. Slice off the blossom ends and leave about a quarter-inch of stem.
Step 2: Make the Brine
In a pot, combine:
- 3 cups water
- 3 cups vinegar
- 3 1/2 tablespoons salt
- 1 1/2 tablespoons mustard seeds
Bring the mixture to a boil, stirring to dissolve the salt completely.
Step 3: Pack the Jars
- Add a head of dill, a bay leaf, and a garlic clove to each jar. Optionally, include a pinch of pickling spice for extra flavor.
- Pack the jars tightly with cucumbers, holding the jar at an angle to maximize space.
- Pour the hot brine into the jars, leaving 1/2 inch of headspace.
- Release air bubbles by sliding a thin spatula around the inside of each jar.
Step 4: Seal and Process
- Wipe the rims of the jars with a clean towel to ensure a proper seal.
- Place the lids and rings on the jars, tightening them until just snug.
- Place the jars in a water-bath canner or a large stock pot with a steamer rack at the bottom. Add hot water to cover the jars by at least two inches.
- Once the water reaches a rolling boil, process the jars for 30 minutes.
- After processing, turn off the heat and let the jars sit in the hot water for 5 minutes before removing them.
Step 5: Cool and Store
Remove the jars from the water and place them on a cooling rack or towel. Allow them to cool completely overnight. Check the seals by gently lifting the lids; if a jar hasn’t sealed, store it in the refrigerator and consume it first. Let the pickles rest for 2-3 weeks before enjoying them to allow the flavors to develop fully.
Tips for Success
- Use only 5% vinegar for proper acidity to ensure food safety.
- Keep a record of your recipe and any adjustments for future batches.
- Try experimenting with different herbs and spices to customize your pickles.
Ready to start making your own pickles? Check out our Food Preservation Supplies for all your canning needs. Happy pickling and grow organic for life!
