How to Can Dill Pickles

Hi! Recently Grey and I took a trip to Sonoma, and brought back some pickling cucumbers. Since there is practically nothing better than home-made pickles atop a juicy grilled burger in the summer, we’ve decided to make some.

This recipe is for the classic dill pickle variety, but there are many other variations of this favorite. You can add hot peppers, onions, or (my personal favorite, garlic.) This recipe is so simple, because it uses the cold-pack method of canning. Which means, the washed cucumbers are packed in the jars then hot pickling liquid is poured over the top. It’s that easy! Let’s get started with the traditional dill pickle.

 Here’s what you’ll need:

About 15 cucumbers (can be cut or left whole.)

¼ cup pickling salt

¼ cup granulated sugar

3 cups distilled vinegar

3 cups water

5-6 sprigs of fresh dill

Jar size: Pint

Let’s make pickles:

Sterilize jars. Wash cucumbers and cut the flower end off (I usually just cut off both ends.)

Pickling cucumbers.

Set aside. In a medium pot make pickling liquid by: combining all ingredients except for dill and cucumbers.

Bring to boiling then simmer until all sugar and salt is dissolved. Pack washed cucumbers and 1 sprig of dill in each hot sterilized pint size jar.

Pint-size jar.

Pour pickling liquid over cucumbers, leaving ½ inch head-space. Wipe rims of jars with a clean dishtowel or paper towel adjust lids. Process in a boiling water canner for 10 minutes. Remove and let cool. Test jar seal in 12 hours. Let pickles sit for a week before serving so the flavors can strengthen.

Yum pickles! Serve on a sandwich, burger, or just eat straight out of the jar 😉

Have a marvelous day.


Grey and Brianna


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