Canned Dill Pickle Recipe
Ingredients for Canned Cucumbers:
- 6 bay leaves, (1 per jar)
- 1/2 Tbsp peppercorn, (5 per jar)
- 6 Dill Stems with Flowers, cut into 3" pieces (1 full stem per jar)
- 12 garlic cloves, halved (2 cloves per jar)
- 2 inch horseradish root, chopped and divided, optional but nice
- 6 lbs small cucumbers, well rinsed with ends trimmed
Ingredients for Pickling Brine:
- 8 cups water
- 1/3 cup granulated sugar
- 6 Tbsp pickling salt (or 1/3 cup)
- 6 cups distilled white Vinegar, (5% acidity)
Tools Needed for Canning:
- 6 Quart-sized wide-mouth mason jars with rings and new lids
- 1 large Stock Pot (20Qt+) with Rack (or a canner)
- 1 jar lifter to safely transfer the jars
How to Sterilize Canning Jars and Lids:
Wash jars and lids with soap and water.
Place jars and lids in a pot of water, bring to a boil then reduce heat, cover and simmer 10 minutes. Drain the water carefully then your jars and lids are ready to use.
How to Make Homemade Pickles:
Divide bay leaves, peppercorns, dill stems, garlic and horseradish (optional) into the bottoms of 6 Quart-sized jars. Pack cucumbers tightly into jars.
In a medium pot, combine 8 cups water, 1/3 cup sugar, 6 Tbsp salt and 6 cups vinegar. Bring pickling juice to a boil then pour over cucumbers leaving 1/2” of space at the top. Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
Place jars in a canner or large pot lined with a wire rack at the bottom. Once all of the jars are in the pot, add boiling hot water, to cover jars with 1-2 inches of water. Process/boil for 15 minutes.
Carefully remove jars from the water using a jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate pickles and enjoy within 3 months.