I’ve been asked by a few people for the recipe I use for my dill pickles ~ guess what?! I remembered to bring the book to work today! 😀
Speedy Dill Pickles ~
pg 102 from
Canning & Preserving for Dummines, Karen Ward, Canning Instructor.
Prep Time: 30 minutes
Cooking Time: 5 minutes
Processing Time: 15 minutes for Quarts, 10 minutes for Pints
Yield: 3 quarts or 6 pints
4 pounds pickling cucumbers (I used my garden cucumbers the first time and they turned out great)
6 TBSP Kosher Salt
3 Cups distilled White Vinegar
3 Cups Water
1 TBSP whole mixed pickling spices
18 black peppercorns (I used the black, red, white peppercorns)
3 TBSP dill seed
Fresh dill springs (optional)
2 Cloves peeled garlic, halved into each jar
Start heating up your water bath while you do the rest below ~
1. Wash your cucumbers. Leave them whole if they’re smaller than 4″ in diameter. Cut larger cucumbers into slices or in halves or quarters.
2. Prepare your canning jars and two piece caps according to the manufacturer’s instructions. Keep jars and lids hot.
3. Combine salt, water, and vinegar in a saucepan. Bring the liquid to a boil over high heat, stirring occasionally to dissolve the salt. Keep liquid hot.
4. Snuggly pack the cucumbers into your prepared jars. To each QUART JAR add 1 tsp of pickling spices, 6 peppercorns, and 1 TBSP of dill seed. To each PINT JAR add 1/2 tsp pickling spices, 3 peppercorns, and 1-1/2 tsp dill seed. If you are using fresh dill add a sprig or two to each quart or pint jar in between the inside edge of the jar and the cucumbers. If you are using garlic you add it to this step too.
5. Ladle the hot liquid into your filled jars, leaving a 1/2 inch headspace in the Quart jars and 1/4 inch in the Pint jars. Completely submerge the cucumbers. If they protrude from the jar, adjust them until you have the proper headspace. Release any air bubbles with a non-reactive tool (wood or rubber ~ I use a small, flat wooden knife). Add more liquid to the jar if the level drops from releasing the any air bubbles.
6. Wipe the jar rims; seal the jars with the two piece caps, hand-tighten the bands. Process your filled jars in the water bath.
15 minutes for Quart Jars
10 minutes for Pint Jars
Start your time from the point of boiling!
See chart below for increased time if you are above sea level ~ I have to add an extra 10 minutes of bath time for all of my canning.
High-Altitude Processing Times
1,001 – 3,000 5 minutes
3,001 – 6,000 10 minutes
6,001 – 8,000 15 minutes
8,001 – 10,000 20 minutes
Remove the jars and place them on a clean kitchen or paper towel away from drafts. After the jars cool completely, test the seals. If you find jars that haven’t sealed, refrigerate and use them with 2 months.
I love listening for the pinging of the jars…sweet music to a canners ears! 🙂