Canned Dill Pickles: Crunchy Goodness Just Like Grandma's

Enjoy the zesty flavors of Canned Dill Pickles, perfect for summer picnics and year-round indulgence.

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Prep Time 30

Cook Time 20

Curing Time 14

Total Time 1 4

Servings: 4 jars

Course: Food FAQs

Cuisine: American

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pickling Brine

2 cups Water Use filtered or distilled water for best flavor.
1 cup White Vinegar Provides essential tang; apple cider vinegar is a low-sugar option.
2 tablespoons Salt Pickling salt is ideal, but kosher or sea salt can work.
1 tablespoon Sugar Helps balance acidity; adjust to taste.

For the Pickles

4 cups Pickling Cucumbers Choose firm cucumbers with bumpy skin.
4 cloves Garlic Fresh garlic enhances flavor; optional.
4 sprigs Fresh Dill Complementary to pickling brine.

Extra Flavor Boosters

1 teaspoon Crushed Red Pepper Flakes For a kick of heat.
1 teaspoon Mustard Seeds Experiment for unique flavors.

Equipment

Large pot for boiling
Canning jars and lids
Measuring Cups
Medium pot for brine
Ladle
Funnel

Method

Preparation Steps

Sterilize canning jars and lids in boiling water for 10 minutes.
Wash pickling cucumbers and cut into desired shapes.
In a medium pot, combine water, vinegar, salt, and sugar. Bring to a boil, stirring until dissolved.
Layer cucumber slices, garlic cloves, and dill sprigs inside sterile jars.
Ladle hot brine into jars, covering cucumbers completely.
Seal jars tightly and place in boiling water bath, processing for 10 minutes.
Remove jars and cool to room temperature on a towel for at least two weeks.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 600mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, use fresh cucumbers and allow pickles to cure for at least two weeks before consuming.

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