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Home Canned Dill Pickles

Open Kettled Homemade Dill Pickles
5 from 3 votes
Prep Time 2 hrs
Cook Time 0 mins
Servings 7 Quarts

Equipment

  • 1 15 qt Stock pot Larger if you are doubling or tripling recipe
  • 1 Ladle
  • 1 Whisk
  • 7 Qt Wide Mouth Mason Jars
  • 1 Debubbler
  • Can Grabber
  • Canning Funnel

Ingredients
  

  • 10 Cups Water
  • 2 Cups White Vinegar
  • 3/4 Cups Salt
  • 15ish Pickling cucumbers You can use any cukes just make sure that they are approx 6in long and not overripe
  • 7ish Tablespoons Diced Garlic
  • 7ish Bay Leaves
  • 7ish Tablespoons Dill Leaves You can use fresh dill at at least one medium sprig PER jar

Instructions
 

  • Making Your Brine
  • Add Water, vinegar and salt to stock pot and get it to boiling, stirring occasionally to dissolve salt
  • Start working on Cucumbers
  • Fill a bowl or sink with ICE COLD water
  • Cut off both ends of cuke then slice for spears, chips, or whatever pickle you want
  • Place in cold water as you get your jars ready
  • Start heating your jars, lids and rings. You can do this by running your jars through a sterilizing cycle in your dishwasher, placing in your oven on 350 or in hot water. It doesn't really matter as long as they are clean and hot.
  • **Please use a jar grabber, hot pad, or something, these jars are hot and the brine needs to stay boiling**
  • Once your brine is boiling and ready, Take hot jar and add 1T garlic, 1T Dill (or sprig), 1 Bay leaf to the bottom
  • Add your cukes, You are going to pack them in there so make sure to be careful
  • Put your canning funnel on top and then ladle your HOT brine over cukes, leaving 1" head space.
  • Wipe rim with vinegar towel, add lid and ring then set aside on a towel to start cooling
  • Repeat until you are out of cukes or brine.
  • Place a towel over all of the jars and listen for the pings over the next couple hours.
  • Whatever doesn't ping, place in refrigerator. But give it a couple of days before you eat it so they are actually pickled.
  • If you have left over brine, go ahead and fill any HOT jars you have. Same as above. Place funnel and ladle in brine
  • Wipe rim, add lid and ring and set with the others to cool under a towel.
Keyword canning, DIll pickles, Pickle Brine