Hey friends! As promised I am sharing my go-to pickle recipe with you today. You are going to love this Easy Dill Pickle Recipe as much as I do. Not just because it’s super easy but also because it’s super delicious!! I will never buy another store bought pickle again… these are so much better! I have made at least 30 quarts this year already, they are just THAT GOOD!
Canning pickles could not be easier! Other than washing the pickling cucumbers there is very little prep work to do. I love that about pickles! I also love to can salsa every year but the amount of chopping, cutting and cooking involved makes it no easy task. Meanwhile, pickles? Something I can do after dinner in a jiffy.
I often triple and quadruple this recipe if I have the time and ingredients. This is about 5 lbs of pickling cukes that I picked up from our local farmers market.
I rinse each cucumber and use a potato scrubber to get any of the excess soil or dirt off of each one.
Then I fill each jar with my pickling ingredients. I like to use large wide mouth quart sized jars. This makes filling them with cucumbers easier than jars with a smaller opening. If I have a bit of spare space in the jar I often fill it with other vegetables like the cauliflower shown below. Have you tried pickled cauliflower? So yummy! And the perfect thing to fill empty space in my jars.
I top the cucumbers with a mixture of hot vinegar, salt and water. Finally I process them in my canner for 25 minutes until the lids snap and are sealed. It’s best to let these rest for at least a month before eating.
20-30 small pickling cucumbers
2 cups white vinegar
Two cups water
2 Tbsp coarse salt
8 cloves garlic
1 bunch fresh dill
4 Tbsp pickling spice (I use McCormick)
4 Quart size canning jars with snap lids and rings
- 20-30 small pickling cucumbers
- 2 cups white vinegar
- 2 cups water
- 2 Tbsp coarse salt
- 8 cloves garlic
- 1 bunch fresh dill
- 4 Tbsp pickling spice (I use McCormick)
- 4 Quart size canning jars with snap lids and rings
- Thoroughly rinse and wash cucumbers.
- Combine water, vinegar and salt in a medium pan. Bring to a boil until salt is dissolved. Remove from heat.
- Fill each jar with cucumbers, two cloves of garlic, a sprig of dill and 1 Tbsp pickling spice.
- Pour hot vinegar mixture over cukes and fill jar 1/2" from rim. Seal with lids and rings.
- Process jars in a canner for 25 minutes.
Let rest one month before eating.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 38Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3497mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 1g
Check out more of my well loved canning recipes…