Canned Dill Pickle: A Crunchy Classic for Your Pantry
Delicious homemade Canned Dill Pickle recipe for a vibrant and crispy addition to your pantry.
Equipment
- large pot
- Jars with lids
- tongs
Ingredients
For the Brine
- 4 cups water This serves as the base for the brine, dissolving the seasonings beautifully.
- 1 cup white vinegar Provides the tangy flavor that makes pickles irresistible.
- 2 tablespoons salt Essential for flavor and preservation; don’t skip this!
- 2 tablespoons sugar Balances the acidity of the vinegar; feel free to adjust for your taste!
For the Pickles
- 4 pieces cucumbers (pickling variety) Ideal for pickling due to their firm texture.
- 4 cloves garlic Adds a savory depth that'll have your taste buds dancing!
- Fresh dill sprigs Imparts that classic dill flavor.
Instructions
Preparation Steps
- Sterilize your jars by boiling them in a large pot of water for about ten minutes.
- Wash the cucumbers thoroughly under cold running water and cut them into spears or slices.
- In a large pot, combine 4 cups of water, 1 cup of white vinegar, 2 tablespoons of salt, and 2 tablespoons of sugar. Heat this mixture over medium heat, stirring until dissolved.
- Layer the cucumber spears, 4 garlic cloves, and fresh dill sprigs into each sterilized jar.
- Carefully pour the hot brine over the packed cucumbers until fully submerged, leaving space at the top.
- Tightly secure the lids on each jar and process them in a boiling water bath for about ten minutes.
- After processing, cool the jars completely and store in a cool, dark place for at least one week.
Notes
Ensure to use pickling cucumbers for the best results and allow sufficient time for curing before consuming.
Nutrition
Serving: 1jarCalories: 50kcalCarbohydrates: 8gProtein: 1gSodium: 800mgPotassium: 150mgFiber: 1gSugar: 4gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 1mg
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