Blue Ribbon Dill Pickles
Transform your cucumbers into tangy, crunchy perfection with this Blue Ribbon Dill Pickles recipe, a timeless classic that's brimming with bold flavors and a hint of spice. Made with fresh garlic, fragrant dill sprigs, and an aromatic blend of pickling spices, these homemade pickles are perfectly preserved in a tangy vinegar brine. With just 25 minutes of prep and a short cook time, this recipe is ideal for both seasoned canners and beginners alike. The optional addition of red pepper flakes delivers a subtle kick, making these pickles a customizable crowd-pleaser. Whether you're topping burgers, jazzing up charcuterie boards, or savoring them straight from the jar, these dill pickles promise unbeatable crunch and flavor in every bite. Perfect for preserving summer's bounty, these pickles store beautifully and only get better with time!
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Recipe Information
Ingredients
- 2 pounds Cucumbers (small pickling variety)
- 6 sprigs Fresh dill sprigs
- 6 cloves Garlic cloves
- 2.5 cups White vinegar
- 2.5 cups Water
- 3 tablespoons Pickling salt
- 1 tablespoon Pickling spice
- 1 teaspoon Mustard seeds
- 0.5 teaspoons Red pepper flakes (optional)
Instructions
Wash the cucumbers thoroughly and trim off the blossom ends to prevent softening during pickling.
Sterilize 4 pint-sized canning jars and their lids by boiling them in water for 10 minutes. Keep them hot until ready for use.
Place 1-2 sprigs of fresh dill and 1 garlic clove in the bottom of each sterilized jar. Pack the cucumbers tightly into the jars, leaving 1/2 inch of headspace at the top.
In a medium saucepan, combine the white vinegar, water, pickling salt, pickling spice, mustard seeds, and red pepper flakes (if using). Bring the mixture to a boil, stirring until the salt is fully dissolved.
Carefully pour the hot brine over the cucumbers in the jars, ensuring the cucumbers are completely submerged and leaving 1/2 inch of headspace.
Wipe the rims of the jars with a clean damp cloth, place the lids on, and screw on the bands until fingertip tight.
Process the jars in a boiling water bath for 10 minutes to seal. Lift the jars out carefully and let them cool completely on a towel or cooling rack.
Check that the lids have sealed properly by pressing down in the center—if it does not spring back, the jar is sealed. Store sealed jars in a cool, dark place for up to 1 year. Unsealed jars should be refrigerated and consumed within 1-2 weeks.
Allow the pickles to sit for at least 1 week before opening to develop their full flavor. Enjoy your Blue Ribbon Dill Pickles!
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17503 mg | 761% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 15.9 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1976 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
