Dilly Pickles
Get ready to elevate your pantry staples with homemade dilly pickles, bursting with tangy, garlicky, and herbaceous flavors! This easy canning recipe combines fresh pickling cucumbers, aromatic dill sprigs, and a perfectly spiced brine made with white vinegar, garlic, mustard seeds, and a touch of optional red pepper flakes for a hint of heat. These crisp, vibrant pickles require minimal prep time and use a simple boiling water bath canning method, ensuring they stay fresh for months. Ideal for snacking, sandwiches, or charcuterie boards, these pickles are a must-try for preserving summer’s bounty. Let them sit for a week after processing to achieve the ultimate zing—and enjoy homemade pickles that rival any store-bought version!
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Recipe Information
Ingredients
- 2 pounds Pickling cucumbers
- 8 Fresh dill sprigs
- 8 Garlic cloves
- 2 tablespoons Pickling salt
- 5 cups White vinegar (5% acidity)
- 5 cups Water
- 2 teaspoons Mustard seeds
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Red pepper flakes (optional)
Instructions
Clean and sterilize 4 pint-sized canning jars with lids and rings. Keep them warm until ready to use.
Wash the cucumbers thoroughly and trim 1/4-inch off both ends. Slice them into spears or leave them whole, depending on your preference.
Divide the fresh dill sprigs and garlic cloves evenly among the jars.
In a medium saucepan, combine water, vinegar, pickling salt, mustard seeds, black peppercorns, and optional red pepper flakes. Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes to dissolve the salt and blend the flavors.
Pack the cucumbers tightly into the prepared jars, leaving about 1/2 inch of headspace at the top.
Carefully pour the hot brine over the cucumbers in the jars, ensuring all cucumbers are submerged and leaving 1/2 inch of headspace.
Remove any air bubbles by running a clean knife or skewer along the inside edges of the jars. Wipe the rims clean with a damp cloth and secure the lids and rings onto the jars.
Process the jars in a boiling water bath for 10 minutes to seal them properly. Adjust for elevation if needed.
Carefully remove the jars from the water bath and let them cool completely on a towel-lined counter. Ensure the lids have sealed properly (they should not pop when pressed).
Allow the pickles to sit for at least 7 days in a cool, dark place to develop flavor before opening. Store unopened jars at room temperature for up to a year. Refrigerate after opening.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.1 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11748 mg | 511% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 15.6 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 528 mg | 41% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2195 mg | 47% | |
*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.
