There’s nothing like biting into a tart crispy dill pickle. Dill pickles start out as just plain ‘ole cucumbers and with some simply ingredients are transformed into a delicious treat. Learning how to can homemade dill pickles is doable. Don’t let the word “canning” throw you a curve ball–you can do it! Here, let me walk you through the steps…
1 qt vinegar
2 qts water
1/2 cup canning salt
Cucumbers (enough to fit into 5 quart jars, it’s usually about 5 lbs)
Cut cucumbers into thick strips.
Sterilize 5 quart jars in a large pot of boiling water by submerging jars, lids and tops.
Bring vinegar, water and canning salt to a boil. We’ll call this ‘juice.’
Place 1 stick of dill weed, 1 bay leaf, 2 garlic cloves, 1 Tablespoon mustard seed, and sliced cucumbers in your jars.
Pour boiling ‘juice’ over cucumbers until covered.
Immediately seal jars with lids and tops and set out to cool. You will know each jar is sealed when the lid pops and you are no longer able to click it. If they do not seal, submerge filled jar in boiling water for 15 minutes then remove to cool.
Makes 5 quarts of dill pickles.
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