This is our famous pickle recipe. We just made our 2024 batch, so we thought it might be time to share the “secret” recipe.
Canned Dill Pickles
Shelf stable dill pickles that everyone LOVES
Servings 4 pint jars
Equipment
- 4 Mason Jar Pint Size
Ingredients
Brine
- 2 cup Water
- 1.5 cup White Vinegar
- 2 tbsp Pickling Salt
- 1 tbsp Sugar
In Each Jar
- 1 tsp Dill Seed
- .5 tsp Mustard Seed
- .5 tsp Black Peppercorn
- 3-5 cloves Garlic
- Onion be generous
- Cucumbers washed and ends trimmed off
Instructions
- Clean/sterilize the mason jars. Each batch of the brine will fill 3-4 pint size mason jars.
- Prepare the cucumbers, cutting off the blossom end. (Not doing this will make your cucumbers soft and gross. There is an enzyme in the blossom end that does this.)
- Set up each mason jar, filling with the dry ingredients and packing the jars as full/tightly as possible with the prepared cucumbers.
- Prepare the brine, bringing it to a rolling boil. When it is done, pour the hot mixture into the mason jars, leaving 1/2" of headspace. Place on lids and tighten, loosening a 1/4 turn.
- Hot water bath the prepared jars for at least 10 minutes (if doing quart size, do for at least 18 minutes). After, carefully take them out. Listen for the POP as they seal. Any that don't seal should be refrigerated and enjoyed as they pickle in the fridge. All that are sealed are shelf stable and can be gifted and enjoyed!
Notes
This recipe is based on the I Wash You Dry pickling recipe with our own additions.
| BRINE | Single | Double | Triple | Quad |
| Water | 2 cups | 4 cups | 6 cups | 8 cups |
| Vinegar | 1.5 cups | 3 cups | 4.5 cups | 6 cups |
| Pickling Salt | 2 tbsp | 4 tbsp | 6 tbsp | 8 tbsp |
| Sugar | 1 tbsp | 2 tbsp | 3 tbsp | 4 tbsp |
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