Canned Dill Pickles

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These are my project for this week.

Canned Dill Pickles

Measurements are for 1 quart. Multiply as desired.

1-1 1/2 pounds of pickling cucumbers
2 Tbsp pickling salt
1 cup vinegar
1 cup water
1 tsp pickling spice
6 peppercorns
1 Tbsp dill weed
1/4 tsp Pickle Crisp
half a clove of garlic (optional)

Sterilize jars and keep hot.

Wash cucumbers, cut into slices or wedges as desired.

Combine salt, water and vinegar. Bring to a boil. Dissolve the salt, then turn reduce heat. Keep warm.

Pack cucumbers into jars. Add spices, including Pickle Crisp. Ladle hot liquid into jars to 1/2" headspace. Arrange cukes until they are all under the brine.

Clean jar rims, sterilize lids and rings, and process in a boiling water bath for 15 minutes. Cure for 3 weeks to 3 months before eating.

This recipe is adapted from the refrigerator pickle recipe we like so much. This makes 8 quarts.

Claussen Kosher Dill Pickle Clone ~ Canned Recipe

1 gallon pickling cucumbers
1/3 cup instant minced onion
6 garlic cloves, minced
1/2 tablespoon mustard seeds
6 heads fresh dill or 8 Tbsp dill weed
1 1/2 quarts water
2 cups apple cider vinegar
1/2 cup canning salt
  1. Slice cucumbers lengthwise into quarters, or slice into rounds, and add to sterilized jars along with the dill.
  2. Boil liquids and seasonings to dissolve the salt. Pour over pickles to 1/2" headspace. Properly prepare lids and rings. Process in a boiling water bath for 15 minutes.