Canning Dill Pickles

Name: Canning Dill Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Quart Jar; cucumber; 2 garlic cloves; 2 teaspoons dill seeds; 1/4 teaspoon crushed red pepper flakes; 1/8 teaspoon alum, wrapped in grape leaf; Top; 1 quart vinegar; 3 quarts water; 3/4 cup canning salt

Eats Now Editorial Team · 79 kcal · General

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Canning Dill Pickles – a delicious recipe with cucumber, garlic, dill seeds, red pepper, alum, vinegar. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

Quart Jar
cucumber
2 garlic cloves
2 teaspoons dill seeds
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon alum, wrapped in grape leaf
Top
1 quart vinegar
3 quarts water
3/4 cup canning salt

1
Wash and lime cucumbers.
2
To each quart jar add: garlic, dill seed, crushed red pepper, and the alum.
3
On the stove, Boil: vinegar, water, and canning salt.
4
Pour over the other ingredients.
5
SEAL!
6
Keep some where cool for about 6 months.
7
As many quart jars as you feel, is as many servings as there will be.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Quart Jar, cucumber, 2 garlic cloves, 2 teaspoons dill seeds, and more.

Yes, Canning Dill Pickles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
79 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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