Dill Pickles Recipe

Name: Dill Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 cup pickling salt or kosher salt, for brining; 4 pounds Kirby cucumbers, freshly picked and washed thoroughly; 3 cups good quality distilled white vinegar; 1 tablespoon sugar; 6 large cloves, garlic, blanched in their skins for 3 minutes and peeled; 3 whole allspice berries; 6 peppercorns; 1 bunch of fresh dillweed with flowers; Large stoneware or glass crock; Stainless steel kettle, or other large non-aluminum pot; 2 large kettles, one with a rack or lobster pot and rack Canning tongs; 3 quart-size or 6 pint-size sterilized canning jars

Servings: persons

1/2 cup pickling salt or kosher salt, for brining
4 pounds Kirby cucumbers, freshly picked and washed thoroughly
3 cups good quality distilled white vinegar
1 tablespoon sugar
6 large cloves, garlic, blanched in their skins for 3 minutes and peeled
3 whole allspice berries
6 peppercorns
1 bunch of fresh dillweed with flowers
Large stoneware or glass crock
Stainless steel kettle, or other large non-aluminum pot
2 large kettles, one with a rack or lobster pot and rack Canning tongs
3 quart-size or 6 pint-size sterilized canning jars

1
In the stoneware crock, combine the pickling salt with 2 quarts cold water.
2
Add the cucumbers and soak for 24 hours.
3
When ready to put up: Bring a large kettle of water to a boil.
4
In a large non-aluminum saucepan, combine the vinegar, sugar, and 3 cups of water.
5
Bring to a boil over high heat.
6
Remove the Kirbys from the brine with a slotted spoon and drain.
7
Plunge the cucumbers into the pot of boiling water.
8
Drain immediately and pack the Kirbys into sterilized jars.
9
Divide the garlic, spices, and dillweed equally among the jars, filling up to within 1 inch from the top.
10
Pour in the hot vinegar liquid to reach 1/2-inch from the top of each jar.
11
Tightly seal the jars.
12
Place the jars on a rack in the kettle, making sure they do not touch.
13
Add enough hot water to cover the lids by 2 inches.
14
Cover and bring to a boil.
15
Continue to boil for 15 minutes if using pint-size jars, or 20 minutes, if packed into quarts.
16
Remove the jars from the water bath with the canning tongs and set on a rack to cool.
17
Store in a cool place.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/2 cup pickling salt or kosher salt, for brining, 4 pounds Kirby cucumbers, freshly picked and washed thoroughly, 3 cups good quality distilled white vinegar, 1 tablespoon sugar, and more.

Yes, 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.

Dill Pickles

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