Homemade Canned Dill Pickles Recipe

Name: Homemade Canned Dill Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cucumber; 1 1/2 gallons vinegar; 1 1/2 gallons water; 1 cup salt; For jars; 7 garlic cloves; 7 tablespoons pickling spices; 30 -50 sprigs fresh dill; 7 tablespoons dill seeds; 10 pinches alum (do not use if you use lime)

Servings: persons

cucumber
1 1/2 gallons vinegar
1 1/2 gallons water
1 cup salt
For jars
7 garlic cloves
7 tablespoons pickling spices
30 -50 sprigs fresh dill
7 tablespoons dill seeds
10 pinches alum (do not use if you use lime)

1
You can keep your pickles whole or slice them.
2
Wash the pickles and cut the stems off if you keep them whole.
3
Stir the vinegar, water, and salt in large pot; let it just come to a boil.
4
Have hot jars ready: Put in 1 clove garlic, 1 T pickling spice, several sprigs of dill, 1 T dill seed and 1 pinch alum (if you did not use lime).
5
Pack the jars with cucumbers. Ladle the hot vinegar mixture over to within 1/2 inch of top of jars.
6
Remove the air bubbles; wipe rims clean, seal, and process in hot water bath for 10 minutes.

268

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

You need 10 ingredients. The key ingredients include: cucumber, 1 1/2 gallons vinegar, 1 1/2 gallons water, 1 cup salt, and more.

Yes, Homemade Canned 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.

Homemade Canned Dill Pickles

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