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Easy Dill Pickles (Plus Everything To Know For Canning!)

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Ingredients

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  • 2 cups white vinegar
  • 2 cups water
  • 3 tablespoons pickling / kosher salt / fine sea salt (see note)
  • 6 garlic cloves
  • 6 sprigs fresh dill
  • 11/2 pounds pickling cucumbers, washed and dried
  • pinch red pepper flakes

Instructions

To Make Refrigerator Dill Pickles:

  1. Begin with clean and dry mason jars. Place on a towel on the counter.
  2. In a medium sauce pan bring vinegar, water and salt to a boil.
  3. Meanwhile prepare cucumbers: Slice off the top and the bottom so that they fit into the pint jar with 1/2″ of space below the top of the jar. Then slice in to spears.
  4. In each jar pack 2 cloves garlic, 2 sprigs dill, and as many cucumbers that will fit.
  5. Once the pickling brine has boiled, carefully pour the hot brine into the jars. Let cool cool to room temperature uncovered.
  6. Once cooled, cover and place in refrigerator for up to 3 months. Pickles can be enjoyed the next day, but for best flavor let it sit at least 1 week.

To Preserve Dill Pickles in Canning Jars:

  1. Begin by washing with warm soapy water 3 Ball or Kerr mason jars and BRAND NEW LIDS and seals. Inspect the jars to make sure there are no cracks or fissures anywhere.
  2. Fill a large pot that is fitted with a rack with water. Make sure the pot is big enough to have water cover the pint jars on rack by 1-2 inches. Place clean jars inside of water and bring to a boil to sanitize. If using any other equipment like tongs or a funnel you can sanitize in water at this point too. Once boiled, let water sit to at least 180º until you are ready to can. An alternative method is to place all jars, lids and utensils in a dishwasher and start the canning process right before the dishwasher has finished so that by the time you are ready to can the jars are ready as well.
  3. In a medium sauce pan bring vinegar, water and salt to a boil.
  4. Meanwhile prepare cucumbers: Slice off the top and the bottom so that they fit into the pint jar with 1/2″ of space below the top of the jar. Then slice in to spears.
  5. Carefully remove hot jars from canning pot (or dishwasher) and place on a clean kitchen towel on the counter.
  6. In each jar pack 2 cloves garlic, 2 sprigs dill, and as many cucumbers that will fit, taking care to leave 1/2″ of headspace.
  7. Once the pickling bring has boiled, carefully pour the hot brine into the jars.
  8. Place lid in the center of the packed jar and then place on band and tighten. Repeat with remaining jars.
  9. Return packed cans to the canning pot and make sure water covers the jars by at least 1-2 inches. Bring to a boil and process for 15 minutes.
  10. Let cool for 5 minutes before removing from pot and placing on a clean kitchen towel. Leave undisturbed for 12-24 hours. At some point during this time you may hear a pop, when the jar has fully sealed.
  11. After 24 hours check to make sure they have been processed correctly by pressing down on the center of the lid. It should not move at all. Additionally you can remove the band and try to gently open the lid. If it doesn’t open easily it has sealed correctly. If for any reason it has not sealed correctly immediately place in the refrigerator and consume within 3 months. Properly processed pickles can keep unopened at room temperature for 1 year.

Notes

If you are new to canning and pickling, read through the entire body of the post for additional information.

It’s important to use a salt here that does not have an anti-caking agent added to it. Use a salt that is labeled for pickling, kosher salt without any additives or a natural sea salt with fine granules.

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