Delicious Homemade Dill Pickles
Discover the joy of preserving your own vegetables with these delicious homemade dill pickles. This simple recipe ensures that you have crunchy and flavorful pickles all year round. Perfect for adding a zesty kick to sandwiches, burgers, or simply enjoying as a tasty snack. With a combination of fresh pickling cucumbers, fragrant dill, and a tangy brine made from cider vinegar and garlic, these pickles will elevate any meal. Don't forget the importance of properly canning your pickles through a hot water bath to ensure they last. In just a few hours, you will create 12 pints of mouth-watering dill pickles that will impress your family and friends!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Pickling Cucumbers
4 dozen (Pickling cucumbers should measure between 3 to 4 inches long, washed and stems removed.)
Dill
1 bunch (Fresh dill, rinsed.)
Cider Vinegar
1 quart (Use high-quality cider vinegar for best flavor.)
Water
8 cups (Use filtered or tap water.)
Pickling Salt
1 cup (Coarse pickling salt is recommended.)
Garlic Cloves
12 to 16 cloves (Peeled.)
Instructions
1
Wash the pickling cucumbers thoroughly and remove any stems, then cover them with cold water and refrigerate overnight or for several hours to crisp.
2
In a large pot, pack the cucumbers tightly into pint jars, leaving about half an inch of headspace.
3
Add 2 sprigs of fresh dill to each jar for flavor.
4
In a separate pot, combine the cider vinegar, 8 cups of water, pickling salt, and garlic cloves. Bring the mixture to a boil, and allow it to boil for 2 minutes.
5
Use a slotted spoon to remove the garlic cloves from the boiling brine, placing one clove in each jar of cucumbers to taste.
6
Carefully pour the hot brine into the jars, ensuring that the cucumbers are fully submerged, and leave a little headspace at the top.
7
Seal the jars with lids and process them in a hot water bath for 10 minutes. If you need to add more water to the pot, wait for it to reach a boil again before resuming the time.
8
After processing, remove the jars and let them cool completely. Allow the pickles to sit for at least 48 hours before enjoying for the best flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Delicious Homemade Dill Pickles?
They are crunchy and flavorful preserved cucumbers perfect for sandwiches, burgers, or as a snack.
How many cucumbers do I need for this recipe?
The recipe requires 4 dozen pickling cucumbers.
What size should the pickling cucumbers be?
The cucumbers should measure between 3 to 4 inches long.
Why should I refrigerate the cucumbers before canning?
Refrigerating them in cold water overnight or for several hours helps ensure the pickles are crunchy.
What type of vinegar is recommended?
High-quality cider vinegar is recommended for the best flavor.
How much cider vinegar is used in the brine?
The recipe calls for 1 quart of cider vinegar.
How much water is needed for the brine?
You will need 8 cups of filtered or tap water.
What kind of salt should I use?
One cup of coarse pickling salt is recommended for this recipe.
How many garlic cloves are required?
You will need 12 to 16 peeled garlic cloves.
How much dill goes into each jar?
Add 2 sprigs of fresh, rinsed dill to each pint jar.
How many pints of pickles does this recipe make?
This recipe yields approximately 12 pints of pickles.
How do I prepare the cucumbers initially?
Wash them thoroughly and remove any stems before soaking.
How should the cucumbers be packed into jars?
Pack the cucumbers tightly into pint jars, leaving about half an inch of headspace.
How long do I boil the brine mixture?
The mixture of vinegar, water, salt, and garlic should be boiled for 2 minutes.
What do I do with the garlic cloves after boiling the brine?
Use a slotted spoon to remove the cloves and place one in each jar of cucumbers.
How much headspace should I leave when pouring the brine?
Leave a little headspace at the top of the jar after ensuring the cucumbers are submerged.
How long is the hot water bath process?
The jars should be processed in a hot water bath for 10 minutes.
What if I need to add more water to the processing pot?
Wait for the water to reach a boil again before you resume timing the processing.
How long must the pickles sit before they are ready to eat?
Allow the pickles to sit for at least 48 hours for the best flavor development.
What is the total ingredient count for this recipe?
There are 6 primary ingredients: cucumbers, dill, cider vinegar, water, pickling salt, and garlic.
Is nutritional information available for this recipe?
No, nutritional values like calories, fat, and carbohydrates are not provided for this specific recipe.
What are the primary tags for this recipe?
Tags include dill pickles, homemade, canning, vegetables, preserving, and snacks.
Can I use dried dill instead of fresh?
The recipe specifically calls for 1 bunch of fresh dill for the best aromatic flavor.
How do I ensure the pickles last a long time?
Properly canning the pickles through a hot water bath ensures they are preserved for long-term storage.
Is the garlic peeled or unpeeled?
The garlic cloves should be peeled before being added to the brine.
What kind of jars are used?
Pint jars are the recommended size for this recipe.
What is the recipe ID?
The recipe ID is delicious-homemade-dill-pickles.
Is there any sugar in this pickle recipe?
No, this is a savory dill pickle recipe and does not list sugar as an ingredient.
Are these pickles good for summer?
Yes, one of the tags for this recipe is summer recipe.
Should the jars cool completely after processing?
Yes, after the 10-minute water bath, remove the jars and let them cool completely.