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Dill Pickle Recipe

dill pickles in jars

Ingredients

Scale

Cucumbers

  • 4 cups water
  • 4 cups distilled vinegar
  • 1/2 cup canning salt (this can be pretty much any salt that isn’t iodized)
  • 1 clove of garlic per jar
  • 1 rounded teaspoon of dill weed, or half a dill head per jar
  • 1 small cayenne pepper or jalapeño slice per jar (optional)

Instructions

  1. Bring water, vinegar, and salt to a boil
  2. While the brine is heating pack clean canning jars with cucumbers, garlic, dill weed, and pepper
  3. When brine is hot, fill jars to within 1/2 inch of top
  4. Top with flats and rings
  5. Invert for 90-120 seconds to sterilize lid
  6. Return upright and allow to cool and self seal
  7. Store in a cool, dark place
  8. Let cucumbers brine for at least four days before eating
  9. Enjoy!
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