dill pickle recipe

Dill Pickle Recipe

Dill pickles are a classic favorite for their crisp texture and tangy, aromatic flavor. This dill pickle recipe combines fresh cucumbers with dill and garlic to create a savory treat that’s perfect for snacking, sandwiches, or as a side for your favorite meals. Whether you enjoy pickles straight from the jar or plan to share them with friends, these homemade dill pickles are sure to impress. The best part is that they are surprisingly easy to make and can be stored for weeks when properly canned.

This recipe produces crunchy, flavorful pickles with the perfect balance of vinegar, spices, and garlic. By following a few simple steps, you can achieve pickles that are tangy, slightly sweet, and packed with traditional dill flavor. Once you try this dill pickle recipe, you’ll understand why so many home cooks rave about it.

Ingredients

  • 8 pounds small pickling cucumbers
  • 4 cups water
  • 4 cups distilled white vinegar
  • ¾ cup white sugar
  • ½ cup pickling salt
  • 3 tablespoons pickling spice, wrapped in cheesecloth
  • 7 (1-quart) canning jars with lids and rings
  • 7 heads fresh dill
  • 7 cloves garlic

Directions

  1. Place cucumbers in a large pot and cover with ice cubes. Let sit for at least 2 hours and up to 8 hours. Drain and pat dry.
  2. In a large saucepan, combine water, vinegar, sugar, pickling salt, and pickling spice. Bring to a boil, then simmer for 15 minutes.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot jars, leaving about 1/2 inch of space at the top. Add one dill head and one garlic clove to each jar.
  4. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims clean and place the lids and rings on the jars.
  5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and carefully lower the jars into the pot, leaving a 2-inch space between them. Ensure the water level is at least 1 inch above the jars. Cover and boil for 5 minutes.
  6. Remove jars from the stockpot and place on a cloth-covered or wooden surface, several inches apart, until cool. Check that each lid is sealed by pressing down; it should not move. Refrigerate any jars that did not seal properly and consume within two weeks.
  7. Store sealed jars in a cool, dark area and wait at least one week before opening for optimal flavor.

Preparation Details

Prep Time: 30 minutes
Cook Time: 35 minutes
Additional Time: 2 hours
Total Time: 3 hours 5 minutes
Yield: 7 (1-quart) jars