Extra Crunchy Dill Pickle Canning Recipe
Canning pickles is easy but canning pickles that stay crunchy even years after canning takes time to perfect. I don’t say this lightly when I say these taste so much better than store bought dill pickles. I love gifting these to friends, family, teachers etc.
This canning recipe is one that I will never change. Once you find the perfect recipe there is no need to try others. These pickles are given away so often that I make around 30 jars each summer and we usually run out by the next harvest so lets jump right into it!
Tools You Will Need
- Water Bath Canner ( If you are new to canning here is a great starter kit)
- Jar Lifter
- Funnel
- Mason Jars
- Lids and Rings ( I love using for jars lids regular mouth and wide mouth)
- Ladle
- Measuring spoons
- Jar opener
Step by Step Instructions
1.Slice the blossom end off of the cucumbers and cut into desired length and width. I like to do a combination of slices and spears. Soak cut cucumbers in cold water and salt for 12-24 ours in the fridge. (Using 10 cups water to 3tbsp salt making sure the cucumbers are covered.)
2. Remove cucumbers from the fridge and rinse thoroughly. Then prepare the supplies for canning. Making sure your jars are warm to hot. I like to run mine through the dishwasher so they are hot or place them in a 200 degree oven until I am ready to use them. Then get water bath canner ready by adding water and turning on heat to warm water.
3.In large pot combine 3 cups vinegar, 3 cups water, 2 tbsp salt, and 2 tbsp sugar. Bring to a boil. Once everything is dissolved remove from heat. In each pint jar add 3-5 peppercorns, 1-2 garlic cloves (either whole or minced), 1/2 tsp mustard seeds, 1/2 tsp dill seed ( or 1 bunch of fresh dill per jar), 1/8 tsp turmeric, 1/2 tsp dried dill (omit if using fresh), 1/8 tsp pickle crisp. Stuff jars with sliced cucumbers tightly.
4.Then ladle over hot brine leaving 1/2 inch headspace. Wipe down rims and place lids and rings until finger tight. Water bath for 10 minutes (place jars in water, bring to boil and boil for 10 minutes) Once done turn off heat and let jars sit for 5 minutes in canner and then remove onto a towel. ( Do not place hot jars on cold surface)
5.Let jars sit for 12-24 hours and then check lids for seal. These will last 18 months on the shelf but I doubt you will have any trouble eating these before then!
Ingredients
- 4 lbs pickling cucumbers
- 3 cups water
- 2 tbsp salt
- 3 cups white vinegar 5% acidity
- 2 tbsp sugar
- 3 tsp dill seeds
- 3 tsp dried dill
- 3 tsp mustard seeds
- black peppercorns
- garlic cloves
- turmeric
- pickle crisp
- Optional Additions- sliced hot peppers or onions
Extra Crunchy Dill Pickle Canning Recipe
The crispiest and crunchiest home canned dill pickles. So much better than store bought!
Ingredients
- 4 lbs pickling cucumbers
- 3 cups water
- 2 tbsp salt
- 3 cups white vinegar 5% acidity
- 2 tbsp sugar
- 3 tsp dill seeds
- 3 tsp dried dill
- 3 tsp mustard seeds
- black peppercorns
- garlic cloves
- turmeric
- pickle crisp
- Optional Additions- sliced hot peppers or onions
Instructions
- Slice the blossom end off of the cucumbers and cut into desired length and width. I like to do a combination of slices and spears. Soak cut cucumbers in cold water and salt for 12-24 ours in the fridge. (Using 10 cups water to 3tbsp salt making sure the cucumbers are covered.)
- Removed cucumbers from the fridge and rinse thoroughly. Then prepare the supplies for canning. Making sure your jars are warm to hot. I like to run mine through the dishwasher so they are hot or place them in a 200 degree oven until I am ready to use them. Then get water bath canner ready by adding water and turning on heat to warm water.
- In large pot combine 3 cups vinegar, 3 cups water, 2 tbsp salt, and 2 tbsp sugar. Bring to a boil. Once everything is dissolved remove from heat.
- In each pint jar add 3-5 peppercorns, 1-2 garlic cloves (either whole or minced), 1/2 tsp mustard seeds, 1/2 tsp dill seed ( or 1 bunch of fresh dill per jar), 1/8 tsp turmeric, 1/2 tsp dried dill (omit if using fresh), 1/8 tsp pickle crisp.
- Stuff jars with sliced cucumbers tightly. Then ladle over hot brine leaving 1/2 inch headspace. Wipe down rims and place lids and rings until finger tight. Water bath for 10 minutes (place jars in water, bring to boil and boil for 10 minutes) Once done turn off heat and let jars sit for 5 minutes in canner and then remove onto a towel. ( Do not place hot jars on cold surface)
- Let jars sit for 12-24 hours and then check lids for seal. These will last 18 months on the shelf but I doubt you will have any trouble eating these before then!
Notes
-You can add in additional ingredients like peppers, cayenne or onions to make spicy pickles.
-Using freshly picked cucumbers works best in helping to keep the pickles crispy.
