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Crunchy Dill Pickle

Crunchy Dill Pickle Magic: Canning Made Easy at Home

This Crunchy Dill Pickle recipe preserves harvest favorites, transforming cucumbers into zesty snacks.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 jars
Course: Snacks
Cuisine: American
Calories: 30
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brine Ingredients
  • 2 cups White Vinegar Must-have for tangy taste and preservation.
  • 2 cups Water Use boiling water for a consistent brine.
  • 2 tablespoons Canning Salt Recommended for canning, avoid additives.
Pickles Ingredients
  • 8 cups Cucumbers Small pickling cucumbers for maximum crunch.
  • 1 cup Onion Sweet onions work wonderfully.
  • 6 cloves Garlic Provides robust flavor.
Spices Ingredients
  • 1 tablespoon Mustard Seed Adds mild heat and depth.
  • 1 tablespoon Coriander Seed Enhances taste with citrusy notes.
  • 1 tablespoon Whole Black Peppercorns Adds warmth and slight heat.
  • 1 bunch Fresh Dill Weed Key ingredient for classic dill flavor.
Optional Ingredients
  • 1 teaspoon Pickling Crisp Use calcium chloride for crunch.

Equipment

  • water bath canner
  • large pot
  • Sterilized jars

Method
 

Preparation Steps
  1. Wash and sterilize jars; fill water bath canner two-thirds full with water and heat.
  2. Combine white vinegar, boiling water, and canning salt in a pot; bring to a boil.
  3. Rinse cucumbers, trim blossom ends, and slice into ¼-inch rounds along with onions.
  4. Pack cucumbers into hot sterilized jars, layer with onions and spices, then pour hot brine over.
  5. Seal jars and process in boiling water bath canner for 10-15 minutes.
  6. Remove jars, cool overnight, and check seals; store in a cool, dark place.

Nutrition

Serving: 1jarCalories: 30kcalCarbohydrates: 7gProtein: 1gSodium: 350mgPotassium: 100mgFiber: 1gSugar: 2gVitamin C: 2mgCalcium: 20mg

Notes

Allow pickles to sit for 2-4 weeks after canning for optimal flavor development.

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