Are you ready to elevate your sandwich game and enjoy the satisfying crunch of homemade dill pickles all year round? This recipe for canning sliced dill pickles guides you through the process of creating perfectly crisp, tangy pickles that are far superior to anything you'll find in the store. It's easier than you think, and the reward of bursting, flavorful pickles is well worth the effort. This is a fantastic addition to your repertoire of easy recipes and healthy meals, perfect for homemade cooking enthusiasts.
Ingredients:
- Pickles: 4 pounds pickling cucumbers (about 12-15 medium), sliced 1/8-inch thick
- Water: 6 cups
- Vinegar: 4 cups distilled white vinegar (5% acidity)
- Salt: 1/2 cup pickling salt (do not substitute table salt)
- Garlic: 6-8 cloves, smashed
- Dill: 2 cups fresh dill sprigs, or 2 tablespoons dill seed
- Peppercorns: 1 tablespoon black peppercorns
- Red Pepper Flakes (optional): 1-2 teaspoons for extra heat
Equipment:
- Large stockpot
- Canning jars (pint-sized are ideal)
- Jar lifter
- Canning rack
- Large bowl
- Lid lifter
- Banding wrench
Instructions:
Prepare the Cucumbers:
- Wash cucumbers thoroughly and trim off the blossom ends. Slicing the cucumbers uniformly ensures even pickling.
- Pack the cucumber slices tightly into the prepared canning jars, leaving about 1/2-inch headspace.
Prepare the Brine:
- In a large stockpot, combine water, vinegar, and pickling salt. Bring to a boil over high heat, stirring constantly until the salt is completely dissolved.
- Add the garlic, dill, peppercorns, and red pepper flakes (if using) to the boiling brine. Reduce heat and simmer for 5 minutes to allow the flavors to infuse.
Can the Pickles:
- Carefully pour the hot brine over the cucumber slices in the jars, leaving 1/2-inch headspace. Use a chopstick or a non-metallic utensil to remove any air bubbles.
- Wipe the jar rims clean with a damp cloth. This is crucial for a proper seal. Place lids on jars and tighten the bands fingertip tight.
- Process the jars in a boiling water bath for 10 minutes (adjust for your altitude - check a reliable canning guide for specifics). Ensure the jars are fully submerged in boiling water during processing.
Cool and Store:
- Remove the jars from the boiling water bath using a jar lifter and let them cool completely on a towel-lined surface. You should hear a "pop" sound as the jars seal.
- Check for seals: press down on the center of each lid. If it doesn't flex, it's sealed. Any unsealed jars should be refrigerated and used within a few weeks.
- Once completely cooled, label and store your delicious homemade dill pickles in a cool, dark, and dry place.
Cooking Tips for Perfect Pickles:
- Use pickling cucumbers – these varieties are firmer and hold their shape better than slicing cucumbers.
- Don't overpack the jars, leaving that crucial 1/2-inch headspace is vital for proper sealing.
- Always use a boiling water bath canner for safe and effective canning. Following proper canning procedures is essential to prevent spoilage.
Variations:
- Sweet Dill Pickles: Add 1/2 cup of sugar to the brine for a sweeter pickle.
- Garlic Dill Pickles: Increase the amount of garlic to your liking for a stronger garlic flavor.
- Bread and Butter Pickles: This recipe can be easily adapted to make bread and butter pickles by adding sugar and turmeric.
Nutritional Information (per 1/2 cup serving, approximate):
- Calories: 25-30
- Carbohydrates: 6-7g
- Sodium: 300-400mg
Enjoy your homemade, crunchy, and flavorful dill pickles! They're perfect for sandwiches, burgers, salads, or just as a tasty snack. This easy recipe is a fantastic addition to your collection of quick dinner ideas and healthy meals, perfect for sharing with friends and family. These homemade pickles make a great gift too!