Dill Pickles

Instructions

1. 1

   Sterilize Jars and Lids (15 minutes)

   • Wash 4 quart-sized canning jars, lids, and rings in hot, soapy water and rinse well.
   • Place the jars on a rack in a large water bath canner or stockpot. Cover with water by at least 1 inch and bring to a simmer (180°F/82°C). Keep jars hot until ready to use to prevent cracking.
   • Place lids and rings in a small saucepan of hot water; do not boil. Keep them warm.
2. 2

   Prepare the Cucumbers (15 minutes)

   • Thoroughly wash cucumbers under cold running water, gently scrubbing away any spines or dirt.
   • Trim 1/16th of an inch from the blossom end of each cucumber. This end contains an enzyme that can cause mushy pickles.
   • For extra crispness, submerge the trimmed cucumbers in an ice water bath for 30 minutes while you prepare other ingredients.
   • Cut cucumbers into spears, slices, or leave whole as desired.
3. 3

   Pack the Jars (10 minutes)

   • Carefully remove one hot jar at a time from the canner, pouring the water back into the pot.
   • In the bottom of each jar, place 2 sprigs of fresh dill, 3 smashed garlic cloves, 1 tsp black peppercorns, 1 tsp mustard seeds, and 1/2 tsp red pepper flakes (if using).
   • Tightly pack the prepared cucumbers into the jars, leaving a 1/2-inch headspace at the top.
4. 4

   Make the Pickling Brine (5 minutes)

   • In a large non-reactive saucepan (stainless steel or enamel), combine the 4 cups of water, 4 cups of white vinegar, and 1/2 cup of pickling salt.
   • Bring the mixture to a rolling boil over medium-high heat, stirring until the salt has completely dissolved.
5. 5

   Fill and Seal the Jars (5 minutes)

   • Carefully ladle the hot brine into each packed jar, covering the cucumbers completely while maintaining the 1/2-inch headspace.
   • Remove air bubbles by sliding a bubble remover tool or a thin wooden skewer around the inside of the jar.
   • Wipe the jar rims with a clean, damp cloth to ensure a proper seal. Center the lid on the jar and screw on the ring until it is 'fingertip-tight'—just snug, not forced.
6. 6

   Process in Water Bath (20 minutes)

   • Using a jar lifter, carefully place the sealed jars back into the canner. Ensure the water level is at least 1-2 inches above the tops of the jars, adding more boiling water if necessary.
   • Cover the canner and bring the water to a full rolling boil.
   • Once boiling, start a timer and process the jars for 10 minutes (for altitudes up to 1,000 ft).
   • After 10 minutes, turn off the heat, remove the lid, and let the jars stand in the hot water for 5 more minutes to acclimate.
7. 7

   Cool, Check Seal, and Store

   • Remove the jars from the canner and place them upright on a towel-lined countertop, leaving space between them to cool.
   • Let the jars cool undisturbed for 12-24 hours. Do not tighten the rings. You should hear 'pinging' sounds as the lids seal.
   • After 24 hours, check the seals. Press the center of each lid; if it does not flex up or down, the jar is sealed. Remove the rings, wipe the jars, label, and date them.
   • Store sealed jars in a cool, dark place for at least 2 weeks to allow flavors to develop. They are best after 4-6 weeks and will keep for up to 18 months.