Place pickling spicesin a cheesecloth bag and place in your vinegar brine. Get the water in your canner heating while you prepare your cucumber pickles.Ĭombine vinegar, 1/2 cup salt, sugar, and 2 quarts of water. Gather Canning Supplies for Your Dill Pickle Recipe: Drain and get your canning supplies together. (The blossoms have an enzyme that will make your cucumber pickles soft.) The sooner you do this after picking, the better.Īdd 3/4 cup salt dissolved in 2 gallons water. per pint jar)įor this dill pickle recipe, on day one, wash your cucumbers and thinly slice off the blossom end. fresh dill (1 to 1 1/2 heads per pint jar) or dill seed (1 to 1 1/2 tsp.whole mustard seed (1-2 tsp per pint jar).whole mixed pickling spice ( I use a homemade recipe – click here.) 8 pounds of 3-4 inch pickling cucumbers.The pickles need to soak overnight in a brine, then the next day you will fill your jars and process. The first part of this dill pickle recipe is done the day before you plan on canning. What’s the White Film on the Bottom of a Jar of Pickles?ĭill Pickle Recipe: Extended, Step-By-Step Directions.Looking to Make the Best Dill Pickles? Try the Low-Temperature Process….Dill Pickle Recipe: Extended, Step-By-Step Directions.Quarts must be processed longer, so they tend to get mushy (at least in my home canning pickles experience). I also recommend canning this dill pickle recipe in pints. Anything too much bigger gets made into relish or bread and butter pickles. No matter what dill pickle recipe you use, I highly recommend you use fresh-picked, small pickling cucumbers. Finally, I have a crunchy dill pickle recipe!
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