Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Canning Your Own Dill Pickles
Course
Snack
Cuisine
American
Keyword
canning, cucumbers, dill pickles
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Servings
6
servings
Ingredients
2
tbsp
canning or pickling salt
3
cups
white vinegar
5 percent
2
tbsp
sugar
1
quart
water
1
tbsp
whole mixed pickling spice
about 1 1/2 tbsp whole mustard seed
1 tsp per pint jar
about 7 heads of fresh dill
(1½ heads per pint jar) or 2 ½ tbsp dill seed (1½ tsp per pint jar)
Instructions
Rinse cucumbers and slice to 1/4 inch thick.
Combine vinegar, 2 Tbsp salt, sugar and 1 quart water in a pot.
Add mixed pickling spices tied in a clean white cloth. Heat to boiling.
In each jar add 1 tsp mustard seed and 1 1/2 heads of fresh dill (for a pint jar).
Pour your boiling liquid over the top of your cucumbers, leaving 1/2 inch headspace.
Adjust lids for each jar.
You will process your jars in a water bath according to this table: