How To Make Homemade Dill Pickles
This post is all about canning homemade dill pickles.
There’s nothing like biting into a crisp, tangy homemade dill pickle. And when those pickles come from your own homegrown cucumbers, the satisfaction is amplified.
In this blog post, I’ll guide you through the process of making all-natural homemade dill pickles from cucumbers you’ve grown in your garden and show you how to can them to enjoy the taste of summer all year round.
Ingredients You’ll Need:
Before we dive into the steps, gather these essential ingredients and equipment:
- Homegrown cucumbers (the pickling variety is best)
- Fresh dill sprigs
- Garlic cloves
- Whole black peppercorns
- Mustard seeds
- White vinegar
- Pickling salt
- Water
- Canning jars with lids and bands
- A large pot for boiling water (water bath canner)
- A canning funnel and jar lifter
- A sharp knife and cutting board
Step 1: Harvest Your Cucumbers
The first step in making delicious homemade pickles is harvesting your cucumbers at the right time. Pickling cucumbers are best when they’re about 2-4 inches long, firm, and free of blemishes. Harvest regularly to ensure you have a steady supply.
Step 2: Prepare Your Cucumbers
Wash and scrub your cucumbers gently to remove any dirt. Trim off both ends, as they can contain enzymes that may lead to softer pickles. You can leave them whole for dill pickles or slice them into rounds or spears for variety.
Step 3: Create the Pickling Brine
In a large stainless steel pot, combine 2 cups of white vinegar, 2 cups of water, and 2 tablespoons of pickling salt. Heat the mixture until the salt dissolves, but do not boil.
Step 4: Add Flavorings
To each canning jar, add fresh dill sprigs, a couple of garlic cloves, a teaspoon of mustard seeds, and a pinch of black peppercorns. Feel free to adjust these seasonings to your taste.
Step 5: Pack the Jars
Pack your prepared cucumbers tightly into the jars, leaving about ½ inch of headspace at the top. Pour the warm pickling brine over the cucumbers, ensuring they’re completely submerged.
Step 6: Process the Jars
Place the lids on the jars and tighten the bands just until they’re fingertip tight. Process the jars in a boiling water bath for about 10-15 minutes to ensure they’re properly sealed.
Step 7: Cool and Store
After processing, remove the jars from the water bath and let them cool on a clean towel or rack. You’ll hear a satisfying “pop” as the lids seal. Store the cooled jars in a cool, dark, and dry place.
Step 8: Enjoy!
Your homemade all-natural dill pickles will be ready to eat in about 2-4 weeks as they develop their flavors. Serve them as a snack, condiment, or alongside your favorite summer dishes.
Preserving your homegrown cucumbers as all-natural dill pickles is a rewarding endeavor that allows you to savor the taste of summer long after the season has passed.
With a bit of effort and patience, you’ll have a pantry stocked with these crunchy delights that will surely become a family favorite.
Happy pickling!
