Dill Pickles for Canning – Perfected
Servings
15pints
Servings
15pints
Ingredients
Instructions
  1. Add the pickling lime to ice water and soak the cucumbers overnight. Remember to rinse them three times before continuing the canning process.
  2. If you don’t have, or want to use, pickling lime, then simply soak freshly picked cucumbers in a tub of ice water overnight.
  3. Remove and dry the cucumbers, then pack them into sterilized jars along with the garlic cloves, dill sprig, and peppercorns. (For pickle spears, cut the pickles lengthwise before placing them in the jars.)
  4. In a large pot over medium-high heat, bring 2 quarts of water to a boil. Add the vinegar and salt and boil for 5 minutes.
  5. Pour the hot brine over the cucumbers, leaving ¼ inch of headroom.
  6. Wipe dry the rims of the jars, then cap each with a lid and screw band.
  7. Prepare a boiling water bath and process the jars in it for 10 minutes.
  8. Remove the jars from the bath and set them on a towel on the counter. They will “seal” during the cooling-off process.
  9. Place any jars that do not seal properly in the refrigerator and use first.
Recipe Notes

If you want sliced pickles, slice them before soaking them.

I turn my jars upside down to cool down after I take them out of the water bath to help seal any of the jars that didn’t seal during the water bath.

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