Did you plant a garden over the summer and are now reaping the benefits with all your fresh vegetables? If you are like may people, you are canning and putting all those crops that you worked so hard to grow up to use in the winter months.
I will always remember my Mom canning every day in August and September because she had a huge garden and wanted us to have veggies that lasted us through out the entire winter months.
Today I wanted to share my Homemade Pickle recipe with you, these can either be used as refrigerator pickles or you can can them so they have a longer shelf life. The last batch that I made, I only made 4 jars and they went really fast by leaving them in the fridge so I think it’s best for me to can them next time I make them!
How to make Homemade Dill Pickles
Ingredients
- small cucumbers
- 1-1/2 cups of white vinegar
- 4 Tablespoons kosher salt
- 1 to 3 Tablespoons pickling spices
- fresh dill
- 3 cloves garlic, peeled and coarsely chopped
- 1/4 cup sugar
-
2 cups hot water
Instructions
1. Mix the sugar and salt with the hot water. Stir until dissolved. (Let the liquid cool before pouring over the cucumbers.)
2. Add the vinegar and pickling spices to the cooled liquid.
3. Slice the cucumbers and put the slices in canning jars ( I make pickle chunks when I plan to put them in the fridge, they are the perfect little snack)
4. Add the dill and garlic cloves.
5. Pour the cooled liquid into the jars. Use a funnel and be careful not to spill the liquid on the mouth of the jars. If you do, wipe them clean.
6. Seal the jars and store in the refrigerator, if you want a longer shelf life this is the point where you would do a hot water bath for canning.
These are such a delicious little snack, I can eat an entire jar myself! They would also make a cute little gift for neighbors or friends, if you decide you want to share!
boberika says
Great recipe I’m going to make picked courgettes this weekend 🙂 Might add a bit of dill in there!
Bill says
Hello,
First time pickler here….how much pickling spice should I use (no measurement noted) and how long do you need to let the pickles, well…pickle?
Thanks!
Nancy Prail says
also, I just got a pressure canner, how much water should I use in the canner, how long do I cook to seal the jars?
Ash Sears says
Nancy, Here is a great reference about pressure canning. http://www.freshpreserving.com/canning-101-getting-started.html I haven’t pressure canned yet so wanted to send you to the experts!
Liz says
How much pickling spice is added? it doesn’t specify in the recipe. how long do they sit before they are ready to eat?
Christie Freeman says
Are these sour, or more like refrigerater/kosher? I have been trying to find a true dill/sour pickle recipe for a while. Thank you!
Ash Sears says
These are more like refrigerator pickles 🙂
Stephanie says
Hi, I saw above that others were asking about how much Pickling spice, I’m curious too. Ice never canned or anything before basically clueless, but trying.
Ash Sears says
You use 1 to 3 Tablespooons of pickling spices 🙂 Good luck with your canning!
Ed says
I’ve been making dill pickles for years (as well as other pickles, and even homemade ketchup) and I use the same recipe as yours with one exception. I don’t add garlic. I tried it once and had the worst heartburn ever. It’s a shame the art of home canning seem to be dying off these days so it’s a nice change to see other people still doing it.
Mary says
Do you sell them? I would love to buy some.
Ash Sears says
No, we don’t sell them, but hope you find them easy to make!
Tara says
My friend and I are wondering about the awesome jars you used to preserve these pickles! Can you share? Not enough clues in pic to figure out what brand they are.
Ash Sears says
They were just some old jars that I reused. I wish I could remember where they were from!
Sharon Frye says
I like easy canning
Billy says
This looks positively simple! Thank you for sharing your guidance on how to make homemade dill pickles. Can’t wait to try this at home! How long do these last in the fridge?
Ash Sears says
You could store them anywhere from about 2 weeks to 1 month in the fridge, but you always want to check them out before eating them. 🙂