How to Make Simple Dill Pickles
Simple Dill Pickles
How to Make and Preserve Simple Dill Pickles
- Large Pot, for water bath
- 500 ml Jars with Lids
- Canning Jar Lifter
For the Pickles
- 4 Heads Fresh Dill (I use four small heads from the garden, which works out to about two teaspoons of dried dill. )
- 1 Tsp Mustard Seeds
- 1-2 Cloves Garlic
- 4-10 Pickle Cucumbers
- 4 Whole Peppercorns
For the Brine
- 4 Cups Water
- 3 Cups White Vinegar
- 4 Tbsp Pickling Salt
- 2 Tbsp Sugar
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These pickles are meant to be preserved, so the first step you need to do is to get your water boiling in your water bath pot, in order to sanitize the jars and lids that you will be using. In the meantime, wash your jars and lids with hot, soapy water. NOTE: Remember, you have to use new canning lids for your jars when preserving. I prefer this brand here.
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Prep your pickles: Wash them and lightly clip off the ends to keep them from softening. You can pickle them whole, in spears or in slices, although I prefer spears for crispiness!
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Start your brine mixture. Add your water, vinegar, salt and sugar into a large pot, preferably one with a pour spout, as this will be poured into your jars when ready. Give the pot a stir and place in on the stove to boil at medium heat. As soon as the mixture dissolves, remove the pot.
NOTE: Keeping the temperature of your jars consistent throughout this process is important to keep your jars from cracking. If your jars cool down too much between sanitizing, filling and sealing, the jars will crack due to thermal shock.
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Prep your jars: Now that your water is boiling, place your newly washed jars, lids and seals in the boiling water to sanitize them. I leave them for ten minutes to be sure that everything is throughly sanitized.
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As soon as your jars are ready, pack each one tightly with your pickles. Add your dill, mustard seeds, peppercorns and garlic.
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Top off each jar with your brine, filling to the top, leaving only about half and inch from the top of the jar. Place seals on jar and tighten lids gently.
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Using canning jar lifters, place each jar gently in your boiling water bath. The cans need to be SUBMERGED. Leave them to boil for ten minutes.
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Remove jars and place them on your counter to cool for 12-24 hours. After 12 hours, check that each jar has sealed properly (no popping sound when you press on the lid). Tighten the lids once they have cooled and then store (they are safe to store up to a year).
If they haven't sealed properly, refrigerate them and eat within a week.
When home canning, it is important to be aware of the dangers of botulism. Read about it here and familiarize yourself with best practice for food safety. Thank you!
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