Canned Dill Pickle Recipe
This canned dill pickle recipe makes crunchy, flavorful, and halal-friendly pickles that stay fresh for up to a year. Easy to prepare, budget-friendly, and preservative-free, these homemade pickles are perfect for snacking, sandwiches, and salads.
Ingredients
- 3 lbs pickling cucumbers small & firm
- 2 cups water
- 1 ½ cups white vinegar
- 2 tbsp pickling salt
- 1 tbsp sugar
- 4 tsp dill seeds
- 2 tsp mustard seeds
- 4 cloves garlic peeled
- 16 whole black peppercorns
Instructions
- Prep Cucumbers: Wash well and trim ends.
- Sterilize Jars: Boil jars and lids for 10 minutes, let dry.
- Fill Jars: Add 1 garlic clove, 1 tsp dill seeds, ½ tsp mustard seeds, and 4 peppercorns to each jar. Pack cucumbers upright.
- Make Brine: Boil water, vinegar, salt, and sugar until dissolved.
- Fill Jars with Brine: Leave ½ inch headspace. Wipe rims clean.
- Seal Jars: Place lids on and screw bands until fingertip tight.
- Process in Water Bath: Boil jars for 10 minutes (covered by at least 1 inch water).
- Cool & Store: Let sit 24 hours. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.