If you’re looking for a fresh, crunchy and flavorful snack, dill pickles are the way to go – and making them at home gives you all the more control over what goes into them. The great thing about homemade dill pickles is that you get to customize the flavor to your own personal liking. Need them to be less salty? Just reduce the amount of salt. Want a flavor that goes beyond just dill? Spice it up with a few extra ingredients. So if you’re ready to learn how to make your own homemade dill pickles, this is the perfect recipe for you.
Ingredients
- 1.5 – 2 pounds of pickling cucumbers
- 3 cloves of garlic, peeled and left whole
- 1 tablespoon of mustard seeds
- 2 tablespoons red pepper flakes
- 1 teaspoon of dill seed
- 2 tablespoons of coriander seeds
- 4 fresh dill heads
- 4 cups of white vinegar
- 4 tablespoons of pickling salt
- 3 teaspoons of sugar
Instructions
- Wash your cucumbers and make sure that you leave them whole with as little handling as possible. Trim off any blemishes or excess stems.
- Sterilize either a canning jar or large mason jars and their lids. Put the garlic, mustard seeds, red pepper flakes, dill seeds, coriander seeds, and fresh dill in each jar.
- Fill each jar with the cucumbers, but leave 1″ space of headroom at the top. Set aside.
- In a large pot, bring the white vinegar, pickling salt, and sugar to a boil. Dissolve the salt and sugar completely and reduce the heat. Let the mixture simmer for 5 minutes.
- Poor the hot pickling liquid into each jar so that the cucumbers are fully submerged. Make sure to leave at least a 1/4″ of headroom at the top.
- Seal the jars and place the jars in a water bath. The water should cover the jars by at least 1″. Boil for 10 minutes. The temperature of the water should be around 185- 190F.
- Turn off the heat and remove the jars from the water bath. Place the jar on a towel or wooden cutting board to cool. You will hear a popping sound when the canning lids seal. Let them cool completely and then store in a cool, dark place.
FAQ
Q: How long will it take for my pickles to turn dark and crunchy?
A: It will take several weeks for them to turn dark and crunchy. The longer you let them sit, the more fermented flavor they will have.
Video Tutorial
Pickle Making Equipment
Making your own homemade dill pickles is easy, but you need the right tools and equipment to get the job done right. This includes canning jars and lids, a large stockpot, a ladle, and a water bath canner.
We highly recommend investing in a good water bath canner as it allows you to safely process your pickles and ensure that they are shelf stable and can safely be stored. This Stainless Steel Water Bath Canner from Amazon is our top pick for the job.
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