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Easy Dill Pickle Canning recipe | How to make pickles

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Best Dill Pickle canning recipe – Welcome to the world of homemade sweet dill pickles, where every crunchy bite bursts with an irresistible blend of sweet, tangy, and savory flavors. If you’re a pickle enthusiast, prepare to be delighted by this easy-to-follow canning recipe that transforms fresh cucumbers into jars of homemade dill pickles deliciousness that will elevate any meal.

Imagine opening a jar of your very own sweet dill pickles, each piece perfectly crisp and brimming with the aromatic essence of fresh dill, balanced by the subtle sweetness that makes these pickles truly stand out. These pickles are not just a side dish; they’re a culinary delight that adds a gourmet touch to sandwiches, burgers, salads, and even cheese platters.

This recipe brings together the best of both worlds: the classic tang of dill pickles with a hint of sweetness that makes them unique and addictive. The secret lies in the carefully crafted brine, a harmonious mixture of white vinegar, pickling salt, and just the right amount of sugar, combined with a medley of spices including mustard seeds, celery seeds, and ground turmeric. Fresh dill and cloves infuse the cucumber spears pickles with their signature flavors, while whole cloves add an unexpected depth that will tantalize your taste buds. These tasty refrigerator pickles are a great way to always have a delicious topping waiting. Whether you need delicious crispy dill pickles for your burger, or you want crispy pickles as a side with favorite potato salad this crispy sweet pickles recipe is the best way to always have the best pickles on hand. 

Canning Pickle recipes

Canning your own pickles might seem like a daunting task, but this canning pickles recipe is designed to make the process straightforward and enjoyable, even for beginners. With clear instructions and simple ingredients, you’ll be able to create jars of these delightful mildly spicy pickles to enjoy year-round or to share as thoughtful, homemade gifts. So don’t be afraid to make large batches of sweet cucumber pickles. Because these tasty pickles are always a hit. 

The result? Perfectly crisp, mouthwatering pickles that retain their crunch and flavor with every bite. Whether you’re snacking straight from the jar or adding a gourmet touch to your dishes, these sweet dill pickles are sure to become a staple in your pantry. Homemade food preservation is a great alternative to grocery store pickles. And it’s the best way to transform your abundance of cucumbers into fresh pickles! Nothing can beat homemade refrigerator dill pickles or canned dill pickles! 

So, roll up your sleeves, gather your cucumbers, and let’s embark on this flavorful canning adventure together. Get ready to savor the best sweet dill pickles you’ve ever tasted – your taste buds will thank you!

What are dill pickles made of

Dill pickles are made from fresh cucumbers that are soaked in a brine of water, white vinegar, and pickling salt. They’re flavored with fresh dill, garlic, and a mix of spices like mustard seeds, celery seeds, turmeric, and cloves. The cucumbers absorb all these flavors while sitting in the brine, resulting in those delicious, tangy, and crunchy pickles we all love.

Best vinegar for making dill pickles 

The best vinegar for making dill pickles is white distilled vinegar. Here’s why it’s the preferred choice:

Why White Distilled Vinegar?

1. Flavor Neutrality:

   – White distilled vinegar has a clean, crisp, and neutral flavor that doesn’t overpower the natural taste of the cucumbers or the other pickling spices. This allows the dill, garlic, and other seasonings to shine through.

2. Acidity Level:

   – It typically has an acidity level of 5%, which is ideal for safely preserving pickles. This level of acidity is effective at preventing the growth of bacteria and ensuring the pickles are safe to eat.

3. Color:

   – Because it’s clear, white distilled vinegar maintains the natural color of the cucumbers and other ingredients, resulting in attractive-looking pickles.

Other Vinegar Options

While white distilled vinegar is the top choice, there are a few other types you can use for variations in flavor:

1. Apple Cider Vinegar:

   – Has a mild, fruity flavor that can add a slight sweetness to your pickles. Ensure it also has a 5% acidity level for safe pickling. Note that it can slightly alter the color of your pickles.

2. White Wine Vinegar:

   – Provides a milder taste compared to white distilled vinegar and adds a subtle complexity to the pickles. Again, ensure it has 5% acidity.

3. Rice Vinegar:

   – Offers a delicate and slightly sweet flavor. Make sure it has 5% acidity, as some rice vinegars are lower in acidity and might not be suitable for pickling.

Tips for Choosing Vinegar

– Check the Acidity: Always ensure the vinegar you use has a 5% acidity level to ensure proper preservation and safety.

– Avoid Flavored Vinegars: These can introduce unwanted flavors and may not have the correct acidity level.

– Experiment with Blends: You can mix different types of vinegar to create a unique flavor profile while maintaining the overall 5% acidity.

For consistently great-tasting and safe dill pickles, white distilled vinegar remains the go-to choice. Happy pickling!

How to use fresh dill for pickling 

Using fresh dill for pickling adds a wonderful, aromatic flavor to your dill pickles. Here’s how to use it effectively in your canning process:

Steps to Use Fresh Dill for Pickling:

1. Preparation:

   – Wash the Dill: Rinse the fresh dill under cold water to remove any dirt or debris.

   – Trim the Stems: Cut off the root ends and any tough, woody stems. Use the feathery fronds and tender stems, which are the most flavorful parts.

2. Adding to the Jars:

   – Placement: Place a few sprigs of fresh dill at the bottom of each sterilized jar. For extra dill flavor, you can also add some dill in the middle and on top of the cucumber slices or spears.

   – Quantity: Typically, use about 1-2 sprigs of fresh dill per pint jar. Adjust the amount based on your taste preference.

3. Combining with Other Ingredients:

   – Spices: Fresh dill complements other pickling spices like mustard seeds, celery seeds, and garlic. Add these spices to the jar along with the dill for a robust flavor profile.

4. Brine Preparation:

   – Prepare the pickling brine with vinegar, water, salt, and any additional spices you’re using. Ensure the brine is hot when pouring over the cucumbers and dill.

5. Packing the Jars:

   – Cucumbers and Dill: Pack the cucumber slices or spears tightly into the jars, ensuring they are fully submerged in the brine. The fresh dill should be distributed evenly within the jar to infuse its flavor throughout the pickles.

6. Processing:

   – Follow your canning recipe’s instructions for processing the jars in a water bath canner. The dill will continue to impart its flavor to the cucumbers during the canning process and as the pickles sit and develop their flavor.

Tips:

– Freshness: Use the freshest dill possible for the best flavor. If you have a garden, picking the dill right before use is ideal.

– Storage: Store any leftover fresh dill in a glass of water in the refrigerator, loosely covered with a plastic bag, to keep it fresh for longer.

Incorporating fresh dill in your pickling process ensures that your dill pickles are bursting with the classic, herby flavor that makes them so delicious. Happy pickling!

Equipment needed to make the best dill pickle recipe 

To make this canning recipe for crisp dill pickles, you’ll need the following equipment and canning supplies:

1. Large Pot:

   – Used for boiling the brine and sterilizing the jars.

2. Canning Jars:

   – Glass jars with lids and bands, specifically designed for canning. Canning pint jars can handle a hot water bath. It’s important to choose canning jars that can handle a full boil and high heat. 

3. Water Bath Canner:

   – A large pot with a rack, used for processing the jars to ensure a proper seal and long-term preservation of crisp pickles.

4. Jar Lifter:

   – A specialized tool for safely lifting hot jars out of boiling water.

5. Funnel:

   – Helps in pouring the brine into the jars of pickles without spilling. You can get by without it but it makes canning recipes a lot easier. 

6. Bubble Remover and Headspace Tool:

   – A non-metallic tool to remove air bubbles from the jars and measure the headspace to ensure proper sealing.

7. Ladle:

   – For scooping the brine into the jars.

8. Clean Cloth or Paper Towels:

   – Used to wipe the rims of the jars before sealing to ensure a clean, proper seal.

9. Cutting Board and Knife:

   – For slicing the cucumbers into spears or rounds.

10. Mixing Bowl:

    – For soaking the cucumbers in pickling salt and water overnight.

11. Measuring Cups and Spoons:

    – Essential for accurately measuring ingredients.

12. Timer:

    – To track processing time in the water bath canner.

Having the right equipment ensures a smooth canning process and helps you achieve perfectly crisp and delicious dill pickles.

Dill pickle canning recipe ingredients 

Essential Ingredients for Perfectly Crisp Dill Pickles

Creating mouthwatering, crunchy dill pickles is easy when you know what each ingredient brings to the table. Here’s a quick rundown of the essential components and their purposes in crafting the perfect batch of dill pickles!

1. Cucumbers: 4 pounds (1.8 kg), sliced into spears or rounds

   – The star of the show! Fresh cucumbers provide the perfect canvas for absorbing all the delicious flavors of the brine, resulting in those crisp, refreshing bites we all love. Opt for small firm cucumbers for the best crispy pickle. Kirby cucumbers or smaller cucumbers with firm texture are best for cucumber pickles. If you want to use larger cucumbers you can slice them into rounds to make a pickle crisp that doesn’t turn into mushy pickles.

2. Pickling Salt or canning salt: 1/2 cup (144 g)

   – This specialized salt is key for drawing out moisture from the cucumbers, ensuring a firm texture. It also prevents the pickles from becoming too salty and keeps the salt brine clear.

3. Sugar: 4 cups (800 g)

   – Adding a touch of sweetness balances the tangy vinegar, enhancing the overall flavor profile and making the sweet pickle recipe irresistibly delicious.

4. White Vinegar: 3 cups (720 ml)

   – The primary acid in the brine, white vinegar gives the pickles their signature tang while preserving their crunch and preventing spoilage.

5. Water: 2 cups (480 ml)

   – Combined with vinegar, water creates the brine base, diluting the acidity slightly to achieve the perfect flavor balance.

6. Mustard Seed: 2 tablespoons (14 g)

   – These tiny seeds add a subtle, spicy kick and a pleasant complexity to the pickles, enhancing their depth of flavor.

7. Celery Seed: 1 tablespoon (6 g)

   – Celery seeds contribute a hint of earthiness and a slight bitterness that complements the other spices, adding to the pickles’ savory taste.

8. Ground Turmeric: 1 teaspoon (3 g)

   – Turmeric not only imparts a beautiful golden color to the pickles but also adds a mild, warm flavor, making the pickles visually appealing and flavorful.

9. Cloves: 1 teaspoon (2 g), whole

   – Whole cloves infuse the brine with a sweet, aromatic essence, enhancing the overall spice profile of the pickles.

10. Dill Seeds: 1 tablespoon (7 g)

    – Essential for authentic dill flavor, these seeds provide a strong, tangy dill taste that’s crucial for classic dill pickles.

11. Fresh Dill: 1/2 cup, coarsely chopped

    – Fresh dill adds a burst of herby freshness and aroma, intensifying the dill flavor and giving the pickles their characteristic taste and scent.

These ingredients work together harmoniously to create the ultimate crisp dill pickles. Happy pickling!

Crisp dill pickles canning recipe 

Welcome to a taste of tradition with our Amish Sweet Pickles recipe! These deliciously crisp and tangy pickles capture the essence of Amish culinary heritage, combining a perfect blend of sweetness and spice. Made with fresh cucumbers and a carefully crafted brine, these dill pickles are ideal for snacking, adding to sandwiches, or serving alongside your favorite meals. Whether you’re a seasoned canner or new to preserving, this easy-to-follow recipe ensures you’ll enjoy the timeless flavors of homemade pickles year-round. Dive into the world of Amish simplicity and savor every bite!

Sweet pickle Ingredients:

  • Cucumbers: 4 pounds (1.8 kg), sliced into spears or rounds
  • Pickling Salt: 1/2 cup (144 g)
  • Sugar: 4 cups (800 g)
  • White Vinegar: 3 cups (720 ml)
  • Water: 2 cups (480 ml)
  • Mustard Seed: 2 tablespoons (14 g)
  • Celery Seed: 1 tablespoon (6 g)
  • Ground Turmeric: 1 teaspoon (3 g)
  • Cloves: 1 teaspoon (2 g), whole
  • Dill seeds: 1 tablespoon (7 g)
  • Fresh dill: 1/2 cup, coarsely chopped 

Canning Equipment:

– Large pot

– Canning jars with lids

– Water bath canner

How to make Dill pickle canning recipe 

1. Prep the Cucumbers:

   –  wash cucumbers and dry them before slicing into long pieces. Place the sliced cucumbers in a large bowl. Dissolve the pickling salt in 2 cups (480 ml) of water and pour over the cucumbers. Let them soak overnight (12-24 hours).

2. Prepare the Brine:

   – In a large pot, combine the sugar, white vinegar, and 2 cups (480 ml) of water. Add mustard seed, celery seed, turmeric, cloves, and dill seeds. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.

3. Sterilize the Jars:

   – While the brine is simmering, sterilize the canning jars and lids. You can do this by boiling them in water for 10 minutes or using a dishwasher with a sterilizing cycle.

4. Pack the Jars:

   – Drain the cucumbers from the saltwater. In a large bowl, toss the cucumbers with the dill. Next, pack the cucumber slices tightly into the sterilized jars, leaving about 1/2 inch (1.3 cm) of headspace at the top.

5. Add the Brine:

   – Pour the hot brine over the cucumbers in the jars, ensuring the cucumbers are fully submerged. Leave about 1/2 inch (1.3 cm) of headspace.

6. Seal the Jars:

   – Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until fingertip-tight.

7. Process in Water Bath:

   – Place the jars in a water bath canner. Make sure the jars are covered by at least 1 inch (2.5 cm) of water. Bring the water to a boil and process for 10 minutes.

8. Cool and Store:

   – Carefully remove the jars from the canner and let them cool on a towel or cooling rack. Once cool, check the seals. Any unsealed jars should be refrigerated and consumed first.

9. Cure the Pickles:

   – For the best flavor, let the pickles sit for at least 2 weeks before opening. Store the sealed jars in a cool, dark place for up to 1 year.

Enjoy your homemade Amish sweet pickles!

Easy dill pickle recipe flavor variations 

Here are some easy dill pickle recipe flavor variations to add some exciting twists to your classic dill pickles:

1. Garlic Dill Pickles:

   – Add 2-3 cloves of sliced or smashed garlic per jar for a robust garlic flavor.

2. Spicy Dill Pickles:

   – Add 1-2 sliced jalapeños or a teaspoon of red pepper flakes to each jar for a spicy kick.

3. Herbed Dill Pickles:

   – Add fresh herbs like thyme, rosemary, or tarragon to the brine for a more complex herbaceous flavor.

4. Mustard Dill Pickles:

   – Add 1 tablespoon of yellow or brown mustard seeds to each jar for a tangy mustard flavor.

5. Lemon Dill Pickles:

   – Add a few slices of lemon and a tablespoon of lemon zest to each jar for a bright, citrusy flavor.

6. Horseradish Dill Pickles:

   – Add a teaspoon of prepared horseradish to each jar for a spicy, pungent flavor.

7. Sweet and Spicy Dill Pickles:

   – Add 1/4 cup of sugar and 1 teaspoon of red pepper flakes to the brine for a sweet and spicy variation.

More delicious pickle flavors

8. Bread and Butter Dill Pickles:

   – Add 1/2 cup of sugar, 1 teaspoon of mustard seeds, and 1/2 teaspoon of turmeric to the brine for a sweet, tangy flavor reminiscent of bread and butter pickles.

9. Curry Dill Pickles:

   – Add 1 teaspoon of curry powder to each jar for a unique, spiced flavor.

10. Smoky Dill Pickles:

    – Add a teaspoon of smoked paprika to the brine for a subtle smoky flavor.

These variations can be easily incorporated into your favorite dill pickle recipe by adding the additional ingredients to the brine or directly into the jars with the cucumbers before canning. Experiment with different combinations to find your perfect pickle flavor!

Ways to eat dill pickles

Here are five vegetarian-friendly ways to enjoy dill pickles:

1. Pickle Sandwiches:

   – Use slices of dill pickles as a crunchy and tangy addition to your favorite vegetarian sandwiches, such as a veggie club or a grilled cheese.

2. Pickle and Hummus Wraps:

   – Spread hummus on a tortilla, add sliced dill pickles, fresh veggies like cucumbers, tomatoes, and spinach, and roll it up for a quick and tasty wrap.

3. Pickle Relish:

   – Chop dill pickles finely and mix with diced onions, bell peppers, and a bit of mustard to create a relish that can be used as a topping for veggie burgers, hot dogs, or salads.

4. Pickle Salad:

   – Toss sliced dill pickles into a mixed green salad along with cherry tomatoes, red onions, olives, and a sprinkle of feta cheese. Dress with a light vinaigrette.

5. Pickle Roll-Ups:

   – Spread cream cheese or a plant-based cream cheese on a large dill pickle slice, add a strip of roasted red pepper or a cucumber stick, and roll it up. Secure with a toothpick for a perfect snack or appetizer.

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Dill pickle canning recipe FAQ

Can I use different types of cucumbers for this recipe?

Absolutely! While traditional pickling cucumbers are often recommended, you can experiment with other varieties like English cucumbers or Persian cucumbers. Just ensure they are fresh and firm for the best results.

How long do these pickles need to sit before they are ready to eat?

While the pickles will be safe to eat after the canning process, they will develop their full flavor and crunchiness after a couple of weeks of curing. Patience is key for the best-tasting pickles!

Can I substitute dried dill for fresh dill in this recipe?

While fresh dill is preferred for its vibrant flavor, you can use dried dill as a substitute if fresh dill is not available. Use about 1 tablespoon of dried dill per pint jar.

How long will these pickles last once canned?

Properly canned sweet dill pickles can last for up to one year when stored in a cool, dark place. Once opened, refrigerate any leftover pickles and consume them within a few weeks for the best quality.

Can I reuse jars and lids for canning?

 It’s not recommended to reuse lids, as they may not seal properly a second time. However, you can reuse jars as long as they are in good condition and free of cracks or chips. Always use new lids for each canning batch.

Recipe adjustment FAQ

What should I do if my pickles turn out too salty or too sweet?

If your pickles are too salty, you can try soaking them in cold water for a few hours to remove some of the saltiness. For pickles that are too sweet, you can dilute the sweetness by adding a bit more vinegar to the brine before canning.

Can I adjust the level of sweetness in the pickles?

Yes, you can adjust the amount of sugar in the recipe to suit your taste preferences. Feel free to increase or decrease the sugar according to your desired level of sweetness.

Is a dill pickle a gherkin?

Yes, a dill pickle is a type of gherkin. Gherkins are small cucumbers that are typically pickled in a brine or vinegar solution, often flavored with dill and other spices. Dill pickles specifically refer to gherkins that are pickled with dill weed or dill seed, giving them their distinctively tangy and herbaceous flavor. So, while all dill pickles are gherkins, not all gherkins are necessarily dill pickles, as gherkins can be pickled using various flavorings and methods.

What to eat with Homemade pickles

Bread recipes to go with homemade pickles

DID YOU MAKE THIS EASY DILL PICKLES RECIPE? 

Please leave us a review in the comments below and let us know how it turned out 🙂

Amish Sweet Pickles Recipe: crispy dill pickle slices

Welcome to a taste of tradition with our Amish Sweet Pickles recipe! These deliciously crisp and tangy pickles capture the essence of Amish culinary heritage, combining a perfect blend of sweetness and spice. Made with fresh cucumbers and a carefully crafted brine, these dill pickles are ideal for snacking, adding to sandwiches, or serving alongside your favorite meals. Whether you’re a seasoned canner or new to preserving, this easy-to-follow recipe ensures you’ll enjoy the timeless flavors of homemade pickles year-round. Dive into the world of Amish simplicity and savor every bite!
Course Appetizer, gluten-free, Lunch, Vegan
Cuisine American, Dutch
Keyword Gluten-free, lunch, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 – 9 pint jars
Calories 10kcal
Author Simone – Munchyesta.com

Equipment

  • Large Pot
  • 8-9 Canning jars with lids pint jars
  • Water bath canner you can use a large pot as the water canner

Ingredients

Sweet pickle Ingredients:

  • 4 pounds (1.8kg) Cucumbers sliced into spears or rounds
  • 1/2 cup (144g) Pickling Salt
  • 4 cups (800g) Sugar You can reduce the amount of sugar if you prefer less sweet pickles
  • 3 cups (720ml) White Vinegar
  • 2 cups (480ml) Water
  • 2 tbsp (14g) Mustard Seed
  • 1 tbsp (6g) Celery Seed
  • 1 tsp (3g) Ground Turmeric
  • 1 tsp (2g) Cloves whole
  • 1 tbsp (7g) Dill seeds
  • 1/2 cup Fresh dill coarsely chopped

Instructions

How to make Sweet pickles Instructions:

    Prep the Cucumbers:

    • – Place the sliced cucumbers in a large bowl. Dissolve the pickling salt in 2 cups (480 ml) of water and pour over the cucumbers. Let them soak overnight (12-24 hours).

    Prepare the Brine:

    • – In a large pot, combine the sugar, white vinegar, and 2 cups (480 ml) of water. Add mustard seed, celery seed, turmeric, cloves, and dill seeds. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.

    Sterilize the Jars:

    • – While the brine is simmering, sterilize the canning jars and lids. You can do this by boiling them in water for 10 minutes or using a dishwasher with a sterilizing cycle.

    Pack the Jars:

    • – Drain the cucumbers from the saltwater. In a large bowl, toss the cucumbers with the dill. Next, pack the cucumber slices tightly into the sterilized jars, leaving about 1/2 inch (1.3 cm) of headspace at the top.

    Add the Brine:

    • – Pour the hot brine over the cucumbers in the jars, ensuring the cucumbers are fully submerged. Leave about 1/2 inch (1.3 cm) of headspace.

    Seal the Jars:

    • – Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until fingertip-tight.

    Process in Water Bath:

    • – Place the jars in a water bath canner or a boiling pot of water. Make sure the jars are covered by at least 1 inch (2.5 cm) of water. Bring the water to a boil and process for 10 minutes.

    Cool and Store:

    • – Carefully remove the jars from the canner and let them cool on a towel or cooling rack. Once cool, check the seals. Any unsealed jars should be refrigerated and consumed first.

    Cure the Pickles:

    • – For the best flavor, let the pickles sit for at least 2 weeks before opening. Store the sealed jars in a cool, dark place for up to 1 year.
    • Enjoy your homemade Amish sweet pickles!

    Notes

    A pint jar of pickles is roughly 400 kcal.
    You need 3-4 lbs fresh cucumbers (less if using pickling cucumbers, more if using regular cucumbers or slicers)

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