How to Make and Can Homemade Dill Pickels!

by Joe R

Super easy crisp fresh dill pickles!

Supplies

  • 2 cups water
  • 1 cup distiller white vinegar
  • 1/4 cup Ball dill pickle mix
  • 4 one quart wide mouth mason jars
  • 14-16 medium Kirby or pickling cucumbers
  • Instructions

    Step 1

    Put your jars in water and bring to a boil for about 10 minutes.

    Step 2

    Measure 2 cups water 1 cup white vinegar and add to a medium sized pot.

    Step 3

    This is the mix I use, you can find it with the mason jars at most supermarkets.

    Step 4

    I like Ball dill pickle seasoning, it has great flavor and the pickles stay crisp. Measure 1/4 cup.

    Step 5

    Add it all to a medium pot and put on high heat.

    Step 6

    Stir occasionally so none of the seasoning burns.

    Step 7

    Get your cucumbers ready, I like Kirby cucumbers, you will need around 2lbs, or around 14-16 medium sized cucumbers.

    Step 8

    Cut the ends off. The stem has an enzyme that will cause the cucumber to get soft and mushy, nobody wants a mushy pickle. And.. Nobody wants bloody pickles so be careful when using the knife!

    Step 9

    If your cucumbers are long, you want to cut them to size before putting in the jar simply hold one up next to the mason jar and cut right where the jar curves, or 1/2 inch from the lip of the jar.

    Step 10

    Halve the cucumber, and cut each half into 3 or 4 spears. Try to keep them even.

    Step 11

    All my cucumbers ready to be canned.

    Step 12

    After the jars boil take them out using a jar grabber. Be careful, they are HOT! Start stuffing the jars full of cucumbers, you want them packed but don't overstuff it.

    Step 13

    Now carefully pour your boiling dill mix into a heat safe measuring cup. Pour the liquid into the jars, try to cover the pickles but leave 1/4 inch between the lip of the jar and the juice inside.

    Step 14

    Filled and ready!

    Step 15

    Don't forget the good stuff, use a spoon and try to evenly distribute the solid seasoning into each jar.

    Step 16

    Ready for the lid.

    Step 17

    Heat the lids in a separate small pot, don't boil, this could damage the seal. Remove them from the water using the lid grabber.

    Step 18

    I'm using an old photo here, use a damp paper towel and wipe the lip of the jar clean, then put the lid on the jars and put the ring on securing the lid. You want to be finger tight.

    Step 19

    Place the jars CAREFULLY back into the boiling water. Let the process for 15 minutes, remove and place on a towel to cool. Check the deal by pressing on the top. If it pops, put it in the fridge.

    Step 20

    If its properly sealed it will not pop when you push on it. It will stay for about a year if stored in a cool dark place. For best flavor let them stand for 3-6 weeks before enjoying.

    Step 21

    I used some old photos from my strawberry jam, the steps are the same, just what's in the jar is different. Also I have no affiliation with Ball products I just like their stuff.