Canned Dill Pickles

Canned Dill Pickles

Makes 2 quarts

Ingredients
  • 8 cups of cucumber slices or enough spears to fill 2 quart jars
  • 4 heads and stems of dill (or 4 teaspoons of dill weed or dill seed)
  • 1 teaspoon ground horseradish (optional)
  • 1 teaspoon mustard seed
  • 1 large onion slice or garlic clove
  • 5 cups water
  • 1/2 cup white vinegar
  • 1/3 cup salt
Directions
  1. Boil water, vinegar, and salt.
  2. Fill jars with cucumber slices or spears.
  3. Add horseradish, mustard seed, dill, and onion or garlic.
  4. Pour brine over pickle slices, leaving 1/2" head space.
  5. Process jars 10 minutes.
  6. Let sit for a month before opening.
To make pints, make brine as directed and add only 1/2 of each spice to each jar.  I doubled the brine and had enough brine for 10 pints.
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