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Canned Dill Pickle

Canned Dill Pickle Magic: Tangy Crunch in Every Bite

Discover the magic of Canned Dill Pickles, preserving crunch and vibrant flavor in every bite.
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Course: Snacks
Cuisine: American
Keyword: Canned Dill Pickle, canning, pickles, preserving, snacks, summer
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4 jars
Calories: 50kcal

Equipment

  • Large pot
  • clean jars and lids
  • tongs

Ingredients

For the Brine

  • 4 cups water the base for your pickle magic
  • 1 cup white vinegar provides essential tangy flavor
  • 2 tablespoons salt crucial for enhancing the pickled taste
  • 2 tablespoons sugar helps balance acidity with a hint of sweetness

For the Pickles

  • 4 fresh pickling cucumbers ensure they are firm for the perfect crunch
  • garlic cloves to taste, adding depth and flavor
  • fresh dill sprigs to taste, for classic dill flavor

Instructions

Step-by-Step Instructions for Canned Dill Pickle

  • Start by sterilizing your jars and lids in boiling water for about ten minutes.
  • Wash the fresh pickling cucumbers under cold running water and cut them into desired shapes.
  • In a medium pot, combine water, white vinegar, salt, and sugar. Heat until boiling.
  • Remove jars from boiling water and layer cucumber slices, garlic cloves, and dill in each.
  • Pour hot brine over cucumbers until fully submerged, leaving half an inch of headspace.
  • Wipe the rims, seal the jars tightly with lids, and process in boiling water for ten minutes.
  • Remove the jars and let them cool completely on a clean towel.
  • Store in a cool, dark place for at least a week for flavors to develop.

Notes

For optimal taste, allow the pickles to cure for at least one week, but two weeks is better for richer flavors.

Nutrition

Serving: 1jar | Calories: 50kcal | Carbohydrates: 12g | Protein: 1g | Sodium: 800mg | Potassium: 100mg | Sugar: 6g | Vitamin C: 2mg | Calcium: 1mg | Iron: 2mg