Go Back Email Link
Three mason jars of dill pickle spears sitting on a wooden surface.
Print Recipe
Be the first to rate it!

Dill Pickles

This Dill Pickles recipe comes from the Ball Blue Book Guide to Preserving 38th edition. This recipe makes about 7 pint jars or 3 quart jars.
Prep Time15 minutes
Cook Time15 minutes
Water Bath or Steam Canning Time15 minutes
Total Time45 minutes
Course: Condiment
Cuisine: American
Keyword: Cucumbers, Pickles, Steam Canning, Water Bath Canning
Servings: 7 Pint Jars

Equipment

Ingredients

Instructions

  • Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
  • Wash cucumbers under cold running water and drain.
  • Remove the stem and 1/16-inch from the blossom end of the cucumbers. Cut cucumbers in half lengthwise or into quarters lengthwise.
  • Tie spices in a spice bag or square of cheesecloth.
  • Combine sugar, salt, vinegar, and water in a large Stainless Steel Pot. Add spice bag. Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat to a simmer, and simmer for 15 minutes.
  • Prepare your canner
    Using Water Bath Canner: 
    Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.
    Using a Steam Canner: 
    Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your pint jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
  • Once you have hot jars and hot brine.
    Water Bath Canner:
    Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
    Steam Canner:
    Remove the steam canner lid and remove your jars one at a time using your jar lifter.
  • Pack cucumbers into a hot jar leaving 1/2 inch (1 cm) headspace. (Check with headspace measurer). Add one head of dill in jar. Add 1/8 tsp Pickle Crisp to the pint jar or 1/4 tsp Pickle Crisp to the quart jar, if desired.
  • Ladle hot pickling liquid over cucumbers leaning 1/2 inch (1 cm) headspace.
  • Remove air bubbles with a de-bubbler and adjust the headspace by adding more hot liquid if necessary.
  • Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
  • Water Bath Canner:
    Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
    If your water is not boiling start your processing time when the water is boiling. Process pint jars or quart jars for 15 minutes. Make sure to adjust your time for altitude.
    Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.
    Leave the jars in the water for 5 minutes.
    Steam Canner:
    Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude. 
    Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".
    Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
    The processing times for steam canning are the same as for water bath canning. Process pint jars or quart jars for 15 minutes.
    Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.
    When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
    Carefully remove the lid by tilting it away from you to avoid steam burns.
  • Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
  • Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

Notes

This Dill Pickles recipe comes from the Ball Blue Book Guide to Preserving 38th edition. This recipe makes about 7 pint jars or 3 quart jars.