Canned Dill Pickle Slices
If your backyard garden is producing any cucumbers right now, then you'll want to make a batch of these Canned Dill Pickle Slices! You only need 10 cucumbers, but this recipe can be doubled or tripled depending on how many jars you want to make. These pickles keep their crispy, crunchy texture too!
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Ingredients
- 10 pickling cucumbers, washed well, ends trimmed and discarded, and sliced into 1/3 inch slices
- 5 cups water
- 3 1/2 cups white vinegar
- 5 teaspoons dried dill seeds
- 4 teaspoons mustard seeds
- 10 cloves garlic
- 1 tablespoon black peppercorns
- 4 tablespoons pickling salt
- 2 tablespoons sugar
- dill blossoms (optional)
Instructions
- This recipe comes together quite quickly, so begin by washing your canning jars and lids. Fill your water bath canner with water (enough to cover the jars by one inch) and bring to a full boil over high heat. Once boiling, reduce to a simmer and submerge the washed jars into water while you prepare the ingredientst for this recipe.
- Next, prepare the brine by adding the following ingredients to a sauce pan: water, vinegar, pickling salt, and sugar. Bring these ingredients to a boil over medium-high heat, stirring to make sure the salt and sugar are both completely dissolved. Turn off the heat once done.
- Once you have assembled and prepared the ingredients, remove the jars from the canner, pouring the water in the jars back into the pot.
- Drop one clove of garlic into each jar and then evenly distribute the dried dill seeds, mustard seeds, and black peppercorns into the jars as well.
- This is completely optional, but I like to insert a dill blossom into each jar for added flavour and visual appeal. You can skip this step completely.
- To pack the jars, carefully hold the jar on its side in your hand (use an oven mitt if the jars are hot to the touch) and lay the cucumber slices in to the jar so that they are standing on end. Pack the jars tight with the cucumbers slices. This will prevent floating, will ensure you have enough brine, and helps to keep the pickles crisp.
- Ladle the prepared brine into the packed jars, leaving 1/2 inch of headspace. Debubble and top up the brine if needed.
- Wipe the rim of the jars with a clean kitchen towel and apply the lid until just snug but not too tight.
- Use a jar lifter to transfer the jars back to the canning pot. Place a lid on the pot and water bath the jars for 10 minutes. (This processing time is for pint or 500mL-sized jars.)
- Once the pickles are processed, remove the jars from the canner and transfer them to a towel-lined cutting board to cool for 24 hours. Once fully cooled, check to see if the jars are properly sealed. Label the jars with the date and store in a cool, dry pantry for up to one year.