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Canning Dill Pickles
Ingredients
- HOT BRINE:
- 3 cups water
- 1/4 cup pickling salt
- 2 cups white vinegar
- 1 dill weed sprig
- 2 cloves garlic
- Quart size wide mouth canning jars, sterilized, cooled
- 5-6 cucumbers, medium
Have more cucumbers than you can eat from your summer garden? Why not can them and turn them into tasty pickles?
Why Try? Canning your home-grown pickles isn’t really that hard, and it gives you a real sense of accomplishment.
Foodie Byte: A crisp dill pickle on a cold winter’s day will bring back warm summer memories.
Preparation
- Sterilize the jars and seals in boiling water.
- Bring the hot brine ingredients to a boil.
- Fill the jars with 4-5 whole cucumbers first and then smaller ones on top and in any open spaces, one sprig of dill and garlic cloves.
- Add brine to jars leaving 1/2-inch headroom.
- Wipe rim of jar until clean, place sterilized seal on jar, then tighten ring.
- Place into boiling water bath for 15 minutes. The water should cover the top of the jars.
- Remove from water bath and let stand for 24-48 hours before removing rings or storing. The seals will be concave when sealed.
- Store for 4-6 weeks.
Nutritional Information
Calories 13, Carbohydrates 3g, Fat Calories 0.04, Fiber 1g, Protein 1g, Sodium 1181mg. Daily Values: Calcium 27.43mg 3%, Phos 0.89mg 0%, Zinc 0.01mg 0%, Magnesium 0.52mg 0%, Iron 0.48mg 3%, Vitamin B6 1%, Vitamin C 13%, Vitamin A 5%. Percent Daily Values are based on a 2,000 calorie diet.
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