If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! It makes up a big portion fo the brine so you would have to replace it with some salt. Back in the day I remember barrel pickles that you had to move the “scum” to reach the pickles. With 8 cucumber plants in the garden, we are ready to experiment different recipes to find our favorite. Process/boil for 15 minutes. Followed this recipe carefully, using sea salt instead of pickling salt. I can find the image I remember but it leads me to the dill pickles page. Hi Natasha ! Hi Natasha. Hi Gail, I hope you love this new and improved dill pickles recipe. Hi Caroline, they will be best if you wait 2 weeks before enjoying them. I did not measure but when I added those extra ingredients it made these pickles “somewhat” edible. Hi Bill, this one has a little different flavor profile than store-bought dill pickles which can be very acidic and salty. As this is cooking, cut the cucumbers into slices or spears and pack them into canning jars. Result tasty and crunchy and not intended to be kept for long. Add water to each jar until full, leaving 1/2 in. Hi Natasha, do you think I can slice the pickles in circles instead and use that same brine for it? Please try this. I was wondering about your aunt’s method of taking the pickles out of the canner when the water has started to boil. I would like to know if you can use Apple cider vinegar instead of the white vinegar? Rinse and then process. Hi Lisa, I haven’t tried this with speared cucumbers so I can’t say for sure. Wipe the rim of each jar with a damp cloth to remove any cucumber or brine residue. Â, Place 4 metal canning lids in a small pan.  Cover lids with water; bring to a boil.  Once the water boils, use a fork or lid wand to lift the jar lids out of the water- be careful not to burn yourself!- and place them on the jars.  Secure each lid with a jar band/ring. Â, Place jars in canner.  Fill with enough hot water to cover the jars by 1 to 2 inches.  Turn the burner on medium-high heat.  Bring the water to a boil, then turn off the burner and let the jars sit in the hot water until cool.Â, Remove jars from canner and check to make sure they are all sealed.  Jars should seal as they cool and you will typically hear a snap or pinging sound as the vacuum seal is formed.  Lids will be slightly concave when sealed.Â, To test the seal, once the jar has completely cooled, lightly tap the center of the cooled jar lid.  If it is firm and does not move, it should be sealed.  If it pushes in, it didn't seal properly.  You can still use any unsealed jars, just put them in the refrigerator and use them as soon as possible. Â, Remove the jar rings.  For best flavor, allow to sit for 2 weeks before eating. Â. I made mine exactly by the recipe with the the exception of the horse radish root. P.S. Would the recipe still turn out good without pickling salt? Hi Natasha, P.S. Also by “invert the jars” in step 4, are referring to flipping the jars upside down? I’m glad you enjoyed it! Divide the canned dill pickle recipe ingredients between the six jars. I haven’t made these yet but I have made very similar pickles for years and they turn out amazing when we take them out of the water as soon as the boil happens. I hope it goes great! Our readers generally love and trust our recipes because we do rigorous testing, but there is always room for improvement. Hi Sue, I haven’t tested it with 7% but I think you should still be ok with 7%. She has been perfecting this recipe for over 30 years!!!! How long do you have to wait before you can open a jar of your dill pickles and they are ready to eat. I made this an event with my daughter and son-in-law as they were interested in learning how to preserve. -the jar is leaking, bulging, or swollen; What’s up everyone, it’s my first visit at this My husband and I enjoyed the flavor. The button is down, all else looks fine. We are always working on improving our recipes and many of you said you prefer your dill pickles more tangy than sweet. You’re welcome, Myriam! I haven’t made this yet but it sounds amazing. I’m really looking forward to trying the updated version. Making these tonight! I’m all dressed for the ball so to speak…now just gotta figure out who I’m taking… . With any type of canning, we follow this advice: “When in doubt, throw it out” It isn’t absolutely necessary but we rarely if ever have one that does not seal. My mom has horseradish growing in her yard, but if you aren’t able to source fresh horseradish, you can leave it out or substitute with another garlic clove in each jar. Salt, ½ c. cup sugar, ½ c. vinegar and ½ c. water per jar.  Process as usual. We did not use horseradish as we didn’t have any and had to concede to using dried dill (about 1tbsp per quart jar) instead of fresh. I didn’t get it, can you please check if the email was right? Hi Chris, I don’t think they will be mushy after 15 minutes. I haven’t had any luck with last few pickle batches, do you have a good bread and butter pickle recipe? I’ll let you know how things turn out! Make the brine and fill jars to 1/2″ below the top. It does help to pack them into the jars tightly to keep them from floating up. The ingredients here are simple and inexpensive, especially if you grow your own fresh cucumbers. This recipe for home canned pickles with garlic and dill makes some of the best crisp, pickles packed with a lightly salted bite of garlic and dill in every bite. One of the things that people always comment on when they eat these dill … . The only question I have is can I use apple cider vinegar instead of the one you are suggesting? I do have a question ~ why aren’t the pickle jars completely submerged in water while canning/processing them? Homemade Dill Pickle Chips Recipe . If you experiment, please let me know how you like it. Is this a Ukrainian recipe? I’ve never tried that! Or do you have tried and true tips? Use small cucumbers and pack tightly. Hi Luda. I canned 4 quarts of these at the beginning of August and just cracked the first jar open. Divide the hot brine evenly between the 4 jars of cucumbers. I made hamburger pickles/spears today with this recipe. Also, turning the jars over is not a safe canning procedure. I've been looking a long time for a recipe that uses fresh dill and tastes like the hamburger dill … Pour hot brine over pickles. The hardest part is waiting! According to Ball, you are to cover the jars with 1 to 2 inches of water when doing a water bath. I hope you give this one a try soon Norman! My aunt pulls them out as soon as the water comes to a boil. Thank you for sharing that with us! I don’t have a recipe for salted cucumber yet but hopefully in the future! If you haven’t tried them, I would highly recommend them for refrigerated pickles. Hi Annie, I honestly haven’t tried so I can’t say for sure how they would hold up texture-wise. I can’t tell you how angered I am when I open yet another jar of “inferior” pickles. If you do an experiment, please share with us how it goes. It says 3 litres of water and 573.75 ml of vinegar. Obviously it would probably give more of a stronger vinegary acidic taste (which i quite like) but other than that is there any reason why this would not work? Once i have made them ow long before I can eat them? I appreciate your honest review on the old recipe and I hope we haven’t lost you as a reader. I’ll try to remember to update in few days when I dig into them. I followed the original recipe that was posted…it has changed since. Thank you so much for sharing that with me. For this homemade garlic dill pickle recipe, you can fiddle with the spices and the additions of dill, onions, garlic, etc. My grandma crisped the cucumbers by soaking in ice water. If you try it out, let me know how it goes , I really want to try making these but I’m scared I’ve never pickled anything before. Hi is it okay if a didn’t cover my jars with water while in the canner? When you push in the center of the lid, it should not pop up and down. Hi Priscilla, I’m not sure it would work properly, or they may have to sit much longer to marinate. We have opened them after 5 days and they were pretty good at that point also. You’re welcome, Liza! A recipe for a small batch of 4 pint (500 mL) jars including tips for getting crispy pickles. You may hear a pop when the jars fully seal. How long do they need to sit in the brine before they become “pickles” and are ready to eat? For as long as i can remember, my mom only stuck to this pickle recipe because it was a family favorite. Divide bay leaves, peppercorns, dill stems, garlic and horseradish (optional) into the bottoms of 6 Quart-sized jars. It is more of an American dill pickle, for sure. Is this correct? Slice cucumbers into spears by cutting lengthwise into 1/2 in. All the replies are generic. Hi Lindsay, at least a week would be best. You’re putting 1-2” of water in the canner or you’re covering the jars with 1-2” of water? Works great for limp garden leaf lettuce also. This spicy pickle recipe matches everything I crave about a spicy pickle: Garlic, dill, and a little bit of heat with a whole lot of crunch. I use rock salt. But one must use a pressure Canner to seal jars. Try making this updated Home Canned Savory Dill Pickle Relish instead! Cucumbers contain very limited acidity and typically have a pH of 5.12 to 5.78. If you live <6000 ft you need to process for 20 minutes (according to National Center for Home Food Preservation)." Hi, I honestly have not tested that and if you experiment, please let me know! We are so happy you're here. Without testing it out, it’s difficult to make that recommendation. Properly Sealed pickles can be stored at room temperature up to a year. Hi Olga. I could not find anything bigger. How soon can you start eating the canned pickles? Get up to date on the most recent canning guidelines here. You had before canning vegetable assortment recipe, but I can’t find it anymore.that was best marinade recipe, I did it every year. Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape. Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then place 1 garlic clove, 3 dill sprigs, ½ tsp mustard seed, 1 bay leaf, 1 hot pepper (if using), and Ball® Pickle … They are good but I am wondering if the flavors will intensify if I wait longer. of dried dill seed for 1 dill head.  The flavor might be slightly different, but people have told me that it's a good substitution and tastes almost identical. Â. If you keep them in the water bath too long, they will become soft. I haven’t tried those specifically so I cannot advise but that should work! We made them last night and my little girl wants to open one now lol! Thanks for all the amazing recipes! I was a bit nervous about the sweetness and texture, but they taste GREAT and they are crunchy! …cant wait till I can make them! Hi. Does the sugar do anything besides flavor? Had just the right amount of vinegar and salty flavor. headspace.  Pack tightly. It will be worth it! Hi Laura, I honestly haven’t tried that so I can’t say. I know you have a recipe for refrigerator pickles..but I’m wondering if you’ll ever do a соленые огурцы recipe. I also added these notes to my post above, but definitely discard and do not taste canned goods if: Do you just keep them in the boiling water while the stove is on for 15min? Bring to a boil and process 15 minutes. Hi Marka, at least a week would be best. Are you talking about the water in the jar or the pot? I have leftover brine from my last batch of pickles. I was looking for this balance for years! It is perfect! What store or company trade long dill? Hi Shelly, I honestly haven’t tried this pickle recipe without the sugar. I thought the respite was called assorti. We always appreciate the feedback (good and bad) because it helps us to improve. If your cucumbers are too large, you can’t fit as many in the jar and will need more brine. Let me know how you like them once you open them up. … We look forward to your feedback! For crunchier cucumbers, I keep it over the heat once I pour in the boiling water for 15 minutes and let it just come to a boil. I asked for advice on what to do about the pickles I made. Thank you SOOO MUCH! If the seal does not form, refrigerate pickles and enjoy within 3 months.”, How long before you can eat them? I am impatiently waiting for them to sit for a few more days before I open them up. head space, Wipe the rim of each jar with a damp cloth to remove any cucumber or brine residue.Â, (If there is even a slight bit of residue, it may not allow the jar to seal properly. Everything you have on your site is delicious so in advance I’m giving your pickles a 5 star review. Is this still going to be ok or did I screw up the batch. Hi Natasha I made the old recipe last year and loved them but I used pints and found they had lots of flavour. How to make crispy classic garlic dill pickles. Hello, what does it mean when you say “Process uncovered over high heat for 15 minutes. Hello! I added 1/2 Jalapeño for heat and the pickles were wonderful. Hi Nancy, as far as I now, there isn’t anything you can do to keep cucumbers crisp longer except maybe keeping them in a crisper drawer. Hi’ Can I spear the cucumbers before canning . In addition, most all were “brinier”, so now I’m really confused. Here is what you will need: Here is the method for canning these sweet and salty pickles. Seal jars. The ends carry an enzyme that promotes softening. Place in oven at 250 degrees until pickles turn color. I threw them all out Jul 7, 2015. Place 4 jars into a Stove top canner pot, and fill it with water until the level reaches ¾ of jars … Combine the water, vinegar, sugar, and salt in a small stainless saucepan. Can you use sliced cucumbers for this recipe? If not, maybe check your spam filter? It doesn’t take long for the the salt and vinegar to lodge into the pickles. Learn more... Natasha's top tips to unleash your inner chef! Can i use dry dill instead of fresh? Can this brine be used to fill pints instead of quarts? To check if the seal has formed, please see step 4: “Remove from the pot and leave at room temperature undisturbed for 12-24 hours. It helps a bit. I am a beginner to canning and this looks like a beginner recipe but a little hard to follow/understand even after reading the recipe 2-3 times. Divide bay leaves, peppercorns, dill stems, garlic and horseradish (optional) into the bottoms … I am trying your recipe here today. It’s best to keep the timing relatively close since leaving them out undrained can collect dust and you are exposing them to the elements. I don’t have a recipe for that yet but I’ll take that as a suggestion. Garlic dill pickles are sour, salty, and flush with the classic dill pickle assemblage of spices. Hi Liza, at least a week would be best. 6 Cups spring water. Works great! Do not over process the pickles. Not too soft. . Can I use this recipe for slices rather than whole pickles? I went home that weekend with several jars of freshly canned dill pickles and a much loved recipe that I’ve continued to enjoy making. Thank you for sharing that feedback with me, Jenna! I do recommend reading through the recipe post we have all the details on shelf life and how long they stay good for. Hi Marlene, Typically it does help to wait but we have enjoyed them as soon as one week later since we simply couldn’t wait. Is it possible to reduce the amount of sugar? Having read most of the comments so far, I have to say that there are lots of variations to making dill pickles to suit one’s taste.