Crunchy Dill Cucumber Pickles | “Best Tasting” Homemade Pickle | UPDATED 2022 RECIPE BELOW
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Published 2020-08-06
www.freedomharvestfarm.com/
Our canning process meets modern recommended methods. Check out this website, www.healthycanning.com/ for more information.
Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
UPDATED RECIPE as of 2022
Crunchy Dill Cucumber Pickles | "Best Tasting" Homemade Pickle
Yield: about 9 quarts
8-10 lbs. of cucumber spears or rounds that have soaked in a strong cold saltwater brine for several hours or overnight. Drain the salt water from the cucumbers & set them aside.
*You can omit the saltwater soak if desired. Just be sure to use freshly picked cucumbers and pickle crisp/calcium chloride if not soaking.
*To make the saltwater mixture , use 1 quart of warm water and 3/4 C. of non-iodized salt (we primarily use pink Himalayan salt). Add these things to a 2-gallon pitcher/container. Stir until the salt is completely dissolved. Add enough cold water to fill the pitcher/container up to the 2-gallon mark. Add cucumbers or pour over cucumbers in another container. You can place the cucumbers in the saltwater and store in the refrigerator up to 3 days before pickling or at least for several hours. If you don’t have room in your refrigerator, add ice to the water and add some additional salt to take into account the ice. Doesn’t have to be precise, just as long as the water tastes quite salty.
Pickling Mixture:
2 qt. water
2 qt. white vinegar
1 c. coarse kosher salt or pickling salt (non-iodized)
1 T. turmeric
Stir together in a large pot until the salt is dissolved. You may heat the brine if desired.
Let the pickling mixture cool down (if heated) while you pack the cucumbers in the jars.
Add to each jar:
1/2 t. dried dill weed (can use fresh)
1 t. minced garlic
whole peppercorns to taste (I added about 6 to each jar) (optional)
1/4 - 1/2 t. pickle crisp/calcium chloride (1/4 t. for pints, 1/2 t. for quarts)
Add pickling mixture to each jar, leaving about 1-inch to 1/2-inch headspace.
Wipe the rims of jars using a damp paper towel or washcloth.
Apply lids & rings, fingertip tight.
Place jars in a water bath canner with 1-2 inches of water over the jars. Bring to a rolling boil for 10 minutes (for elevation less than 1,000 feet) or per your elevation canning guidelines.
Remove jars from the canner using a jar lifter & place them on a towel to cool.
Once cooled, sealed, and labeled, place in your pantry or designated food storage area.
#homesteading #pickles #canning
All Comments (21)
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Best home canned dill pickle I've ever had! Tastes just like Valasic! Thank you so so much for sharing! ❤
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Just found your channel and I love how thoroughly you explain how to can different recipes! I'm brand new to canning and I appreciate your videos! Very helpful! Keep being awesome! ^w^
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I am from the Caribbean 🇹🇹🇹🇹🇹🇹 i enjoyed watching this video,you did everything clean and proper and thank you for this recipe...keep doing you❤❤❤
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I've been gardening for years, never had any luck with cucumbers until this year. I've got cucumbers out the wazoo! I'll give this a shot.
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Something that I figured out to make mine crunchy and deep flavor is one I use less water and compensate with more vinegar and with the mix boiling put the brine directly from pot to jar then immediately put the lid on the jar and turn upside down for 5 minutes then back right side up They seal quicker and as the brine cools it blanches the cucumbers without removing the crispness
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These are currently in my waterbath! Can’t wait to try them!. These are currently in my waterbath! Can’t wait to try them!.
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Just made 27 quarts the other day! Will try your recipe in the next week. I process the quarts for 15 and pints for 10 Thanks for the video!!
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I like the music behind. And I love watching your videos
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Just made 25 pints of these bad boys can’t wait to try them!! ❤️
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Thank you for the recipe. From east coast Canada 🇨🇦
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Thank you for this video. I am canning some pickles in a week. Love it!
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Thank you. I'll use your recipe and see how they turn out.
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Thank you so much for this recipe. It has been many yrs since I have made dill pickles. This one sounds great !!
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My mom's recipe always turned out soft, since then I've been using Mrs wages, it's time for a change thnx Dahlin imma try this this year👍
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Love your video and website I never used a water bath but will take your recommendations! Thank you
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Girl, these pickles!!!!! you are extremely easy to learn from!!! bless you for this recipe
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Tried this and I found there was more than twice the amount of pickling mixture (vinegar/salt solution) that was needed. I made 10# of cucumbers in 17 pint jars. They are processing now so we haven’t tried them yet, but after brining overnight, they’re definitely firm.
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You are awesome. Thank you very much for sharing. I'm anxiously waiting to finish getting the supplies together to put some of this knowledge into practice. 61 years old single father of four for twenty one years, I really want and need to get this done in order to pass along the skills to my children and grandchildren. Once again thank you 😊 🙏. Stay strong and be safe.
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Well done!! Thank you for sharing.
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Being totally new to this, I am torn between two different ways to finish the job, and there are examples of both on the internet. This way shows sealing the jars prior to boiling which would increase the pressure and reduce the vacuum once cool. The other way suggests boiling with the lids off and the water just to the neck of the jars for 15 to 20 minutes, then putting the lid on last which will produce more vacuum in the jars.
