Canning may seem scary, but since this recipe has acid in it, you can water bath can which is much easier than pressure canning.
Click herefor a beginners guide to canning! Water bath canning is simply putting your jar into boiling water for a certain amount of time – easy peasy!! And to get even easier, if you don’t even want to water bath can you can always ‘quick pickle’, which simply means keeping the jars in an airtight container in the fridge. They will last about a month. If you go through pickles quick, the quick pickle makes sense because you will eat them all before they go bad, but if you don’t eat pickles that often, it’s best to can them and make them shelf-stable, so you can open them when you are ready.
So ready to learn the super-easy way to make pickles!? Let’s get canning.
Easy Garlic Dill Pickles – 2 Ways
Makes approx. 8 pints
What You’ll Need
- 4lbs pickling cucumbers
- 4 cups vinegar
- 4 cups water
- 1/4 cup pickling salt from Bernardin or Ball
- ½ teaspoon of dill pickle seasoning from Bernardin or Ball for each jar
- 3/4 tsp pickle crisp for each jar
- 8 large cloves of garlic
- Approx. 8 tablespoons fresh dill (you can use dried too)
- 8 Mason jars with lids and rings
- Water bath canner
- Bubble remover
- Jar lifter
What You’ll Do
If you are canning, this is the time to fill your water bath canner up with water and bring it to a boil. Make sure to fill the water 1” above the full height of the jar, so the jar will be fully covered in water.
While your water is boiling, make your brine! Bring the water, vinegar and pickling salt to a boil
Next, prep the cucumbers. Wash your cucumbers and slice up however you want! You can make round slices, sandwich slices, keep them whole if they are small enough, or even do spears! Next, slice your garlic and get your dill ready. Be sure to cut the blossom end off as this is supposed to keep your pickles crisp!
Fill your jars. Fill with you pickling spice mix, sliced garlic and dill in the bottom, then add the cut cucumbers. (If you are using new jars, there is no need to sanitize them but if these are jars you’ve used before it’s a good idea to sanitize everything. Boil your jars, lids and rims for about 5 mins.) You can even add a little hot sauce, or chilli peppers is you want to spice things up!
By now your brine will have boiled. Grab your jars, your ladle and your funnel and spoon the brine into your jars. Be sure not to fill your jars past the rim, giving your jars about 1″ headspace, this will account for expansion.
Take your bubble remover and swipe around the interior of the jar, this brings all the air bubble to the top and removes them.
At this point, if you are just doing a quick pickle, you can skip this step (and step #1), seal your jars up and place them in the fridge. If you are canning, you can place the lids and rings on your jars, finger tight and place your jars in the boiling water of your water bath canner with your jar lifter. Close the lid and set a timer for 10 minutes if you are below 1000ft elevation, and 15 minutes if you are above 1000ft elevation.
Once you take your jars out, make sure to leave them on the counter for 24 hours. Check to make sure the seal is secure before you put them away in your cupboard!
And there you have it, super easy pickles! My husband has already gone through a jar and its only been 24 hours.
I’d love to know if you tried this recipe and what you think! Let’s talk in the comments! Also if you are interested in canning, be sure to check out the free printable below that helps you differentiate between water bath canning and pressure canning.