Grandma's Gourmet Dill Pickles
A delicious and tangy homemade dill pickle recipe, perfect for preserving summer's bounty. This recipe uses a classic canning method for long-lasting enjoyment.
Equipment Needed
- Canning Lids and Bands
- Jar Tongs
- Large Pot or Canner
- Measuring cups and spoons
- Sterilized Quart Jars
Ingredients
- 6.00 poundsSmall Pickling Cucumbers(Select firm, small cucumbers.)
- 9.00 piecesFresh Jalapeños(Adjust to taste.)
- 18.00 clovesGarlic Cloves(Peeled and halved.)
- 18.00 piecesGrape Leaves(Freshly picked, if possible.)
- 18.00 sprigsFresh Dill(Use fresh dill for best flavor.)
- 9.00 cupsWater(Filtered water is recommended.)
- 2.00 cupsWhite Vinegar(Use high-quality white vinegar.)
- 0.50 cupsPickling Salt(Use kosher salt for best results.)
Instructions
Thoroughly wash cucumbers and pat dry with paper towels. Trim ends.
Estimated time: 5 minutes
Prepare sterilized quart jars. Pack cucumbers tightly into jars, adding jalapeños, garlic, grape leaves, and dill sprigs to each jar.
Estimated time: 10 minutes
Combine water, vinegar, and salt in a saucepan. Bring to a boil.
Estimated time: 5 minutes
Carefully pour the boiling brine over the cucumbers in the jars, leaving ¼ inch headspace.
Estimated time: 5 minutes
Use a butter knife to remove any air bubbles and ensure cucumbers are submerged.
Estimated time: 3 minutes
Wipe jar rims clean and tightly secure lids and bands.
Estimated time: 5 minutes
Place jars in a boiling water canner, ensuring they are submerged by 2 inches of water.
Estimated time: 5 minutes
Bring to a boil and process for 10 minutes.
Estimated time: 10 minutes
Remove jars with jar tongs and place on a towel-lined surface to cool.
Estimated time: 10 minutes
Check for proper seal after 24 hours. If lids are not concave, refrigerate and consume within a week.
Estimated time: 10 minutes