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Easy Dill Pickles

a jar of dill pickles
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This classic recipe for Easy Dill Pickles has just 7 simple ingredients! These pickles are SO simple and delicious! You can make 1 large refrigerator batch, or process 5 smaller jars with this recipe.

Ingredients

Units Scale

Dill Pickle Ingredients:

  • 1 – 2 garlic cloves per jar
  • 2 dill weed heads (flowered with seeds) per jar
  • fresh pickling cucumbers (about 30 – 36 small)

Brine Ingredients:

  • 4 cups water
  • 1 cup distilled white vinegar
  • 2 tbsp brown sugar
  • 2 tbsp pickling salt

Jars:

  • 4 – 5 (500 mL) pickle jars with lids and seals (pint jar)

Instructions

  1. Wash the cucumbers. Peel the garlic. Wash the dill weed heads. Set aside.
  2. In a saucepan boil together all of the brine ingredients. Remove from heat and set aside to cool.
  3. Now prepare the jars, lids and seals for canning. Bernardin has an excellent step-by-step Home Canning resource here.
  4. Once the jars and lids are sterilized, place 1 – 2 garlic cloves and 2 dill weed heads into each jar.
  5. Fill the jars with the cucumbers up to 1 inch from the top, making sure to pack them in as tightly as you can.
  6. Then using a small funnel, pour the cooled vinegar mixture (brine) over the cucumbers, filling the jar to about 1/2 inch from the top of the jar (1/2 inch headspace).
  7. Place the lids and seals on, then process the jars in a hot water bath canner for 1/2 hour.
  8. Once the jars are processed, let them cool on a wire rack, then place in the fridge or in cool storage. They should last for up to 1 year.
  9. Let the cucumbers marinate for at least a week, a few weeks is best, before enjoying.

Find it online: https://aprettylifeinthesuburbs.com/easy-dill-pickles/