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Pickles (canning)


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  • (6) 16oz wide mouth canning jars
  • (7) cucumbers - approximately 3lbs
  • fresh dill, enough for 3-4 sprigs for each jar
  • 12 tsp ball kosher dill spice (2 tsp per jar)
  • 12 cloves fresh garlic - sliced (2 cloves per jar)
  • 1/2 tsp per jar coriander seeds
  • 1/2 tsp per jar yellow mustard seeds
  • 1/2 tsp per jar peppercorns
  • 4 cups distilled white vinegar (5% acidity minimum)
  • 4 cups water
  • 3 tbsp + 3tsp kosher salt
  • 3 tbsp sugar


Servings 6


Step 1

•cut the pickles into spears so they fit in the jar with enough room to seal the lid
•add the dill, kosher dill spice, remaining spices & sliced garlic
•to make the brine - in a large pot, stir together vinegar, water, salt & sugar. bring to a boil ensuring the sugar & salt dissolves. boil for about 2 minutes. remove from heat
•allow brine to cool for about 5 minutes. ladle into each jar so the cukes are submerged
•cap/seal the jars with band & lids and refrigerate them for about 48-72 hours

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