Grandma's Secret Dill Pickle Recipe for Canning
This dill pickles recipe canning tutorial makes the most delicious homemade dill pickle ever! Even beginners will love this dill pickles canning tutorial!
Ingredients
- 1 Peck cucumbers straight, skinny, and small, cut off the very tip of the blossom end. (about 10 - 14 pounds of cucumbers)
- 3 pints apple cider vinegar
- 1 1/4 cups pickling salt
- 4 1/2 quarts water 18 cups
- Fresh dill one spring + a few fronds per jar
- grape leaves 1 per jar
- 7 large cloves of garlic 1 clove per jar
- Alum 1/2 tsp per jar
- Hot peppers 1/2 - 1 per jar
Instructions
- Prepare water bath canner and bring water to a boil.
- Sterile quart size canning jars. (I wash mine in dishwasher or boil them in the canner).
- Heat up lids and rings.
- Combine water, salt, vinegar in a large pot and bring to a boil.
- Wash cucumbers and cut off any bad spots.
- Pack cucumbers extremely tightly into canning jars. Wide mouth jars are easier to pack.
- Add hot pepper, alum, dill, garlic to the jars.
- Ladle pickling solution into jars leaving 1/4 inch head space.
- Wipe off mouth of jars.
- Tighten lids on jars.
- Place jars in waterbath canner and boil for 10 minutes.
- Remove jars from canner.
- Let sit to cool for 24 hours.
- Store pickles for 3 weeks before eating.
- Enjoy!
Notes
If you're having a hard time finding grape leaves, take a drive in the country. They grow wild a lot!
Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 12g | Sodium: 138465mg | Sugar: 5g