Canning Recipe for Dill Pickles

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Ingredients

- Cucumbers – 3 Cups of White Vinegar – optional is to use apple cider vinegar. – 3 Cups of Water – 2 Tablespoons of Sugar – 3 Tablespoons of Salt – Dill – Fresh or Dill Seed, Use about 3 sprigs fresh or 1 teaspoon dill seed for each jar

Give the Cucumbers a Good Rinse

Cut of the ends of the cucumbers and slice the cucumbers about 1/4 inch thick.

Place the spices in the bottom of the jar.

Pack cucumbers into the jars to 1/2 inch headspace.

Prepare the pickling brine by adding the vinegar, water, salt and sugar to a large pot and bring to a boil.To make dill pickles, the vinegar and water are added in equal portions, so can be reduced and expanded accordingly for how many jars you want to can.

Add the hot brine to the jars and fill to 1/2 inch headspace. Wipe the top of each jar and remove the air bubbles. Add the lids.

Add the canning jars to the hot water bath and process at high heat at a full rolling boil. The processing time for pickles is 10 minutes for pint jars and 15 minutes for quart jars.

Remove the hot jars from the canning pot with a jar lifter and place jars on a dish towel on the counter. Do not disturb for 24 hours.

For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.