Canning Recipe Spicy Garlic Dill Pickles

Homemade pickles are very easy to make and can. It is my favorite thing to can in the summer. I always plant a ton of cucumber seeds. I grow them up cattle panels, which makes it easier to grow more!

Ingredients

-  Cucumbers –  Cucumbers – 4 cups White Vinegar – 4 Cups Water – 2 Tbsp Canning Salt – Dill Seed: 1/2 to 1 tsp per jar – Minced Garlic: 1/2 tsp per jar:  – Hot Peppers: 1 cut up, per jar. Can also use 1/2 tsp red pepper flakes per jar

Give the Cucumbers a Good Rinse

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

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Next chop up your peppers. I tried 3 different kinds and a jar of pepper flakes

Place the pepper or flakes in the bottom of the jar.

Next, pack the sliced cucumbers into the jars. Add dill seed to the top of the pickles. For crunchy pickles add pickle crisp.

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Prepare the pickling brine by adding the vinegar, water, and salt 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.

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Add the hot brine to the jars and fill to 1/2 inch headspace. 

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Wipe the top of the jar and remove the air bubbles. Add the lids.

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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.

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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.