How to make canned
Dill Pickles
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Crunch into pure tangy bliss with our delectable canned dill pickles! Bursting with bold dill flavors, each bite delivers the perfect balance of tanginess and crunch. Hand-picked pickling cucumbers, soaked in an ice-cold bath for ultimate crispness, are carefully preserved in a brine blend, ensuring every jar is a taste sensation. Versatile and oh-so-addictive, these zesty delights elevate sandwiches, burgers, and salads to new levels of flavor. Open a jar and savor the delightful tang that keeps you coming back for more. Get ready to pucker up and enjoy the pickle perfection!"
You Will Need
14 Cucumbers
1 TB Lemon Juice
3 1/2 Cups Apple Cider Vinegar
1 Package Mrs. Wage Dill PIckle
7 1/3 cup Water
1 Butter knife OR Air Bubble Remover
Tongs
Paper Towels
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Dill Pickles is one of the easiest canning foods to make. I love this recipe because it’s EASY to make. We use Mrs. Wage Dill Pickle Mix and honestly, we love it. Here I will show you how to water bath and can your own at home. I like to put up enough to have over winter, and next year when my cucumbers are ready to harvest, do it all again. I simply love canning and everything that goes with it.
We garden every year, but this year our garden didn't do so well, with all the rains this summer and scorching hot temps a lot of gardens just didn't make much if anything at all, I do hope you enjoy this recipe, it's simple, and your pickles will stay crisp!~
Directions
1. Start By washing cucumbers, and slicing with your pickle knife.
2. Place into a large bowl of water with lemon juice.
3. Wash all jars and seals with HOT soapy water.
4. Fill your canner with water, and place on the stove top
5. Turn on high until it starts to boil.
6. In another saucepan place your seals and rings into boiling water, boil for 10 min.
7. Place your Jars into your canner and boil those too for 10 min.
8. When jars are done fill each jar as full as you can get it with Sliced cucumbers. Fill them to the first ring on your jar.
9. Pack as tightly as you can get them.
10. Start making your brine while your jars are boiling,
11. Add vinegar, Mrs. Wage Dill Pickle, water and bring to a boil on medium heat.
12. Ladle vinegar mixture into jars with cucumbers.
13. Take your butter knife and remove all bubbles. Slide it down on all sides.
14. Wipe each rim on your jars with a paper towel to make sure it is free of all vinegar mixture and place your lids and seals on jars.
14. Process in the canner of boiling water for 15 min.
15. Once your jars are done processing remove them and set them on a kitchen towel and wait for each jar to seal. You will hear a ping when they have sealed.
How-To Video
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Features of Canned Dill Pickles:
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Ingredients: Canned dill pickles are made primarily with pickling cucumbers, vinegar (usually white vinegar or apple cider vinegar), water, pickling salt, sugar, dill weed or dill seeds, garlic, and sometimes other spices like mustard seeds or peppercorns.
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Flavor Profile: Canned dill pickles have a tangy, savory, and slightly sour flavor from the vinegar, balanced with the aromatic seasonings. The longer they sit in the brine, the more pronounced the flavors become.
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Crispness: The key to good canned dill pickles is maintaining their crisp texture. This is achieved by using fresh and firm pickling cucumbers and soaking them in ice water before canning.
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Canning Process: The canning process involves sterilizing the jars, preparing the cucumbers and other ingredients, boiling the pickling brine, and carefully filling the jars with cucumbers and brine. The sealed jars are then processed in a water bath canner to create a vacuum seal, which ensures the pickles remain shelf-stable.
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Long Shelf Life: Properly canned dill pickles can be stored in a cool, dark place and remain edible for up to one year or even longer. Once opened, they should be stored in the refrigerator and consumed within a few weeks.
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Versatility: Canned dill pickles are not only a tasty snack on their own but also a versatile ingredient in various dishes. They can be sliced and added to sandwiches, chopped for salads, or used as a garnish for burgers and hot dogs.
Variations: While the traditional dill pickle is made with cucumbers, there are other vegetables that can be pickled using similar methods, such as carrots, green beans, and okra. These variations offer a diverse range of pickled flavors and textures.
Canned dill pickles are a beloved staple in many households, offering a burst of flavor and crunch to meals and snacks. Making your own canned dill pickles allows you to customize the seasoning and level of sourness to suit your taste preferences. They are a delightful treat that can be enjoyed year-round or shared as homemade gifts with friends and family.
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Here are some useful tips for canning dill pickles:
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Choose Fresh and Firm Cucumbers: Select fresh, firm, and unblemished cucumbers for the best results. Avoid using cucumbers that are overly ripe or soft.
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Use Pickling Cucumbers: Pickling cucumbers, also known as Kirby cucumbers, are the best choice for dill pickles as they have a crisp texture and are perfect for pickling.
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Soak Cucumbers in Ice Water with Pickle Crisp: Before canning, soak the cucumbers in ice water for four to five hours is normal, I do mine overnight. This helps to ensure crisp pickles.
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Sanitize Jars and Lids: Thoroughly clean and sanitize your canning jars and lids before use to prevent contamination and ensure a proper seal.
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Use Pickling Salt: Use pickling salt rather than regular table salt. Pickling salt does not contain additives that can cloud the brine.
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Leave Headspace: Leave the recommended headspace (usually 1/4 inch) between the top of the brine and the lid to allow for proper sealing and expansion during processing.
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Process in a Water Bath Canner: Process the filled jars in a water bath canner according to the specified processing time for dill pickles. This ensures proper preservation and creates a vacuum seal.
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Store Properly: Allow the canned dill pickles to cool completely before storing them in a cool, dark place. Check the seals to ensure they are tight and store any unsealed jars in the refrigerator.
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Wait for Flavors to Develop: For the best flavor, allow the dill pickles to sit for at least 7 weeks before consuming them. This gives the flavors time to develop and intensify, the longer they sit, the better they are.
By following these tips, you can create delicious and crunchy canned dill pickles that can be enjoyed for months to come.