Ingredients
Scale
- 4 pounds fresh cucumbers (preferably pickling cucumbers)
- 4 cups water
- 2 cups white vinegar (5% acidity)
- 1/4 cup kosher salt or pickling salt
- 4 garlic cloves, peeled
- 4–6 fresh dill sprigs
- 1 teaspoon pickling spice (optional)
- 1 teaspoon crushed red pepper flakes (optional for spice)
- Fresh peppercorns (for flavor)
- Additional jars and lids for canning
Instructions
- Begin by thoroughly washing the cucumbers. Slice into spears or keep whole with a small hole punched in each for extra crunch. Pack jars tightly without crushing.
- In a pot, combine water, vinegar, and salt. Bring to a boil, stirring until salt dissolves completely to create the pickling brine.
- Place garlic cloves, dill sprigs, peppercorns, and pickling spice into each sterilized jar. Pack cucumbers into jars, then pour hot brine over them, leaving about ½ inch headspace.
- Seal the jars with sterilized lids and bands. Process in a boiling water bath for approximately 10 minutes to ensure proper preservation and long shelf life.
Notes
- Use fresh, firm cucumbers for the best crunch and flavor.
- Adjust spice levels to taste by adding mustard seeds, coriander, or extra red pepper flakes.
- Proper sterilization and processing are essential for safe home canning and optimal shelf life.
- Store canned pickles in a cool, dark pantry. Once opened, refrigerate and consume within a month for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack, Condiment
- Method: Canning, Pickling
- Cuisine: American, Homemade
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 jar (about 1 cup)
- Calories: 15 Kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg