Homemade Dill Pickles

Follow our step-by-step guide on how to make Homemade Dill Pickles.

1. Step 1

   Start by placing small pickling cucumbers in a large pot and covering them with ice cubes.

2. Step 2

   Let them chill for at least 2 hours, or up to 8 hours, to achieve that perfect crunch.

3. Step 3

   Once they’re crisp, drain the cucumbers and gently pat them dry with a clean towel.

4. Step 4

   In a large saucepan, mix together water, distilled white vinegar, white sugar, pickling salt, and pickling spice wrapped in cheesecloth.

5. Step 5

   Bring this mixture to a boil, then lower the heat and let it simmer for 15 minutes, allowing the flavors to meld beautifully.

6. Step 6

   While the pickling liquid is simmering, sterilize your canning jars and lids by submerging them in boiling water for at least 5 minutes.

7. Step 7

   After sterilization, pack the cucumbers into the hot jars, leaving about half an inch of space at the top.

8. Step 8

   Add a head of fresh dill and a garlic clove to each jar for that aromatic touch.

9. Step 9

   Carefully pour the hot pickling liquid into the jars, filling them to within a quarter inch of the rim.

10. Step 10

    Wipe the rims with a damp paper towel to ensure a clean seal, then place the lids on top and screw on the rings firmly.

11. Step 11

    Prepare a large stockpot by placing a rack at the bottom and filling it halfway with water.

12. Step 12

    Bring the water to a rolling boil over high heat.

13. Step 13

    Using a jar lifter, gently lower the filled jars into the pot, ensuring there’s a 2-inch gap between each jar.

14. Step 14

    If needed, add more boiling water until it covers the jars by at least an inch.

15. Step 15

    Cover the pot and process the jars for 5 minutes, allowing the magic of pickling to happen.

16. Step 16

    Once done, carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface, giving them space to cool.

17. Step 17

    After they’ve cooled, press down on the center of each lid to check the seal; it should remain firm and not pop back.

18. Step 18

    If any jars fail to seal, simply refrigerate them and enjoy within two weeks.

19. Step 19

    Store the sealed jars in a cool, dark place, and for the best flavor, resist the temptation to open them for at least a week.

20. Step 20

    This waiting period allows the flavors to deepen, transforming your cucumbers into a delightful pickled treat that’s worth the wait.