Canned Dill Pickle Slices
Homemade crunchy dill pickles offer a tangy flavor, ideal for home canning.
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Instructions
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Fill a boiling water canner halfway with water, add six 1-pint jars, and bring to a boil; then reduce heat to low to keep jars hot.
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Slice cucumbers into 1/4-inch rounds.
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Combine sliced cucumbers with 10 cups water and 3 tablespoons salt in a large nonreactive bowl; stir until dissolved and refrigerate for 12 hours.
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Drain the cucumber slices.
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In a separate nonreactive pot, combine vinegar, 3 cups water, sugar, and 2 tablespoons salt; stir until dissolved and bring to a boil.
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Carefully remove hot jars. Distribute dill seeds, mustard seeds, bay leaves, peppercorns, and chopped garlic evenly into each jar, then pack with cucumber slices.
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Pour the hot vinegar mixture into each jar, leaving 1/2-inch headspace. Wipe jar rims clean, then fit with lids and tighten rings.
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Adjust water level in the canner to cover jars by 1-2 inches. Place jars on a rack, lower into hot water, cover, and boil gently for 10 minutes.
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Remove jars to a rack and cool completely, allowing them to rest undisturbed for 24 hours.
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Check jar seals; refrigerate and use unsealed jars promptly.