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A dill pickle recipe that is crunchy, tangy, and a perfect way to use cucumbers. This homemade dill pickle recipe is simple and can be made into hamburger pickles, spears, or leave pickles whole. Brought to us by BakeMeSomeSugar.

INGREDIENTS

• 8-10 cucumbers, pickling size
• 5 cups water
• 3 1/2 cups white distilled vinegar
• 5 teaspoons dill seed
• 4 teaspoons mustard seeds
• 7-14 cloves garlic 1 per jar
• 32 black peppercorns
• 4 tablespoons pickling salt
• 2 tablespoon sugar

INSTRUCTIONS

• Prep Canning Jars: Start by sterilizing your mason jars and lids. Clean well with soap and water, then place in a large pot with water, and let the water boil, then after 5-10 minutes, lower to let the jars simmer while you work on the pickles.
• Prep Cucumbers: Wash and rinse all your cucumbers. Trim off the ends, and then slice into spears, hamburger slices, or any style you want.
• Prepare Jars: Add 1 clove of garlic into each jar, and then with the rest of the dill seed, mustard seed, and peppercorn, split between all the jars.
• Add in the pickles, packing the jars as tight as you can.
• Make Brine: Add your water, vinegar, pickling salt and sugar in a pan over medium-high heat. bring mixture to a boil stirring, to make sure the salt and the sugar fully dissolve.
• Pour the pickle brine into the prepared jars. Leave 1/2″ of space at the top. Then place seals on and lightly seal hand tight. Don’t do too tight.
• Water Bath Canning: In your water canning pot, you will place your fitted rack in. Fill with water and bring to a full boil. Lift the rack out and place jars on the rack and lower into the water.
• Make sure all the jars are fully submerged and boil for 10 minutes if pint size, and 20 minutes if quart size jars.
• Once done, remove the jars carefully and place on a towel-lined cooling rack.
• The seals will pop as they lock tight. You should expect them to all seal within 12-24 hours of being canned.
• Store your canned dill pickles in a pantry or cool dry place for up to 1 year. Best to allow the pickles to sit for at least 3 weeks, the longer they sit the more flavor.