Go Back
Crunchy and Easy Home-Canned Pickles Recipe

Crunchy and Easy Home-Canned Pickles

Classic whole dill pickles made with a vinegar brine, fresh cucumbers, dill, and an optional touch of garlic or mustard seed. This recipe yields approximately 7 to 9 pint jars for shelf storage when processed correctly.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 7 servings
Ingredients Method Notes

Ingredients
  

Cucumbers
  • 8 lb Small pickling cucumbers, preferably 3-4 inches long
Vinegar Brine
  • 4 cups White vinegar labeled 5% acidity
  • 4 cups Water
  • 1/2 cup Canning or pickling salt
  • 3 tbsp Granulated sugar
  • 2 tbsp Dill seed
Jar Flavorings
  • 14-16 heads Fresh dill heads
  • 1-2 per pint jar Garlic cloves, optional
  • 1 tsp per pint jar Mustard seed, optional
  • 2-3 tbsp Dill seed, as a fresh dill substitute

Method
 

Step-by-Step
  1. Select firm, fresh cucumbers and wash them thoroughly. Trim at least 1/16 inch from both ends, taking special care to remove the blossom end because its enzymes can soften pickles.
  2. For extra crunch, place the trimmed cucumbers in ice water for 2 to 4 hours. Drain them well before packing so excess water does not weaken the brine.
  3. Combine the 5% acidity vinegar, water, canning salt, sugar, and dill seed in a pot. Bring the mixture to a boil, stirring until the salt dissolves.
  4. Pack hot, sterilized pint jars with fresh dill heads and optional garlic or mustard seed. Arrange the cucumbers upright, leaving 1/2 inch of headspace.
  5. Ladle the hot brine over the cucumbers while maintaining 1/2 inch of headspace. Remove air bubbles, wipe the rims clean, and apply prepared lids and bands.
  6. Place the jars in a boiling-water canner and process for 10 minutes at elevations from 0 to 1,000 feet. At higher elevations, increase the processing time according to the USDA altitude chart.
  7. Remove the jars carefully and cool them undisturbed for 12 to 24 hours. Check each seal, label the jars, and store them in a cool, dark place.

Notes

Use cucumbers as soon after harvest as possible. Do not reduce the vinegar or increase the water, and use only vinegar labeled 5% acidity. Pickle Crisp calcium chloride may be used according to the manufacturer's label for extra firmness; alum is generally unnecessary when fresh cucumbers and this tested recipe are used. Refrigerate any unsealed jars and use them promptly. Allow sealed pickles to stand at least 1 to 2 weeks before eating, with even better flavor after 3 to 4 weeks.