Canned Dill Pickles
Canned dill pickles offer a crisp, tangy snack infused with dill and garlic, perfect for adding a homemade touch to your preserved foods collection.
Ingredients
Instructions
- Bring water, salt, and vinegar to a boil.
- Add pickles a few at a time to gently heat.
- Put hot pickles into hot jars.
- Pour boiling brine over the pickles in the jars.
- Place dill and a piece or two of garlic on top of the packed pickles.
- Seal the jars.
- Let rest about 2 weeks before sampling.
Tips & Substitutions
For best results, use fresh cucumbers and ensure they are fully submerged in the brine. If you prefer a spicier kick, consider adding red pepper flakes or mustard seeds to the jars. For a milder flavor, you can reduce the vinegar slightly or use white vinegar instead of cider vinegar. Make sure to use canning salt to avoid cloudiness in the brine.
Serving Suggestions
These dill pickles make a perfect crunchy snack or a zesty addition to sandwiches and burgers. They also pair beautifully with Swiss Steak With Red Gravy or can be served alongside a charcuterie board. For a refreshing twist, try them in salads or as a garnish in cocktails like Bloody Marys.
Storage & Reheating
Store the sealed jars in a cool, dark place. Once opened, keep the pickles in the refrigerator, where they can last for several months. If you have leftovers after opening, ensure the pickles are always submerged in the brine to maintain their crunch and flavor. They do not require reheating and are best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Canned Dill Pickles contains roughly 416 calories, with 2g protein and 81g carbohydrates. It is a good source of iron (19% of the Daily Value), calcium (11% of the Daily Value), and potassium (11% of the Daily Value). Note that it is relatively high in sodium, at 1856mg per serving (81% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long do homemade dill pickles last?
Homemade dill pickles can last up to one year if stored properly in a cool, dark place. After opening, they should be refrigerated and consumed within a few months for the best flavor and texture.
Can I use regular salt instead of canning salt?
Using regular table salt can lead to cloudy brine and affect the texture of the pickles. It's best to use canning salt to ensure clarity and preserve the crunchiness of the pickles.
What kind of cucumbers are best for pickling?
Pickling cucumbers, often referred to as Kirby cucumbers, are ideal due to their firm texture and smaller size. They hold up well during the canning process and provide a satisfying crunch in the final product.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).