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Dill Pickle Recipe

Print Makes about 6 (16 oz) pints
Let the dill add the flavor while you reduce the salt with this crispy pickle classic.

Level of Ease:

Medium

Preserving Method:

Waterbath Canning

You Will Need:

  • 4 lbs pickling cucumbers (about 16 small to medium)
  • 3 cups sugar
  • 2 Tbsp salt
  • 6 cups vinegar
  • 2 Tbsp Ball® Mixed Pickling Spice
  • Green or dry dill (1 head per jar)
  • 6 (16 oz) pint glass preserving jars with lids and bands

Directions:

  1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. WASH cucumbers. Drain. Cut cucumbers into 1/4-inch thick slices, discarding ends.
  3. COMBINE sugar, salt and vinegar in a large saucepan. Tie spices in a spice bag and add to vinegar mixture. Bring to a boil. Reduce heat and simmer 15 minutes. Keep hot until ready for use. Remove spice bag.
  4. PACK cucumbers into hot jars leaving 1/2 inch headspace. Place one head of dill in each jar.
  5. LADLE hot liquid over cucumbers leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  6. PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

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