Traditional Dill Pickles

Ingrediente

For 4 quart jars

3.5–4 lb pickling cucumbers (3–5” long), scrubbed; blossom ends trimmed 1/8”

4 fresh dill heads or 8 tsp dill seed (2 tsp per quart)

8–16 garlic cloves, peeled (2–4 per quart, to taste)

2 tsp black peppercorns per quart (optional)

1/2 tsp mustard seed per quart (optional)

1–2 pinches red pepper flakes per quart (optional)

Pickle Crisp (calcium chloride): 1/4 tsp per quart jar (or 1/8 tsp per pint)

Brine (1:1, makes ~8 cups)

4 cups distilled white vinegar (5% acidity)

4 cups water

6 Tbsp pickling/canning salt (non-iodized)

Tip for extra snap: Soak cucumbers in ice water 30–60 minutes while you set up. Always trim the blossom end; it contains enzymes that soften pickles.

Equipment

4 clean, hot quart canning jars + lids & bands

Boiling-water canner or deep stockpot with rack

Jar lifter, funnel, bubble tool or chopstick

Clean towel

Instrucțiuni

Prep the canner & jars

Wash jars/lids. Keep jars hot (in simmering water or a 180°F oven). Bring canner water to a simmer (not yet a full boil).

Make the brine

In a non-reactive pot bring vinegar, water, and salt to a boil; hold at a gentle boil.

Pack the jars

Into each hot quart jar add:

– 1 dill head (or 2 tsp dill seed)

– 2–4 garlic cloves

– 2 tsp peppercorns, 1/2 tsp mustard seed, red pepper flakes (optional)

– 1/4 tsp Pickle Crisp

Pack cucumbers tightly as spears, halves, or small whole cukes, leaving 1/2” headspace.

Add brine & de-bubble

Ladle boiling brine over cucumbers, maintaining 1/2” headspace. Remove air bubbles; adjust headspace by adding more brine if needed. Wipe rims clean, apply lids, and screw bands fingertip-tight.

Process (water-bath)

Place jars on rack in boiling water (water must cover lids by 1–2”). Start timing when water returns to a full boil:

Quarts: 15 minutes

(Altitude adjustments: 0–1,000 ft = times above; 1,001–6,000 ft: add 5 min; >6,000 ft: add 10 min.)

Cool & cure

Remove jars; cool 12–24 hours undisturbed. Check seals, wash jars, label/date. Store sealed jars in a cool, dark place; refrigerate any unsealed jar and eat first. Wait 5–7 days for best dill/garlic penetration.

Note

Bright, garlicky, and reliably crisp, these classic dill pickles are kissed with dill and peppercorns for a deli-style snap. Expect crunchy edges, juicy centers, and a briny pop that lifts burgers, tuna melts, and snack plates alike.

Servings (yield): ~4 quart jars (about 32 spears total)

Serving Size: 1 spear (~35 g)

Active Time: ~45 minutes

Total Time: ~2 hours (plus 12–24 hrs undisturbed cooling; best after 1 week)

Variations

Sandwich chips: Slice 1/4” thick; pints process 10 min (altitude-adjust as above); use 1/8 tsp Pickle Crisp per pint.

Garlicky dills: Double garlic; add a bay leaf per jar for a classic deli note.

Less salty: Reduce salt to 4 Tbsp total; still safe (flavor slightly milder).

Storage & Safety

Shelf life: up to 1 year sealed; refrigerate after opening (best quality 1–2 months).

Always use 5% vinegar, keep 1/2” headspace, and start timing at a full rolling boil.

Nutrition Facts (approximate; per 1 spear, ~35 g)

Serving Size: 1 spear (~35 g)

Calories: ~5

Total Fat: 0 g

— Saturated Fat: 0 g

— Trans Fat: 0 g

— Polyunsaturated Fat: 0 g

— Monounsaturated Fat: 0 g

Cholesterol: 0 mg

Sodium: ~320 mg (varies with pack tightness & soak time)

Total Carbohydrate: ~1 g

— Dietary Fiber: <1 g

— Total Sugars: 0 g

Protein: 0 g

Potassium: ~35 mg

Sodium varies most; packing more tightly concentrates brine exposure per spear. If you rinse a spear briefly before eating, sodium per serving drops.

Crispness Checklist (for consistently snappy pickles)

Pick same-day-harvested pickling cucumbers (not slicing types), firm and unwaxed.

Ice-bath 30–60 min; trim blossom ends.

Use calcium chloride (Pickle Crisp) at 1/4 tsp per quart/1/8 tsp per pint.

Avoid over-processing; start timing only at a full boil.

Store cool; give them a week to cure.