Canned Dill Pickles
The perfect crunch in every bite, homemade canned dill pickles always make a meal a delicious one. Whether you're snacking on some crunchy pickles or serving them with a meal, they are the perfect addition anywhere.
Servings: 3 jars
Calories: 193kcal
Equipment
- Jars
- Large pot
Ingredients
- 3 lbs small cucumbers
- 2 tsp peppercorn, 5-7 per jar
- 3 bay leaves, 1 per jar
- 3 dill stems, with flowers, 1 per jar
- 6 cloves garlic, halved, 2 per jar
- 4 cups water
- 3 cups distilled white vinegar, 5%
- 3 Tbsp pickling salt
- 4 Tbsp sugar
Instructions
- In a large pot, place jars and lids, add water, and bring to a boil. Lower the heat, cover with a lid and simmer for 10 minutes.
- Divide the bay leaves, peppercorn, garlic cloves, and dill stem and put them on the bottom of 3 jars.2 tsp peppercorn,, 3 bay leaves,, 3 dill stems,, 6 cloves garlic,
- Place cucumbers into the jars.3 lbs small cucumbers
- Pour water, vinegar, sugar, and salt into a medium pot. Bring it to a boil and pour this mixture over cucumbers (leave about ½ inch empty at the top).4 cups water, 3 cups distilled white vinegar,, 4 Tbsp sugar, 3 Tbsp pickling salt
- Tighten lids on jars.
- Place jars into a large pot (with a wire rack). Add boiling hot water to cover jars. Boil for 15 minutes.
- Take the jars out of water. Leave for 24 hours at room temperature.
Notes
Calorie count is for 1 jar.
Nutrition
Calories: 193kcal | Carbohydrates: 37g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 7009mg | Potassium: 745mg | Fiber: 3g | Sugar: 24g | Vitamin A: 576IU | Vitamin C: 15mg | Calcium: 129mg | Iron: 2mg