Each summer growing up, I can remember my mom heading to the farmer’s market to pick up TONS of cucumbers to make dill and bread and butter pickles. And since summer is coming to an end and this is your last opportunity to pick up fresh cucumbers before the weather turns, I wanted to share this recipe from Southern Living for canned pickles that my mom has been using for years.
I was down visiting my parents during pickle canning weekend, and we made both dill and bread and butter pickles. I’m a much bigger fan of the dill pickles, but if you would like to see the recipe we used for the bread and butter pickles, please let me know and I will post it!
Here are a few pictures of the process. I will say, there are a lot of steps, but overall, the process of canning is pretty easy. As I mention in the recipe below, these pickles will be good on the shelf for a year and for a few weeks in the refrigerator. You can eat them as soon as they are ready, but it’s good to wait at least a week for the flavors to develop. I’m making Cheeseburger Pizza tonight for dinner and I’m going to use our first jar! I’ll keep you posted on how they taste 😉
Homemade Dill Pickles
End of the summer canning with dill pickles.
- 4 pounds pickling cucumbers
- 14 garlic cloves, peeled & halved
- 1/4 cup pickling salt
- 3 cups water
- 2 3/4 vinegar, 5% acidity
- 14 sprigs fresh dillweed
- 14 peppercorns
Wash the cucumbers and cut in half lengthwise. Combine the garlic, salt, water and vinegar and bring to a boil. Remove the garlic and place 4 halves into each hot sterilized jar. Pack the cucumbers into the jars, adding 2 sprigs dillweed and 4 peppercorns to each jar. Pour boiling vinegar mixture over cucumbers, leaving about 1/2 inch at the top. Wipe the jar rims. Cover jars with metal lids and screw on metal bands. Process the jars in boiling-waterbath for 10 minutes. Pickles will keep for about a year on the shelf and for a few weeks in the refrigerator.
Yield: 6-7 pints