Vinegar Dill Pickles Recipe + Canning Instructions


* This article contains affiliate links. For more information, please read my Affiliate Disclosure.

 

These quick dill pickles are covered in a vinegar brine and taste a lot like store-bought dills! The perfect accompaniment to burgers, platters and so much more! #dillpickles #pickles #homemadepicklesFor someone who loves canning, I’ve never particularly liked making dill pickles. Even though it may seem like processing cucumbers is much easier than many other fruits and vegetables that require peeling, pitting and stemming, I often feel overwhelmed by the sheer volume of cucumbers I need to hand wash, trim and prepare for pickling. And I always feel like it’s a bit of a race against time to get them done before they start to go mushy.

But pickles are also one of the most rewarding vegetables to put up. You can easily fill your pantry shelves with jars and jars of pickles even if you start with only a few humble pounds of cucumbers. And pickles are extremely versatile. You can eat them as part of a platter, on burgers and sandwiches, as a side dish at a holiday dinner (or a weeknight meal), or all on their own by the slice, by the wedge or whole. 

Indeed, no house or homestead should be without a reserve of home-canned pickles in their larder. And so they deserve our time and attention each summer. They deserve to be given priority over all other things when the cucumbers have reached just the right size. And once they’ve been harvested, they demand us to drop all of our other commitments and obligations until every last one of them has been transformed from a refreshing yet somewhat bland garden vegetable to a pickled preserve bursting with flavour. 

Ah yes, pickle we must. Whether we want to or not, whether we love it or hate it, pickle we must, and we shall.

So, now the question becomes, how shall we pickle?

 

Pickling Options

The options are pretty much to either pickle our cucumbers by fermenting in a salt brine (which is super easy but takes time until they’re ready to put away), or you can make quick pickles by covering in a salt, vinegar and water brine and processing right away.

 

Related: Pickling 101: The Ultimate Guide to Everything Pickled

 

This year I made both type of pickles, but as much as I love me some fermented pickles for health benefits in particular, I still really love my quick pickles (what I call my “no-frills dills”) because they remind me of the dills you buy at the store. My dirty little secret? I actually LOVE store-bought dill pickles. Yup. I said it. But I refuse to buy them. So I make these instead:)

These quick dill pickles are covered in a vinegar brine and taste a lot like store-bought dills! The perfect accompaniment to burgers, platters and so much more! #dillpickles #pickles #homemadepickles

 

Step-By-Step Quick Dill Pickles 

Before beginning, make sure you have enough jars, lids and all of the ingredients necessary for pickling on hand. I stress this because I totally did NOT have pickling spices or pickling salt on hand when I had already started preparing my cucumbers this year and had to run to the store in the middle of washing cukes. And how many times have I run out of new lids or had the wrong size when canning? Ugh. Too many. 

So in a perfect world, once I actually have everything I need, I start by gathering and preparing all of my other ingredients and materials. I collect my jars (I like to use quart-sized wide mouth Mason jars), then I trim my dill weed to fit my jars, peel my garlic cloves and set aside and get everything else out on the counter and ready to go. Then I prepare my cucumbers. 

I start by washing and trimming the ends off of my cukes. I find the easiest way to wash them is to fill your sink with cold water and use a vegetable scrub brush to scrub each pickle by hand, dunk in the water to rinse and transfer to a colander or drying rack. As time-consuming as it may be, it’s important to scrub each pickle by hand to ensure no dirt gets left behind.

 

Avoiding Soggy Pickles

Once all of your cucumbers are washed, it’s time to trim. It’s important to trim the blossom end off of cucumbers when pickling because leaving the blossom end on can make for a soggy pickle in the end. And ain’t nobody likes a soggy pickle! 

Personally, I trim both ends off of my cucumbers because I actually find it’s quicker than examining each cucumber to find the blossom end and then just trimming that one. You can do the same or just trim the blossom end.

I’ve heard that adding grape leaves to your pickle jars also helps to keep pickles crisp, but I’ve never tried it. My mom mentioned that she tried pickles made with grape leaves before but found they had a weird taste, so I haven’t bothered. I’d love to get another opinion though! Have you tried this?

Personally I’ve never had a problem with soggy pickles when processing this way, as long as I wait long enough to crack open the jars (about 6 weeks). For some reason the pickles seem soggier if opened too early. All good things in life take time and patience:)

 

Canning Dill Pickles

Once your cucumbers are ready to go, prepare your canner, jars and lids. Wash jars and bands in hot soapy water and sterilize them in a simmering water bath. Leave them to simmer while you prepare your brine. Make sure your lids are nearby and ready to go (always use new lids when canning).

To make the brine, mix equal parts water and vinegar along with some pickling salt in a large stainless steel pot and bring to a boil, stirring until salt has dissolved (find the exact ratios in the recipe below).

Then, remove hot jars from water bath and place the following into each jar: 1 Tablespoon of pickling spice, one large garlic clove (or two small ones), one large head of dill weed (or two smaller ones), and one dried chilli pepper (or 1/4 teaspoon of dried chilli flakes) if using.

Then stuff those jars with cucumbers! Pack them as tightly as you can but be sure to leave a generous 1/2-inch of headspace at the top. I find it works best to pack cucumbers into jars vertically first and then lay a row or two of cucumbers on top to pack in as many as possible without surpassing the 1/2-inch of headspace required.

These quick dill pickles are covered in a vinegar brine and taste a lot like store-bought dills! The perfect accompaniment to burgers, platters and so much more! #dillpickles #pickles #homemadepickles

Once you can’t possibly pack any more potential pickles into your jars, cover cucumbers with brine, leaving 1/2 an inch of headspace. Jostle the jars a bit to release any trapped air bubbles and adjust headspace as necessary. Wipe rims, place lids on top and screw bands down to fingertip tight.

Process in a boiling water bath for 15 minutes, let cool and wait about 6 weeks before cracking in and enjoying them!

So if you haven’t yet put up pickles this year, now is the time. Whether you’re growing your own or sourcing from a local farm, pickles deserve your time and attention this season. 

For pickle we must… And pickle, we shall.

 

Canning tools I use and love:

 

P.S. Wanna learn how to can your own pickles, pie fillings, jams and jellies, fruits, veggies, stocks, sauces and more? Join the waitlist now for the Yes, You CAN! Home Canning Course and enjoy 50% off the regular price when enrollment opens next week (July 27th, 2020).

This brand new course is just about to launch, but the doors (and the discount!) will only be open and available for a week. So don’t miss out on stocking your pantry with jars of delicious, homemade, home-caned food!

–> Join the waitlist now!

 

These quick dill pickles are covered in a vinegar brine and taste a lot like store-bought dills! The perfect accompaniment to burgers, platters and so much more! #dillpickles #pickles #homemadepickles

No Frills Dills – Quick Dill Pickles Recipe

Yield: 7 quarts

Ingredients

  • 10 pounds pickling cucumbers, ends trimmed
  • 8 cups white vinegar (or substitute apple cider vinegar)*
  • 8 cups water
  • 1 cup pickling salt
  • Fresh or dried dill weed (one large flower head or two small per quart jar)
  • pickling spice (1 Tablespoon per quart jar)
  • fresh garlic (1 clove per jar)
  • dried whole chilli peppers (1 per quart jar) or dried chilli flakes (1/4 tsp per jar) optional
  • *You may use either white vinegar or apple cider vinegar, but be sure to use store-bought vinegar that has a 5% acidity. Do not use homemade apple cider vinegar as the acidity level is unknown.

Instructions

  1. Wash and trim cucumbers. You can either trim both ends or just the blossom end, but be sure to trip the blossom end to ensure a crispy pickle.
  2. Prepare canner and jars. Wash jars and bands in hot, soapy water and sterilize in hot water until ready to fill. Always use new lids when canning.
  3. Combine vinegar, water and salt in a large, stainless steel pot and bring to a boil over medium-high heat and stir until salt has dissolved. Reduce heat and continue to simmer on medium-low heat until ready to use.
  4. Remove hot, sterilized jars and bands from canner. Place 1 Tbsp. pickling spice, 1 clove of garlic, 1 head of dill weed and 1 chilli pepper (if using) in each quart jar and pack washed, trimmed cucumbers into jars as tightly as possible, leaving a generous 1/2-inch of headspace.
  5. Pour hot vinegar/water/salt mixture into each jar to cover cucumbers, leaving 1/2-inch headspace. Jostle jars gently to remove trapped air bubbles and adjust headspace as necessary. Wipe rims, place lids on jars and screw bands on to fingertip tight.
  6. Process in a boiling water bath for 15 minutes. Turn off heat, remove lid and let sit for 5 minutes in canner. Remove from canner and let cool completely before storing. Allow pickles to sit for about 6 weeks until ready to eat.

* Yields about 7 quarts

** These store well on pantry shelves for 1-2 years.

    SaveSave


    CATEGORIES
    HOMESTEADING
    REAL FOOD
    NATURAL LIVING

    2 Comments

    1. Judy Mckay

      Do you have a cookbook for your canning, your recipe for your dill pickels looks like what my grandmother used to can every year bit hers was really complicated. But it had all the spices that yours have. This is first time in in years and years of looking.

      Reply
      • Anna Sakawsky

        I do have a canning eBook, which can be found here: https://thehouseandhomestead.com/canninghandbook/
        (Please be advised that this is a digital cookbook. You can download and print it once you purchase it. For my favourite print cookbook and other favourite canning tools, click here).

        Reply

    Submit a Comment

    Your email address will not be published.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    ABOUT ANNA
    Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
    You Might Also Like
    What to Stock In A Home Apothecary

    What to Stock In A Home Apothecary

    * This article contains affiliate links. For more information, please read my Affiliate Disclosure.   Having a home apothecary full of medicinal herbs, tinctures and infusions of all kinds is many a homesteader’s dream! In fact, as far as goals and dreams...

    read more

    What does it really mean to be self-reliant?

    What does it really mean to be self-reliant?

    I’ve been thinking a lot lately about what it really means to be “self-reliant.”  We talk a lot about self-reliance (or self-sufficiency) in the homesteading community, and outwardly it may seem as if the goal of “achieving” self-reliance is what ultimately...

    read more

    40 years on this Earth.
    11 years together.
    8 years married.
    6 babies, one living, 4 in heaven and one more hopefully on the way.
    20 fur (and feather) babies in our time together.
    5 homes (plus a couple tents).
    6 countries.
    About 5,000 pounds of homegrown tomatoes, among other things;)
    Too many good times to count.
    Enough hardships to shape our characters.
    One beautiful life together.

    To my smart, talented, strong, kind, selfless, handsome amazing husband… The day I met you everything changed for the better. Sure, we’ve weathered some storms, but knowing I always have you to turn to has helped me through my darkest hours. The laughs, deep conversations, goals, dreams and unconditional love we share make each day worth living. And the family, home and life we’ve created together are more than I could have ever hoped for.

    Happy 40th birthday to my one and only @thehumblehandyman. I can’t imagine doing life with anyone else. ❤️
    ...

    66 8

    And then there were 3 😔

    Despite fending off an eagle attack the other day, a sneaky raccoon got into the chicken run early this morning and took out one of our girls.

    Having animals die is definitely the hardest part of homesteading, but it’s a reality of this lifestyle that everyone must come to terms with sooner or later.

    While we care for our chickens and want to give them the best life possible while they’re here, we understand that they’re livestock, not pets, and that we’re not the only creatures who see them as a food source.

    Luckily we have a new flock of up-and-comers who will be ready to lay in a few months. Until then, egg production around here is gonna be pretty scarce.
    ...

    19 2

    So this is 35…

    I decided to read my horoscope today (since it’s my birthday and all). I don’t really buy into the horoscope predictions, but I do think there’s something to be said for the personality traits we’re born with when the stars are aligned just so. Here are a few snippets that I found to be almost eerily on point:

    “Tauruses born on May 18 are characterized by love of freedom and independence…They possess extraordinary creative energy, and they are never without an important cause to champion. They enjoy taking risks, but only when they believe the risk really matters.

    As a rule, most decided early in life what they wanted to do and are not likely to deviate from that path. Their independent spirit makes them ideally suited to careers where they are their own boss, or are at least autonomous within a larger structure.

    May 18 people want to make it on their own. No matter how successful they become, they never forget their roots and may even draw upon them for inspiration.”

    Every year on my birthday I reflect on where I’m at, where I’m headed and where I’ve come from, and all I can say is that each year I’m only more grateful to be living life on my own terms, doing what I love most next to the people I love more than anything else in the world.

    I’ll never forget where I came from and I’ll never have any regrets, because I wouldn’t be right where I am now without all of the experiences -good, bad or otherwise- that I’ve had along the way.

    I knew when I was a little girl that I wanted to be a writer and a content creator. Homesteading came a little later in life, but when I knew, I knew.

    I hope to be doing what I love and sharing it with you all for the next 35 years too! (Well, actually, if I’m being honest, I’d like to retire and throw my phone in the river long before that;) But until that day comes, thanks for being here to celebrate life with me today and every day. Cheers to another turn around the sun 🍻
    ...

    58 10

    My daughter stayed overnight at her grandma’s last night, and this morning when I talked to my mom she said “Evelyn told me she’s never been to the doctor before.”

    Proudly, I replied “no, she hasn’t, because she’s never needed to.” This is thanks in large part to the fact that we keep a well stocked natural medicine cabinet at home and do our best to treat everyday illnesses and ailments ourselves.

    Having a well-stocked home apothecary (and the know-how to use herbal and natural medicine at home) is yet another important piece of the self-sufficiency puzzle, and one that we’re working on a lot right now, both in our home and in my membership program, the Society of Self-Reliance.

    If herbal medicine and building a home apothecary is on your to-do list as well, I’ve got some great tips and a printable checklist of items you’ll want to start stocking up on now so you’re prepared to make all sorts of medicinal preparations in time for cold and flu season later this year.

    This is also a great time to plant certain medicinal herbs so that you’ve got a personal, sustainable supply of herbal medicine at home, because who knows what supply chain issues are gonna hit next!

    To help make building and stocking your home apothecary or natural medicine cabinet a little easier, I compiled a list of all the ingredients I like to keep on hand for making my own medicinal preparations, as well as a suggested list of herbs to start growing or stocking up on, and some other great resources to help you get started preparing and using your own herbal medicine at home.

    Link in bio @thehouseandhomestead to read the full article and download the checklist, or go to https://thehouseandhomestead.com/stock-a-home-apothecary/
    ...

    34 1

    Stinging nettles are one of my favourite things to forage for in early spring. They’re ready to harvest well before just about anything is ready in our garden, and they’re a superfood as well as a medicinal plant packed with antioxidants, vitamins and minerals including vitamins A, B, C & K, calcium, magnesium, potassium, phosphorus and iron, plus they’re super high in protein.

    As a medicinal plant, nettles are a natural antihistamine and can help with season allergies, they have properties that reduce inflammation and especially joint inflammation and arthritis, they can be used to treat of urinary tract infections and enlarged prostate symptoms, the e been shown to lower blood pressure and control blood sugar and more!

    Some people even swear by harvesting stinging nettles with their bare hands as the sting itself is said to help with muscle and joint pain/arthritis!

    I, however, am not that brave. I definitely recommend wearing gloves, long sleeves, long pants and boots when harvesting stinging nettles! But the good news is that once you cook or dry the nettles, they no longer sting you. My favourite way to prepare them is to dry them and enjoy them as a herbal tea! But they’re good sautéed in stir fry or added to soups (in place of spinach or Kale) too. Whatever you do, just don’t put them fresh into a salad!

    Stinging nettles grow wild all over North America (as well as other places), and spring is the best time to forage for them. To learn how to safely identify them, harvest them and prepare/preserve them, check out the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/harvest-and-use-stinging-nettles/

    Have you ever foraged for stinging nettle before?
    ...

    89 14

    If you're looking to increase production in your own home garden, you know how important bees and other pollinators are to your overall yield.⁠

    Honeybees get a lot of the glory, and for good reason: It's said that honeybees alone are responsible for pollinating 80% of our fruits and vegetables! Not to mention, they make honey... Sweet, glorious, highly nutritious and DELICIOUS honey!⁠

    In this day and age of global food shortages, we need to do whatever we can to help increase food production at home and abroad, and helping honeybees is one of the best ways to do just that.⁠

    Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/3-easy-ways-to-help-save-the-bees/ to learn what you can do at home to help save the bees, and the many, MANY reasons why it matters!⁠
    ...

    25 1

    I don't know about you, but around here spring officially marks the beginning of what we call "busy season."⁠

    I always remind myself, though, that the payoff from the work we put in at this time of year is so totally worth the extra elbow grease and long hours.⁠

    The seeds we sow now will provide us with food and medicine to stock our pantry and apothecary with in the summer and fall.⁠

    The projects we start now will (hopefully) be finished and ready to serve us later in the year.⁠

    And the deep cleaning and organizing we do now in our homes will set the stage and the tone for the rest of the season.⁠

    Personally, I don't operate very well in a disorganized, messy or dirty environment. Whether I'm working or just relaxing, if my home is in disarray I feel like I can't fully concentrate on or enjoy whatever I'm doing.⁠

    For most of the year this means sticking to a daily routine of tidying up and light cleaning when necessary. But in the spring, I like to take a few days to deep clean our home so that the rest of the season runs smoother; So that when I'm in the thick of gardening and harvesting and preserving season, I'm not also contending with dirt and stains and pine needles from Christmas!⁠

    That being said, I don't like to use any commercially produced chemical cleaners, so I always make sure to keep a few natural ingredients on hand to get the job done.⁠

    Over the years I've tried a lot of store-bought "natural" cleaners, and honestly I haven't been impressed with most of them. In fact, I find some white vinegar, baking soda, dish soap, water and a few essential oils are all I really need to clean most of my house!⁠

    If the spring cleaning bug has bit you too, be sure to check out my DIY Spring Cleaning Recipes via the link in my bio. Every recipe is made with simple, natural ingredients that you probably have on hand already. I also like to add essential oils to my cleaning products for their scent and natural cleaning and disinfecting power, but you can omit them if you like:)⁠

    Link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/spring-cleaning-recipes/
    ...

    26 0

    If there's one thing we should all be doing to hedge against looming food shortages and inflation right now, it's growing some of our own food at home.⁠

    I've been preaching the many benefits of homegrown food for years now... Long before any of the madness we're currently experiencing took hold.⁠

    A couple years ago when I launched my first gardening course, I mentioned in my sales video that we were just one emergency situation away from grocery store shelves being cleared out entirely. Within two weeks of that video, the pandemic hit, and the rest is history.⁠

    The fact is, whether you're worried about shortages, the skyrocketing price of EVERYTHING, or you simply want to eat better, healthier foods free from GMOs and chemical sprays, learning how to grow even a little bit of your own organic food at home puts power and food security back in your hands.⁠

    That's exactly why I’ve teamed up with 16+ other speakers for the Backyard Vegetable Gardener's Summit: A free, 3-day online event where you can learn how to get started or get better at growing food and creating your own personal grocery store, right in your own backyard!⁠

    Here are just a few of the presentations coming up this week:⁠

    🌱 7 Ways To Maximize Space In Your Urban Garden⁠
    🌱 Creating a Personal Seed Bank⁠
    🌱 How to Generate Income From Your Garden⁠
    🌱 Easy Ways to Quickly Improve Your Garden Soil⁠
    🌱 Indoor Container Gardening⁠
    🌱 Growing Turmeric & Ginger at Home⁠
    🌱 How to Use Succession Planting for Higher Yields⁠

    And more!⁠

    Plus, don't miss my masterclass where I teach you everything you need to know to grow a BUMPER CROP OF TOMATOES in your backyard! 🍅🍅🍅⁠

    From starting your seeds to planting out and caring for your tomato plants all season long, I'll show you the exact method we use to grow hundreds of pounds of tomatoes at home for fresh eating and preserving each year.⁠

    The summit officially starts TODAY! If you haven't registered yet, click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/bvgs to save your seat and start watching and learning right away!
    ...

    83 3

    “When I think of self-reliance, I think of any ability to rely less on ‘the system.’”

    I sat down with Ashley Constance from @dirtypawshomestead and the @alittleselfreliant podcast to talk about what it means to be self-reliant, if it’s even possible to be 100% self-reliant and why it’s a goal worth striving for even if complete and total self-reliance isn’t possible.

    Be sure to check out the full interview in the latest issue of Modern Homesteading Magazine!

    Subscribe @ modernhomesteadingnmagazine.com

    I’d love to know, what are you currently doing to become a little (more) self-reliant? Let me know in the comments!👇
    ...

    27 2
    This error message is only visible to WordPress admins
    There has been a problem with your Instagram Feed.

    © The House & Homestead | All Rights Reserved | Legal

    Skip to Recipe
    [class^="wpforms-"]
    [class^="wpforms-"]