A classic Russian Pickles recipe with lots of garlic, dill and spices, naturally crunchy. Home canning is easier than you think. Canning Dill Pickles is the best way to preserve your cucumbers. Homemade Dill Pickles
Course Appetizer, Condiment
Cuisine Eastern European, Russian
Keyword homemade dill pickles
Prep Time 30minutes
Cook Time 15minutes
Cooling time to seal 12hours
Total Time 30minutes
Author Peter's Food Adventures
3lbs/1½ kg small cucumberswith ends cut off
bunch of dill
1head of garlic
1cherry leafhorseradish leaf or blackcurrant leaf
3glass quart canning jars
Sterilize the washed glass jars and lids in boiling water for 10 minutes. Carefully remove and allow to cool before using.
Place fresh dill, a cherry leaf, peeled garlic cloves, allspice and bay leaves into the bottom of the jars. Pack in the cucumbers tightly.
Bring the water, pickling salt, sugar and vinegar to a rolling boil. Pour the boiling brine over the cucumbers, filling up the jar leaving a ½ inch gap from the top. Close the lids tightly.
Place the jar in a boiling water bath ensuring the lid is coveredFull canning recommendations from the USDA can be found here. Keep the pickles in the water bath for 15 minutes before carefully removing and placing upside down on the countertop until fully cool. The jar should be sealed and ready for storing in your pantry. If the top of your lid still pops, then the seal did not take, so keep refrigerated and enjoy your pickles right away.
TIP: Use Pickling Salt instead of table salt. There are impurities in regular salt that will make your brine cloudy. Canning can be tricky, if it looks, smells or seems funny, don't risk it but throw it out. If in doubt, throw it out!