Classic Dill Pickles
Classic no-sugar dill pickles, packed whole with garlic, spices, and fresh dill. A crisp, briny pantry staple made with simple ingredients and no fuss.
Servings: 60 servings (5 pints)
Equipment
Ingredients
- 5 lbs pickling cucumbers small, 3-4 inches
- 4 cups water
- 4 cups white or apple cider vinegar 5% acidity
- ½ cup pickling salt
- 5 cloves garlic sliced
- 5 fresh dill heads or sprigs 1 per pint
- 5 tsp mustard seeds 1 tsp per pint
- 5 tsp dill seeds 1 tsp per pint
- 5 tsp coriander seeds 1 tsp per pint
- 5 tsp black peppercorns 1 tsp per pint
- ⅝ tsp Pickle Crisp optional, ⅛ tsp per pint
Instructions
- Prepare brine: Combine vinegar, water, and salt in a saucepan. Bring to a boil, stirring to dissolve salt.
- Prep cucumbers: Wash thoroughly and trim both ends. Leave whole.
- Fill jars: In each pint jar, add garlic, dill, mustard, dill seed, coriander, peppercorns, and Pickle Crisp if using. Pack tightly with cucumbers, leaving 1 inch headspace.
- Add brine: Pour hot brine into jars, leaving ½ inch headspace. Remove air bubbles and adjust liquid if needed.
- Process: Wipe rims, apply lids, and process in boiling water bath for 10 minutes (pints). Adjust for altitude.
- Cool & store: Let cool 12–24 hours. Check seals, label, and store. Best after 2–3 weeks for full flavor.
Notes
Altitude Adjustments
Adjust your processing time based on elevation to ensure safety:- 0 to 1,000 feet: Process pints for 10 minutes and quarts for 15 minutes.
- 1,001 to 6,000 feet: Process pints for 15 minutes and quarts for 20 minutes.
- Above 6,000 feet: Process pints for 20 minutes and quarts for 25 minutes.
Nutrition
Calories: 8kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 945mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.2mg