Homemade Canned Dill Pickles

READY IN: 25mins
YIELD: 10 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • You can keep your pickles whole or slice them.
  • Wash the pickles and cut the stems off if you keep them whole.
  • Stir the vinegar, water, and salt in large pot; let it just come to a boil.
  • Have hot jars ready: Put in 1 clove garlic, 1 T pickling spice, several sprigs of dill, 1 T dill seed and 1 pinch alum (if you did not use lime).
  • Pack the jars with cucumbers. Ladle the hot vinegar mixture over to within 1/2 inch of top of jars.
  • Remove the air bubbles; wipe rims clean, seal, and process in hot water bath for 10 minutes.
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