Kittencal's Dill Pickles and Method for Processing

READY IN: 336hrs




  • Before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.
  • I sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.
  • Place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.
  • Wash and scrub the cucumbers well under cold water.
  • Using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.
  • For the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.
  • To each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.
  • Ladle the HOT brine into each jar up to 1/2-inch from the top.
  • Immediately place the lids on but DO NOT tighten completely.
  • TO PROCESS: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are NOT touching each other!).
  • Pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).
  • Remove the jars; set aside.
  • As they cool you should hear the lids popping and they should have a small "dip" in the middle.
  • The lids may NOW be tightened securely.
  • Store in a cool dry place.
  • Allow at least 2 weeks before opening.