Crunchy Dill Pickles: 8 Pint Jars

Name: Crunchy Dill Pickles: 8 Pint Jars
Total time: 45 min
Ingredients: 4 lbs (1.8 kg) pickling cucumbers (Kirby or Persian), sliced into spears or left whole; 8 cloves (40 g) garlic, peeled and smashed; 1 bunch (57 g) fresh dill, stems included; 8 sprigs (10 g) fresh dill heads; 3 cups (710 ml) distilled white vinegar (at least 5% acidity); 3 cups (710 ml) filtered water; 1/4 cup (60 g) pickling salt; 1 tbsp (15 g) mustard seeds; 1 tsp (3 g) black peppercorns; 1 tsp (3 g) red pepper flakes

justmykitchen.com

Dill Pickles with a sharp snap. This traditional canning dill pickle recipe is great for beginners. Includes a budget swap table. Ready in 45 minutes.

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Cooking tools:

Canning pot
Jar lifter
Mason jar
Canning lid
Chef's knife
Cutting board
Saucepan
Pot
Measuring cup
Measuring spoon
Kitchen scale
Wooden spoon
Kitchen towel
Stove
Dishwasher
Kitchen timer

Ingredients

4 lbs (1.8 kg) pickling cucumbers (Kirby or Persian), sliced into spears or left whole
8 cloves (40 g) garlic, peeled and smashed
1 bunch (57 g) fresh dill, stems included
8 sprigs (10 g) fresh dill heads
3 cups (710 ml) distilled white vinegar (at least 5% acidity)
3 cups (710 ml) filtered water
1/4 cup (60 g) pickling salt
1 tbsp (15 g) mustard seeds
1 tsp (3 g) black peppercorns
1 tsp (3 g) red pepper flakes