Canning is something I’ve always wanted to do so I asked my lovely friend, Doris, if she would teach me. She cans all kinds of goodies and it’s always fun to do it with someone else, plus, you get to learn all sorts of tips and tricks that they’ve used through the years. Canning dill pickles are one of the easiest things you can do so if you’re new to it, start there!
First off, you’re gonna need supplies! I get all mine at Walmart. They have a nice canning section that has everything you need. Must-haves for canning include Ball Mason Jars, a large pot, jar handler, and a little time. If you don’t have any of the items, then you might just buy the pot with canning kit. If you have a large pot, then you probably only need the Ball utensil kit. There are tons of Ball jars but my favorites are wide-mouth quart jars, which is what you need for this recipe….7 of them.
Because I took so many pictures, I decided to just make a slideshow for you to see the process. To keep everything simple, we used Mrs. Wages Dill Pickles packet (found at Walmart) but with the addition of fresh dill and garlic.
The packet said it makes 7 and it was right. These dill pickles were a very simple process and I can’t wait until next year to do more and can other produce! Thank you Doris for allowing me to invade your home and can with you! Enjoy the slideshow y’all!
- 9-11 lbs cucumbers
- 3½ cups White Distilled Vinegar
- 7⅓ cups water
- 1 pouch Mrs. Wages Dill Pickles Mix
- Sprigs of Dill
- 7 garlic cloves
- Prepare and process canning jars and lids. Boil the jars and lids before filling.
- Wash and soak in ice cold water. This will make them crisper! You can leave whole, spear or slice them....or all of the above. You may to do all of the above to get as many as you can in a jar.
- Combine Dill Mix, vinegar, and water into large non-reactive pot. Do not use aluminum. Bring mixture just to a boil and mixture dissolves.
- Add a sprig of dill and garlic clove to the jars.
- Pack cucumbers into jars, leaving ½-ince of headspace. Evenly divide hot pickling liquid among the packed jars, leaving ½-inch headspace. This package did 7 quart jars, just like it said.
- Process (or bathe) for 10 minutes in boiling water bath canner. Let sit in an area where they won't be disturbed. They'll be ready to eat in 24hrs. I recommend refrigerating before eating to allow for crisper pickles.