Dating back to 2030 BCE in Mesopotamia, pickled cucumbers have been a beloved method of food preservation. I’ve perfected this traditional dill pickle recipe through years of home canning, creating that perfect balance of crunch, tang, and herbaceous dill flavor that rivals any store-bought variety. These pickles capture the essence of summer gardens while providing a sustainable way to enjoy cucumbers year-round.
Key to Perfect Pickles
Before diving into the recipe, let me share what makes these pickles exceptional. The secret lies in selecting firm, fresh cucumbers – specifically those 4 inches or smaller. These small cucumbers, often labeled as “gherkins” or “pickling cucumbers,” maintain their crispness better than their larger counterparts. I always harvest or purchase them early in the morning when they’re at their freshest.
Ingredients
For 5 pint jars:
- 4-5 pounds small cucumbers (8-10 cucumbers per pint)
- 4 cups water
- 4 cups vinegar (5% acidity, white or cider)
- 120g (1/2 cup) pickling salt or kosher salt
- 1 large onion, thinly sliced
- 10-15 garlic cloves, peeled
- 5 fresh dill heads or 15g fresh dill sprigs
- 25g (5 tsp) yellow mustard seeds
- 25g (5 tsp) dill seeds
- 25g (5 tsp) coriander seeds
- 25g (5 tsp) black peppercorns
- 3g (5/8 tsp) Pickle Crisp (optional, 1/8 tsp per jar)
Essential Equipment
- 5 wide-mouth pint mason jars with new lids
- Water bath canner or large stockpot
- Jar lifter and canning funnel
- Clean kitchen towels
- Measuring spoons and cups
Instructions
Preparation Phase
- I begin by thoroughly washing my jars in hot, soapy water, then keep them warm until needed. The lids and bands receive the same careful cleaning.
- While preparing the jars, I start heating my water bath canner. The water should come to a boil by the time I’m ready to process the filled jars.
Creating the Brine
- In a large stainless steel pot, I combine:
- 4 cups water
- 4 cups vinegar
- 1/2 cup pickling salt
- I bring this mixture to a boil, stirring occasionally to ensure the salt dissolves completely.
Preparing the Cucumbers
- I carefully wash each cucumber, paying special attention to remove any dirt or debris. Then, I trim 1/8 inch from both ends – this removes enzymes that could lead to softening.
- For uniform pickling, I either leave the cucumbers whole (if they’re small enough) or slice them into consistent 1/2-inch spears or rounds.
Packing the Jars
- Into each warm, clean jar, I add my signature spice blend:
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1 dill head or 3 sprigs fresh dill
- 2-3 garlic cloves
- Several onion slices
- I pack the cucumbers tightly but carefully, leaving 1-inch headspace at the top. Proper packing is crucial – too loose and the pickles will float, too tight and the brine won’t circulate properly.
The Final Steps
- Using a canning funnel, I carefully ladle the hot brine over the packed vegetables, maintaining 1/2 inch headspace from the jar rim.
- I remove air bubbles by sliding a non-metallic spatula between the jar and pickles, adjusting brine levels if needed.
- After wiping the rims clean with a dampened paper towel, I center the lids and secure them with bands just until finger-tight.
Processing
- I lower the filled jars into my boiling water bath canner, ensuring they’re covered by at least 1 inch of water.
- Processing times:
- Below 1,000 feet elevation: 10 minutes
- 1,000-6,000 feet elevation: 15 minutes
- After processing, I remove the jars and let them cool undisturbed for 24 hours.
Nutritional Information
Per 1/4 cup serving:
- Calories: 15
- Total Fat: 0g
- Sodium: 260mg
- Total Carbohydrates: 3g
- Sugars: 1g
- Protein: 0g
- Serving Size: 5 pint jars (approximately 40 servings)
- Prep Time: 45 minutes
- Processing Time: 10-15 minutes
- Total Time: 1 hour
Storage and Usage
These pickles need to cure for at least 2 weeks before reaching their optimal flavor. Properly sealed jars will maintain their quality for up to 18 months when stored in a cool, dark place. Once opened, refrigerate and consume within 3 months.
