It’s not always convenient but if you can take a couple of hours on a summer’s day and pickle some cucumbers, you won’t be sorry! It takes 4 ingredients – pickling cucumbers, water, vinegar, and your favourite dill pickle mix – to make outstanding dill pickles. Check-out What’s in Season? – Pickles (coming soon) to learn about all the wonderful and healthy attributes of eating homemade pickles all-year round.
| Balance Factor | 3 |
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Serving Size | 1L or 32 oz jar |
| Servings |
1L or 32 oz jars
|
Ingredients
- 3.5 lb pickling cucumbers about 14 medium sized
- 2 cups water
- 1 cup vinegar
- 1/4 cup dill pickle mix or as per instructions on the container
- 2 1L or 32 oz jars with Lids and Bands
Ingredients
|
Instructions
Preparing jars:
- To prepare jars for canning, handwash jars, bands, and lids in soapy water. Place jars right side up on a cookie sheet and place in pre-heated 300 degree oven for 30 minutes. Place lids in a bowl and cover with boiling water until ready to use.
- Using a large pot that can hold your jars standing upright, fill with enough water in order to submerge jars completely when lids are in place. Bring to a boil.
Preparing cucumbers:
- Wash cucumbers in cold water. Cut off ends and either slice lengthwise to make sandwich 'stackers', cut into spears for 'on the side' pickles, or cut width wise to make pickle 'chips' for burgers.
- Combine water, vinegar, and pickle mix in a medium sauce pan and bring to a boil.
- If you wish to add a sprig of dill, some garlic cloves, and/or Pickle Crisp (1/4 tsp per jar) to the jar, do so now.
- Pack cucumbers (slices OR spears OR chips) snugly into hot jars. Ladle hot pickling liquid over cucumbers leaving 1/2 inch from rim of jar.
- Remove air bubbles by gently tapping jar on the counter , wipe rims with a dry cloth, and centre the lids on the jars. Apply bands and adjust to fingertip tight.
- Submerge jars in boiling water and continue to boil for 15 minutes. Allow pickles to stand for 6 weeks before devouring them!
Recipe Notes
Make sure you label your bottles with the date they are ready to be eaten! Your jarred pickles will last up to two years in a dark cupboard but refrigerate after opening. Enjoy!
Nutrition Facts
Homemade Dill Pickles (adapted from Bernardin Dill Pickles)
Amount Per Serving
Calories 78
Calories from Fat 9
% Daily Value*
Total Fat 1g
2%
Saturated Fat 0.1g
1%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.01g
Sodium 15mg
1%
Potassium 651mg
19%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
12%
Sugars 7g
Protein 3g
6%
Vitamin A
4%
Vitamin C
16%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2000 calorie diet.
