We canned yesterday for the first time this summer now that our gardens are going crazy. (Thank you LORD!) Cucumbers tend to come in abundance each year and it’s such a blessing to have enough food to put up for our family during the fall + winter months. I’ll be sharing my great grandmother’s sweet pickles soon but for today, here are easy dills that are simple and you can do quickly.

Easy Dill Pickles 

1. Prep mason jars/lids by cleaning with soap and water. Then dip in a large pot of boiling water to completely sanitize jars and lids. Carefully remove and set on clean towels to dry.
2. Next, rinse the cucumbers and trim off the ends. This removes the enzyme in the cucumbers that promote softening and will keep them crunchy and crisp.
3. I don’t use a set recipe but for today’s batch here’s what we did. For each jar, add 1 tsp dill seeds, a few sprigs of fresh dill from our herb garden, ½ tsp mustard seeds, 1 clove of garlic and some pickling spice. You can also had whole peppercorns, I just didn’t have any on hand. Divide the cucumbers between the jars, packing them as tightly as possible. We had several that were too large, so we quartered them so they would fit easier.
4. To make the brine, in a pot, combine 2 cups of water, 1 ½ cups white vinegar, 2 tbsp pickling salt and 1 tbsp sugar. This is for 4 quart jars so depending on how much you’re making, you will want to multiply this for however many jars you have. Heat this over medium-high heat until the mixture boils and sugar and salt is dissolved. Then pour into prepped jars, leaving 1/2” from the top. Pop lids on and hand tighten but not too tight, you will do this last.
5. Take a water bath canner or large stock pot, fill with water. Bring water to a rolling boil. Carefully add the jars, making sure they are submerged under water, and let them boil for 10 minutes. Carefully remove and set aside on a dish towel or cooling rack if you have one. Tighten the lids more. Lids will start to POP as they seal.
6. Let the pickles sit for at least 12 hours. The next day, check by pushing down on the lid to test if it’s sealed. If so, the pickles are ready to be put up on the shelf. Enjoy within 1 year and refrigerate after opening. If you have one that didn’t take, place in the refrigerator and eat within 1 week.

Enjoy!