Sweet Dill Pickles - Simple Canning Recipe (Video)
Sweet dill pickles are one of my family’s favorite things that we preserve for our homestead pantry each year. The garlic and dill combined with a sweet brine make the best pickles. They have a nice sweet taste that is balanced out by the dill and garlic.
Equipment
- Canning Jars - I like to use 1-quart wide-mouth glass jars.
- Jar Lids - I always get the best seal rate using the For Jars canning lids.
- Crinkle Cutter
- cutting board
- Pairing Knives
- Boiling Water Bath Canner
- jar lifter
- Camp Chef Stove
- Large Mixing Bowls
- Large pot
- measuring cup
Ingredients
- Cucumbers sliced
- Garlic peeled
- Grape Leaves
- Dill - fresh flowering dill heads
- Pickling Liquid
- Makes About 10-12 Cups Of Brine Which Should Fill Approximately 6 Quart Jars Of Pickles
- 6 cups water
- 2 cups white vinegar
- 4 cups of sugar
- ¼ cup salt
Instructions
- The best way to make these homemade pickles is to get all your ingredients prepped, and then you can quickly assemble each jar.
- I like to wash all my jars first and allow them to air dry on a towel. I always make these pickles in quarts because we like them so much, but you can use pint jars if you prefer.
- Slice cucumbers into ¼” thin slices using a crinkle cutter or knife and add to a large bowl.
- Peal enough garlic cloves to have two for each quart jar.
- Gather dill and grape leaves.
- In the bottom of each jar, place 1-2 grape leaves, 2 cloves of garlic and 1-2 heads of dill.
- Pack cucumber slices into jars.
- Once your jars are filled with cucumbers, estimate how much brine you will need based on how many jars you have. I figure about 2 cups of brine per quart, and 1 cup per pint jar.
- Mix up your brine (pickling liquid) in a large pot. Stir well until sugar dissolves and bring to a boil over medium-high heat. I like to use my outdoor camp chef stove so I don’t heat up the house.
- Put 4-5” of water in the bottom of your boiling water canner and start it heating up as well. Be sure to put the trivet that came with your canner in the bottom of the canner so the jars aren’t sitting directly on the bottom of the canner.
- Once the brine is boiling, pour it over the jars full of cucumbers using a 2 cup measuring cup. I find this is the easiest way to fill the jars, and the measuring cup hangs easily on the side of my brine pot.
- Wipe the rims of each jar to make sure they are clean. Place the lids and rings on the jars.
- Note: If you'd like to skip the canning the process, and just make easy refrigerator pickles, you can just place the jars in the refrigerator at this point.
- Once the water in the canner comes to a boil, place jars in the canner and start the timer for 10 minutes.
- After 10 minutes, remove jars and turn upside down to keep the heat on the lids. This will help them to seal.
- Let them set for a few hours or overnight at room temperature. Check to make sure the lids are sealed and remove the rings.
- Label and put on your pantry shelf.
Video
Notes
- Use fresh grape leaves in each mason jar to help keep the pickles crisp. The tannins in the grape leaves will help to keep them crisp.
- I like to use fresh garlic and dill from my garden to make these pickles. It cuts down on the cost and gives them the freshest flavor.
- Fresh crisp cucumbers will make the crispest pickles. If you’re not harvesting very many cucumbers at a time, you can put them into a plastic grocery sack in the refrigerator for a week or two until you get enough to make it worth your time making pickles.
- I like to use a crinkle cutter to slice the cucumbers for making these easy sweet dill pickles, but a knife works fine too.
- For spicy sweet dill pickles, add a couple of slices of jalapeno pepper to the top of each jar.
