Old Fashioned Dill Pickle Recipe Plus Directions for Canning (2024)

Learn how to make an old fashioned dill pickle recipe and how to can it. This is an old recipe that's been passed down for generations. It has a distinct garlic and dill flavor that pairs well with sandwiches and other foods, and the pickles are great on their own as a snack.


Like most women from her generation, my grandmother was an expert at preserving food. She grew up on a farm and later bought a farm with my grandfather.


She raised four kids while my grandfather farmed. She was an amazing cook, and I'm so glad to have some of her recipes.

Old Fashioned Dill Pickle Recipe Plus Directions for Canning (1)

This particular recipe was lost for many years after my grandmother passed away. None of the kids had the recipe, so we thought it was gone forever.

Then my mother, who married in to the family, found the recipe in her recipe box almost 10 years after my grandmother passed away.


I got it too late last year to make pickles, so you better believe it was the first thing that I made this year when my cucumbers were ripe.


My grandmother's dill pickle recipe calls for a grape leave on the bottom of each jar. It's supposed to keep the pickles crisp.

Does it? I have no idea. My grandma said to use it, so I use it.


For this recipe, I'll assume that you know the basics of canning. If you have any questions, feel free to ask in the comments. I will try my best to answer.

Keep track of your canning recipes in my printable canning journal. This has 29 pages you can print to create a binder to reference year after year.

Old Fashioned Dill Pickle Recipe Plus Directions for Canning (2)


My dad and step mom still can, but they use pouches of premade mixes. Don't get me wrong, they are still better than store bought, but nothing compares to your grandmother's old recipe, ya know?


This recipe has a few extra steps, but it's oh so worth it. I put a jar of pickles on the table for most meals. I even sneak a few as a snack.


In the winter when the days are short and dreary, it's nice to grab a reminder from last summer and think about the summer days ahead.


If you don't have enough cucumbers to can or just don't want to can, try my small batch refrigerator dill pickles. These are a great substitute when you don't want to wait for canned pickles.

Old Fashioned Dill Pickle Recipe Plus Directions for Canning (3)


You'll want to pick some fresh grape leaves. For me, this meant walking to the front yard. Place one leaf on the bottom of each jar when canning.


If you don't have fresh grape leaves, you can omit them. It won't affect the flavor at all. You can also usepickle crisp. I have never used it, so I can't offer any advice other than read the directions.


You'll also want to try my canned bread and butter pickles recipe.

Old Fashioned Dill Pickle Ingredients

Makes 2 quarts

  • 8 cups of cucumber slices or enough spears to fill 2 quart jars
  • 4 heads and stems of dill (or 4 teaspoons of dill seed)
  • 1 teaspoon ground horseradish (optional)
  • 1 teaspoon mustard seed
  • 1 large onion slice or garlic clove
  • 5 cups water
  • 1/2 cup white vinegar
  • 1/3 cup salt

Old Fashioned Dill Pickle Recipe Plus Directions for Canning (4)

Directions

Step #1


Wash and sanitize jars, rings, and lids. Learn how to sterilize jars for canning. This recipe makes 4 pints or 2 quarts. I doubled it and got enough brine to make 10 pints.


This recipe is to make quart jars. If you want to make pints, the brine recipe is the same, but you'll use half of the spices per jar.

Step #2


Start to boil your brine. Boil 5 cups water, 1/2 cup white vinegar, and 1/3 cup salt.

Step #3


Cut your cucumbers and pack each jar. You can make spears or slices; I usually do several jars of each.

Cut them however you want. Thick, thin. It all works. Pack those babies into the jar. You want that jar full to the rim because the cucumber will shrink when you water bath the jars.

Old Fashioned Dill Pickle Recipe Plus Directions for Canning (5)

Step #4


Next add your spices to each jar. If your herb garden did better than mine, add 4 fresh dill heads and stems.


If your chickens ate your herbs like mine did or you didn't grow any, use 4 teaspoons of dill weed or dill seeds. I used half of each one for the best of both worlds.


You can add 1 teaspoon of ground horseradish if you feel spunky. I'm not spunky, so I didn't add it.


Add 1 teaspoon mustard seed.


Top with a thin onion slice or a garlic clove. I added both. I'm a rebel like that.

Step #5


By now, your brine should be boiling. Pour it over the cukes, leaving 1/2 inch head space.

Step #6


Give your pickles a water bath so those flavors mix together and the germs are killed. Process for 10 minutes in a boiling water bath.

Step #7


When the time is up, turn off the stove and take the lid off of your canner. Let the water cool for a few minutes before removing jars.


Jars can crack if they are cooled too quickly. Let them sit on a towel or other heat proof surface until completely cool.

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You'll be tempted to test the seal on the jars as soon as you can. Don't! This can disturb the seal and even cause a sealed jar to unseal. Yep, it's happened to me.


Let these canned dill pickles sit for a month before eating them. I have to take mine to the basem*nt so I don't cheat!

canning, pickle, dill pickle

side dish

American

Yield: 2

Author: Cari @ Koti Beth

Old Fashioned Dill Pickle Recipe Plus Directions for Canning (7)

Old Fashioned Dill Pickles

Prep time: 15 MCook time: 1 hourTotal time: 1 H & 15 M

How to make old fashioned dill pickles. This makes 2 quarts of pickles.

Ingredients:

  • 8 cups of cucumber slices or enough spears to fill 2 quart jars
  • 4 heads and stems of dill (or 4 teaspoons of dill seed)
  • 1 teaspoon ground horseradish (optional)
  • 1 teaspoon mustard seed
  • 1 large onion slice or garlic clove
  • 5 cups water
  • 1/2 cup white vinegar
  • 1/3 cup salt

Instructions:

  1. Boil water, vinegar, and salt.
  2. Fill jars with cucumber slices or spears.
  3. Add horseradish, mustard seed, dill, and onion or garlic.
  4. Pour brine over pickle slices, leaving 1/2" head space.
  5. Process jars 10 minutes.
  6. Let sit for a month before opening.
  7. To make pints, make brine as directed and add only 1/2 of each spice to each jar. I doubled the brine and had enough brine for 10 pints.

Calories

110.13

Fat (grams)

0.98

Sat. Fat (grams)

0.19

Carbs (grams)

22.72

Fiber (grams)

3.22

Net carbs

19.49

Sugar (grams)

10.28

Protein (grams)

3.98

Sodium (milligrams)

18719.90

Cholesterol (grams)

0.00

Nutrition information is for a quart jar.

http://www.kotibeth.com/2014/07/canned-dill-pickle-recipe-with-grape.html

Copyright © Koti Beth 2020. All rights reserved.

Created using The Recipes Generator

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Old Fashioned Dill Pickle Recipe Plus Directions for Canning (8)


Old Fashioned Dill Pickle Recipe Plus Directions for Canning (2024)

FAQs

What is the ratio of vinegar to water for dill pickles? ›

A general rule is 2/3 vinegar to 1/3 water when making brine. This ratio will result in an acidic enough base for whatever vegetable you choose to pickle. Other recipes may have a lighter vinegar brine but you must follow the exact recipe when using those or risk spoilage.

What is the ratio for pickling canning? ›

Fruits: Apples, pears, fuyu persimmons, most stone fruits (peaches, plums, nectarines, cherries), pineapples. The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight.

How do they make old fashioned pickles? ›

STEP ONE: Cut cucumbers in 1/2 inch pieces or a little larger and place in a crock or large glass container. Bring the soaking brine to a boil, pour over cut cucumbers, cover with a clean cloth and weigh down with a plate. Cover crock with a clean tea towel. Let stand three days.

What happens if you put too much vinegar in pickles? ›

Shriveling happens most often in very sweet or sour pickles. Using too strong a salt, sugar or vinegar solution at the beginning of the pickling process causes shriveling. Measure ingredients carefully when preparing a cucumber pickle that requires the addition of sugar, vinegar or salt over a 3-day to 2-week time.

Do I have to boil vinegar for pickling? ›

No, there are other methods for pickling, including quick pickling and refrigerator pickling. But this pickling method does call for boiling the brine. This process helps bloom the flavors of the ingredients and help speed up the pickling process when it's added to the fresh vegetables or fruit.

What percentage of vinegar is best for canning? ›

All United States Department of Agriculture and the National Center for Home Food Preservation approved canning recipes for picking use vinegar with a 5 percent acidity level.

What is the best pickling solution? ›

Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination. Steer clear of aged or concentrated vinegars like balsamic or malt vinegar for pickling.

How much vinegar do I add to canning water? ›

Wash jars and put in water bath canner with enough water to submerse jars and heat for 10 minutes to get them hot. Adding 2 tablespoons of vinegar to the water will help eliminate hard water deposits from forming on the jars. Keep jars hot while preparing food.

What makes pickles crisp when canning? ›

Use Calcium Chloride

Calcium chloride (CaCl2), sometimes known as “pickle crisp”, is a type of salt that helps preserve the crunchiness of food. It is used in the food industry to help preserve the texture of canned fruit and vegetables. Sea salt is sodium chloride. In this case, we're talking about calcium chloride!

How much dill seed per quart of pickles? ›

Using dill seeds: Toast the seeds until fragrant in a dry sauté pan over medium heat, about 1 minute; you will want 1 teaspoon of dill seeds for each quart. Using fresh dill florets: Snip dill florets from plants leaving the stems just long enough to fit into each jar. You'll need 2 or 3 florets per quart jar.

How did the pioneers make pickles? ›

Cucumbers were washed, then piled in large wooden barrels along with dill, garlic, spices, kosher salt and clean water.

Do you have to boil pickles when canning? ›

Most fruit preserves and pickles are sufficiently high in acid to be canned via a method called water bath canning, where jars are submerged in boiling water for a prescribed amount of time. This destroys any pathogens in the food, and creates a seal, thereby rendering the jars shelf-stable.

How long do you boil pickles for canning? ›

Table 1. Recommended processing times in a boiling water or atmospheric steam canner.
Process time (in minutes) at an altitude of
Pickle typeStyle of pack1,001-6,000 ft
Sweet gherkinRaw15
Bread-and-butterHot15
Pickle relishHot15
9 more rows
Aug 3, 2023

What is a good water to vinegar ratio? ›

For use around the home, combine vinegar with water in a 1:1 solution to clean and freshen many surfaces. Use this solution on glass, windows, walls, cupboards, floors, sinks, stovetops and coffee makers.

What is the best concentration of vinegar for pickling? ›

Picklers should look for a pickling vinegar with 5% acetic acid concentration or higher. This is to ensure your vinegar is acidic enough to prevent the growth of bacteria and mould in your pickle jars. The more acidic the vinegar, the longer your pickles will last.

How much vinegar should I add to water? ›

Most applications call for a 1:1 ratio of water to vinegar so the strength of the acid isn't too intense or damaging, and it can be stored in a jar or a spray bottle for easy access. Here's how we use white vinegar to clean 18 things in our kitchens.

What is the safe ratio of vinegar to water for canning? ›

In modern home canning, the accepted rule of thumb for safe vinegar / water pickling solutions is that the vinegar should be of at least 5% acidity, and that the vinegar ratio in that mix should be a minimum of 50%. So that is, 50 % of 5% acid vinegar / 50% water.

References

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