What keeps pickles crisp when canning?

Tannins work against softening enzymes and help keep pickles crunchier . They can be found in various sources, such as grape leaves, oak leaves, raspberry leaves, black tea, etc. Add some directly to your jars!

What is the secret to crisp dill pickles?

How To Get Crispy Dill Pickles Every Time Choose The Right Pickles. Whether you buy them at the store or grow your own pickles, get fresh cucumbers that have the words 'pickle', 'pickler,' or 'pickling' in their name. ... Soak Cucumbers In Ice Water Beforehand. ... Cut The Blossoms Off. ... Add Tannins. ... Find Some Pickle Mix.

How to make pickles without botulism?

Making sure enough vinegar is added to the cucumbers is important to make safe pickles; Clostridium botulinum can grow in improperly canned, pickled foods with a pH higher than 4.6. It is critical to use scientifically tested recipes for making pickles to ensure their safety.

Do you have to soak pickles before canning?

Firming Agents: If good-quality ingredients are used and up-to-date methods are followed, lime and alum are not needed for crisp pickles. Soaking cucumbers in ice water for four to five hours prior to pickling is a safer method for making crisp pickles .

What makes pickles crunchy vs soft?

Mineral Rich Salt Salt hardens the pectins in vegetables and this is what makes them crisp. Without enough salt, your vegetables, and especially pickles, will be soft and mushy. Pickles need more salt than my other cultured vegetables to keep them crisper.

How do you prevent botulism when canning pickles?

By cooking under pressure, you can increase the temperature of boiling water from 100°C (212°F) up to 116°C (240° F) . This is the minimum temperature necessary to destroy botulism spores, and the only way to guarantee safe canning for food items such as vegetables, meats and seafood.

What is the additive for crisp pickles?

Two calcium chloride products sold are Ball's Pickle Crisp® and Mrs. Wages Xtra Crunch®. To use, add a small amount to each jar of pickles before sealing. Follow the manufacturer's directions on the jar.

Why are my homemade dill pickles not crunchy?

Crispness can also be lost if cucumbers are stored longer than 24 hours in the refrigerator from harvest to pickling . Thoroughly wash each cucumber, especially around the stem area, where soil can be trapped. Any remaining soil may be a source of bacteria and can cause a soft pickle.

What is the agent in pickle crisping?

Calcium chloride is mainly used in canning to make crunchy pickles. It can also be used in lacto-fermentation! Fermentation tends to soften vegetables, so using calcium chloride helps keep the vegetables crunchy.

How do you can pickles without making them soggy?

One of the simplest methods of firming pickles is to use ice . Soak cucumbers or other vegetables in ice water or layer with crushed ice for 4 to 5 hours before pickling. Sometimes this step is combined with a salt solution indicated by the recipe.

How do you keep cucumbers crisp until pickling?

Therefore, cucumbers will last longer if you store them, dried and wrapped, in a mesh produce bag or something that allows for a bit of airflow . Some air circulation will keep the cucumbers crisp, dry, and fresh for a longer period of time.

Does citric acid help keep pickles crisp?

Alum and Citric Acid does not improve the firmness of quick-process pickles . Instead, you can use a product called Pickle Crisp from Ball. It is granules of calcium chloride.

Garlic Dill Pickles Recipes Canning - This Lil Piglet (2024)

August 11, 2013

Canning season is upon us and we’re busy canning our bounty. I have to say our cucumbers were much more fruitful last year; in fact, we almost made it an entire year without buying a single jar of pickles and that’s a big deal when you’re talking about a family of 7.

A few of you have asked for my dill pickle recipe; I didn’t think to post it because it’s like second nature to me but I’ll be posting a few others in my canning series that are family favourites.

If you don’t have a supply, purchasing the cucumbers from a farmers market and all supplies doesn’t pay, unless we’re talking taste. There are no better dill pickles in my opinion.

Yield: 6 quarts

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

1 large sprig of fresh dill
1-2 large cloves of garlic
1/4 cup pickling salt
2 cups white vinegar
6 cups water
3 lbs of 4" pickling cucumbers

Instructions

Just prior to beginning, sterilize all jars (about 4 - 1 quart size jars), seal lids and bands by boiling the parts in a large double boiler pot for about 6-8 minutes. Remove jars and lids carefully with a pair of tongs and set to dry on a clean towel or rack.
Thoroughly wash and scrub the outside of the cucumbers, cutting the stems and blossom ends off.
In a large pot bring to boil water, vinegar and pickling salt stirring until salt is dissolved and boil for approx 3-5 minutes.
Pack each of the 4 large mason jars with 1-2 garlic cloves (skins removed), 1 large sprig of dill (2 if smaller) OR 1 tbsp of dried dill seeds and loosely packed cucumbers.
Fill each jar with the prepared vinegar liquid mixture leaving 1/2" space from the top of the jar. Wipe jars and rims clean and place sealing lid and tighten bands by hand.
Place the finished jars submersed to the neck in water in a large double broiler pot, bring to boil for 10 minutes (start timing when water starts boiling).
Remover jars carefully and cool on wire racks. Let stand at room temperature for 2 weeks before serving. You will hear the sound of a pop when the jars seal. If unsure, press your finger down on the middle of the seal lid. If the seal lid pops up and down, the jar did not seal correctly and will need to be stored in the fridge and used within a month. If the seal lid does not move and is indented slightly, you have achieved a proper seal and jars can be stored in a cool dry place for up to 1 year.

Nutrition Information:

Amount Per Serving: Calories: 0 Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g

Family Life Recipes

posted by Stacey on August 11, 2013

31 Comments / Leave a Comment »

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31 comments on “Garlic Dill Pickles Canning Recipe”

tess — August 12, 2013 @ 12:13 pm Reply
exact same recipe i use and love them
- Stacey — August 13, 2013 @ 11:27 am Reply
  Love this one; there is one with sugar but with most of the jam recipes requiring so much sugar, it’s nice to use one without.
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Soozle — August 12, 2013 @ 3:36 pm Reply
Perfection 😀 I love homemade dill pickles! Thanks for sharing! I really need to start canning myself
Susan — August 13, 2013 @ 8:18 pm Reply
These sound great I can’t wait to try them. Do you have a salsa recipe that your family loves?
Shannon — July 9, 2014 @ 9:18 am Reply
Will be trying this with my CSA stash! Thanks.
- Stacey — July 9, 2014 @ 1:58 pm Reply
  You’re welcome; I hope you like them. They are easy to do.
Shannon — July 9, 2014 @ 10:54 am Reply
That is pretty much the same recipe that my Mom and (now) I use…although I also put garlic and dill at the top. My kids (age 18 and 16.5) won’t eat store bought pickles either,
- Stacey — July 9, 2014 @ 1:58 pm Reply
  I would love more garlic but we have garlic sensitive people so it’s a happy medium 🙂 Aren’t kids funny; only moms will do! lol
MommaMary — July 13, 2014 @ 2:28 pm Reply
Can you consume immediately after canning or are they better after sitting for a few weeks?
MommaMary — July 13, 2014 @ 2:30 pm Reply
Sorry, I immediately saw the two weeks after posting.
- Stacey — July 14, 2014 @ 3:44 pm Reply
  You bet; they are always better after sitting in the pickling juices for awhile before eating. Enjoy! 🙂
Jessica — July 31, 2014 @ 4:27 pm Reply
Can I slice these or cut into spears?
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  Stacey — August 1, 2014 @ 2:10 pm Reply
  Sure; they may not be as crunchy but would be ready sooner.
Kayla — August 9, 2014 @ 9:07 pm Reply
I’m just making pickles for the first time using the recipe from your website. While I was waiting for the water bath to finish I started looking up other canning sites. I found several which warn against using any ratio less than 1:1 for vinegar and water in the brine otherwise you risk botulism. I’m not sure what to think! You say you use this frequently and several commented on the recipe saying they also use it. I’m not sure if my pickles are safe to eat as your recipe uses 3:1…what is your opinion on this? Have you heard of this ratio thing?
- Stacey — August 11, 2014 @ 12:36 am Reply
  I believe you asked and I answered on Facebook but in case someone else is wondering…
  First, I will have to put a disclaimer here to indicate, this method is at your own risk. I do not take responsibility in the event you become ill however I have heard of that. This is a recipe handed down from within our farming family and we have never been sick. Things you have to watch for: 1) They have sealed…the odd one won’t seal and that basically means you have to refrigerate right away, up to a month and eat. Pour in the boiling liquid to each jar right away and twist on the cap while it’s hot for sealing purposes. You will hear the tops pop/ping when they suck down/seal. If you don’t, you can try touching the top and they should pop down but if not after awhile (likely once they are cool, you will know), consider them not sealed. 2) Make sure the liquid in the jar doesn’t become cloudy/milky in colour….if it does, don’t eat it; consider it a bad jar. 3) Store them in a cool/dark place up to 1 year. Remember if the floor is heated or a register is close….move the jars to a cool place.
  I hope this helps. Let me know if you have any other questions; enjoy your pickles 🙂
  - Brooke — August 7, 2016 @ 1:27 pm
    Hi Stacey,
    Regarding your response to #2), are you saying the liquid should become milky or cloudy? I have made this before and consumed several jars, and never had a milky/cloudy liquid. Did you mean to say if the liquid becomes cloudy or milky do NOT eat? Thank you!
  - Stacey — August 17, 2016 @ 1:54 pm
    No I didn’t say it should become milky/cloudy. What I said was that make sure it doesn’t; if it does become milky or cloudy then it is a bad jar and don’t eat it. I updated the comment to make that 100% clear, in case there was anyone else wondering or unclear on the meaning. Thanks for asking 🙂
Karen — July 9, 2015 @ 6:59 pm Reply
Can I use dried dill weed instead of seeds?
- Stacey — July 10, 2015 @ 2:06 pm Reply
  Seeds; the dill weed dried herb isn’t as strong.
Heather — September 12, 2016 @ 4:02 pm Reply
I made these about 3 weeks ago and they are not crunchy! What did I do wrong? Followed the recipe exactly!
- Stacey — August 31, 2018 @ 3:15 pm Reply
  Unfortunately that can happen depending on the ripeness of the cucumber. They normally turn out crunchy. It’s hard to say but even after the number of times I have been canning, some of my batches still don’t turn out the odd time. The last time we made these, a couple went milky/cloudy and the rest didn’t. Note, discard any that do go cloudy. I hope that you try them again and this time the crunch is what you are looking for.
Billy — June 19, 2017 @ 3:56 pm Reply
Thanks for sharing Stacey! This looks great, I can’t wait to try this at home. The recipe seems super simple and easy to follow as well. Can’t wait to try my hand at making my own pickles at home. Thanks again for sharing!
Shirley WEBBER — August 26, 2017 @ 10:42 am Reply
I made pickles by your recipe, turned out good.but was wondering is the recipe for pints or quart?
- Stacey — August 31, 2018 @ 3:12 pm Reply
  Thank you for bringing that to my attention, the recipe has been changed to reflect the correct measurement. It is quarts 🙂
Karen — August 11, 2018 @ 10:34 am Reply
In the beginning, u show for 6 pints. But then in the instructions, u show 4 quarts. ..so is the processing time for the quarts or pints? Plus how much garlic in pints?
Thank you!
- Stacey — August 31, 2018 @ 3:12 pm Reply
  Thank you for bringing that to my attention, the recipe has been changed to reflect the correct measurement. It is quarts; 2 garlic cloves to each jar.
Liz — August 31, 2018 @ 12:02 pm Reply
Have you tried doubling/tripling this recipe? Do you find that it is any less effective if you make a multiple batch?
Thanks!
- Stacey — August 31, 2018 @ 3:01 pm Reply
  We do more than one batch but I don’t double/triple at once because the larger the batch the more you have to manage. Everything needs to stay boiling hot until the lids are sealed. If you are quick, I can’t see why not.
Debra — September 6, 2019 @ 11:15 am Reply
This is the same recipe I use except I add two tablespoons of sugar to the pickling liquid the same ratio of vinegar also and I have never lost a jar to spoilage and my family fights over these pickles have tried others with one to one ratios and we do not like them they get to strong tasting over just a few months storage this ratio works great
Shelia — July 13, 2022 @ 9:05 pm Reply
Can you use a canner rather than the water bath?
Paula — November 14, 2022 @ 6:49 pm Reply
These are the best canned pickles I ever made! Thank you for the recipe, I make refrigerator pickles and I can’t keep them stocked! First time I did not make many ,because I end up throwing the mushy ones away., well these are gold now, nice and crunchy and great tasting! The trick is the bathing time and whole small pickles,I am ready to make a ton next summer to get me thru the winter! I am hoping you have some more delicious recipes!