SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Dill Pickles

Makes: 36 servings Yield: 6 pints
Prep 40 mins
Dill Pickles
  • 2 1/4  pounds  4-inch pickling cucumbers (about 36 cucumbers)
  • 3 3/4  cups  water
  • 3 3/4  cups  white or cider vinegar
  • 6  tablespoons  pickling salt
  • 12  to 18 heads  fresh dill or 6 to 8 tablespoons dill seed
  • 1  tablespoon  mustard seed

1. Wash cucumbers thoroughly and scrub with a vegetable brush, if needed. Remove stems and cut off a slice from each end. (Enzymes at the blossom end of the cucumber may also cause softening.)

2. To prepare the brine, combine the water, vinegar, and salt in a saucepan. Heat until the mixture boils.

3. Pack the cleaned cucumbers loosely into hot, clean pint canning jars, leaving a 1/2-inch headspace. Measure the headspace from the top of the food to the rim of the jar with a clean ruler. Add 2 to 3 heads of dill or 3 to 4 teaspoons of dill seed and 1/2 teaspoon of mustard seed to each jar. Place a wide-mouth plastic funnel in the jar and ladle the hot brine over the cucumbrs. Remove the funnel. Release trapped air bubbles in the jar by gently working a narrow rubber spatula around the jar's sides. Add additional brine, if needed, to maintain the 1/2-inch headspace. Wipe the jar rim with a clean, damp paper towel. Any food on the rim prevents a perfect seal. Position a prepared lid and screw band on the jar and tighten according to manufacturer's directions. Place each jar into boiling water of a water-bath canner as it is filled. The jars should not touch. Cover the canner. Process filled jars in the boiling water for 10 minutes. Begin counting the processing time when the water returns to boiling.

4. When the jars have cooled, press the center of each lid to check the seal. If the dip in the lid holds, the jar is sealed. If the lid bounces up and down, the jar isn't sealed. Unsealed jars should be stored in the refrigerator and used within 3 days. Let jars stand 1 week before using. Label the jars with the contents and date. Store up to 1 year in a cool, dry place. Makes 6 pints (36 servings).

Nutrition Facts (Dill Pickles)
  • Servings Per Recipe 36,
  • cal. (kcal) 9,
  • carb. (g) 2,
  • vit. C (mg) 1,
  • sodium (mg) 1067,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe