Canned Dill Pickle Recipe
Are you looking for a way to enjoy crunchy, tangy cucumbers all year long? Pickling is a fantastic way to preserve the fresh taste of cucumbers while also adding flavor to your meals. This Canned Dill Pickle Recipe is not only simple to make but also provides plenty of health benefits that will delight your taste buds and nourish your body.
WHY YOU WILL LOVE THIS RECIPE
This Canned Dill Pickle recipe is a great option if you’re searching for quick meal prep ideas. They’re perfect for snacking or as toppings to boost any dish. With their low calorie and high fiber content, these pickles are a great addition to a balanced meal and can help satisfy your crunch cravings without the guilt. Plus, they can easily be included in a weight loss or diabetic-friendly diet, making them a versatile condiment for your healthy lifestyle. Enjoy learning how to make this healthy version of pickles that are perfect for any occasion.
HOW TO MAKE CANNED DILL PICKLES
Making your own canned dill pickles at home is easier than you might think. With just a few simple ingredients and a bit of time, you can enjoy homemade pickles that taste fantastic and are good for your health.
EQUIPMENT NEEDED
- Large mixing bowl
- Piping hot water or sterilizer for jars
- Sharp knife for slicing
- Mason jars with lids
- Large pot for boiling
Ingredients You’ll Need:
- 4 lbs cucumbers (washed and trimmed on the blossom end)
- 2 tsp peppercorns (10 per jar)
- 2 dill stems with flowers (cut in half)
- 6 garlic cloves (halved)
- 4 tsp mustard seeds (1 teaspoon per jar)
- 5 cups filtered water
- 1 cup distilled white vinegar (5% acidity)
- 1/2 cup cane sugar
- 1 Tbsp sea salt (or pickling salt)
- 1 gallon water
- 1/2 cup sea salt (free of additives)
STEP-BY-STEP INSTRUCTIONS:
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Prep Cucumbers: Start by washing the cucumbers thoroughly. Trim off the blossom end, as this helps maintain their crunchiness during the pickling process. You can leave them whole or slice them into spears, depending on your preference.
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Make Salt Brine for Crunchy Pickles: In a large pot, combine 5 cups of filtered water, 1 cup of distilled white vinegar, 1/2 cup of cane sugar, and 1 tablespoon of sea salt. Bring this mixture to a boil, stirring until everything is dissolved.
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How to Make Pickles: Once the brine is ready, remove it from the heat and allow it to cool slightly. Start packing your mason jars with the prepared cucumber slices, peppercorns, dill stems, halved garlic cloves, and mustard seeds. Fill each jar, leaving about 1/2 inch of headspace at the top. Carefully pour the brine over the cucumbers until they are fully submerged. Seal the jars with lids.
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Process the Jars (Optional): For longer shelf life, consider processing the filled jars in a boiling water bath for 10-15 minutes. If you’re looking for a quicker option, you can refrigerate them directly.
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Store Pickles: Let the jars rest at room temperature for 24 hours, then store them in the refrigerator for better flavor development. Enjoy your homemade dill pickles in about a week!
HOW TO SERVE CANNED DILL PICKLES
When serving your canned dill pickles, portion control is essential for a balanced diet. A serving size of about 1/2 cup can perfectly complement any meal. You can enjoy them straight out of the jar or pair them with sandwiches, salads, or grilled meats. These pickles make a great snack option when you want something crunchy yet healthy. Use them as a topping on salads, or as a side dish with high-protein meals to create that satisfying crunch.
STORAGE & FREEZING: CANNED DILL PICKLES
Canned dill pickles can last in the refrigerator for up to a year if sealed properly. Make sure to check the seals on the jars regularly. If you notice any leaks or bulging lids, discard the pickles. Freezing is not recommended, as it alters the texture of pickles and makes them mushy.
SERVING SUGGESTIONS
Serve your homemade dill pickles with a nutritious, balanced side such as a quinoa salad or a protein-packed wrap. These pickles can also elevate meals like grilled chicken, turkey burgers, or as toppings for lentil soup. They add flavor and texture without adding excessive calories, making them a great choice for health-conscious eaters.
VARIATIONS
Healthier Version
To create a lighter option, consider reducing the sugar in the brine. You can substitute cane sugar with a natural sweetener like stevia or monk fruit to keep it low-calorie.
High-Protein or Low-Carb Version
Pair these pickles with high-protein foods like grilled chicken or fish. You might enjoy having them as part of a low-carb wrap that includes lean proteins and plenty of sautéed vegetables.
Air Fryer Version
If you’re interested in experimenting, try making air-fried dill pickle chips. Slice your cucumbers into thin rounds, dip them in egg, and coat them in almond flour or a gluten-free breadcrumb mixture. Air fry them until crispy for a guilt-free snack.
FAQs
1. How long do canned dill pickles last?
If properly sealed and stored in the refrigerator, canned dill pickles can last for up to one year.
2. Are these pickles diabetic-friendly?
Yes, by adjusting the sugar or using sugar substitutes, you can make these pickles suitable for a diabetic-friendly diet.
3. Can I use different sizes of cucumbers?
Absolutely! You can use any variety of cucumbers. Just remember that smaller ones usually have a more tender skin and a crunchier bite.
4. What if my pickles lose their crunch?
Make sure to trim the blossom end of the cucumbers before pickling. Additionally, using fresh cucumbers and ensuring a proper brine can help maintain their crunch.
MAKE-AHEAD TIPS FOR CANNED DILL PICKLES
Creating your pickles ahead of time is an excellent way to save time during busy weeks. You can easily prepare them over the weekend, and they’ll be ready to enjoy by the following week. They are fantastic for meal prep, allowing you to grab a healthy snack or side whenever you need one. Just remember to store them in the fridge and check them regularly to ensure freshness.
Creating your own canned dill pickles at home is not only a fun project, but it’s also a wonderful way to embrace healthier eating habits. Homemade pickles are fresh, free from preservatives, and bursting with flavor. Enjoy this delightful recipe that has health and wellness as its foundation.
Canned Dill Pickles
Ingredients
Method
- Wash cucumbers thoroughly and trim off the blossom end.
- In a large pot, combine 5 cups of filtered water, 1 cup of distilled white vinegar, 1/2 cup of cane sugar, and 1 tablespoon of sea salt. Bring to a boil, stirring until dissolved.
- Once the brine is ready, remove from heat and let cool slightly.
- Pack mason jars with cucumber slices, peppercorns, dill stems, garlic cloves, and mustard seeds, leaving about 1/2 inch of headspace.
- Pour brine over cucumbers until fully submerged and seal jars with lids.
- For longer shelf life, process the jars in a boiling water bath for 10-15 minutes or refrigerate directly for immediate use.
- Let jars rest at room temperature for 24 hours, then store in the refrigerator.