Crunchy Dill Cucumber 🥒 Pickles | Water Bath Canning

This video is about Homemade Crunchy Dill Pickles Recipe & Canning! Who doesn't love a good homegrown, homemade, crunchy dill pickle? I am done making soggy pickles, those days are gone! These are a great healthy snack, go great with a sandwich for lunch, or just because you feel like eating a dill pickle. Oh, and fried pickles are awesome!!

Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.

FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.

Crunchy Dill Pickle Recipe
Yield: about 9 quarts
8-10 lbs of cucumber spears that have soaked in a cold saltwater brine for several hours or overnight.
Drain the saltwater from the cucumbers & set them aside.

For the Pickling Mixture:
2 qt. water
2 qt. white vinegar
1 c. coarse kosher salt or pickling salt
1 T. turmeric
Stir together in a large pot & bring to a boil. Let the pickling mixture cool down a bit while you pack the cucumbers in the jars.

To each packed jar add:
1/2 t. dill weed
1 t. minced garlic
whole peppercorns to taste (I added about 6 to each jar)
1/4 t. pickle crisp (optional)

Add pickling mixture to each packed jar, leaving about 1-inch headspace.
Wipe rims of jars using a damp paper towel or washcloth.
Apply lids & rings; fingertip tight (not too snug)
Place jars in a water bath canner x 10 min (if you live in Indiana) or per your elevation canning guidelines.
Remove jars from the canner using a jar lifter & place them on a towel to cool. Once cooled, sealed, and labeled, place in your pantry or designated food storage area.
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