We have previously done a 2-Day Dill Pickle recipe, but sometimes you just need something that gives you the same great taste but in a lot less time. This time, we opted for a simple take on traditional Dill Pickles. Since this is a quick recipe, we are not using any ice baths, or overnight soaks to maintain our crisp, we are using Ball Pickle Crisp.
Note: the video below shows us completing a half recipe. The written recipe shows a full batch.
[Yield: (3) Quarts or (7) Pints]
Materials: (all materials can be found on The Necessities for reference)
- 7 pint jars (plus flat lids and bands/rings)
[Hint: As always, I recommend an extra jar or two. Also, I strongly recommend using a wide mouth jar! You’ll thank me later.]
- 1 water bath
- 1 funnel
- 1 jar lifter
- 1 stainless steel ladle
- 1 large stainless steel pot (or dutch oven)
- 1 dish towel (large enough for the jars to cool on)
- 1 spice bag or cheese cloth and string (optional)
- Inspect each of your jars for cracks, chips, and/or any other questionable markings before use.
- Place wire rack into bottom of water bath with ‘arms’ up to allow jars to be placed.
- Fill your water bath with enough water to cover each of the jars with 2-3″ of liquid and place on burner to warm jars (simmer but do not boil).
- Mix together vinegar, water, sugar, and salt in a large pot. If using, put pickling spice in a spice bag or cheese cloth and place in mixture or pour pickling spice directly into mixture.
- Bring mixture to a boil, stirring to dissolve sugar and salt.
- Simmer for 15 minutes, stirring occasionally. Remove spice bag / cheese cloth once complete.
- Meanwhile, wash in cold water, peel and prepare cucumbers. First, cut off the blossom end then slice cucumbers into spears.
[Hint: Have a spare jar on hand to double check the length of each spear will fit into the jar with a 1/2″ headspace. Don’t throw away any excess – you can always can your cucumber ‘chunks’ as well.]
- Remove empty jars from water bath by lifting the wire rack and setting the arms on the rim of the water bath. Then, using jar lifter empty and remove the jar from the water.
- By hand, tightly pack cucumber spears, and 1 dill head, into each warm jar.
- If using, pour 1/8 teaspoon pickle crisp into each pint or 1/4 teaspoon pickle crisp into each quart.
- Using a ladle and funnel, add the pickling brine into a hot jar keeping a 1/2in head space. [Note: Head space is the distance from the top of the jar to the food filling the jar.]
- Wipe the rim of each jar with a damp cloth ensuring that the rims are clean.
- Place flat lid and screw band on jar and finger tighten.
[Hint: Place the jar on a towel and using only your fingers, tighten the band until your jar spins on the towel.]
- Once finger tightened, return to warm water bath to avoid thermal shock. [Thermal shock is the cracking of jars from an extreme temperature swing such as putting hot food into a cold jar.] Lower wire rack once full.
- Place lid on canner, return to high heat and bring water to a full rolling boil.
- Once boiling, set timer for 15 minutes
[Hint: refer to Elevation Rules to see how it changes your processing time].
- After 15 minutes, turn off heat and remove the lid. Wait an additional 5 minutes.
- Once again, lifting wire rack and placing arms on canner rim, use the jar lifter to remove your filled jars and place on a towel in a cool & draft-free location.
- Wait 24 hours before touching the jars. After 24 hours, remove the bands and pick up each jar from the flat lid (this will help ensure that each jar is truly sealed). Once the seal is verified, you may wash the exterior of the jars, dry, label, and store for future use.
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