Bottling cucumbers to make your own crispy homemade dill pickles is pretty simple. They are so tasty to put on a hamburger, sandwich or just to eat by themselves.
Tips to make crispy dill pickles
I tried bottling pickles quite a few years ago but gave up because the pickles turned out mushy and were not enjoyable to eat. Then a dear friend of mine gave me a recipe to try.
I decided to plant pickling cucumbers once again in my garden and try bottling pickles one more time. This was a few years ago and we have enjoyed homemade pickles ever since.
This ingredient makes them crispy
The ingredients are pretty typical but there is one ingredient you don’t want to leave out, the grape leaf. The grape leaf is what helps the cucumbers stay crispy so don’t forget to add it.
Crispy Dill Pickles
Ingredients
- 2 Cups White Vinegar
- 4 Cups Water
- 4 TBS pickling Salt
- 7 Garlic Cloves Peeled
- 3 1/2 tsp Whole Black Peppercorns
- 4 Large Fresh Grape Leaves
- Fresh Dill
Instructions
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Add Spices to the bottom of each jar before adding the cucumbers
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Prepare jars. Wash or sterilize them in the dishwasher keeping them hot.
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Start hot water bath now. You want it at 180 degrees by the time you are ready to add your jars. (Cold pack canner)
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Wash cucumbers making sure to scrub thoroughly.
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Cut off each end of the cucumber, and slice, dice, spear, whole or as desired.
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In a medium saucepan, over medium-high heat, bring vinegar, water, and salt to a boil.
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In each jar add 1 garlic clove, 1 tsp of dill seed, and 1/2 tsp of peppercorns to the bottom.
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Pack cucumbers tightly into each jar.
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Pour hot brine over cucumbers, leaving 1/4 inch headspace.
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Run a plastic utensil on the inside of the jar to release any air bubbles.
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Add 1/2 of a grape leaf on top of the cucumbers.
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Wipe the top of the jar with a clean damp cloth, add hot lid and band or ring.
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Place in hot water bath with water at least an inch above the top of the jars. Bring water to a temperature between 180 and 185 degrees and process for 30 minutes.
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Remove jars and place on a thick towel. Let cool at room temperature for 24 hours.
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After 24 hours, check to make sure the jars are sealed by pressing down on the center of the lid. If it does not "pop" then it is sealed. If you are able to press down on the lid, and it makes a popping sound, it is not sealed. Place the jar in the refrigerator and use within 2 weeks.
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Wait at least 2 weeks before eating your pickles for maximum flavor. It is worth the wait!
Prepare yourself for some tasty crispy pickles!
This is how we can our pickles. I can’t wait to try this year’s batch. If they are anything like lasts years they won’t be on the shelf long.
Feel free to share this recipe with someone who might enjoy it. I would love to hear about your canning results or any other ideas. Just leave your comments below.
Tara says
I just made these last night. I can’t wait to try them! Thank you for sharing! What is the shelf life for them after canning?
Brenda says
I personally have had some on the shelf for up to 2 years and mine have been fine. I think a lot would depend on how you store them, cool, dark verses warm or light. Always make sure your bottled good is sealed tight when you open them. Good luck!!
Patricia Creech says
I am new to pickling and have had some success with refrigerator pickles. But we cannot eat them fast enough! My question is about the grape leaves . What kind and where would I find them ?
Brenda says
Refrigerator pickles are awesome but you can only eat so many at once. I like to bottle pickles. They are simple and taste so good. I am not sure what type of grape I have growing in my garden. I don’t think the type matters that much. I would ask your friends and neighbors if they have any grapes growing or you can try this link to purchase them. https://amzn.to/3mbq21B
Good luck! I would like for you to share how they turn out. 🙂
Elle says
How many pickles do you use for this recipe?
Brenda says
It totally depends on the size of the cucumbers you are using. If you are going to slice them. And how many you can get into your bottles. I pack the bottles as full as I can get them. Sorry that is probably not the answer you are looking for but you really just need to play with it and see. Good luck. I would love to hear how they turn out.
Anonymous says
I added some picking salt and cayenne peppers from my garden ! Big hit. I have added the grape leaf to all my pickling recipes. Great tip!!!
Brenda says
Sounds like you heated things up a bit!! 🙂 Great idea! I am happy the grape leaf is working for you!
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Wendy says
Made the dills , just happened to have grape leaves and they were great!
Brenda says
Great! The grape leaves make a great difference in the crispness. I hope you can enjoy them all winter long. 🙂
Anonymous says
Thanks for sharing this pickle recipe! Going to give it a try!
The Farmers Wife says
Your welcome! I would love to hear how it works for you.