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–+ servings
Jar of Homemade Dill Pickles
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Homemade Dill Pickles

Homemade pickles are good with everything and I do mean everything! You'll love this homemade pickle recipe from Spice Jungle.
Prep Time15 mins
Cook Time10 mins
Servings: 4 pints

Equipment

  • Medium Saucepan
  • Canning Jars (Pint)
  • Large Stockpot (With Lid)
  • Canning Tongs

Ingredients

  • 10 units small pickling cucumbers (about 3 pounds)
  • 2 cups white vinegar
  • 2 cups water
  • 2 tbsp pickling salt
  • 4 tsp pickling spice

Instructions

  • Cut a thin slice of the ends of each cucumber off. 
  • In a medium saucepan combine vinegar, water, and salt in a saucepan and bring to a boil.
  • Add the jars/lids to a large stockpot and bring to a boil, Boil for 10-15 minutes to sanitize. Remove from water with sanitized tongs and place on a clean dishtowel to cool.
  • Place 1 teaspoon of pickling spices into the jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim (head space) add the lids and tighten (fingertip tight). 
  • Add the filled jars to the stockpot, boil for 10 minutes for pint jars and 15 minutes for quart jars according to manufacturers directions. 
  • Remove jars from water and place on a towel to cool for 12-24 hours. When cooled make sure that the lid has no give when pushed on to ensure a proper seal. Store in a cool, dark location.

Notes

  • How long to wait until eating the pickles depends on personal preference. The pickles will be ready in about 5 days but we recommend waiting at least 2-3 weeks to enjoy for even better flavor!