Simple Garlic Dill Pickles (Water Bath Method)

Method

1. 1Equipment
2. 2Quart canning jars with lids & bands
3. 3Large pot for boiling water (enough to cover jars by 1–2 inches)
4. 4Jar lifter or tongs
5. 5Funnel (optional but helpful)
6. 6---
7. 7Prep the jars
8. 8Wash jars, lids, and bands in hot soapy water.
9. 9Keep jars hot in simmering water until ready to fill (prevents cracking).
10. 10Make the brine
11. 11In a pot, bring water, vinegar, and salt to a boil, stirring until salt dissolves.
12. 12Keep hot but not boiling while packing jars.
13. 13Pack the jars
14. 14Place garlic, dill, and peppercorns at the bottom of each jar.
15. 15Pack cucumbers tightly but without crushing.
16. 16Fill with brine
17. 17Pour hot brine over cucumbers, leaving ½ inch headspace at top.
18. 18Remove air bubbles (gently tap jar or use a chopstick).
19. 19Wipe rims clean, place lids on, screw bands finger-tight.
20. 20Water bath process
21. 21Place jars in boiling water canner.
22. 22Make sure water covers jars by at least 1 inch.
23. 23Process for 10 minutes (start timing when water returns to a boil).
24. 24Cool & store
25. 25Remove jars, set on towel, let cool 12–24 hours.
26. 26Check seals (lid should not flex when pressed).
27. 27Store sealed jars in a cool, dark place for up to 1 year.
28. 28Let pickles sit at least 1–2 weeks before eating for best flavor.
29. 29Submitted by: Diana Lynn Patton