Classic Dill Pickles (Pickling Spices)
These homemade pickles are a delightful blend of tangy and savory flavors, preserved perfectly in a pickling brine with a touch of dill and aromatic spices. Enjoy the crisp texture of cucumbers and onions, infused with the pickling solution that promises a burst of taste in every bite. With each jar exuding a delightful medley of flavors, these pickles are a must-have for elevating your snacking game or adding a zesty kick to your favorite dishes.
— Constant Cookbook
Ingredients
- 3 cups distilled white vinegar
- 2 Tbs. kosher salt
- 6 Tbs. pickling spices
- 6 Tbs. dill seeds
- 24 fresh dill sprigs
- 6 lb. cucumbers, cut into slices 1/2 inch thick
- 1 small white onion, cut lengthwise into thin slices
Instructions
- Have ready 6 hot, sterilized one-pint canning jars and their lids.
- In a large nonreactive saucepan over medium-high heat, combine the vinegar and salt. Add 3 cups water and bring to a boil, stirring to dissolve the salt.
- Meanwhile, in each jar, place 1 Tbs. pickling spices, 1 Tbs. dill seeds and 4 dill sprigs. Layer the cucumber and onion slices in the jars, packing them tightly and avoiding large gaps. Fill the jars to within 3/4 inch of the rims.
- Ladle the hot brine into the jars, leaving 1/2 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
- To process the jars, put the sealed jars in a large deep pot and add enough water to cover by 2 inches. Bring the water to a boil, cover the pot and boil the jars for 7 minutes, taking care that they are submerged at all times. Using long-handled tongs, transfer to a towel-lined surface to cool.
- Let the jars stand undisturbed for 24 hours and then set them aside for 2 weeks to allow the flavors to develop. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 week. Makes 6 one-pint jars.
- Adapted from a recipe by Williams-Sonoma.
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