Canned Dill Pickles Recipe

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a fruity flavor while maintaining acidity.

salt

🥗Healthier: kosher salt

💰Cheaper: table salt

Kosher salt is less processed and has a coarser texture.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder can provide flavor without the need for fresh garlic.

black peppercorns

🥗Healthier: white pepper

💰Cheaper: ground black pepper

Ground black pepper is more convenient and less expensive.

Harvest cucumbers, selecting those that are 2-3 inches long for whole pickles and slicing larger ones lengthwise.

Wash cucumbers by scrubbing them together under running water to remove prickly parts and blossoms.

Sort cucumbers by size, placing smaller ones in containers for jar preparation.

Cut off the blossom ends of cucumbers before slicing them.

Prepare brine by mixing 4 cups of water, 4 cups of vinegar, 1/2 cup of sugar, and 1/3 cup of pickling salt for a double batch.

Add 1/2 teaspoon of peppercorns and 3 star anise to each jar.

Fill jars with cucumbers, ensuring they are tightly packed and below the jar's rim.

Pour brine over cucumbers in jars, leaving some space at the top.

Cooking Techniques

Equipment Needed

Spice Level: