How to Make Crispy Dill Pickles

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Dill pickles are a common condiment used on sandwiches, hot dogs, burgers and more. Fresh herbs and flavors, such as dill, garlic and hot peppers, are used to create a tangy taste. People who make their own pickles often have a hard time ensuring they are crunchy like store bought pickles. The process of brining and canning cucumbers can be adjusted to ensure crispier pickles. Learn how to make crispy dill pickles.

Ingredients

  • Pickling salt
  • Cucumbers
  • Fresh dill
  • Peeled garlic cloves
  • Water
  • White vinegar

Steps

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  1. Use pint (0.47l) or quart jars (0.9l), depending upon preference; however this dill pickle recipe makes 4 pint jars of pickles. You cannot substitute table salt for pickling salt.
  2. Make sure they are firm, and place any that are not aside for other uses. Dry them and refrigerate them overnight.
    • For the crunchiest pickles, can your cucumbers within 24 hours after picking. Also, choose cucumbers that are 4 inches (10.2 cm) or under in length. Do not use waxed cucumbers from the supermarket.
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  3. The following 3 choices are common for homemade dill pickles:
    • If you like whole pickles, many people believe leaving them whole while canning will ensure the crispiest pickle texture.
    • If you like to serve pickles on sandwiches, you may choose to slice them horizontally. They will lay flat easily on bread and can be given in smaller servings.
    • If you like smaller portions and want to serve pickles on the side of meals, then quartering them vertically is a good option. Pickling in spears may sacrifice some crunchiness, but they will be better portions for most people.
  4. Rinse well.
  5. Allow the water to boil. Boil your jars and lids for 10 to 15 minutes. Carefully remove them with oven mitts and tongs.
    • At elevations below 1,000 feet (305m), you should boil for 10 minutes. Add an additional minute to the boiling time for each 1,000 feet (304.8 m) of elevation after 1,000 feet (304.8 m).
  6. Add 3 peeled garlic cloves to each jar.
  7. Make sure to wash and dry the dill before placing it in each
  8. (1.5g) of whole peppercorns and 1 tsp. (3g) of mustard seeds to each jar. Some people also like to include 1 tsp. (2g) of onion powder or some chopped fresh onions.
  9. (3g) of crushed red pepper flakes.
  10. Place 2.5 cups (591ml) of white vinegar, 2.5 cups (591ml) of water and 1/4 cup (59ml) of pickling salt in a saucepan. Heat until the boiling point and then remove from heat immediately.
  11. You should aim to try to fill it up to the top.
  12. Leave only 1/2 inch (1.3 cm) of space from the top of your lid.
  14. Set the time for 5 minutes and take them out when it goes off. Do not leave them in the bath for longer than 5 minutes, or they will lose crunchiness.
    • Many people make "refrigerator" dill pickles. This means that they do not get a water bath and they are stored in the refrigerator before serving. If you plan to do this, place the lids firmly on the hot jars, allow them to cool on the counter and then place them in the refrigerator afterward.
    • Using the water bath canning method will prevent yeast and mold from ruining pickles.
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  • Question
    Do I pour the brine when it is hot or cold?
    Community Answer
    Boil the brine to dissolve the salt, and pour it over the pickles while still hot.
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  • Question
    How do I submerge jars when making pickles?
    Community Answer
    Put water in your water bath canner and bring it to a boil before lowering the jars into the boiling water. Use canning tongs to protect your hands and to gently lower the jars into the boiling water. The water level will rise as you add jars. Make sure that you have enough water in the canner before you bring it to a boil. You can remove some water if it rises too much or you can let it overflow if you are canning outdoors in a place where the hot boiling water won't hurt anything.
    Thanks! We're glad this was helpful.
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    Not Helpful 3 Helpful 4
  • Question
    At what point do I tighten my pickle jars when making pickles?
    Community Answer
    Tighten your jars after you have put all ingredients in them.
    Thanks! We're glad this was helpful.
    Thank you for your feedback.
    If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
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      Warnings

      • Never change the vinegar and water proportions in the recipe. The vinegar prevents botulism if it contains 4 to 6 percent acetic acid.
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        Helpful 15 Not Helpful 7
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      Things You'll Need

      • Canning jars
      • Oven mitts
      • Metal tongs
      • Timer
      • Canning bath
      • Saucepan
      • Clean towel

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      References

      1. http://woodridge.wordpress.com/2009/08/09/crispy-dill-pickles-just-like-klaussens/
      2. https://www.smilepolitely.com/food-drink/the_quest_for_crunchy_dill_pickles/
      3. http://nchfp.uga.edu/how/can_01/sterile_jars.html

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      • Donna Pruitt Matlock

        Jul 4, 2017

        "I haven't made my pickles yet, but this is my first attempt. I Googled "crunchy dill pickles" and ..." more
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