Dill Pickles

Name: Dill Pickles
Prep time: 20 min
Cook time: 10 min
Total time: 20190 min
Yield: 32 jars
Cuisine: Canadian
Ingredients: 4 cups water; 2 cups white vinegar; 1/4 cup pickling salt; 2 kg fresh cucumbers (small, about 5 cm long); 8 garlic cloves (peeled); 8 sprigs fresh dill; 4 tsp mustard seeds; 4 tsp dill seeds

20190 min 32 jars Easy

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Dill Pickles

Crisp and tangy dill pickles perfect for snacking or as a sandwich addition.

Prep

20 min

Cook

10 min

Total

20190 min

Servings

Difficulty

Easy

Dill pickles, or 'cornichons à l'aneth', are a beloved addition to many meals, offering a tangy and refreshing crunch. These pickles are not only a tasty snack but also a fantastic accompaniment to sandwiches and burgers. The process of making dill pickles is straightforward, requiring only a handful of ingredients and a little patience. With this recipe, you'll enjoy homemade pickles with a flavour that far surpasses any store-bought version.

Instructions

Prepare the cucumbers

Wash cucumbers thoroughly and trim off blossom ends.

Pro tip: Trimming the blossom end prevents the pickles from softening.

Sterilize jars

Sterilize 4 pint jars by boiling them in water for 10 minutes.

Pro tip: Use a jar lifter to safely remove jars from boiling water.

Prepare the brine

In a saucepan, combine water, vinegar, and pickling salt. Bring to a boil.

Pro tip: Stir until the salt is completely dissolved.

Pack jars

Place 2 garlic cloves, 2 sprigs of dill, 1 tsp mustard seeds, and 1 tsp dill seeds in each jar. Pack cucumbers tightly into the jars.

Pro tip: Leave about 1 cm of headspace at the top of each jar.

Add the brine

Pour hot brine over the cucumbers, leaving 1 cm of headspace. Ensure cucumbers are submerged.

Pro tip: Use a non-metallic utensil to remove air bubbles.

Seal jars

Wipe jar rims clean and seal with lids. Process in a boiling water bath for 10 minutes.

Pro tip: Ensure lids are properly tightened but not overly tight.

Cool and store

Remove jars from the water bath and let cool. Store in a cool, dark place for at least 2 weeks before consuming.

Pro tip: Label jars with the date for easy tracking.

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Tips & Tricks

Use fresh, firm cucumbers for the best crunch.
Adjust the amount of dill to suit your taste preferences.
Ensure jars are properly sterilized to prevent spoilage.
Let pickles sit for at least a week for optimal flavour.

Frequently Asked Questions

What are cornichons à l'aneth?

Cornichons à l'aneth are small, tangy pickles flavoured with dill, commonly used as a condiment or snack.

How do I make dill pickles?

Wash cucumbers, prepare brine, pack jars with cucumbers and spices, add brine, seal, and process in a boiling water bath.

How long should pickles sit before eating?

Allow pickles to sit for at least 2 weeks for optimal flavour development.

Can I use dried dill instead of fresh?

Yes, you can use dried dill, but fresh dill is preferred for better flavour and aroma.

Why are my pickles soft?

Soft pickles can result from using overripe cucumbers or not trimming the blossom end properly.

Serving Suggestions

Serve your dill pickles with a hearty sandwich or as a crunchy side to a juicy burger. They also make a delightful snack straight from the jar. For storage, keep the pickles in the refrigerator once opened. Unopened jars can be stored in a cool, dark place for up to a year, allowing the flavours to develop even further.