Canning Pickles – Making Homemade Kosher Dill Pickles in 24 hours! 1

f you’re looking for a recipe for some tasty homemade pickles you’ve come to the right place. This recipe is quick, easy, and the pickles are ready in just 24 hours! The steps are on the mix that I suggest buying, but I wanted to go ahead and give the recipe so anyone who is interested can go ahead and be prepared on canning pickles.

Right now it’s the middle of summer here in Georgia and I’ve been busy making White Grape Jelly, Muscadine Jelly from Muscadines I froze last year, putting up corn, and now canning pickles!

There are a couple items I recommend having on hand before making this recipe:

• Canner – The one I linked is similar to the one I used. I linked a set because you’ll need the rack and jar lifters.
• Boiler Pot (just a large pot to heat the brine in)
• Quart Jars

Ingredients

• Mrs. Wages Kosher Dill Pickle Packet
• Cucumbers. Packets call for 9-10 pounds of cucumbers. I only had 7 pounds and had to add more vinegar and water because I didn’t have enough brine. This may be because I didn’t pack the cucumbers in the jars very well.
• White Distilled Vinegar (5% Acidity)
• 7-1/3 cups of water

Directions

1. The first thing you’ll want to do is sterilize your jars. I suggest sterilizing them in the dishwasher, but you can also boil them in water for about 15-20 minutes. You’ll also want to go ahead and add the water to your canner and let it be heating for the sealing process.
2. Remove the ends off the cucumbers and cut the cucumbers into whatever size you’ll want them. I cut mine in spears for most jars, but left them whole in some.
3. Add 3/4 cup of vinegar, 7-1/3 cups of water, and the packet of Mrs. Wages Kosher Dill Pickles. Heat over medium heat and stir continuously until the mixture is dissolved.
4. Pack the jars full of pickles and use a ladle to pour in the brine filling the jars until about 1/2″ of headspace is left. *Here’s a tip – I scooped one ladle of brine into each pickle jar and repeated until the brine was gone. This ensured that all of my jars had the same amount of brine. I ended up having to add 1 part hot vinegar and 2 parts hot water to the jars to top off the quarts because I didn’t have enough mixture for all the jars.
5. Wipe the lid and outside of the jars, and place the jars in the water bath and heat per the altitude requirements on this post. I’m in Georgia and I boiled mine for about 25 minutes. After the timer is up, turn off heat, let jars sit in bath for about 5 minutes. Let jars sit undisturbed for 24 hours. After about an hour if any jars have not sealed, repeat the water bath steps. You can tell if they’ve sealed by pressing down on the center of the lid. If it pops back up, it didn’t seal correctly.

Canning pickles is easy and each jar, if sealed properly, is good for up to an entire year! Can you imagine sitting at home on a cold winter day and popping open some tasty homemade kosher dill pickles that tasted fresh! I can’t wait!!

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