Canned Pickles Easy Recipe

Learn how to make canned dill pickles in vinegar for the winter.  NOTE: This is NOT a recipe for  quick/refrigerator pickles.

This recipe shows you how to make canned dill pickles in vinegar, so you can consume them during the cold season.

This is the best method of pickling cucumbers for long-term storage.

You will need:

- 4 pounds cucumbers - 1 head of garlic - 1 gallon plain vinegar 5% acidity - 4 Tbsps canning/pickling salt(no iodine) - 2 Tbsps granulated sugar - 5-6 bay leaves - 1 tsps dried thyme - 6 tsps dried dill (or the whole dill stems with umbels and green seeds) - 1 Tbsp mustard seeds - 1-2 Tbsps black peppercorns - 1 piece of horseradish root  sliced in strips


Step 1.  Sterilize the jars.

Step 2.  Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, dried dill, and slices of horseradish in between.

Step 3.  In a big pot, bring vinegar to a boil together with salt and sugar.  Boil for only 2-3 minutes, then add the bay leaves,  thyme, and mustard seeds. Set aside to cool for about 10 minutes.

Pour the hot liquid over the cucumbers to fill the jars.

Step 5. Seal the jars and store them in a cool place above freezing temperature.

These cucumbers will not ferment and will be perfect for the wintertime. Enjoy!