Dill Pickles
Learn how to make dill pickles with this easy recipe for canning dill pickles in slices or spears! Get crunchy dill pickles without pickle crisp by using this secret ingredients!
Ingredients
- 4 pounds cucumbers cut lengthwise into quarters
- 6 tbsp canning salt
- 4 1/2 cups water
- 4 cups vinegar
- Organic Black Tea (we use this brand) 1 bag per jar
- Fresh dill 2 heads per jar
- 3 1/2 tsp mustard seeds
- 14 whole peppercorns
Instructions
- Wash and drain cucumbers, then slice. Combine salt, water, and vinegar in a large sauce pot and bring to a boil.
- To each quart jar add 2 heads of dill, contents of 1 bag of black tea (not the bag itself), 1/2 tsp mustard seeds, and 2 peppercorns. Pack cucumbers into hot jars and cover with vinegar mix, leave a 1/4" headspace.
- Remove air bubbles with a plastic canning knife, add additional liquid if needed. Wipe rims, then place and tighten 2-piece lids. Process 20 minutes in a water bath canner.
Notes
If you have not successfully used tea in place of pickle crisp, you might want to use grape leaves instead. The black tea brand I have linked in the recipe works perfectly, but others may not.