Blue Ribbon Dill Pickles

I have been preserving pickles for years and this recipe for Blue Ribbon Dill Pickles is by far the best. It is simple, affordable and so flavorful. And it’s a great way to use all of those cucumbers growing out of control in your garden this summer. Crisp and delicious dill pickles. Give this recipe a try and see if you agree!

You won’t believe how easy it is to preserve your own dill pickles with this recipe. A few simple ingredients and an hour in the kitchen and you will have 8 beautiful jars of delicious, crunchy pickles.

Use Blue Ribbon Dill Pickles on burgers and sandwiches or add them to a charcuterie board. They’re packed with flavor and you’ll want to make them every year, so you always have a jar on hand. It just isn’t a complete meal without these crunchy dills!

What’s needed to make Blue Ribbon Dill Pickles?

• 8 quart jars, washed and rinsed

• cucumbers, scrubbed and sliced
• fresh dill, shaken to remove any debris
• garlic, minced

For the brine:

• water
• white vinegar
• pickling salt

How to make Blue Ribbon Dill Pickles?

• Begin by washing your jars and scrubbing your cucumbers.
• Fill a large canning kettle half full with hot tap water and place it on the stove over high heat. You will add your pickle jars to this pot.
• Put your lids and rings in a medium saucepan and heat over medium heat.
• Put brine ingredients into a Dutch oven and heat to boiling. Turn the burner off.
• Now begin filling your jars. Place a small amount of dill in the bottom of a jar, along with a bit of minced garlic. Cut your cucumbers into slices and TIGHTLY pack the slices in the jar. I usually make some jars with spears and some with rounds.
• Pour the hot brine over the cucumbers, leaving about a 1/2 inch of headspace in each jar. Place a lid and a ring on each jar and tighten it.
• Place the jars into the canning kettle, making sure the water comes up just to the bottom of each ring. Heat just to a boil and simmer for 15 minutes. Be careful when removing hot jars from the kettle. Using an oven mitt, place them on a kitchen towel to cool.

Check to make sure that all jars have sealed after they are cool. Store them in a cool, dark place. Serve them with sandwiches or as part of a relish tray. Or just eat them right out of the jar like we do! One of summer’s best recipes!

For more of the best canning and preserving recipes, check out these tasty recipes:

• Easy Strawberry Freezer Jam
• Ginger Peach Jam
• Quick Pickled Red Onions
• Sweet Corn Salsa
• Dried Herbs

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Blue Ribbon Dill Pickles

A simple recipe that makes crunchy Blue Ribbon Dill Pickles and uses up all those cucumbers growing out of control in your garden.

Servings: 8 quart jars

Prep Time: 40 minutes mins

Cook Time: 20 minutes mins

Total Time: 1 hour hr

Ingredients 

• 12 large cucumbers, scrubbed and rinsed (cut into slices or spears) or more if using small pickling cucumbers
• 4 teaspoons dill, washed and chopped
• 4 teaspoons garlic, minced

For the Brine:

• 9 cups water
• 2 1/2 cups white vinegar
• 1/2 cup pickling salt

Instructions 

• Begin by washing your jars and scrubbing your cucumbers.
• Fill a large canning kettle half full with hot tap water and place it on the stove over high heat. You will add your pickle jars to this pot.
• Put your lids and rings in a medium saucepan and heat over medium heat.
• Put brine ingredients into a Dutch oven and heat to boiling. Turn the burner off.
• Now begin filling your jars. Place a small amount of dill in the bottom of a jar, along with a bit of minced garlic. Cut your cucumbers into slices and TIGHTLY pack the slices in the jar. I usually make some jars with spears and some with rounds.
• Pour the hot brine over the cucumbers, leaving about a 1/2 inch of headspace in each jar. Place a lid and a ring on each jar and tighten it.
  
• Place the jars into the canning kettle, making sure the water comes up just to the bottom of each ring. Heat just to a boil and simmer for 15 minutes. Be careful when removing hot jars from the kettle. Using an oven mitt, place them on a kitchen towel to cool.
  

Equipment

• 8 quart-size canning jars and lids, or 14 if using pint size jars
• 1 canning kettle
• 1 sharp knife
• 1 cutting board

Notes

Check to make sure that all jars have sealed after they are cool. Store them in a cool, dark place. Serve them with sandwiches or as part of a relish tray. Or do it like we do, eat them right out of the jar! One of summer’s best recipes!

Nutrition

Calories: 67kcalCarbohydrates: 10gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 24mgPotassium: 579mgFiber: 3gSugar: 6gVitamin A: 306IUVitamin C: 14mgCalcium: 74mgIron: 1mg