Blue Ribbon Dill Pickles

I have tried many recipes for preserving pickles over the years and this one for Blue Ribbon Dill Pickles is by far my favorite. It is simple and so flavorful. And it’s a great way to use all of those cucumbers growing out of control in your garden this month. Crisp and delicious dill pickles. Give the 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 them 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.

Blue Ribbon Dill Pickles Recipe

What’s needed?

• 8 quart jars, washed and rinsed
• 10 cucumbers, scrubbed and rinsed (cut into slices or spears)
• fresh dill, washed and chopped
• garlic, minced

For the brine:

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

How to make Blue Ribbon Dill Pickles?

• Begin by washing your jars and scrubbing your cucumbers.
• Fill a canning kettle half full with hot tap water and place it on the stove over high heat. 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 did 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. 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 do it like we do, eat them right out of the jar! One of summer’s best recipes!

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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 

• 10 large cucumbers, scrubbed and rinsed (cut into slices or spears)
• fresh dill, washed and chopped
• 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 canning kettle half full with hot tap water and place it on the stove over high heat. 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 did 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. Place them on a kitchen towel to cool.

Equipment

• 8 quart-size canning jars and lids

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!