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Zesty Spiced Dill Pickles

Discover the perfect zesty dill pickles recipe that brings a kick to your taste buds! Our easy-to-follow guide ensures crisp, flavorful pickles with a delightful blend of dill, garlic, and spices. Ideal for homemade pickle lovers seeking a burst of freshness and spice in every bite.
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Prep Time 30 minutes
Cook Time 5 minutes
Processing Time 15 minutes
Servings 6 quarts

Equipment

  • 1 water bath canner
  • 6 quart sized jars
  • funnel
  • jar lifter

Ingredients
  

  • 1 quart white vinegar
  • 3 quarts water
  • 2/3 cup canning salt
  • 6 cloves garlic
  • 6 heads dill or 6 tbsp dill seeds
  • 6 tsp crushed red pepper
  • 3 tsp coriander seed
  • 1 1/2 tsp mustard seed
  • 3 tbsp black peppercorns
  • 16 lbs 4-6 inch cucumbers whole or spears (more if sliced)

Instructions
 

Making the Brine

  • Add 3 quarts of water & 1 quart of white vinegar (make sure it is 5% acidity) to a pot.
  • Stir in 2/3 cup canning/pickling salt and the optional 1 tbsp alum. Bring the mixture to a boil.

Pack the Jars

  • While the brine is coming to a boil, pack your clean quart-sized jars.
  • In each jar add 1 clove of garlic, a dill head (and/or dill seeds), 1 tsp crushed red pepper, 1/2 tsp coriander seeds, 1/4 tsp mustard seeds, & 1/2 tbsp black peppercorns.
  • Pack each jar with prepared cucumbers (whole, speared, or sliced are all great!) Make sure the cucumbers don't go over the shoulder of the jar.
  • Ladle the hot brine into the jars, leaving 1/2 inch of head space. Remove bubbles that might be trapped using a butter knife or a tool. Wipe the rims of the jars and place the lid in the center. Put the rings on and tighten them to fingertip tight.
  • Bring water to a boil in the water bath canner. Put the jars on the rack and then lower it into the simmering water. Water should come about 2 inches above the tops of the jars. Cover and bring the water back to a boil and process quart-sized jars for 15 minutes. Turn off the heat and remove the cover. Let the jars cool for about 5 minutes and then remove from the canner. Let cool for 12 hours and then check to make sure the jars are sealed. If they did not, put pickles in the refrigerator and enjoy those ones first.