Canning CRISP Dill Pickles | Water Bath Canning

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Canning CRISP Dill Pickles | Water Bath Canning

Рет қаралды 23,168

Ай бұрын

Learn the art of preserving cucumbers by canning dill pickles at home with this step-by-step tutorial! I'll share 3 tips for ensuring your homemade pickles are crisp and crunchy. I'll also walk you through the steps for water bath canning so you can enjoy your crunchy, tangy pickles all year round.
Brine Recipe
(NOTE: I have updated this brine recipe reflect current food safety recommendations for a vinegar-to-water ratio of at least 3:4. I added the sugar to offset the increased vinegar)
5 1/2 cups water
4 1/2 cups white vinegar
1/3 cup sugar
1⁄2 cup pickling salt
Ingredients:
Cucumbers
Garlic cloves (optional, to taste)
Strawberry leaves (optional)
Dill, blooms and leaves
Directions:
Clean cucumbers and scrub off spines
Remove blossom end of each cucumber
Soak in an ice bath for 3-4 hrs.
Cut to desired shape/size
Combine ingredients for brine in a saucepan and heat until all sugar and salt are dissolved
Pack ingredients into wide-mouth pint jars and fill with hot brine to 1/2" headspace. Process in water bath for 15 min. Pickles are ready to eat after 2 weeks. Makes 8 pint jars.

Пікірлер: 75

@jswhosoever4533 4 күн бұрын

For every newbie watching, dont scrub the skin off when washing. A normal cloth takes off all the dirt and prickles. You dont have to use a scrubbie.

@Locally_Raised Күн бұрын

Yes, either way works. I've found that the prickles vary from one cucumber variety to the next. These were on the tough side.

@user-ro1pv7wn9y 3 күн бұрын

thank you for recipe. especially loved that little baby talking.

@Locally_Raised Күн бұрын

You're welcome! She's a chatty one :)

@KZ-dw6xj 11 күн бұрын

This was SO helpful and concise. Loved hearing your little girl in the background. I smiled the rest of the video. Going to try my first batch ever tomorrow. Will love watching more.

@Locally_Raised 11 күн бұрын

I'm so glad! That little girl is chatty these days; it's a sweet stage. Please note that I updated the recipe to reflect current recommendations for vinegar-to-water ratio (I realized Grandma's recipe is outdated).

@KZ-dw6xj 10 күн бұрын

@@Locally_RaisedI already made them before I saw this. Are they safe to eat?

@Locally_Raised 10 күн бұрын

@@KZ-dw6xj Sorry for the confusion. I've been eating them without issue, as have others for years. If you want to be more cautious, you can put the jars in the fridge and they'll be absolutely good for the next month.

@Jonathan-eb5zi Ай бұрын

There's nothing better than a crispy pickle and a burger. Perfect summer food. Thanks for the video!

@Locally_Raised Ай бұрын

Agreed! I think that’s on the menu for next week.

@lisanorris6518 6 күн бұрын

She sounds happy! I love to hear her voice.

@Locally_Raised 5 күн бұрын

Yes, she’s a good-natured baby 😊

@budgetandplanforit8477 8 күн бұрын

This has given me the confidence to pickle my cucumbers. And baby was an added bonus ❤

@Locally_Raised 8 күн бұрын

I’m so glad! Happy canning 😊

@knotqueen2419 Ай бұрын

Grape leaves work too. Thank you for this video.

@Locally_Raised Ай бұрын

Good call! You’re welcome ☺️

@marialim4923 26 күн бұрын

You are very calm, thanks for this video.

@Locally_Raised 24 күн бұрын

Thanks for watching!

@UriValdez Ай бұрын

They look so good

@Locally_Raised Ай бұрын

Thanks 😊

@28Coves 5 күн бұрын

Followed your tutorial today and as a man obsessed with canning I thank you for!!

@Locally_Raised 5 күн бұрын

I’m so glad it was helpful!

@28Coves 4 күн бұрын

@@Locally_Raised I am a canning nerd and have kept my wife up past 2am many times making tomato sauce 🤣

@Locally_Raised Күн бұрын

@@28Coves Ha, you're in deep!

@lisabruin6817 8 күн бұрын

I seriously love your channel

@Locally_Raised 8 күн бұрын

I’m so glad! Thanks for watching 😊

@debyrah Ай бұрын

Bread and butter are my favorite! Mom used to add sliced onions/peppers to hers. We always used apple cider vinegar when pickling. Just a taste preference. I've given up on growing dill. I've tried for 2yrs and the plant has died both times.

@Locally_Raised Ай бұрын

I haven't tried apple cider vinegar; I might give it a try to compare. I'm trying to track down my grandma's bread and butter pickle recipe right now because that's my husband's favorite. Ha, glad I'm not alone in my dill struggles.

@longarmsupplies 13 күн бұрын

All I ever heard about for tannins was grape leaves...thanks for the strawberry leaf suggestion. I have 200 planted so I think I'm good....LOL

@Locally_Raised 12 күн бұрын

Ha, it sounds like you’re equipped for a loooot of pickles. Best of luck!

@bwiseok Ай бұрын

I’ve never done pickles but would love to try this. What type of cucumber did you plant. I believe gardeners would want to know so they have 100% success.

@Locally_Raised Ай бұрын

I bought my cucumbers from a nursery that just labeled them “pickling cucumbers.” If a more specific name is helpful, I think they’re a lot like the Boston Picking Cucumber. I hope it works well for you. Happy canning!

@Divaliciousishable 21 күн бұрын

Hello, love love the video by the way my first time doing this I need to know how long are they good for? And how should I store them

@Locally_Raised 21 күн бұрын

Good questions! For optimal flavor, canned good should be eaten within 12-18 months. After that point, the food is still safe to eat as long as its seal is intact. It’ll just start to lose some color and flavor. Canned goods do best stored in a cool, dark place. If that’s not possible, just avoid storing in a hot space (for example, don’t store in a room that doesn’t have air conditioning). Best of luck and happy canning 😊

@2011RPB 12 күн бұрын

I'm wondering if your Nesto canner can also water bath can? I'm looking into buying one but I'm unsure if it does both...

@Locally_Raised 11 күн бұрын

It does! I don’t use it for water bath canning because I have a larger water bath canner, but it can do it.

@flyfish4evr Ай бұрын

Could you use that same procedure and recipe for whole pickles?

@Locally_Raised Ай бұрын

Yup! No problem.

@ourstardestiny4960 16 күн бұрын

@@Locally_RaisedI'm getting ready to try for first time whole one, thinking it may make it crispier

@Locally_Raised 16 күн бұрын

@@ourstardestiny4960 Let me know how it goes! I've wondered if that might make for a crisper pickle, but I never seem to be able to pick my cucumbers early enough for whole pickles.

@nellieandclarice 11 күн бұрын

I’m new to pickling and I used this brine recipe yesterday. Now I’m seeing others say that the vinegar/water ratio should be 1:1. Have you had any trouble with yours? How long have you been using this recipe? I made 8 quarts and don’t want to toss them out.

@Locally_Raised 11 күн бұрын

This is an old recipe. I've had no issues with it, and received it from others who have used it for years. However, after seeing comments on the vinegar-to-water ratio, I did some more reading, and they are correct that the current recommendation by canning authorities is a 1:1 or 3:4 ratio. I've updated the recipe and the video to reflect that recommendation. I will still eat the pickles I made (old habits die hard!), but I don't want to recommend anything involving risk to anyone else. If you put your quarts in the fridge, they will be completely safe to eat for the next month. Apologies again.

@nellieandclarice 11 күн бұрын

Hi. Thanks so much for responding so quickly. I hope I didn’t upset you. Totally not my intention. I just wanted to be sure.

@Locally_Raised 11 күн бұрын

@@nellieandclarice Not at all! I want to be sure I'm providing good information. Best of luck 😀

@lorilaing1 23 күн бұрын

Do you ever use your Nesco digital canner for water bath canning?

@Locally_Raised 23 күн бұрын

The Nesco can be used for water bath canning, but I haven’t used it that way because I have a large water bath canner.

@margaretward1180 19 күн бұрын

Also I didn’t check for bubbles. Will they be safe? All the pickles are moving around in the bottles really good. Thanks!

@Locally_Raised 19 күн бұрын

As long as your jars sealed and that seal is tight when you open the jar to eat, you should be fine. Here’s an article:

@Locally_Raised 19 күн бұрын

foodinjars.com/blog/canning-101-why-you-should-bubble-your-jars/

@kittyward7695 19 күн бұрын

@@Locally_Raised they all sealed good. Thank you

@agustino42491 Ай бұрын

when do you fully tighten the screw on lid?

@Locally_Raised Ай бұрын

The bands only get tightened to fingertip tight when canning. They just keep the lid in place so it can seal while it’s in the boiling water, so you’ll never actually screw them on tightly.

@davidgarrison1988 18 күн бұрын

I do it close to what you do but I use 50/50 water vinegar and i also add turmeric and ground mustard my pickles are ready in 4 to 6 days , I don't see a difference in the 4 day or 1 month pickles

@Locally_Raised 18 күн бұрын

Ooh, ground mustard sounds really good.

@ItzTheWolfy 15 күн бұрын

Some people say to use at least equal parts water vinegar for safety? I'm new so not sure lol

@Locally_Raised 13 күн бұрын

Good question. This recipe is one I’ve seen on several websites, but it is a “rebel canning” recipe (one that hasn’t been explicitly tested for food safety), so I encourage people to do their own research and do what you’re comfortable with. As for the 50/50 rule, I’ve seen different advice from different canning authorities, which doesn’t make our lives any easier 😆. I’m attaching an article for reference. Thanks for watching, and best of luck!

@Locally_Raised 13 күн бұрын

www.healthycanning.com/50-50-rule-pickling/

@gabrielstanley3404 18 күн бұрын

Where do you get strawberry leaves?

@Locally_Raised 18 күн бұрын

I have strawberry plants, but use whatever is convenient for you. Oak leaves are also high in tannins and might be easier to find.

@margaretward1180 19 күн бұрын

I just made pickles but the brine was only warm. Will they be safe to eat?

@Locally_Raised 19 күн бұрын

No problem; heating the brine helps to avoid temperature shock for the jars when they’re lowered into boiling water (so they don’t shatter). It’s not related to food safety.

@kittyward7695 19 күн бұрын

@@Locally_RaisedThank you so much!

@ourstardestiny4960 16 күн бұрын

Did you grow the garlic off of a bottom of a full one?

@Locally_Raised 16 күн бұрын

I planted a single clove of garlic last fall, and it grew into a full head by spring.

@user-us3pi4es5b 13 күн бұрын

@@Locally_Raisedsurely you didn't plant --- just 1 clove - in total ,😁 :) thanx for good clear vid instructions for pickling :))

@Locally_Raised 13 күн бұрын

@@user-us3pi4es5b Ha, correct. More like 48!

@dianamattson1195 21 күн бұрын

I ferment too, and that recipe calls for two bay leaves instead of the strawberry leaves.

@Locally_Raised 21 күн бұрын

I haven’t tried bay leaves. I bet that adds some flavor in addition to adding tannins. Nice!

@sqwrrl 18 күн бұрын

I had heard of a grape leaf.

@Locally_Raised 17 күн бұрын

@@sqwrrl Yes, good call: strawberry leaves, grape leaves, oak leaves, and fig leaves are all high in tannins.

@user-gf7um4gu2k 22 күн бұрын

I canned 8 pints of dille beans and forgot the salt what do i do

@Locally_Raised 22 күн бұрын

Your beans may or may not be safe to eat without the salt, depending on how much vinegar is in your recipe. Here’s an article that describes how to determine if salt in your recipe is functioning as flavor, or as a preservative. Within 24 hours of canning, it is safe to open them up, re-make the brine, and re-can. The texture of the beans will be softer, though, from the repeated heating. Best of luck!

@Locally_Raised 22 күн бұрын

www.healthycanning.com/the-role-of-salt-in-home-canning/

@countrylife392 2 күн бұрын

Those don't look like strawberry leaves, I use grape leaves

@Locally_Raised Күн бұрын

Grape leaves work, too. Anything high in tannins will do--strawberry leaves, grape leaves, fig leaves, oak leaves. Those strawberry leaves were from my garden; use whatever is accessible to you.