# Dill Pickles

This video demonstrates the canning process for making dill pickles without salt or sugar.

- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

- cucumbers
- 2 teaspoons pickling spice
- 1 grape leaf
- 2 teaspoons minced garlic
- 1 teaspoon horseradish sauce
- dill weed
- 50 % water
- 50 % white vinegar

## Instructions

1. Wash the cucumbers thoroughly.
2. Place the cucumbers in an ice bath.
3. Nip off the tip flower end of each cucumber.
4. Sterilize jars in boiling water.
5. Place seasoning in a jar.
6. Add pickling spice, a grape leaf, minced garlic, horseradish sauce, and dill weed to the jar.
7. Stuff the jar with cucumbers.
8. Prepare the brine using a 50/50 mix of water and white vinegar.
9. Pour the brine into the measuring cup.
10. Pour the brine into the jar, up to approximately half an inch from the top.
11. Release air bubbles using a butter knife.
12. Place the sterilized lid on the jar.
13. Place the jars into the boiling water bath for fifteen minutes.
14. Remove jars from the boiling water and let cool, the lids should be sucked back down.

## Equipment

- jars
- colander
- knife
- cutting board
- spoon
- measuring cup
- butter knife
- tongs
- pot with boiling water

## Tips

- Nipping off the flower end of the cucumber helps it stay crisp.
- It takes approximately two weeks for the pickles to be ready for consumption.

## Source

- Original video: https://youtu.be/_23IiOI1Fmw
- Recipe page: https://www.cliprecipe.com/recipe/f678ce7e-e0e1-406c-b260-b734c96ed9c9
- Extracted: 2025-06-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt