Rebel Canning: Dill Pickles No Canner Needed!

Here is a simple, easy to follow recipe for delicious dill pickles you can make yourself. This is using a method called open kettle. Start off with hot jars, hot lids, and hot brine, pouring your brine over cucumbers, garlic and dill.

Let your pickles rest 2- 6 weeks to allow the flavour to develop.

First off, make sure that your jars, lids and rings are clean and sanitized. You'll want to make sure that you have a generous sprig of dill for each jar, along with 2-3 cloves of garlic per jar.

Scrub cucumbers, ensuring they are clean.

Bring a kettle of water to boil, add about an inch of water to each jar. I like to start with 6 jars.

Bring a saucepan of water to boil and add your lids and rings. Keep it on a low simmer.

Fill one side of your sink with hot tap water and place cucumbers in the hot water to rest while you fill your jars.

Now, make your brine:

4 cups water

1 1/2 cup white vinegar

1/4 cup kosher salt

1/4 cup sugar

Add to a pot, bring to a boil, whisk to dissolve sugar and salt. Turn off heat.

One jar at a time, empty the hot water, add garlic and dill. Then pack cucumbers into jar, tightly. Pour hot brine over cucumbers. Add lids and rings. Set aside on counter. Repeat until you have used all of your cucumbers.

Let sit for 2-6 weeks.