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Blue Ribbon Dill Pickles Recipe

These award-winning dill pickles are a family favorite, taking home Best of Show at the county fair! This recipe, passed down from a dear friend, guarantees perfectly crisp and tangy pickles every time. Forget those other dill pickle recipes – this one's a true champion. Learn the secrets to achieving that coveted blue ribbon, and impress your family and friends with the most delicious homemade pickles you've ever tasted! Perfect for canning beginners and seasoned pros alike.

Prep Time 45 mins
Cook Time 90 mins
Calories 3.7 kcal
Protein 0g
Rating 3.5 (87 Reviews)
Blue Ribbon Dill Pickles 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blue Ribbon Dill Pickles

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How to Make Blue Ribbon Dill Pickles

  1. Prepare your canning jars: Wash 7 quart jars in hot, soapy water, rinse thoroughly, and fill with hot water. Set aside.
  2. Prepare the lids and rings: In a medium saucepan, fit lids and rings together, cover with water, and bring to a simmer. Set aside.
  3. Prepare the brine: In a large saucepan, bring 4 cups of water, 2 cups white vinegar, and 1/2 cup pickling salt to a rolling boil.
  4. Turn off the heat and set the brine aside.
  5. Pack the jars: Place a layer of 1/4 cup fresh dill at the bottom of each jar along with 1 clove of garlic. Tightly pack cucumbers into each jar, leaving 1/2 inch headspace at the top. Add a few sprigs of dill and another garlic clove (optional) to the top.
  6. Pour the brine: Carefully pour the hot brine over the cucumbers in each jar, leaving 1/2 inch headspace.
  7. Seal the jars: Add lids and rings to each jar, tightening evenly. Don't overtighten.
  8. Process the jars: Place jars into a canner filled with enough hot water to cover the jars by at least 1 inch. Bring the water to a near boil (not a rolling boil).
  9. Process: Process for 10 minutes for jars at elevations below 1000 feet. Add 1 minute for every 1000 feet of elevation above 1000 feet. (Adjust time as needed for your elevation.)
  10. Cool and check for seals: Carefully remove jars from the canner and place them on a towel-covered surface. Cover with another towel and let cool completely.
  11. Check for a seal: Check the lids to ensure they have sealed properly (they should not flex up or down when pressed).
  12. Label and store: Label and store your jars in a cool, dark, and dry location.
  13. Tip: Using uniformly sized cucumbers helps make your jars look nicer and makes packing easier!

Nutrition Information (Approximate per serving)

Sodium

73 g

Sugar

0g

Fat

0g

Carbs

0g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy Very Low Carbs Canning Condiments Etc Vegetables American Easy Kid Friendly Low Fat Summer Vegan Vegetarian Dietary Gifts Low Cholesterol Seasonal Low Saturated Fat Low Calorie Oamc Freezer Make Ahead Low Carb Midwestern Inexpensive Free Of Something Low In Something Taste Mood Savory To Go Number Of Servings Technique Water Bath 4 Hours Or Less