We’ve always loved the satisfying crunch of a homemade dill pickle, and our Blue Ribbon Dill Pickle Recipe takes it to the next level with its award-winning flair. Originating from classic American fair traditions these pickles boast a perfect balance of tangy and fresh flavors that keep us coming back for more.
What makes this recipe stand out is its simple yet foolproof method using everyday ingredients. We’re excited to share how you can whip up a batch that rivals the pros ensuring your kitchen becomes the go-to spot for pickle perfection.
Ingredients
As we dive into our Blue Ribbon Dill Pickle Recipe, we focus on selecting high-quality, everyday ingredients that deliver that perfect tangy crunch. These components, ordered by how they’re used in the preparation process, ensure a simple yet award-winning pickle that captures fresh, vibrant flavors rooted in American traditions.
Fresh Produce and Herbs
- Cucumbers: 2 pounds of firm, unwaxed pickling cucumbers (select those that are 4-6 inches long for even brining; wash and trim the ends before use to promote crispness).
- Fresh dill: 1 bunch (about 10-12 sprigs; use the feathery leaves and stems for packing into jars, as they infuse a bold, aromatic essence).
Brine Liquids and Seasonings
- White vinegar: 2 cups (5% acidity; this provides the sharp tang that defines our pickles, measured precisely for safe preservation).
- Water: 2 cups (filtered or distilled; add this after the vinegar to create the base brine, ensuring a balanced dilution).
- Kosher salt: 1/4 cup (non-iodized; dissolve completely in the brine mixture to enhance flavor and texture without bitterness).
Spices and Aromatics
- Garlic cloves: 6 cloves (peeled and lightly crushed; place these in the jars first to release their pungent notes and build layers of taste).
- Mustard seeds: 2 tablespoons (whole; add to the jars for a subtle heat and crunch, as they complement the dill perfectly).
- Black peppercorns: 1 tablespoon (whole; scatter these into the jars next for a spicy undertone that elevates the overall profile).
For optimal results, we recommend sourcing organic ingredients where possible to align with the reliability and excellence of this recipe. Always verify measurements for food safety, especially in canning processes.
Equipment Needed
We rely on the right equipment to ensure our Blue Ribbon Dill Pickle Recipe turns out safely canned and full of that award-winning crunch. Proper tools make the process efficient and help maintain the tangy flavors from our carefully selected ingredients.
Jars and Lids
For canning our homemade dill pickles, we need mason jars in the right size to preserve freshness and achieve that perfect seal. Start with 8 to 10 pint-sized jars made of tempered glass, as they withstand the high temperatures of the water bath process—opt for brands like Ball or Kerr for reliability. Each jar should pair with new, flat metal lids and screw bands to prevent contamination; always use new lids for a tight seal that locks in the brine’s zesty aroma and extends shelf life up to a year when stored properly.
- Pint-sized mason jars: Ideal for smaller batches, holding about 1 pound of pickles each.
- Lids and bands: Ensure lids are unused and bands are rust-free to avoid seal failures.
Canning Tools
To handle the canning process smoothly, we equip ourselves with essential tools that ensure safety and precision while working with our spicy brine and fresh dill. A water bath canner is non-negotiable for processing jars at the correct temperature, typically 10 to 15 minutes, to kill bacteria and preserve that classic dill pickle taste.
- Water bath canner: A large pot with a rack, holding multiple jars; choose one that fits at least 7 pints for efficiency.
- Jar lifter: Tongs with a rubber grip to safely remove hot jars from boiling water, reducing burn risks.
- Canning funnel: A wide-mouthed tool to fill jars with cucumbers and brine without spills, ensuring accurate measurements.
- Bubble remover or non-metallic spatula: Used to release air pockets in jars, promoting even distribution of garlic and mustard seeds for optimal flavor infusion.
- Lid lifter or magnet wand: Helps handle lids without touching them, maintaining sterility during the canning process.
| Tool | Quantity Recommended | Primary Purpose |
|---|---|---|
| Water bath canner | 1 | Heats jars to eliminate pathogens |
| Jar lifter | 1 | Safely lifts hot jars |
| Canning funnel | 1 | Fills jars neatly with ingredients |
| Bubble remover | 1 | Removes air bubbles for better sealing |
| Lid lifter | 1 | Handles lids aseptically |
Instructions
Now that we have gathered our fresh ingredients and essential equipment, we guide you through the straightforward steps to create our Blue Ribbon Dill Pickles with their signature tangy crunch and aromatic flavors.
Prep the Cucumbers
First, we wash 2 pounds of firm, unwaxed pickling cucumbers under cold running water to remove any dirt and ensure crispness. Next, we trim the ends from each cucumber to prevent softening during pickling then slice them into spears or rounds based on your preference—spears work best for that classic dill pickle bite. To enhance texture, we recommend soaking the prepared cucumbers in a large bowl of ice water for 2 hours allowing them to firm up and absorb moisture which helps achieve the award-winning crunch our recipe is known for.
Make the Brine
In a medium saucepan, we combine 2 cups of white vinegar, 2 cups of water, and 1/4 cup of kosher salt over medium heat stirring constantly until the salt fully dissolves—about 5 minutes—for a perfectly balanced brine. Once dissolved, we add 6 crushed garlic cloves, 2 tablespoons of mustard seeds, 1 tablespoon of black peppercorns, and a bunch of fresh dill to infuse bold, aromatic flavors that elevate the tanginess. Bring the mixture to a gentle boil then remove from heat letting it cool slightly so the spices release their essence creating a brine that promises that fresh, zesty taste of fair-winning pickles.
Assemble the Pickles
We start by sterilizing 8 to 10 pint-sized mason jars and their lids in boiling water for 10 minutes to maintain safety and flavor integrity. Pack each jar tightly with the prepped cucumbers adding a few sprigs of fresh dill, 1 crushed garlic clove, 1 teaspoon of mustard seeds, and 1/2 teaspoon of black peppercorns per jar for even distribution of flavors. Carefully pour the warm brine over the contents leaving 1/2 inch of headspace at the top then use a bubble remover tool to gently release any trapped air bubbles ensuring the pickles stay crisp and the jars seal properly for that irresistible tangy aroma and satisfying crunch.
Process the Jars
To preserve our Blue Ribbon Dill Pickles, we place the filled and sealed jars in a water bath canner filled with enough water to cover them by at least 1 inch. Bring the water to a full boil and process the jars for 10 minutes adjusting for altitude if needed—consult a reliable canning guide for specifics. After processing, we remove the jars using a jar lifter and let them cool undisturbed on a clean towel for 12 to 24 hours allowing the seals to set and the flavors to meld into a professional-grade pickle that boasts a vibrant tang and fresh dill scent.
Make-Ahead and Storage Tips
To keep your Blue Ribbon Dill Pickle Recipe at its peak of tangy crunch and fresh dill aroma, we recommend planning ahead and storing properly. This ensures safety and maintains the vibrant flavors you’ve worked hard to achieve.
Make-Ahead Tips
Preparing elements of your Blue Ribbon Dill Pickle Recipe in advance streamlines the process while preserving that award-winning tang. Follow these steps for efficiency:
- Prep the Cucumbers: Wash and trim 2 pounds of firm pickling cucumbers up to 24 hours ahead. Soak them in ice water in the refrigerator to enhance crunch without sogginess. This step keeps their fresh texture intact for assembly.
- Make the Brine Early: Combine 2 cups of white vinegar, 2 cups of water, and 1/4 cup of kosher salt in a pot up to 48 hours in advance. Store the cooled brine in a sealed container in the fridge, then reheat gently before use to ensure even flavor infusion with spices like mustard seeds and garlic.
- Prepare Spices and Herbs: Chop or crush 6 garlic cloves and a bunch of fresh dill ahead of time. Store them in airtight containers in the refrigerator for up to 2 days to lock in their aromatic essence, ready for quick jar assembly.
- Sterilize Jars in Advance: Wash 8 to 10 pint-sized mason jars and sterilize them using your water bath canner up to 1 day before. Keep them in a clean, dry place to maintain sterility and avoid any risk of contamination during the canning process.
Storage Tips
Proper storage is key to enjoying the bold, tangy flavors of your Blue Ribbon Dill Pickle Recipe for months. Always use clean, sealed jars and check for signs of spoilage like bulging lids or off odors.
- Canned Pickle Storage: After processing, let jars cool completely on a clean towel. Store sealed jars in a cool, dark place like a pantry. They can last up to 12 months, delivering that satisfying crunch and dill burst with every bite.
- Refrigerated Storage for Opened Jars: Once opened, transfer jars to the refrigerator and consume within 2 weeks. This keeps the pickles crisp and flavorful, preventing the loss of their fresh, tangy appeal.
- Freezing Options: If you prefer not to can, freeze prepared pickles in airtight containers for up to 6 months. Thaw in the fridge for a quick, homemade treat that retains much of its original texture and taste.
| Storage Method | Duration | Key Considerations |
|---|---|---|
| Pantry (Sealed Jars) | Up to 12 months | Ensure jars are fully sealed and stored away from heat or light to preserve flavor and safety. |
| Refrigerator (Opened Jars) | Up to 2 weeks | Keep submerged in brine to maintain crunch; check for any changes in color or smell before eating. |
| Freezer | Up to 6 months | Use freezer-safe containers; note that texture may soften slightly upon thawing, but flavor remains robust. |
Conclusion
We’ve loved sharing this blue ribbon dill pickle recipe, turning your kitchen into a space for award-winning creations. It’s rewarding to craft pickles that burst with tangy flavor and crunch, straight from your pantry.
With our tips, you’re set to impress family and friends, elevating everyday meals with homemade excellence. Let’s keep the tradition alive and enjoy the fresh, vibrant taste in every bite.
Frequently Asked Questions
What is the Blue Ribbon Dill Pickle Recipe?
This recipe is a simple, award-winning method for making homemade dill pickles with a perfect balance of tangy and fresh flavors, inspired by American fair traditions. It uses everyday ingredients to create crunchy pickles that rival professional versions, emphasizing ease and reliability for home cooks.
What ingredients are needed for this dill pickle recipe?
You’ll need 2 pounds of firm pickling cucumbers, fresh dill, 2 cups white vinegar, 2 cups water, 1/4 cup kosher salt, 6 crushed garlic cloves, 2 tablespoons mustard seeds, and 1 tablespoon black peppercorns. Use organic ingredients for the best flavor and safety, focusing on precise measurements.
What equipment is essential for canning these pickles?
Key tools include 8-10 pint-sized mason jars with new lids and bands, a water bath canner for processing, a jar lifter for handling hot jars, a canning funnel for filling, and a bubble remover for air pockets. These ensure safe, effective canning and preserve the pickles’ tangy crunch.
How do I make the Blue Ribbon Dill Pickles step by step?
Start by washing and trimming cucumbers, then soak in ice water for crunch. Make brine by dissolving salt in vinegar and water, add spices and dill. Pack sterilized jars with cucumbers, spices, and brine, remove air bubbles, and process in a water bath canner for 10-15 minutes. Cool and store.
How should I store homemade dill pickles?
Store sealed jars in a cool, dark pantry for up to 12 months. Once opened, refrigerate for up to 2 weeks. For longer storage, freeze prepared pickles for up to 6 months. Always check for spoilage and maintain crispness by using fresh ingredients and proper canning techniques.
Can I prepare this recipe ahead of time?
Yes, prep cucumbers, brine, and spices in advance to save time. Make the brine and chop ingredients a day ahead, but assemble and can on the same day for safety. This streamlines the process while ensuring peak flavor and crunch in your final pickles.