Hot Dill Pickles

4 quarts servings Prep: 30 m Cook: 15 m Total: 45 m Intermediate
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From Google, dill is an aromatic annual herb of the parsley family, with fine blue-green leaves and yellow flowers. The leaves and seeds of dill are used for flavoring and for medicinal purposes. The word dill comes from the Norwegian word “dilla” meaning to soothe. Dill pickles is one of the favored pickles of sporting events. In many places the dill juice is frozen in Popsicle form and sold at school concessions. These hot dill pickles feature cucumbers, dill seed, caraway seed, garlic, and crushed red pepper for a spicy kick. In pickling do not use iodized salt as it may darken pickles. This recipe was a special request and adapted from Southern Sideboards 1978.

Ingredients

4 quarts servings
  • 4 pounds cucumbers (4 to 5 inches long)
  • 8 tablespoon dill seed
  • 4 teaspoon caraway seed
  • 2 teaspoon minced garlic
  • 1 teaspoon crushed red pepper (optional)
  • 2 quarts water
  • 2 cups cider vinegar
  • 1/2 cup pickling salt, coarse or kosher
  • 1/4 teaspoon alum

Step-by-Step Instructions

  1. Wash the cucumbers thoroughly and set aside.
  2. Sterilize 4 quart jars by boiling them in water for 10 minutes, or running them through a dishwasher cycle.
  3. Pack the cucumbers into each of the 4 sterilized quart jars.
  4. In each jar, add 2 tablespoon dill seed, 1 teaspoon caraway seed, 1/2 teaspoon minced garlic, and 1/4 teaspoon crushed red pepper (if using).
  5. In a large saucepan, bring the water, vinegar, salt, and alum to a boil over high heat.
  6. Carefully pour the hot brine into jars, leaving a 1/4 inch head space at the top.
  7. Wipe the jar rims clean with a damp cloth, then seal with sterilized lids and rings.
  8. Process jars for 15 minutes in a hot water bath (water should cover jars by at least 1 inch).
  9. Remove jars carefully and let cool on a towel. You should hear the lids “pop” as they seal.
  10. Let the pickles stand for 8 weeks before serving to allow flavors to fully develop.

Common Problems and Solutions

Q: Why are my pickles hollow?

A: Hollow pickles result from poorly developed cucumbers, holding cucumbers too long before pickling (use within 24 hours of picking), or using brine that's too strong or too weak. Always use fresh, firm cucumbers.

Q: Why did my pickles turn dark?

A: Dark pickles usually mean you used iodized table salt instead of pickling salt. Always use non-iodized pickling salt, coarse salt, or kosher salt for canning.

Q: How do I know if my jars sealed properly?

A: After cooling, press the center of each lid. If it doesn't flex or pop, it's sealed. You can also check that the lid is slightly concave. Unsealed jars should be refrigerated and eaten within a few weeks.

Tips and Techniques

Use the freshest cucumbers possible, ideally within 24 hours of picking for the crispest pickles. The alum helps maintain crunchiness. Don’t skip the 8-week waiting period—the flavor really does need that time to develop properly.

Ingredient Substitutions

  • crushed red pepper: fresh hot peppers or jalapeños
  • caraway seed: mustard seed
  • alum: Pickle Crisp granules or grape leaves

Equipment Needed

  • 4 quart-sized canning jars with lids and rings
  • Large pot for water bath canning
  • Jar lifter or tongs for safely handling hot jars
  • Large saucepan for heating brine
  • Clean towels for cooling jars

Historical Context

Water bath canning became popular in the American South in the late 1800s as a way to preserve summer’s bounty for winter eating. Dill pickles have been a Southern staple ever since, enjoyed at everything from church picnics to baseball games.