Pickles are one of my favorite things! I love all kinds of pickles from Bread & Butter to Dill to Sweet and I can eat them straight out of the jar! I think my very favorite has to be the spicy ones! If y’all have been reading the blog long, you know I have a taste for all things spicy! These Cajun Dill Pickles are one of my favorites! If you have an over abundance of cucumbers coming in from the garden, why not consider canning these Cajun Dill Pickles? They are really easy to do in a water bath and the recipe is quite simple. You will have fresh from the garden, not to mention homemade, spicy pickles for the coming winter!
Cajun Dill Pickles
Ingredients and Supplies you will need:
12 cups sliced cucumbers
4 ½ cups water
4 cups vinegar
3 tbs canning salt
8 tsp dill seed
4 tsp mustard seed
8 tsp Cajun seasoning Pickle Crisp, if desired
8 pint jars, lids, and rings Water bath canner (or very large pot)
Instructions: Wash your jars, along with the lids and rings in warm soapy water. Be sure to check each one for any cracks, nicks, or chips.
Using a small saucepot, bring water to a simmer.
Place the lids in the saucepot and simmer until ready use. Take care not to boil! (Please refer to the package for instruction. In 2014, some manufacturers changed the sealing compound and recommendations to simmer).
Fill the canner with water, bringing it to a simmer. Then, place the jars into the canner. Let them simmer until ready to use.
Combine the vinegar with the salt and water in large saucepan. Bring mixture to a simmer and stir until salt is dissolved.
Remove the jars from canner. Pack the jars with the sliced cucumbers. Add 1 tsp Cajun seasoning, ½ tsp mustard seed, and 1 tsp of dill to each jar. If desired, you may add 1/8 tsp Pickle Crisp during this step.
Then, pour the vinegar mixture over the top. Using a rubber or plastic spatula, slide it around the edges to remove all the air bubbles.
Top off with vinegar mixture, being careful to leave ½” headspace in the jar. Wipe the rims of the jars with a clean damp cloth and put the lids on the jars.
Tighten the rings by hand. Place each of the jars in the water bath canner. Make sure there is 1”-2” of water covering the tops of the jars.
Cover the canner and bring to a boil. Continue processing, or boiling for 15 minutes. Remove the jars from the canner and allow to cool on towel.