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
Supplies needed:
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.
Yum! That sounds easy enough. I love pickles too…dill are my fave! My mom could eat her weight in bread and butter pickles.
Ooh these look really good! And I love your pictures
What a clever idea. I love making my own products.
Oh, my family would LOVE these!! They love everything cajun and really LOVE pickles. Thanks for the recipe. They look pretty easy to make. I will be trying this very soon.
These look amazing
Hi! i was wondering if you can safetly pickle and can other things in this same brine? I’m hoping to make cajun pickled watermelon rinds:)
Yes, you can! It would be great for the watermelon rinds. We actually use this, or something similar (we play with the spices) to do pickled tomatoes, pickled onions, pickled squash, etc. We like things with lots of heat in the spice
The main thing is to follow the waterbath instructions and make sure your jars seal.
Great! Thanks so much for the recipe and the quick response to my question. I’ve become obsessed with watermelon rind and look forward to adding this to my canning rotation:)
I just wanted to let you know that I made these with the watermelon rind last night and they are outstanding! Thanks again:)
Oh YAY! It does sound yummy! I may give it a try as soon we have a good watermelon. We are almost on the season here
Thanks for letting me know how they turned out! I’m always up for new recipes like this!
How do you make pickles watermelon rind?
Can you eat these right away after processing or do they need to sit for a few weeks like many dill pickles?
We always wait a few weeks in order for the seasonings to absorb good, if that makes sense. However, there is no other specific reason they can not be eaten right after