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Dill Pickles

Dill Pickles 

Recipe Type:  Canning
Servings  4
10    Pickling cucumbers   
6  clove  Garlic, smashed   
2  cup  water  
2  cup  White vinegar  
0.25  cup  Sea Salt   
1  bunch  Fresh dill  
1  tablespoon  Pickling spice   
4  us liquid pint  Jars   

  1. Pour the water, vinegar, half the salt, pickling spice and dill into the inner pot and press the CHICKEN/MEAT button. Bring to a boil.
  2. Cut the pickles into spears. Place them into the jars.
  3. Strain the spices out of the brine. Carefully pour the brine into the jars 1" from the top and seal.
  4. Using a flexible nonporous spatula gently press between the pickles and the jar to release any trapped air bubbles.
  5. Clean the rims with white vinegar and seal.
  6. Place the jars into the clean inner pot and add water until the jars are covered 1/4 of the way.
  7. Press the CANNING/PRESERVING button.
  8. When the time runs out and the steam has been released, remove the lid and carefully remove the jars using the canning tongs.