Simple Canning Recipe for Dill Pickles
Canning cucumbers is easier than you think! This simple canning recipe for dill pickles requires only a handful of ingredients and is the best recipe to use up all those garden cucumbers.
Make homemade pickles that taste better than most jarred varieties– and at a fraction of the cost. Summer is my canning season– I make a batch of my low-sugar strawberry jam every May (and my blackberry version in July), plus dozens and dozens of jars of my homemade salsa recipe for canning and canning spaghetti sauce.
To add to that list, I’ve got this quick dill pickle recipe with mustard seeds, fresh dill and garlic. They are delicious on sandwiches, burgers, chickpea salad— really, wherever you love dill pickles.
You can enjoy these pickles as is or can them to enjoy all year long. See below for more details and step-by-step photo directions, or scroll down to the bottom for the full recipe.
Everything You Need to Make These Dill Pickles
Ingredients Needed for Homemade Dill Pickles
- Pickling Cucumbers: For best results, you’ll want pickling cucumbers, like Kirby cucumbers. English cucumbers or Persian cucumbers will be too soft in this recipe. Pickling cucumbers have a thicker skin, which makes them better for pickling.
- 5% Vinegar: White vinegar with an acidity of at least
- Cane Sugar: You technically don’t need the sugar in this recipe, but it helps to balance the cucumbers
- Whole Pickling Spice: You can find this in the spice section of most well-stocked grocery stores, or online. You’ll need to wrap it in cheesecloth (or you can use a tea infuser)
- Fresh Dill: You’ll need fresh dill for these canning dill pickles. I do about a head per jar. I don’t recommend substituting dried dill or dill seed
- Garlic: Freshly sliced garlic adds nice flavor for these dill pickles. I do 1 large clove per jar.
- Mustard Seeds: Don’t skip these! They also add nice flavor for the dill pickles. You’ll add a teaspoon per jar
How to Make This Canning Recipe for Dill Pickles
Prep Cucumbers
Wash cucumbers and trim off the blossom end. Slice into chips (or spears)
Cover with Salt Water
Dissolve the salt in water and cover the pickles. Let sit for 12 hours, then drain but do not rinse.
Make the Brine
Bring the vinegar, sugar, pickling spices in a cheesecloth, and water to a boil. Place the cucumbers evenly among the jars, packing them down, then topping with fresh dill, sliced garlic and mustard seeds
Cover with Pickling Brine
Cover with brine, leaving 1/2 inch headspace. If canning, cover with lids and process in a hot water bath canner for 10 minutes (see the full recipe card for altitude adjustments and more details)
Tips for Canning Success
If you have never canned before, rest assured that it’s much easier than you think! You really don’t need special equipment, though canning tongs (aka a jar lifter) and a funnel will make it easier.
From there, you’ll need a large pot with a rack. If you plan on canning often, then I recommend grabbing a specific canner, but you can also just put a steamer rack in the bottom of your stock pan. This helps the boiling water to fully circulate around the jar for a safe canning experience.
Your jars need to be cleaned as well, even if you just purchased them from the store. If you are using old mason jars, then you’ll need to purchase new rings and seals. Using old seals is unsafe as it may not provide a tight seal when canning.
Since you are water bath canning, the jars don’t need to be sterilized, but they need to be clean. I do this in my dishwasher using the “sanitizing” setting. Just place the jars and any canning equipment, like your jar lifter and funnel, in the dishwater without soap and hit this setting. I usually do this an hour or so before I start, so the jars are hot and ready to go when I am.
After you pour the pickling liquid into the prepared jars, wipe the seal, then cover with the lid and seal. Bring a large stock pot to a boil, then submerge your jars fully into the boiling water and set the timer for 10 minutes.
Remove (tongs are very helpful here!) and place on a dish towel or a cooling rack. Let sit for 12-24 hours, then check the seal. You will likely hear the jars pop as they cool, this is normal and a good thing. It’s a sign the seal is setting!
For any jars that didn’t seal, you can reprocess them or pop them into the fridge and enjoy them within a few weeks.
Frequently Asked Questions
How do I make these refrigerator pickles?
If you don’t want to can the pickles, just stick them in the fridge after pouring the brining liquid on top.
How many jars of pickles will this make?
This will make 7-9 pints of pickles, depending on how thick (or thin) you cut your pickles and how tightly you packed them. This recipe has been tested for safety using pint jars. I do not recommend altering the size of the jar.
Is this recipe verified for safety?
Yes, this recipe has been pH tested and is safe to can
Can I add additional spices?
It’s generally not recommended to alter any verified, tested recipe for safety when canning. That said, dried spices will not alter the pH much, especially if using a small amount. If making these as refrigerator pickles, then you have more flexibility in what you add. If you want a spicier dill pickle, you can add in red pepper flakes or black peppercorn
How to store these dill pickles?
After they are canned properly and the seal is checked, then store on a shelf in the pantry for up to 1 year
Where do you find pickling cucumbers?
You can often find them in the grocery store during the summer months (I’ve even seen them at Walmart!) or at farmer’s markets. If you have a local farm stand nearby, call and ask if they have some. For my St. Louis friends, I grab them at Thies Farmer’s Market.
Can you use apple cider vinegar?
As long as the vinegar is a 5% acidity, you can use apple cider vinegar.
More Canning Recipes
- Homemade Salsa for Canning
- Canned Hot Peppers in Oil
- Simple Tomato Sauce for Canning
- Canning Applesauce
- Candied Jalapeno Peppers
- Low-Sugar Strawberry Jam
If you make these quick dill pickles with garlic, make sure to come back to leave a comment and a rating. Seeing you make my recipes makes my day and your feedback helps other readers!
Simple Canning Recipe for Dill Pickles
Equipment
Ingredients
- 8 lbs of 3- to 5-inch pickling cucumbers
- 3/4 cup canning or pickling salt
- 4 quarts water, divided
- 1 1/2 quarts 5% acidity white vinegar
- 1/4 cup cane sugar
- 2 quarts water
- 2 tablespoons whole pickling spice, tied in a clean white cloth, like cheesecloth
- 7-9 teaspoons mustard seeds, 1 teaspoon per jar
- 7-9 heads fresh dill, 1 head per jar
- 7-9 garlic cloves, thinly sliced (1 sliced clove per jar)
- 7-9 sterilized pint jars
Instructions
- Wash cucumbers and and slice into chips, around 1/8 to 1/4-inch thick. Dissolve the salt in 2 quarts of water and pour over the cucumbers. Let stand for 12 hours, then drain.
- Combine the vinegar, sugar, and remaining 2 quarts water in a large pot, then add the pickling spices tied in a clean white cloth. Bring to a boil.
- While the mixture is boiling, fill sterilized jars with the prepared cucumbers. To each jar, add 1 teaspoon of mustard seed, 1 head of fresh dill, and 1 sliced garlic clove.
- Pour the boiling pickling solution, leaving ½-inch headspace. Depending on the thickness of your cucumber, you should get 7-9 pints.
- Cover with lids and process in a water bath canner for 10 minutes.*