crisp dill pickles canning recipe

Written BySheba G Updated On
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The Best crisp dill pickles canning recipe

I’ve been making crisp dill pickles for years, and they’re still a staple in our household. My family loves them, and I love how easy they are to make. The recipe comes from my grandmother, who got it from her mother.

It’s a traditional canning recipe that’s been passed down through generations of women in my family. I love the way the dill flavor comes through in each bite, and the crunch of the pickles is perfect for snacking or adding to sandwiches. The best part is that this recipe is so easy to follow, even a beginner can make it successfully.

I’ve made it countless times, and it’s always a hit with my kids and husband. We like to enjoy them on their own or paired with a good grilled cheese or burger. The tangy flavor and crunchy texture are perfect for any occasion.

Plus, they’re super healthy – made with fresh cucumbers, vinegar, and spices. My kids even ask me to make them as a snack before school or as a side dish for family gatherings. This recipe is one of those timeless classics that never goes out of style.

It’s perfect for canning and storing for months to come. I like to make a big batch every few weeks and store them in the pantry for easy snacking. The process of making pickles is also therapeutic for me – it’s a chance to relax and enjoy some quiet time in the kitchen while the jars are processing in the canner.

This recipe has been tested by generations of cooks in my family, so you know it’s reliable and delicious.

Crisp Dill Pickles Canning Recipe

4.9 from 1959 votes

This classic crisp dill pickles recipe is perfect for canning. Crisp and tangy, these pickles are great for snacking or adding to sandwiches.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Brine

6 cups water
6 cups white vinegar
3 tablespoons pickling salt
2 tablespoons granulated sugar

For the Pickles

4 pounds small pickling cucumbers
1 large onion, thinly sliced
6 cloves garlic, peeled
6 sprigs fresh dill
6 teaspoons black peppercorns

For Canning

6 (16-ounce) canning jars with lids and rings

👨‍🍳Directions

1In a large saucepan, combine water, vinegar, pickling salt, and sugar.
2Bring to a boil over medium-high heat, stirring until salt and sugar dissolve.
3Reduce heat to low and keep brine warm.
4Wash cucumbers thoroughly.
5Cut off the blossom ends and discard any damaged cucumbers.
6Slice the onion and peel the garlic cloves.
7Rinse dill sprigs and place them in a bowl.
8Pack cucumbers, onion slices, garlic cloves, dill sprigs, and black peppercorns into clean, hot canning jars, leaving 1/2 inch headspace.
9Fill each jar with the warm brine, ensuring cucumbers are fully submerged and leaving 1/2 inch headspace.
10Remove air bubbles by gently tapping the jars or using a non-metallic spatula.
11Wipe the rims of the jars clean with a damp cloth.
12Center lids on jars and screw on rings until fingertip-tight.
13Place jars in a canning pot with a rack, ensuring they are covered by at least 1 inch of water.
14Bring water to a boil and process jars for 10 minutes.
15Start timing when the water reaches a full rolling boil, ensuring the water level is at least 1 inch above the jars.
16After processing, turn off the heat and let the jars sit in the hot water for an additional 5 minutes.
17Using a jar lifter, carefully remove the jars and place them on a towel-lined counter.
18Let them cool undisturbed for 12-24 hours.
19You should hear the lids seal as they cool, indicated by a popping sound.
20After cooling, check the seals by pressing the center of each lid.
21If the lid does not flex, the jar is sealed.
22Remove the rings and store the jars in a cool, dark place for up to one year.
23If any jars did not seal, refrigerate and use within a few weeks.

🔧Equipment

Large saucepan
Canning pot with rack
Jar lifter
Canning funnel

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 10g🥦Dietary Fiber: 1g🍬Sugars: 8g🥩Protein: 2g

📝Notes

Tips: Use fresh, firm cucumbers for the best crunch. Ensure jars are sterilized before use to prevent spoilage.

Watch Video Of How Crisp Dill Pickles Canning Recipe Works

This crisp dill pickle canning recipe is always a good idea for any occasion – whether you’re planning a family gathering or just need a quick snack on hand.

One of my favorite things about this recipe is that it’s so versatile – you can serve these pickles as an appetizer, side dish, or even as part of a charcuterie board.

Plus, they’re incredibly easy to store and reheat – just pop them into the fridge or freezer until you’re ready to enjoy them again.

❓ Frequently Asked Questions About Crisp Dill Pickles Canning

Q1: What type of cucumbers are best for making pickles?

The best cucumbers for making pickles are ones that are specifically bred for their size, shape, and flavor profile.

Q2: Can I use fresh dill instead of dried dill weed?

Yes, you can use fresh dill instead of dried dill weed, but you’ll need to adjust the amount used.

Q3: How long do I need to soak the cucumbers in brine before canning?

The length of time you need to soak the cucumbers in brine will depend on your personal preference for the level of sourness in your pickles.

Q4: Can I add garlic or other spices to my pickle brine?

You can add garlic or other spices to your pickle brine if you like – just be sure to adjust the amount used according to your taste preferences.

Q5: Why do I need to use a water bath canner instead of just using my regular pot?

A water bath canner provides an even heat distribution and ensures that all the jars are heated evenly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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