best canned dill pickle recipe

4.6 from 1959 votes

This classic dill pickle recipe produces crisp, tangy pickles that are perfect for sandwiches, burgers, or snacking straight from the jar. Made with fresh dill and garlic, these pickles are a family favorite.

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Prep Time20 mins

Cook Time10 mins

Resting Time0 mins

Total Time30 mins

Servings: 8 pintsCuisine: InternationalCalories: 15 kcal per serving

🥘Ingredients

For the Pickles

4 lbs pickling cucumbers (2-3 inches long)

1/2 cup pickling salt

4 cups water

4 cups white vinegar (5% acidity)

8 cloves garlic, peeled

8 sprigs fresh dill

2 teaspoons black peppercorns

2 teaspoons mustard seeds

1 teaspoon red pepper flakes (optional)

👨‍🍳Directions

1Wash the cucumbers thoroughly and trim off the blossom ends. Soak them in ice water for 2 hours to help keep them crisp.

2In a large pot, combine the water, vinegar, and pickling salt. Bring to a boil over high heat, stirring to dissolve the salt.

3Sterilize the jars and lids by boiling them in a water bath canner for 10 minutes. Keep them hot until ready to use.

4Pack the cucumbers into the hot jars. To each jar, add 1 garlic clove, 1 sprig of dill, 1/4 teaspoon black peppercorns, 1/4 teaspoon mustard seeds, and a pinch of red pepper flakes if using.

5Pour the hot brine over the cucumbers in each jar, leaving 1/2 inch headspace. Remove air bubbles by running a non-metallic utensil around the inside of the jar.

6Wipe the jar rims clean with a damp cloth, then place the lids and bands on the jars, tightening them just until snug.

7Process the jars in a boiling water bath for 10 minutes. Remove the jars and let them cool undisturbed for 12-24 hours. Check the seals, then store in a cool, dark place for at least 2 weeks before eating.

🔧Equipment

8 pint canning jars with lids and bands

Large pot for brine

Water bath canner

Jar lifter

Canning funnel

Clean kitchen towels

📊Nutrition Facts (per serving)

🔥Calories: 15 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 290mg🌾Total Carbs: 3g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 1g

📝Notes

Tips: For the crispiest pickles, use fresh, firm cucumbers and soak them in ice water before canning. You can also add a grape leaf or a pinch of alum to each jar to help maintain crispness.

Watch Video Of How Best Canned Dill Pickle Recipe Works

This best canned dill pickle recipe is always a good idea for any occasion. It works well for family gatherings because it is easy to make ahead and everyone loves the fresh, tangy flavor. I hope you enjoy making and eating these pickles as much as my family does.

❓ Frequently Asked Questions About Canned Dill Pickle

1. How long do these canned dill pickles last?

When stored in a cool, dark place, these pickles will stay good for up to 1 year. Once opened, keep them in the refrigerator and use within 3 months.

2. Can I use regular cucumbers instead of pickling cucumbers?

It is best to use pickling cucumbers because they are smaller and have a firmer texture. Regular slicing cucumbers can become soft and mushy during the canning process.

3. Why are my pickles soft or mushy?

Soft pickles can result from using older cucumbers, not removing the blossom end, or processing them for too long. Always use fresh cucumbers and follow the processing time exactly.

4. Can I reduce the salt in this recipe?

Salt is essential for preserving the pickles and maintaining their crunch. Reducing the salt may affect the safety and texture of the pickles. I do not recommend altering the salt amount.

5. Do I have to process the jars in a water bath?

Yes, processing the jars in a boiling water bath is necessary to create a proper seal and prevent spoilage. This step ensures your pickles are safe to store at room temperature.

best canned dill pickle recipe

The Best best canned dill pickle recipe