Homemade Canned Dill Pickles Recipe

Introduction

Homemade canned dill pickles are a classic way to preserve cucumbers with bold, tangy flavors. This recipe guides you through simple steps to create crisp, flavorful pickles you can enjoy year-round.

Ingredients

• 3 lbs. pickling cucumbers (see notes)
• 4 tsp dill seeds
• 2 tsp mustard seeds
• 4 cloves garlic
• 16 whole black peppercorns
• 2 cups water
• 1 ½ cups white vinegar
• 2 tbsp pickling salt
• 1 tbsp sugar

Instructions

1. Step 1: Clean mason jars and lids thoroughly with soap and water. Then, dip them in a large pot of boiling water to sterilize. Remove carefully and set on clean towels to dry.
2. Step 2: Wash and rinse cucumbers. Trim off the ends to remove enzymes that cause softening, keeping pickles crisp. Cut larger cucumbers to fit jars if needed.
3. Step 3: Place 1 tsp dill seeds, ½ tsp mustard seeds, 1 clove garlic, and 4 whole peppercorns into each jar. Pack cucumbers tightly into the jars.
4. Step 4: In a medium pot, combine water, white vinegar, pickling salt, and sugar. Heat over medium-high heat until boiling and salt and sugar dissolve.
5. Step 5: Pour the hot brine into the jars, leaving about ½ inch of headspace. Place lids on jars and hand tighten—avoid overtightening.
6. Step 6: Prepare a large stock pot with a rack and fill with water. Bring to a rolling boil. Submerge jars completely in boiling water and process for 10 minutes.
7. Step 7: Remove jars carefully and set on a cooling rack. Listen for the sealing pop as lids secure. Let pickles sit 12 to 24 hours before testing the seal.

Tips & Variations

• Use small, firm pickling cucumbers for the best crunch and texture.
• Adding a few grape leaves or a slice of horseradish can help maintain crispness.
• Adjust the amount of garlic or dill seeds to suit your flavor preferences.

Storage

Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within a few weeks. If a jar does not seal properly, keep it refrigerated and use within 7 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why should I trim the ends of the cucumbers?

Trimming the ends removes enzymes that promote softening, helping your pickles stay crisp and crunchy after canning.

Can I use regular salt instead of pickling salt?

It’s best to use pickling salt because it dissolves easily and doesn’t contain additives that can cloud the brine or affect flavor.

Homemade Canned Dill Pickles Recipe

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4.6 from 128 reviews

This recipe guides you through making homemade canned dill pickles using fresh pickling cucumbers and a flavorful blend of dill seeds, mustard seeds, garlic, and black peppercorns. The pickles are preserved via water bath canning for long-term shelf stability, offering crisp, tangy, and aromatic pickles perfect for snacking or garnishing.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 12 hours 35 minutes (including cooling and resting time)
• Yield: Approximately 4 quart-sized jars 1x
• Category: Pickles & Preserves
• Method: Water Bath Canning
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 lbs. pickling cucumbers
• 4 tsp dill seeds
• 2 tsp mustard seeds
• 4 cloves garlic
• 16 whole black peppercorns

Pickling Brine

• 2 cups water
• 1 ½ cups white vinegar
• 2 tbsp pickling salt
• 1 tbsp sugar

Instructions

1. Prepare The Mason Jars: Clean mason jars and lids thoroughly with soap and water, then immerse them in boiling water to sanitize. Carefully remove and place on clean towels to dry completely.
2. Prepare The Cucumbers: Wash and rinse cucumbers thoroughly. Trim off both ends of each cucumber to remove enzymes that cause softening, ensuring your pickles stay crisp and crunchy. Cut larger cucumbers into sizes that fit easily inside your jars.
3. Prepare For Pickling: Add to each jar 1 teaspoon of dill seeds, ½ teaspoon of mustard seeds, 1 clove of garlic, and 4 whole black peppercorns. Pack the prepared cucumbers tightly into the jars.
4. Make The Pickle Brine: In a medium pot, combine water, white vinegar, pickling salt, and sugar. Heat over medium-high heat and bring to a boil, stirring until the salt and sugar are fully dissolved.
5. Fill The Jars: Pour the hot brine mixture into the jars over the cucumbers, leaving ½ inch of headspace at the top. Place the lids on and hand-tighten them without overtightening.
6. Water Bath Canning: Place a rack in a large stockpot and fill it with water. Bring to a rolling boil. Carefully submerge the jars entirely in the boiling water and boil for 10 minutes. You will see bubbles escaping, which is normal.
7. Cooling and Sealing: Remove the jars carefully from the boiling water and set them on a cooling rack. You may hear a popping sound as the lids seal; this indicates successful sealing.
8. Storage and Waiting Period: Allow the pickles to sit for at least 12 to 24 hours to fully seal. Press the lid to check the seal; if not sealed, refrigerate and consume within 7 days. Properly sealed jars are shelf stable for up to 1 year. Refrigerate after opening.

Notes

• Use pickling cucumbers specifically, as they have thinner skins and are better suited for pickling.
• Trimming the ends of cucumbers prevents them from becoming soft or mushy.
• Do not overtighten jar lids before water bath processing to allow proper sealing.
• If lids fail to seal, store pickles in the refrigerator and consume quickly.
• After opening, always refrigerate pickles to maintain freshness.

Keywords: homemade dill pickles, canned pickles, water bath canning, pickling cucumbers, dill seeds, garlic pickles, preserved pickles