Canning Dill Pickles

Canning Dill Pickles

Canning Dill Pickles

Prep Time

15 minutes

Cook Time

15 minutes


12 people

Have more cucumbers than you can eat from your summer garden? Why not can them and turn them into tasty pickles?

Why Try? Canning your home-grown pickles isn’t really that hard, and it gives you a real sense of accomplishment.

A crisp dill pickle on a cold winter’s day will bring back warm summer memories.


  • Quart size wide mouth canning jars, sterilized, cooled
  • 3 cups water
  • 1/4 cup pickling salt
  • 2 cups white vinegar
  • Fill the jars:
  • 1 dill weed sprig
  • 2 cloves garlic
  • 5-6 cucumbers, medium


  • 1 Sterilize the jars and seals in boiling water.
  • 2 Bring the hot brine ingredients to a boil.
  • 3 Fill the jars with dill weed and garlic along with 4-5 whole cucumbers first and then smaller ones on top and in any open spaces, one sprig of dill and garlic cloves.
  • 4 Add brine to jars leaving 1/2-inch headroom.
  • 5 Wipe rim of jar until clean, place sterilized seal on jar, then tighten ring.
  • 6 Place into boiling water bath for 15 minutes. The water should cover the top of the jars.
  • 7 Remove from water bath and let stand for 24-48 hours before removing rings or storing. The seals will be concave when sealed.
  • 8 Store for 4-6 weeks.



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