Canned Dill Pickle Recipe

Crunchy, tangy, and full of flavor, these homemade canned dill pickles are a must-try for pickle lovers. With garlic, dill, and spices packed into each jar, you’ll get that classic dill pickle taste with the satisfaction of preserving them yourself.

Ingredients

For the Jars

• 6 bay leaves (1 per jar)
• ½ tablespoon peppercorns (about 5 per jar)
• 6 dill stems with flowers, cut into 3-inch pieces (1 full stem per jar)
• 12 garlic cloves, halved (2 per jar)
• 2-inch horseradish root, chopped and divided (optional, but adds flavor)
• 6 pounds small cucumbers, well-rinsed and ends trimmed

For the Pickling Brine

• 8 cups water
• ⅓ cup granulated sugar
• 6 tablespoons pickling salt (or ⅓ cup)
• 6 cups distilled white vinegar (5% acidity)

Tools Needed

• 6 quart-sized wide-mouth mason jars with rings and new lids
• 1 large stock pot (20-quart or larger) with a rack, or a canner
• 1 jar lifter for safely removing jars

Instructions

Step 1: Sterilize the Jars and Lids

1. Wash jars and lids thoroughly with hot soapy water.
2. Place them in a large pot of water and bring to a boil.
3. Reduce heat, cover, and simmer for 10 minutes. Carefully drain.

Step 2: Pack the Jars

1. Divide the bay leaves, peppercorns, dill stems, garlic, and horseradish (if using) evenly among the jars.
2. Pack cucumbers tightly into the jars, leaving a little space at the top.

Step 3: Prepare the Brine

1. In a medium pot, combine water, sugar, salt, and vinegar.
2. Bring to a boil, stirring to dissolve the sugar and salt.

Step 4: Fill and Seal

1. Pour the hot brine over the cucumbers, leaving about ½ inch of headspace.
2. Screw on lids until just fingertip-tight—do not over-tighten, as air needs to escape during processing.

Step 5: Process the Jars

1. Place jars in a canner or large stock pot with a rack.
2. Add boiling water to cover jars by 1–2 inches.
3. Process (boil) for 15 minutes.

Step 6: Cool and Store

1. Remove jars carefully with a jar lifter and place them on a towel at room temperature.
2. Let them sit undisturbed for 12–24 hours.
3. Listen for the “pop” sound, which means the jars have sealed.
4. After 24 hours, check seals by pressing down on the lid—if it doesn’t move, the seal is good.
5. Store sealed jars in a cool, dark place. If a jar doesn’t seal, refrigerate and use within 3 months.

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Why You’ll Love This Recipe

• Classic dill pickle flavor made fresh at home.
• Satisfying crunch in every bite.
• A cost-effective way to preserve seasonal cucumbers.
• Long shelf life when properly sealed and stored.

Tips

• Use small, firm cucumbers for the best crunch.
• Trim both ends of cucumbers to help them stay crisp.
• Always sterilize jars and lids to avoid spoilage.
• Don’t skip the vinegar strength—use 5% acidity for safe canning.

Variations and Substitutions

• Spicy Pickles: Add red pepper flakes or sliced jalapeños to each jar.
• Sweeter Pickles: Increase the sugar slightly for a more balanced flavor.
• Herb Twist: Add fresh tarragon or mustard seeds for a unique flavor.
• No Horseradish: Skip it if unavailable—the pickles will still be delicious.

FAQs

How long do canned pickles last?
Properly sealed jars last up to 1 year in a cool, dark place.

When can I eat them?
Wait at least 2 weeks before opening to let flavors fully develop.

Can I use apple cider vinegar instead of white vinegar?
Yes, but use vinegar with 5% acidity for food safety. Keep in mind the flavor will be slightly different.

Do I need a special canner?
A large stock pot with a rack works fine as long as jars are covered by 1–2 inches of boiling water.

Serving

• Slice and layer on sandwiches, burgers, or wraps.
• Chop into salads or potato salad for extra zing.
• Serve whole pickles on charcuterie boards.
• Pair with cheese, crackers, or cured meats for a snack.

Suggestions

• Perfect for summer BBQs or holiday gatherings.
• Make extra jars to give as homemade food gifts.
• Use leftover brine to pickle hard-boiled eggs or red onions.
• Pair with grilled meats for a tangy side dish.