Homemade Canned Dill Pickles
Enjoy crisp, tangy Homemade Canned Dill Pickles all year long using this easy water bath canning method. This shelf-stable recipe is perfect for preserving your summer cucumber harvest with bold dill and garlic flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 24 hours 40 minutes
- Yield: About 6–8 pint-sized jars
- Category: Canning & Preserving
- Method: Water Bath Canning
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Pickling cucumbers
- Dill seed
- Mustard seed
- Whole cloves of garlic
- Whole peppercorns
- Water
- White vinegar (5% acidity)
- Pickling salt or kosher salt (non-iodized)
- Sugar (optional)
Instructions
- Boil jars and lids to sanitize thoroughly.
- Wash cucumbers and trim the blossom end.
- Place dill seed, mustard seed, garlic, and peppercorns into each jar.
- Boil water, vinegar, sugar, and salt until dissolved to make the brine.
- Pour hot brine into jars, leaving 1/2-inch headspace.
- Hand-tighten lids, then process in boiling water for 10 minutes.
- Cool jars for 24 hours and ensure seals are secure.
Notes
- To spice it up, add red pepper flakes or jalapeño slices.
- Try other veggies like green beans or carrot sticks for variety.
- Always use new canning lids for safety.
- Label jars with the canning date.
- Store opened jars in the fridge and consume within 7–10 days.
Nutrition
- Serving Size: 1 spear
- Calories: 5
- Sugar: 0g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://cookedbymaya.com/homemade-canned-dill-pickles/
