How to Make and Can Dill Pickles
It is so easy to learn to make and can your own dill pickles! I love how this easy recipe is perfect for pickling garden cucumbers and preserving them to use all year long. Once you have homemade dill pickles you will never want store bought again!
If you follow me on Instagram or have seen any of my recent blog posts then you probably have noticed we have gone a little crazy canning vegetables lately. Our modern day victory garden is producing way more tomatoes, jalapenos and cucumbers than we can eat but there is no way we are letting them go to waste! We have enough jars of refrigerator pickles to last us the next month or two, so it was time instead for canning dill pickles to preserve them for longer.
Canning pickles is actually pretty easy. It just takes a few ingredients, a little bit of prep work, packing everything into jars and then into a water bath to seal the jars. Scroll down to see how we turned our garden cucumbers into delicious dill pickles to enjoy all year. The printable recipe is at the bottom!
Please be advised: PRESERVE FOOD AT YOUR OWN RISK; BEFORE YOU CAN ANYTHING YOU SHOULD READ USDA RECOMMENDATIONS FOR CANNING AND PRESERVING. Improper canning will not properly preserve food and can lead to food borne illnesses. Check out the USDA's National Center for Home Food Preservation Website and be sure to do your research before preserving any food!
Making and Canning Dill Pickles...
Sanitize all jars and lids...
sterlizing mason jar lids on stovetop
It is always good canning practice to sanitize all jars, lids and rings before using them. To quickly sanitize we place them completely submerged in boiling water for 10 minutes.
Cut up fresh cucumbers...
slicing fresh cucumbers
Slice cucumbers any way that you like. We really like small pickle chips or slices for sandwiches and burgers.
Pack cucumbers, dill and peppercorns into jars...
cucumbers, dill and peppercorns in jars
Layer sliced cucumbers and fresh dill into mason jars. Pack somewhat tightly but loose enough that liquid can still go between all of the cucumbers. Sprinkle 4 peppercorns into each jar.
A little side note about fresh dill: Around the end of summer it is really hard to find fresh dill at the grocery store! So, I went to a local greenhouse and bought a few dill plants instead. I planted them in my garden and within a week they had grown quite a bit. I have been using sprigs of fresh dill from my plants in all of the pickles I have made lately.
Prepare Brine...
brine cooking on stovetop
Place vinegar, water and salt into a pot and heat until boiling. Remove from heat.
Add Brine to Jars...
pouring brine into jar
As soon as brine is ready pour into jars and leave about 1/4 to 1/2 inch at the top of each jar. Quickly put lid and ring on jars.
Process in Water Bath...
putting jars into hot water bath
Place jars in boiling hot water bath. When the jars are fully submerged (keeping at least 1 inch of water over top of them) and the water is at a rolling boil begin timing for 10 minutes. When the 10 minutes is up quickly remove them from the water and sit out to cool.
Allow to Cool for 24 hours...
finished dill pickle jars with stock pot in background
While cooling listen for a pop noise from each jar. A pop noise means that the lid has properly sealed to the jar. This could happen within seconds or hours. Allow the jars to sit and cool for 24 hours.
Enjoy Homemade Dill Pickles!
jar of dill pickles
pickle jars
3 pickle jars
Store canned goods in a cool, dark and dry place. Most canned goods should be consumed within a year.
Dill Pickles
A delicious and easy dill pickle recipe straight from my Great- Grandmother's canning recipes!
4 pounds pickling cucumbers
1/4 cup pickling salt
2-3/4 cups white vinegar
3 cups water
14 heads fresh dill
28 peppercorns
Wash and cut cucumbers.
Combine salt, vinegar and water; heat to boiling.
Pack cucumbers into clean jars.
Add 2 heads dill and 4 peppercorns to each jar.
Pour vinegar solution over cucumbers to within 1/2 inch of top making sure vinegar solution covers cucumbers.
Cap each jar.
Process 10 minutes in boiling hot water bath.
