This easy homemade dill pickle recipe for canning is a great way to preserve those fresh cucumbers and who doesn’t love homemade dill pickles! I don’t think you can have too many jars of dill pickles!
Homemade pickles are very easy to make and can. It is my favorite thing to can in the summer. I always plant a ton of cucumber seeds. I grow them up cattle panels, which makes it easier to grow more!
Ingredients
- Cucumbers
- 3 Cups of White Vinegar – optional is to use apple cider vinegar.
- 3 Cups of Water
- 2 Tablespoons of Sugar
- 3 Tablespoons of Salt
- Dill – Fresh or Dill Seed, Use about 3 sprigs fresh or 1 teaspoon dill seed for each jar
- Optional – Pickle Crisp
- Optional – Pickling Spice, Garlic cloves or minced garlic, I used 1/2 tsp pickling spice, and 1/2 tsp minced garlic in each jar. Also optional to add black peppercorns, dill weed, teaspoon of mustard seed. For spicy pickles, add red pepper flakes or hot peppers.
Steps in Preparing Dill Pickles for Canning
First, wash cucumbers. For best results, grow picking cucumbers and pick them when they are still small, not overgrown.
Cut of the ends of the cucumbers and slice the cucumbers about 1/4 inch thick.
My method of figuring out how many cucumbers to slice is to fill up a pint or quart, whichever size you are doing with the sliced cucumbers and dump them in a bowl and continue doing that until you have the amount you want.
Canning the Dill Pickles
Place the spices in the bottom of the jar. I used both dill seeds in some jars and fresh dill heads and dill pieces in other jars and they all turned out great.
Pack cucumbers into the jars to 1/2 inch headspace. Add pickle crisp or a grape leaves for more crunchy pickles, if desired.
Prepare the pickling brine by adding the vinegar, water, salt and sugar to a large pot and bring to a boil. To make dill pickles, the vinegar and water are added in equal portions, so can be reduced and expanded accordingly for how many jars you want to can.
Add the hot brine to the jars and fill to 1/2 inch headspace. Wipe the top of each jar and remove the air bubbles. Add the lids.
Add the canning jars to the hot water bath and process at high heat at a full rolling boil. The processing time for pickles is 10 minutes for pint jars and 15 minutes for quart jars. I use the Ball electric water bath canner and love it.
Remove the hot jars from the canning pot with a jar lifter and place jars on a dish towel on the counter. Do not disturb for 24 hours.
Enjoy
This easy recipe is delicious and a great way to use up those cucumbers!
For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
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Easy Homemade Dill Pickle Recipe for Canning
This easy homemade dill pickle recipe for canning is a great way to preserve those fresh cucumbers and who doesn't love homemade dill pickles! I don't think you can have too many jars of dill pickles!
Ingredients
- Cucumbers (Enough to fill 8 pints with slices)
- 3 Cups of White Vinegar - optional is to use apple cider vinegar.
- 3 Cups of Water
- 2 Tablespoons of Sugar
- 3 Tablespoons of Salt
- Dill - Fresh or Dill Seed, Use about 3 sprigs fresh or 1 teaspoon dill seed for each jar
- Optional - Pickle Crisp
- Optional - Pickling Spice, Garlic cloves or minced garlic, I used 1/2 tsp pickling spice, and 1/2 tsp minced garlic in each jar. Also optional to add black peppercorns, dill weed, teaspoon of mustard seed. For spicy pickles, add red pepper flakes or hot peppers.
Instructions
- Wash the cucumbers
- Cut off the ends and slice about 1/4 inch thick
- Add the spices to the bottom of the jars
- Pack the cucumber slices into the jars, leaving 1/2 inch headspace
- For pickling brine, add the vinegar, water, salt and sugar to a large pot and bring to a boil
- Pour the brine into the jars, leaving 1/2 inch headspace
- Add pickle crisp or grape leaves, if desired for crispy pickles
- Wipe rims, remove air bubbles, add lids
- Water bath can with processing time of 10 minutes for pints and 15 minutes for quarts,
- Remove jars and set on counter, do not disturb for 24 hours.
