Canning Recipe for 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!


-  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

Give the Cucumbers a Good Rinse


Cut of the ends of the cucumbers and slice the cucumbers about 1/4 inch thick.

Place the spices in the bottom of the jar.

Pack cucumbers into the jars to 1/2 inch headspace.


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.



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.