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Canning Pickles Recipe: Easy and Safe Dill Pickles

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Canning pickles recipe for crisp homemade dill pickles using a safe water bath method and simple pantry ingredients for long-term storage.

Ingredients

Scale
  • 4 pounds pickling cucumbers, washed and blossom ends trimmed
  • 4 cups white vinegar (5% acidity)
  • 4 cups water
  • 1/2 cup pickling salt
  • 8 fresh dill sprigs or 4 dill heads
  • 8 garlic cloves, peeled
  • 2 teaspoons whole black peppercorns
  • 2 teaspoons mustard seeds (optional)

Instructions

  1. Wash jars, lids, and bands in hot soapy water. Keep jars warm. Prepare a boiling water bath canner.
  2. Wash cucumbers thoroughly and trim 1/16 inch from the blossom end. Leave whole or cut into spears.
  3. In a large pot, combine vinegar, water, and pickling salt. Bring to a boil, stirring until salt dissolves.
  4. Place dill, garlic, peppercorns, and mustard seeds into each hot jar.
  5. Pack cucumbers tightly into jars, leaving 1/2-inch headspace.
  6. Pour hot brine over cucumbers, maintaining 1/2-inch headspace. Remove air bubbles and adjust headspace if needed.
  7. Wipe jar rims clean, apply lids and bands until fingertip tight.
  8. Process jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
  9. Remove jars and let cool undisturbed for 12–24 hours. Check seals before storing.

Notes

  • Always use vinegar with 5% acidity for safe canning.
  • Do not reduce the vinegar-to-water ratio.
  • Soak cucumbers in ice water for 2–4 hours before packing for extra crispness.
  • Store sealed jars in a cool, dark place for up to 12 months.
  • Refrigerate after opening and use within 3–4 weeks.

Nutrition

Find it online: https://recipeeasily.com/canning-pickles-recipe/