Canning Garlic Dill Pickles

Pickling cucumbers has been a tradition for centuries, and few recipes are as timeless as garlic dill pickles. With their bold, tangy flavor and satisfying crunch, they’re a favorite among pickle lovers everywhere. The addition of fresh garlic and dill elevates the flavor, giving these pickles a balance of savory and refreshing notes.

Canning garlic dill pickles is not only about preserving food—it’s also about preserving memories. Many families have stories of summer harvests when cucumbers were freshly picked and jarred for the colder months. This recipe lets you carry on that tradition in your own kitchen, creating jars filled with flavor and nostalgia.

Whether you’re a beginner or an experienced home canner, this garlic dill pickle recipe is simple, rewarding, and perfect for stocking your pantry. With the right balance of vinegar, salt, and spices, you’ll have a pickle that’s crisp, tangy, and full of flavor, ready to enjoy all year round.

Cooking Time and Serving

• Prep Time: 30 minutes

• Cook Time: 15 minutes

• Processing Time: 10 minutes (water bath canning)

• Total Time: ~55 minutes

• Yield: About 6 pint jars (6–12 servings depending on portion size)

Ingredients

• 3–4 lbs small pickling cucumbers, washed and ends trimmed

• 6 cups water

• 6 cups white vinegar (5% acidity)

• ½ cup pickling salt (non-iodized)

• 12 garlic cloves, peeled (2 per jar)

• 6 sprigs fresh dill (or 1 tsp dried dill seed per jar)

• 2 tsp mustard seeds (optional)

• 1 tsp black peppercorns (optional)

• 6 pint-sized canning jars with lids and bands

How to Make Garlic Dill Pickles

1. Prepare the jars: Wash pint jars, lids, and bands with hot soapy water. Sterilize jars by boiling in water for 10 minutes or running through a dishwasher cycle. Keep jars warm until ready to fill.

2. Make the brine: In a large pot, combine water, vinegar, and pickling salt. Bring to a boil, stirring until the salt dissolves. Reduce to a simmer.

3. Pack the jars: Place 2 garlic cloves and 1 dill sprig (or dill seed) into each sterilized jar. Add cucumbers vertically, packing tightly without crushing them.

4. Add spices (optional): Sprinkle mustard seeds and peppercorns into each jar for extra flavor.

5. Fill with brine: Carefully pour the hot brine into each jar, leaving ½-inch headspace at the top. Remove any air bubbles by running a clean knife or spatula along the inside of the jar.

6. Seal the jars: Wipe rims clean with a damp cloth. Place lids on jars and screw on bands until fingertip-tight.

7. Process in water bath: Place jars into a boiling water canner, making sure they’re fully submerged with at least 1 inch of water above them. Process for 10 minutes.

8. Cool and store: Remove jars carefully and let them cool on a towel for 12–24 hours. Check seals. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and consume within 2 weeks.

Notes

• For crunchier pickles, soak cucumbers in ice water for 2–3 hours before canning.

• Always use vinegar with 5% acidity to ensure safe preservation.

• Fresh dill provides the best flavor, but dill seed works if fresh sprigs aren’t available.

• Wait at least 2 weeks after canning before eating for the best flavor development.

FAQs

1. Can I use regular cucumbers instead of pickling cucumbers?
Yes, but smaller pickling cucumbers are recommended for better texture and crunch.

2. Do I have to use a water bath canner?
Yes, for shelf-stable storage. If you skip the canning step, keep jars refrigerated and eat within 2 weeks.

3. Can I reduce the salt?
No, reducing the salt may compromise both flavor and safety. Always use a tested recipe.

4. How long do garlic dill pickles last?
Properly canned jars last up to 1 year in a cool, dark place. Opened jars last 2–3 months in the fridge.

5. Why did my pickles turn soft?
Soft pickles can result from overripe cucumbers, not processing properly, or skipping the ice bath step.

Nutrition (per serving – about 1 spear)

(Values may vary depending on cucumber size, brine, and serving portion.)

Disclaimer

Enjoy garlic dill pickles in moderation, as they are high in sodium. People with high blood pressure or on low-sodium diets should limit intake. Always check for allergies to garlic, mustard seeds, or other spices before consuming.