Canning Garlic Dill Pickles: A Crisp, Tangy Classic

There’s nothing quite like the snap of a homemade garlic dill pickle. Crisp, tangy, and bursting with flavor, these pickles are the perfect addition to burgers, sandwiches, or even just a crunchy afternoon snack. Canning your own ensures you get that perfect bite every time, exactly the way you like it.

Canning may seem intimidating at first, but with the right method and a little patience, it becomes a rewarding, even addictive hobby. Once you master garlic dill pickles, you’ll want to preserve everything in sight! This recipe walks you through the water-bath canning method, which is ideal for beginners and safe for high-acid foods like pickles.

Whether you’re stocking your pantry or gifting jars to friends, homemade garlic dill pickles are a timeless kitchen staple. Let’s dive into the crisp, garlicky goodness!

🕒 Cooking Time & Yield

• Prep Time: 30 minutes

• Cook Time (Water Bath): 10 minutes

• Resting Time (Curing): 1-2 weeks for best flavor

• Total Time: ~1 hour active + curing time

• Yields: About 6 pint-sized jars (6 servings per jar)

🧄 Ingredients for Canning Garlic Dill Pickles

For the Pickles:

• 3 lbs pickling cucumbers (4–5 inches long, fresh and firm)

• 6 cups water

• 3 cups distilled white vinegar (5% acidity)

• 1/4 cup pickling salt (or kosher salt without additives)

Per Pint Jar:

• 2 cloves garlic (peeled)

• 1–2 fresh dill heads or 2 tsp dill seeds

• 1/2 tsp mustard seeds (optional)

• 1/4 tsp red pepper flakes (optional for heat)

🥒 How to Make Garlic Dill Pickles (Water Bath Canning)

Step 1: Prep the Cucumbers

Wash the cucumbers thoroughly and trim both ends (this helps maintain crispness). Slice into spears or rounds, depending on your preference.

Step 2: Sterilize Your Jars

Clean your jars, lids, and rings with hot soapy water. Sterilize jars by boiling them for 10 minutes or using a dishwasher with a sanitize cycle. Keep jars hot until ready to fill.

Step 3: Make the Brine

In a large pot, combine water, vinegar, and pickling salt. Bring to a boil, stirring to dissolve the salt. Keep the brine hot.

Step 4: Pack the Jars

Place 2 garlic cloves, 1 dill head (or 2 tsp seeds), and optional spices into each hot jar. Pack the cucumber spears tightly but without crushing. Leave 1/2-inch headspace at the top.

Step 5: Add the Hot Brine

Pour hot brine into jars, covering cucumbers completely. Maintain 1/2-inch headspace. Remove air bubbles with a plastic knife or bubble remover. Wipe rims clean with a damp cloth.

Step 6: Seal and Process

Place sterilized lids and rings on jars, tightening just until fingertip-tight. Process jars in a boiling water bath for 10 minutes (adjusting for altitude if needed). Start timing when water returns to a boil.

Step 7: Cool and Store

Carefully remove jars and place them on a towel. Let sit undisturbed for 12–24 hours. Check seals—lids should not flex up and down. Label and store in a cool, dark place. Wait 1–2 weeks before opening for best flavor development.

📝 Notes

• Crispier Pickles Tip: Soak cucumbers in an ice bath for 2–3 hours before canning.

• Don’t Skip the Vinegar: Use vinegar with 5% acidity for safe canning.

• Salt Matters: Use only pickling salt or non-iodized kosher salt.

• Use Fresh Dill: If available, fresh dill heads provide superior flavor.

• Altitude Adjustments: Add extra boiling time based on your elevation (e.g., +5 minutes above 1,000 ft).

❓ FAQs

Can I use table salt?

No. Table salt contains additives that can cloud the brine or affect flavor. Use pickling or kosher salt.

Can I reuse jars or lids?

Jars can be reused if undamaged. Lids should not be reused for canning, as the sealing compound only works once.

How long do canned pickles last?

Properly sealed jars last up to 1 year in a cool, dark place. Once opened, refrigerate and eat within 1–2 months.

Do I need to refrigerate the pickles after canning?

Not if they’re sealed properly. Once opened, yes—refrigerate.

Why are my pickles soft?

This can happen if cucumbers are overripe, not fresh, or if the blossom end wasn’t trimmed. Always use firm, fresh cucumbers and trim ends.

🧾 Nutrition Information (Per Serving – About 1/6th of a Jar)

Note: Values may vary depending on size and variety of cucumbers used.

⚠️ Disclaimer

This recipe is intended for general culinary use and enjoyment. Consume pickled foods in moderation, especially if you are watching sodium intake. Always check ingredients for allergens and consult a health professional if you have food sensitivities or dietary restrictions. When canning, follow food safety guidelines to prevent spoilage or contamination.