Homemade Canned Dill Pickles are the perfect way to preserve crisp, tangy cucumbers with a flavorful garlic and dill brine. This easy pickling recipe uses simple ingredients like fresh cucumbers, vinegar, and pickling salt to create crunchy pickles that last up to a year. Whether you love classic dill pickles, spicy pickles, or garlic-infused pickles, this beginner-friendly canning method ensures a delicious, homemade taste with no preservatives. Enjoy these homemade pickles with sandwiches, burgers, charcuterie boards, or as a healthy snack!

Ingredients

For Canned Cucumbers:

6 bay leaves (1 per jar)
1/2 Tbsp peppercorns (5 per jar)
6 dill stems with flowers, cut into 3″ pieces (1 full stem per jar)
12 garlic cloves, halved (2 cloves per jar)
2-inch horseradish root, chopped and divided (optional, but adds great flavor)
6 lbs small cucumbers, well rinsed with ends trimmed

For Pickling Brine:

8 cups water
1/3 cup granulated sugar
6 Tbsp pickling salt (or 1/3 cup)
6 cups distilled white vinegar (5% acidity)

Tools Needed for Canning:

6 quart-sized wide-mouth mason jars with rings and new lids
1 large stockpot (20Qt+) with rack (or a canner)
1 jar lifter for safe handling

Instructions

Sterilizing Canning Jars and Lids:

Wash jars and lids thoroughly with soap and warm water.
Place jars and lids in a large pot of water, bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
Carefully drain the water and set jars aside, ready for use.

Making Homemade Pickles:

Divide bay leaves, peppercorns, dill stems, garlic, and horseradish (if using) among the bottoms of 6 quart-sized jars.
Pack cucumbers tightly into the jars.
In a medium pot, combine water, sugar, salt, and vinegar. Bring the pickling brine to a boil.
Pour the hot brine over the cucumbers, leaving 1/2 inch of space at the top of each jar.
Secure lids onto jars, tightening just enough to hold the seal but not too tight to prevent air bubbles from escaping.
Place jars into a canner or a large stockpot lined with a wire rack. Fill the pot with boiling water until jars are covered by 1-2 inches of water.
Process (boil) for 15 minutes.
Using a jar lifter, carefully remove jars from the water and let them sit undisturbed at room temperature for 12-24 hours.
After 24 hours, check the seals by pressing the center of each lid—if it doesn’t move, the jar is properly sealed. If a jar doesn’t seal, store it in the refrigerator and enjoy within 3 months.

Tips

Use fresh, firm cucumbers for the crispiest pickles.
Trim the ends of cucumbers to prevent them from softening.
Avoid over-tightening lids so air bubbles can escape during processing.
Let pickles rest for at least a week before eating to develop full flavor.
Store sealed jars in a cool, dark place for up to 1 year.

Variations and Substitutions

Spicy Pickles: Add red pepper flakes or sliced jalapeños for heat.
Sweeter Pickles: Increase sugar to 1/2 cup for a touch of sweetness.
Garlic Lovers: Add extra garlic cloves for bolder flavor.
Dill-Free: If you’re out of fresh dill, use 1 tsp dried dill per jar.

FAQs

Can I use apple cider vinegar instead of white vinegar?
Yes, but it will slightly alter the flavor. Ensure it has 5% acidity.

How long do homemade pickles last?
Properly sealed pickles last up to 1 year in a cool, dark place. Once opened, refrigerate and consume within 3 months.

Why are my pickles soft instead of crispy?
Soft pickles may result from overripe cucumbers or improper processing. Use firm cucumbers and avoid over-boiling.

Serving Suggestions

Enjoy with sandwiches and burgers for extra crunch.
Chop into salads or potato dishes for a tangy kick.
Serve as a side for barbecue or grilled meats.
Dice and add to deviled eggs or tuna salad for extra flavor.
Snack on them straight from the jar!

Why You’ll Love This Recipe

Crispy and flavorful – perfect homemade pickles every time.
No preservatives – made with simple, natural ingredients.
Customizable – adjust flavors to your preference.
Long shelf life – store for up to a year.
Great for beginners – easy canning instructions included!

Making your own homemade canned dill pickles is easier than you think! With just a few simple steps, you’ll have crisp, tangy pickles to enjoy year-round.