Description

A tried-and-true method for canning dill pickles with garlic that stay crispy and full of bold flavor, perfect for beginners and seasoned canners alike.

Ingredients

Scale

6 pounds fresh pickling cucumbers (small to medium, firm)
10–12 fresh garlic cloves, peeled and lightly crushed
4–5 sprigs fresh dill per jar
5 cups white vinegar (5% acidity, distilled)
5 cups water (filtered or chlorine-free tap)
3 tablespoons kosher salt
2 tablespoons pickling spices (mustard seeds, peppercorns, coriander seeds, bay leaves)
Optional: horseradish leaf or grape leaf (for crispness)
Optional: red pepper flakes (for heat)

Instructions

Rinse cucumbers thoroughly and trim off blossom ends. Slice large cucumbers into spears or rounds; smaller ones can be left whole. Soak in cold water to keep crisp.
Wash jars, lids, and bands in hot soapy water. Rinse well. Sterilize jars by boiling in a large canning pot for 10 minutes. Keep jars hot. Simmer lids separately to soften sealing compound.
In a large pot, combine vinegar, water, kosher salt, and pickling spices. Bring to a boil, stirring until salt dissolves. Reduce heat to simmer.
Pack cucumbers tightly into hot jars using a funnel, leaving ½ inch headspace. Add 2-3 garlic cloves and 4-5 sprigs of dill per jar. Tuck in horseradish or grape leaf if using.
Pour hot brine over cucumbers, covering completely and maintaining ½ inch headspace. Use a non-metallic spatula or chopstick to release air bubbles. Wipe rims clean.
Place lids and screw bands on jars finger-tight. Lower jars into boiling water bath ensuring water covers jars by at least 1 inch. Process for 10 minutes (adjust for altitude).
Remove jars and place on towel or cooling rack undisturbed for 12-24 hours. Check seals by pressing lid centers; lids should not flex. Store sealed jars in a cool, dark place for at least 3 weeks before opening.

Notes

[‘Use fresh, firm pickling cucumbers for best crispness.’, ‘Trim blossom ends to prevent soft pickles.’, ‘Keep jars and brine hot to ensure safe sealing.’, ‘Leave ½ inch headspace in jars for proper sealing.’, ‘Store unopened jars in a cool, dark place for up to 1 year.’, ‘Once opened, refrigerate and consume within 1 month.’, ‘Do not freeze pickles as texture will degrade.’, ‘Wait at least 3 weeks before eating for best flavor.’, ‘Optional horseradish or grape leaves help maintain crispness.’, ‘Adjust processing time for altitude if necessary.’]

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Preserves
Cuisine: American

Nutrition

Serving Size: 1 medium pickle spea
Calories: 5
Sugar: 0.5
Sodium: 250
Carbohydrates: 1
Fiber: 0.3
Protein: 0.2

Keywords: canning dill pickles, garlic pickles, homemade pickles, crispy pickles, pickling recipe, water bath canning, easy pickles