If you’re looking for the best canned dill pickles recipe, you’ve found it. These homemade canned dill pickles are crisp, packed with fresh dill and garlic, and have that classic tangy flavor that belongs in every pantry.
Every summer, our garden seems to produce cucumbers faster than we can eat them, and this canned dill pickle recipe is one of the first recipes I reach for when I want shelf stable. If you are looking for other cucumbers recipes, make sure you check out my !
These pickles are delicious straight from the jar, piled onto burgers and sandwiches, chopped into potato salad, or enjoyed alongside your favorite homemade meal.
Tips for the Best Homemade Dill Pickles
- Use freshly picked pickling cucumbers for the crunchiest pickles. If you cannot do that, chill them on ice to keep them nice and crispy.
- Pack cucumbers tightly so they don’t float after processing.
- Fresh dill gives the best flavor, but dried dill seed can be substituted if needed.
- Let the pickles sit for at least 2–4 weeks before opening so the flavors have time to develop.
Frequently Asked Questions
What are the best cucumbers for a canned dill pickle recipe?
Pickling cucumbers are the best choice because they stay crisp and fit nicely into jars. Avoid large slicing cucumbers, which tend to become soft after canning.
How long do homemade canned dill pickles last?
When properly processed and stored in a cool, dark place, homemade canned dill pickles are shelf stable forever, until the seal goes bad.
Can I use table salt?
No. Always use pickling salt or non iodized salt for canning. Table salt contains additives that can make the brine cloudy and affect the finished product.
Why did my pickles turn out soft?
Soft pickles are often caused by using older cucumbers, skipping the blossom-end trim, your salt to vinegar ratio is off, or using non-pickling varieties. Starting with fresh cucumbers is the biggest factor in achieving crisp pickles.
Storage
After the jars have sealed, remove the rings, label the jars, and store them in a cool, dark place. Refrigerate after opening.
Ingredients for Canned Dill Pickles
Per Quart Jar
- 1–2 heads fresh dill
- 1–5 cloves garlic
- 2 tsp mustard seed
- 2 tsp whole black peppercorns
- Pickling cucumbers
Brine
- 7 cups water
- 7 cups white vinegar (5% acidity)
- 1 cup pickling salt
Instructions
Wash jars, lids, and rings. Prepare a water bath canner or steam canner.
Add dill, garlic, mustard seed, and peppercorns to each quart jar.
Pack cucumbers tightly into jars leaving a 1 inch headspace. The tighter you fill them, the more pickles per jar and they won’t “float” in the jar.
Bring water, vinegar, and pickling salt to a boil, stirring just until the salt dissolves.
Pour hot brine over cucumbers, leaving ½-inch headspace (the cucumbers should be covered with brine completely)
Remove air bubbles, wipe rims, apply lids, and tighten bands fingertip tight (I have a discount code below to the lids and jars I use)
Process in a boiling water bath or steam canner:
Quarts: 20 minutes
Pints: 15 minutes
Remove jars and let cool undisturbed for 12–24 hours. Check seals before storing.
This recipe will yield about 6-7 quart jars.
My Tried and True Canning Favorites
I get asked all the time what lids I use, and the answer is always the same, .
I’ve had consistent seals, zero headaches, and when you’re putting in the work to can your own food, that matters. A failed seal is not it.
If you want to try them, you can use my code HOMEMADEMESS10 to save a little.And if you’re looking for the rest of what I use in my kitchen, jars, tools, pantry staples, all of it is linked in my so you don’t have to go digging.
Processing Guide for Home Canning
Whether you’re just starting out or need a quick refresher, this guide is your go-to resource for safe and easy home canning.
Inside, you’ll find water bath and pressure canning times for pints and quarts, an altitude chart, and tips for adapting recipes safely. It’s designed to save you time, prevent mistakes, and give you confidence in your kitchen.
Canned Dill Pickles Recipe
AuthorJessica Pateneaude
Ingredients
- Per Quart Jar
- 1 –2 heads fresh dill
- 1 –5 cloves garlic
- 2 tsp mustard seed
- 2 tsp whole black peppercorns
- Pickling cucumbers
- Brine
- 7 cups water
- 7 cups white vinegar 5% acidity
- 1 cup pickling salt
Instructions
- Wash jars, lids, and rings. Prepare a water bath canner or steam canner.
- Add dill, garlic, mustard seed, and peppercorns to each quart jar.
- Pack cucumbers tightly into jars leaving a 1 inch headspace. The tighter you fill them, the more pickles per jar and they won’t “float” in the jar.
- Bring water, vinegar, and pickling salt to a boil, stirring just until the salt dissolves.
- Pour hot brine over cucumbers, leaving ½-inch headspace (the cucumbers should be covered with brine completely)
- Remove air bubbles, wipe rims, apply lids, and tighten bands fingertip tight (I have a discount code below to the lids and jars I use)
- Process in a boiling water bath or steam canner:
- Quarts: 20 minutes
- Pints: 15 minutes
- Remove jars and let cool undisturbed for 12–24 hours. Check seals before storing.
Notes
This will yield about 6-7 quart jars.
