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Canned Homemade Dill Pickles

  • Author: Rebecca Neidhart
  • Total Time: 25 minutes
  • Yield: 3 16 oz. jars 1x


This recipe for classic, homemade dill pickles is canned, so you can have perfect old-fashioned pickles all year long!


  • Fresh Pickling Cucumbers
  • 1 cup white vinegar
  • 1 cup water
  • 2 Tbsp. pickling salt
  • 3 sprigs fresh dill, 1 per jar
  • 9 cloves fresh garlic, 3 per jar
  • 3045 black peppercorns, 10-15 per jar
  • 1/21 tsp. dried red chili flakes (Optional)


How to Make Pickle Brine

  • In a small pot, combine the white vinegar, water, and pickling salt. Bring the mixture to a boil until the salt has dissolved.
  • Allow the brine to cool before pouring it into the jars of pickles. If you pour it in while it’s hot, it will cook the pickles.

Making and Canning the Dill Pickles:

  • Begin by sterilizing your jars and lids. Fill a large, deep pot, with water and bring it to a boil. Place the jars and lids in the water and boil them for one minute to sterilize, then remove and set them on a towel to cool.
  • Prepare the ingredients. Wash the cucumbers well, then cut them into quarters if you wish. You can also leave them whole if you prefer. Cut the dill into sprigs. Peel 9 cloves of garlic, then cut them in half.
  • Place a sprig of dill and 2-3 garlic cloves that have been chopped in half in the bottom of each jar. Add the red chili flakes if you’re using them.
  • Pack the pickles into the jar so that they’re tight but not smashed.
  • Sprinkle 10-15 whole peppercorns over the cucumbers.
  • Pour the brine into each jar. The brine should cover the pickles, but leave at least 1/2″ of space between the brine and the lip of the jar.
  • Place a new, sanitized seal on the top of each jar. Screw a lid ring tightly onto each jar.
  • Bring the stockpot of water back to a boil and remove enough water to make room for the jars.
  • Place the jars of pickles in the boiling water. Water bath them for five minutes, then remove the jars from the boiling water and set them aside to cool.
  • Allow the pickles to cool at room temperature. As they cool, the lids will suction to the jars–you’ll hear a pop as each one seals.
  • Once the canned dill pickles have cooled completely, check each jar to make sure it has sealed. To do this, press on the center of each jar. If there is any give, or if you hear any sound, the jar hasn’t sealed properly. Any jars that didn’t seal can be stored in the refrigerator and eaten.
  • Label each jar of pickles with the contents and date. The jars of dill pickles are now ready to store.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes