Easy Dill Pickle Recipe for Canning

Preserve summer flavors with this easy dill pickle recipe for canning — a simple way to enjoy crisp, tangy pickles anytime.

This is seriously the best dill pickle recipe for canning. Learn how to can the most delicious, crispy dill pickles in just a few steps!

As promised, I am sharing my go-to pickle recipe with you today.

You are going to love this easy dill pickle recipe as much as I do. Not just because it’s super simple, but also because it’s super delicious!!

I will never buy another store-bought pickle again — these are so much better! I have made at least 30 quarts this year already, they are just THAT GOOD!

Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!

Most canning supplies are easy to find at your local grocery store or big box store. Whether it’s a new canning pot, more jar lids, or another box of canning salt, make sure you have what you need on hand to whip up this dill pickle recipe anytime.

An excellent resource to check out is my Complete Guide to Canning for all of my canning tips and tricks. You can even make your jars cute with these free printable canning labels!

Canning pickles could not be easier! Other than washing the pickling cucumbers, there is very little prep work to do — I love that about pickles! 

I also love to can salsa every year, but the amount of chopping, cutting, and cooking involved makes it no easy task. Meanwhile, pickles are something I can do after dinner in a jiffy.

That’s why I want to share this recipe with you for the best pickles ever! Start with these supplies.

This post contains affiliate links.

Canning Supplies

• 12-quart water bath canner with lid – Best for foods with high acidity like salsa, tomatoes, and fruit.
• Ball mason jars – Sterilized wide mouth quart-sized jars work best for this recipe.
• Snap lids and rings – New, unused snap lids are needed to get a good seal on your jars.
• Canning jar lifter – This is used to lift the hot jars safely out of the boiling water bath.
• Magnet snap lid lifter – This makes pulling the snap lids from the water after being sterilizer much easier.
• Over-the-sink strainer – This is my go-to strainer for processing a lot of cucumbers.
• Rubber tongs – For grasping hot jars and lids when sterilizing.
• Tea towels – Used for cleaning and handling hot jars.
• Stock pot – For boiling the salt water mixture.
• Jar canning funnel – Perfect for pouring the brine into mason jars.
• Ladle – For scooping brine into the jars.
• Cutting board – Used to chop off the flower end of the cukes (if needed).
• Potato scrubber – Best for cleaning the cucumbers.
• Sharp knife – These are my favorite for slicing and dicing.
• Measuring spoons and cup – For measure ingredients.
• Paper towel – Perfect for wiping down the jars and cleanup.

How to Pickle Cucumbers

I often triple and quadruple this recipe if I have the time and ingredients. This is about 5 lbs of pickling cukes that I picked up from our local farmers’ market.

Ingredients You’ll Need

• Pickling cucumbers – These small, firm cucumbers are perfect for achieving that classic crunchy pickle texture.
• White vinegar – Adds the signature tangy bite and helps safely preserve the pickles.
• Water – Balances the vinegar to create a smooth, flavorful brine.
• Coarse salt – Essential for flavor and preserving, giving pickles that savory kick without additives.
• Garlic cloves – They infuse the pickles with a bold, aromatic depth that makes them irresistible.
• Fresh dill – For that unmistakable fresh and herby pickle flavor.
• Pickling spice – A blend of spices that brings warmth, complexity, and classic pickle taste. I use McCormick.
• Quart-sized canning jars – The perfect size for storing your pickles safely while keeping them fresh and crunchy.

Instructions

1. Thoroughly rinse and wash cucumbers with a potato scrubber.

2. Combine water, vinegar, and salt in a medium pan. Bring to a boil until salt is dissolved. Remove from heat.

3. Fill each jar with cucumbers, two cloves of garlic, a sprig of dill, and 1 Tbsp pickling spice.

4. Pour hot brine mixture over cukes, filling to 1/2″ from rim. Seal with lids and rings.

5. Process jars in a canner at a rolling boil for 20 minutes.

6. Store in a cool, dark place for up to 2 years. Jars should rest for at least one month before eating.

Tips for Crunchy Cukes

• Soak the pickles in ice cold water overnight and wash in cold water.
• Avoid mature cucumbers. Use the freshest produce that you can find!
• Process them as quickly as possible from picking to processing.
• A 1/4 teaspoon of Bernardin Pickle Crisp may be used in each jar to help keep the pickles crisp. I have never found that I needed to use this, but others swear by it!
• Cut off the end of the pickle where the flower was. I have not tried this, but an older lady at the market said to do this!
• Add a grape leaf or two — this tip was from the vegetable stand owner — try it and let me know if it works!

More Pickling Tricks and Tips

• English cucumbers aren’t the best choice for pickling. For best results, try a variety like Persian or Kirby cucumbers instead.
• Using wide mouth quart jars is best for homemade pickle recipes because of the larger size opening. When using smaller canning jars, you will have to make sure that the pickles you use are small enough to fit in the jar.
• Once you have added the vinegar brine to your cucumbers, get rid of any air bubbles before continuing the canning process. You can do this by sticking a wooden spoon handle or chopstick into the side of the jar and shifting the fresh produce and pickling liquid around to release any trapped air. You want to leave 1/2 inch headspace at the top of the jar, but not more.
• To be sure the jars are sealed properly, once the hot jars have cooled, check the centre of the lids. If they haven’t “popped”, they need to be kept in the fridge.
• Make quick pickles, sometimes called refrigerator pickles. Fill your jars with the cucumbers and spices, pour over the pickling brine, put the lids on, and refrigerate the jars. Crunchy pickles will be ready for you the next day.
• You can pickle all kinds of things. Why not try carrots, green beans, asparagus, or even grape leaves?
• Save your empty jars. The next time you want to make a new batch of classic dill pickles, just use the jars from last year.
• Store the jars of pickles in a dark place. Once properly processed, they will keep at room temperature for up to 2 years.

Other Add-Ins

• Black peppercorns, red pepper flakes, or a few slices of hot pepper.
• Add full fresh dill heads into each jar for even more dill flavor.
• An additional teaspoon of mustard seed, celery seed, or dill seed, or a bay leaf or two can also be added in with the pickling spice.
• Substitute some or all of the white vinegar with apple cider vinegar.

Now that you’ve mastered homemade dill pickles, why not try making a sweet pickle recipe or bread and butter pickles? Or how about these pickled banana peppers?

Any of these would also be great!

Easy Canning Recipes

• Crunchy Dill Pickles
• The Best Salsa for Canning
• Canning Tomato Sauce
• Easy Pickled Onions
• Peach Salsa
• Apple Pie Filling
• Hot Pepper Jelly

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Easy Dill Pickle Recipe

Preserve summer flavors with this easy dill pickle recipe for canning — a simple way to enjoy crisp, tangy pickles anytime.

4.50 from 6 votes

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Author: Heather Painchaud

Servings: 4 Quarts

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Ingredients

0.5x1x2x

• 20-30 small pickling cucumbers
• 2 cups white vinegar
• 4 cups water
• 4 Tbsp coarse salt
• 8 cloves garlic
• 1 bunch fresh dill
• 4 Tbsp pickling spice I use McCormick
• 4 Quart size canning jars with snap lids and rings

Instructions

• Thoroughly rinse and wash cucumbers.
• Combine water, vinegar, and salt in a medium pan. Bring to a boil until salt is dissolved. Remove from heat.
• Fill each jar with cucumbers, two cloves of garlic, a sprig of dill, and 1 Tbsp pickling spice.
• Pour hot vinegar mixture over cukes, filling to 1/2" from rim. Seal with lids and rings.
• Process jars in a canner for 20 minutes.

Notes

• For the best flavor, let your pickles rest one month before eating.
• Soak the pickles in ice cold water overnight and wash in cold water.
• Avoid mature cucumbers. Use the freshest produce that you can find!
• Process them as quickly as possible from picking to processing.
• A 1/4 teaspoon of Bernardin Pickle Crisp may be used in each jar to help keep the pickles crisp. I have never found that I needed to use this, but others swear by it!
• Cut off the end of the pickle where the flower was. I have not tried this, but an older lady at the market said to do this!
• Add a grape leaf or two — this tip was from the vegetable stand owner — try it and let me know if it works!

Nutrition

Serving: 1serving | Calories: 38kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 3497mg | Sugar: 1g

Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...