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

Cook Time: 25

Total Time: 35

Servings: 4 Quarts

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.

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!