Garlic Dill Pickles Recipes Canning - This Lil Piglet (2024)

August 11, 2013

Canning season is upon us and we’re busy canning our bounty. I have to say our cucumbers were much more fruitful last year; in fact, we almost made it an entire year without buying a single jar of pickles and that’s a big deal when you’re talking about a family of 7.

A few of you have asked for my dill pickle recipe; I didn’t think to post it because it’s like second nature to me but I’ll be posting a few others in my canning series that are family favourites.

If you don’t have a supply, purchasing the cucumbers from a farmers market and all supplies doesn’t pay, unless we’re talking taste. There are no better dill pickles in my opinion.

Yield: 6 quarts

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Ingredients

1 large sprig of fresh dill
1-2 large cloves of garlic
1/4 cup pickling salt
2 cups white vinegar
6 cups water
3 lbs of 4" pickling cucumbers

Instructions

Just prior to beginning, sterilize all jars (about 4 - 1 quart size jars), seal lids and bands by boiling the parts in a large double boiler pot for about 6-8 minutes. Remove jars and lids carefully with a pair of tongs and set to dry on a clean towel or rack.
Thoroughly wash and scrub the outside of the cucumbers, cutting the stems and blossom ends off.
In a large pot bring to boil water, vinegar and pickling salt stirring until salt is dissolved and boil for approx 3-5 minutes.
Pack each of the 4 large mason jars with 1-2 garlic cloves (skins removed), 1 large sprig of dill (2 if smaller) OR 1 tbsp of dried dill seeds and loosely packed cucumbers.
Fill each jar with the prepared vinegar liquid mixture leaving 1/2" space from the top of the jar. Wipe jars and rims clean and place sealing lid and tighten bands by hand.
Place the finished jars submersed to the neck in water in a large double broiler pot, bring to boil for 10 minutes (start timing when water starts boiling).
Remover jars carefully and cool on wire racks. Let stand at room temperature for 2 weeks before serving. You will hear the sound of a pop when the jars seal. If unsure, press your finger down on the middle of the seal lid. If the seal lid pops up and down, the jar did not seal correctly and will need to be stored in the fridge and used within a month. If the seal lid does not move and is indented slightly, you have achieved a proper seal and jars can be stored in a cool dry place for up to 1 year.

Nutrition Information:

Amount Per Serving: Calories: 0 Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g

Family Life Recipes

posted by Stacey on August 11, 2013

31 Comments / Leave a Comment »

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31 comments on “Garlic Dill Pickles Canning Recipe”

tess — August 12, 2013 @ 12:13 pm Reply
exact same recipe i use and love them
- Stacey — August 13, 2013 @ 11:27 am Reply
  Love this one; there is one with sugar but with most of the jam recipes requiring so much sugar, it’s nice to use one without.
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Soozle — August 12, 2013 @ 3:36 pm Reply
Perfection 😀 I love homemade dill pickles! Thanks for sharing! I really need to start canning myself
Susan — August 13, 2013 @ 8:18 pm Reply
These sound great I can’t wait to try them. Do you have a salsa recipe that your family loves?
Shannon — July 9, 2014 @ 9:18 am Reply
Will be trying this with my CSA stash! Thanks.
- Stacey — July 9, 2014 @ 1:58 pm Reply
  You’re welcome; I hope you like them. They are easy to do.
Shannon — July 9, 2014 @ 10:54 am Reply
That is pretty much the same recipe that my Mom and (now) I use…although I also put garlic and dill at the top. My kids (age 18 and 16.5) won’t eat store bought pickles either,
- Stacey — July 9, 2014 @ 1:58 pm Reply
  I would love more garlic but we have garlic sensitive people so it’s a happy medium 🙂 Aren’t kids funny; only moms will do! lol
MommaMary — July 13, 2014 @ 2:28 pm Reply
Can you consume immediately after canning or are they better after sitting for a few weeks?
MommaMary — July 13, 2014 @ 2:30 pm Reply
Sorry, I immediately saw the two weeks after posting.
- Stacey — July 14, 2014 @ 3:44 pm Reply
  You bet; they are always better after sitting in the pickling juices for awhile before eating. Enjoy! 🙂
Jessica — July 31, 2014 @ 4:27 pm Reply
Can I slice these or cut into spears?
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  Stacey — August 1, 2014 @ 2:10 pm Reply
  Sure; they may not be as crunchy but would be ready sooner.
Kayla — August 9, 2014 @ 9:07 pm Reply
I’m just making pickles for the first time using the recipe from your website. While I was waiting for the water bath to finish I started looking up other canning sites. I found several which warn against using any ratio less than 1:1 for vinegar and water in the brine otherwise you risk botulism. I’m not sure what to think! You say you use this frequently and several commented on the recipe saying they also use it. I’m not sure if my pickles are safe to eat as your recipe uses 3:1…what is your opinion on this? Have you heard of this ratio thing?
- Stacey — August 11, 2014 @ 12:36 am Reply
  I believe you asked and I answered on Facebook but in case someone else is wondering…
  First, I will have to put a disclaimer here to indicate, this method is at your own risk. I do not take responsibility in the event you become ill however I have heard of that. This is a recipe handed down from within our farming family and we have never been sick. Things you have to watch for: 1) They have sealed…the odd one won’t seal and that basically means you have to refrigerate right away, up to a month and eat. Pour in the boiling liquid to each jar right away and twist on the cap while it’s hot for sealing purposes. You will hear the tops pop/ping when they suck down/seal. If you don’t, you can try touching the top and they should pop down but if not after awhile (likely once they are cool, you will know), consider them not sealed. 2) Make sure the liquid in the jar doesn’t become cloudy/milky in colour….if it does, don’t eat it; consider it a bad jar. 3) Store them in a cool/dark place up to 1 year. Remember if the floor is heated or a register is close….move the jars to a cool place.
  I hope this helps. Let me know if you have any other questions; enjoy your pickles 🙂
  - Brooke — August 7, 2016 @ 1:27 pm
    Hi Stacey,
    Regarding your response to #2), are you saying the liquid should become milky or cloudy? I have made this before and consumed several jars, and never had a milky/cloudy liquid. Did you mean to say if the liquid becomes cloudy or milky do NOT eat? Thank you!
  - Stacey — August 17, 2016 @ 1:54 pm
    No I didn’t say it should become milky/cloudy. What I said was that make sure it doesn’t; if it does become milky or cloudy then it is a bad jar and don’t eat it. I updated the comment to make that 100% clear, in case there was anyone else wondering or unclear on the meaning. Thanks for asking 🙂
Karen — July 9, 2015 @ 6:59 pm Reply
Can I use dried dill weed instead of seeds?
- Stacey — July 10, 2015 @ 2:06 pm Reply
  Seeds; the dill weed dried herb isn’t as strong.
Heather — September 12, 2016 @ 4:02 pm Reply
I made these about 3 weeks ago and they are not crunchy! What did I do wrong? Followed the recipe exactly!
- Stacey — August 31, 2018 @ 3:15 pm Reply
  Unfortunately that can happen depending on the ripeness of the cucumber. They normally turn out crunchy. It’s hard to say but even after the number of times I have been canning, some of my batches still don’t turn out the odd time. The last time we made these, a couple went milky/cloudy and the rest didn’t. Note, discard any that do go cloudy. I hope that you try them again and this time the crunch is what you are looking for.
Billy — June 19, 2017 @ 3:56 pm Reply
Thanks for sharing Stacey! This looks great, I can’t wait to try this at home. The recipe seems super simple and easy to follow as well. Can’t wait to try my hand at making my own pickles at home. Thanks again for sharing!
Shirley WEBBER — August 26, 2017 @ 10:42 am Reply
I made pickles by your recipe, turned out good.but was wondering is the recipe for pints or quart?
- Stacey — August 31, 2018 @ 3:12 pm Reply
  Thank you for bringing that to my attention, the recipe has been changed to reflect the correct measurement. It is quarts 🙂
Karen — August 11, 2018 @ 10:34 am Reply
In the beginning, u show for 6 pints. But then in the instructions, u show 4 quarts. ..so is the processing time for the quarts or pints? Plus how much garlic in pints?
Thank you!
- Stacey — August 31, 2018 @ 3:12 pm Reply
  Thank you for bringing that to my attention, the recipe has been changed to reflect the correct measurement. It is quarts; 2 garlic cloves to each jar.
Liz — August 31, 2018 @ 12:02 pm Reply
Have you tried doubling/tripling this recipe? Do you find that it is any less effective if you make a multiple batch?
Thanks!
- Stacey — August 31, 2018 @ 3:01 pm Reply
  We do more than one batch but I don’t double/triple at once because the larger the batch the more you have to manage. Everything needs to stay boiling hot until the lids are sealed. If you are quick, I can’t see why not.
Debra — September 6, 2019 @ 11:15 am Reply
This is the same recipe I use except I add two tablespoons of sugar to the pickling liquid the same ratio of vinegar also and I have never lost a jar to spoilage and my family fights over these pickles have tried others with one to one ratios and we do not like them they get to strong tasting over just a few months storage this ratio works great
Shelia — July 13, 2022 @ 9:05 pm Reply
Can you use a canner rather than the water bath?
Paula — November 14, 2022 @ 6:49 pm Reply
These are the best canned pickles I ever made! Thank you for the recipe, I make refrigerator pickles and I can’t keep them stocked! First time I did not make many ,because I end up throwing the mushy ones away., well these are gold now, nice and crunchy and great tasting! The trick is the bathing time and whole small pickles,I am ready to make a ton next summer to get me thru the winter! I am hoping you have some more delicious recipes!

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Garlic Dill Pickles Recipes Canning - This Lil Piglet (2024)

FAQs

What makes pickles stay crisp when canning? ›

In this case, we're talking about calcium chloride! These little granules, which dilute quickly in water, are THE trick to crunchy pickles, as they prevent the enzymes from softening the pickle during lacto-fermentation.

How long should canned dill pickles sit before eating? ›

To allow pickles to mellow and develop a delicious flavor, wait at least 3 weeks before eating! Keep in mind that pickles may be ready to enjoy earlier. It's all up to you and your tastes!

Discover More ›

Do you have to soak pickles before canning? ›

Soak cucumbers or other vegetables in ice water or layer with crushed ice for 4 to 5 hours before pickling. Sometimes this step is combined with a salt solution indicated by the recipe. If you use up to date, tested recipes and fresh quality produce, firming agents are unnecessary.

What ingredient makes pickles crisp? ›

Look on the jar of Heinz Dill Pickle Chips (my favorite), and you will see the addition of the CaCl2 as a listed ingredient. It's is what keeps the crisp in pickles. It's a cheap addition.

Learn More Now ›

Are garlic dill pickles good for you? ›

It's a good source of antioxidants, enzymes, minerals and vitamins(vitamin C, vitamin B6). It also has sulfur compounds, Allicin and diallyl sulfide, selenium and manganese. Both raw and pickled garlic are used to cure many health conditions.

Explore More ›

How long do you water bath pickles when canning? ›

Process the pickle jars

That's 10 minutes for pint jars, 15 minutes for quart jars. Set your timer as soon as you see the water start boiling. Remove pot from heat and let cool for 5 minutes. Remove the jars from the water using the lifter or tongs, transferring them back to the kitchen towel or wood cutting board.

See Details ›

What happens if you don't process pickles? ›

Processing is necessary for all pickles and relishes to destroy the yeasts, molds, and bacteria that may cause the product to spoil and inactivate enzymes that could affect color, flavor, and texture of the pickled product. Process the pickled products for the length of time specified in the recipe.

Know More ›

How do you keep cucumbers crisp until pickling? ›

Once you've washed and wrapped them, the best way to store cucumbers is in the crisper drawer (a.k.a. produce drawer) of your fridge, set on high humidity with the fan closed. High humidity helps the ethylene-sensitive fruit retain moisture and keeps it from wilting.

Show Me More ›

Does calcium chloride keep pickles crisp? ›

Calcium chloride is a salt used to preserve the texture of food. It is often used in canning, but it can also be used in fermentation! For example, it is a powerful weapon for keeping pickles crunchy, whether they are canned or fermented.

Do bay leaves keep pickles crunchy? ›

They act as natural preservatives, helping to maintain the firmness and texture of fruits and vegetables during the pickling process. When added to pickling brine, bay leaves infuse the cucumbers with these tannins, ensuring they remain delightfully crunchy even after months of storage.

Do tannins keep pickles crisp? ›

If you're making a batch of fermented pickles, tannins are an essential ingredient to keeping them crisp and crunchy months later when you open the jar and take a bite.

Find Out More ›