Homemade Garlic Dill Pickles: Canning Recipe & Step-by-Step Guide

For each quart of pickles you will need:

For the spices:

• 3-4 heads fresh dill or 1 tablespoon dried whole dill seed
• 2-3 large garlic cloves peeled
• 12 whole black peppercorns
• 1/2 small bay leaf
• 1/4 teaspoon whole mustard seed
• 1/2 teaspoon crushed red pepper flakes or 3 dried habaneros optional

For the brine:

• 1 cup cider or white wine vinegar Cider gives a classic pickle flavor; white wine yields a more delicate profile.
• 2 cups water
• 1 Tablespoon pickling salt Any non-iodized salt; kosher salt works well.

For the pickles:

• 2 pounds pickling cucumbers

• Clean and sterilize jars, lids, rings, a ladle or heatproof measuring cup, and a chopstick or butterknife for removing air bubbles. You can run items through a dishwasher on a hot cycle or immerse jars and utensils in boiling water for five minutes. To sterilize lids, pour boiling water over them in a bowl. Many home canners find a dishwasher makes this step easy.
• Scrub cucumbers and slice a thin piece (about 1/16″) off the blossom end. This small cut reduces the chance of soft pickles, because the blossom end can contain enzymes that soften the flesh.
• Trim cucumbers as needed to fit them into jars.
• Estimate how many jars you’ll fill, line them up, and add the spices and garlic listed above into each jar. Pack cucumbers in snugly without crushing them, leaving 1/2″ headspace from the top rim to allow for proper sealing.
• Scale the brine for the number of quarts you are making (for example, for 4 quarts use 4 cups vinegar, 8 cups water, 4 tablespoons pickling salt). Bring the brine to a boil, then ladle it into the jars while still boiling, keeping the 1/2″ headspace.
• If the brine settles and more is needed, add a little more. Run a sterile chopstick or butterknife along the inside edge of each jar to release air bubbles, and top off with brine if necessary to maintain 1/2″ headspace.
• Leftover brine can be saved in the refrigerator for another batch or used in cooking; it’s handy to make extra so you don’t run out mid-process.
• Wipe jar rims with a clean towel, place lids on jars, and screw on rings until they provide resistance—don’t overtighten. The ring only holds the lid in place during processing; the vacuum seal forms as the jars cool.
• Prepare a large pot with a tight-fitting lid deep enough to cover jars by one inch of boiling water. Test depth with the filled jars, then remove them, bring the water to a full boil, and carefully place jars back in the pot using a jar lifter or similar tool.
• Cover and return the water to a rolling boil, then process quart jars for 20 minutes and pint jars for 15 minutes. Proper processing time is essential: it ensures safety and helps preserve texture and flavor.
• When time is up, carefully remove jars to a cooling rack or towel. You’ll hear occasional “pops” as jars seal—this is good. Let jars cool overnight. The next morning, remove rings, wipe jars, and check lids: a sealed lid should not flex when pressed in the center. Any unsealed jars should be refrigerated and used first. Label jars with contents and date; flavors develop over time and these pickles are best after about six weeks.