Canning Garlic Dill Pickles
Dill Pickles are a staple in our home! We can NOT live without them.
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I swear each year I alter my dill pickle recipe switching between white vinegar and Apple cider vinegar, either can be used as long as your acidity is 5% or above. I’ve found that the ACV gives the pickles a sweeter taste. But with all my delicious bread and butter pickles, I think this year I just want plain garlic dill pickles!
Canning Dill pickles is super easy and a great starter for first time canners. If you are wanting to break into the world of preserving foods, pickles is your gateway.
Garlic Dill Pickles
- 20 lbs. pickling cucumbers – sliced, speared or whole
- 3 pounds onions (I used red because their purdy)
- 10 c. white vinegar
- 22 c. water
- 1⅓ c. pickling salt
- 3 cloves garlic, peeled and halved per jar
- 1 sprigs fresh dill
- pinch of dill weed per jar
- 3 peppercorns per jar
- Layer prepped cucumber and onions in a large bowl and cover with salt. Top with ice cubes. Cover bowl and let rest in the fridge for 2 hours. Drain and rinse well in a colander.
- ) 1.) Prepare boiling water bath (BWB) canner, sanitize and heat the jars and place lids into a steaming pot of water to soften the seal. Assemble and sanitize all utensils.
- ) Combine vinegar, water and pickling salt. Bring to a boil.
- ) In each hot clean jar, add 1 sprig of fresh dill and 3 garlic cloves. Fill snuggly with cucumbers and onions. Ladle in hot vinegar mixture, leaving ½ inch headspace, release air bubbles, wipe rim and place on lids and rings. Boil water bath for 10 minutes. Turn off heat, remove lid and allow to sit for 5 additional minutes. Place sealed jars on a heat proof surface and let sit for 24 hours. Check seals and store in a cool dark place for up to 1 year. Allow 2 weeks for the pickles to marinate before opening.
- Makes about 15 quarts
These Dill pickles are both crunchy and delicious. We use them in everything from eating plain to deviled eggs, burgers and tuna/egg salads. A must have in the pantry! For Tip on how to keep pickles crisp, check out Ann’s post HERE
For more preserving posts, checkout these great posts