Description
A crunchy, garlicky dill pickle recipe perfect for home canning and storing year-round.
Ingredients
- 2 ½ lbs pickling cucumbers
- 3 cups water
- 3 cups white vinegar (5% acidity)
- ¼ cup pickling salt
- 5–6 cloves garlic
- 6 sprigs fresh dill
- Optional: 1 tsp mustard seeds, 1 grape leaf
Instructions
- Sterilize jars and lids in boiling water.
- Bring water, vinegar, and salt to a boil.
- Pack cucumbers, garlic, and dill into jars.
- Pour hot brine over cucumbers, leaving ½-inch headspace.
- Seal jars and process in boiling water bath for 10 minutes.
- Cool, check seals, and store in pantry.
Notes
Use grape leaves or tannin powder to help maintain crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Preserving
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 spear
- Calories: 10
- Sugar: 1g
- Sodium: 240mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: canning pickles recipe, dill pickles, garlic pickles