Description

This Canned Dill Pickle recipe yields crisp, tangy pickles that are perfect for snacking or adding a flavorful crunch to your sandwiches. Using fresh dill, garlic, and optional horseradish root, these pickles are brined in a vinegar-based solution and canned in quart-sized jars for long-term storage. The process involves boiling the brine to infuse flavors and using a water bath canning method to preserve freshness and safety.

Ingredients

Scale

Spices and Flavorings

6 bay leaves (1 per jar)
1/2 Tbsp whole peppercorns (about 5 per jar)
6 dill stems with flowers, cut into 3″ pieces (1 full stem per jar)
12 garlic cloves, halved (2 cloves per jar)
2-inch horseradish root, chopped and divided (optional but nice)

Pickling Ingredients

6 lbs small cucumbers, well rinsed and ends trimmed
8 cups water
1/3 cup granulated sugar
6 Tbsp pickling salt (or 1/3 cup)
6 cups distilled white vinegar (5% acidity)

Equipment

6 quart-sized wide-mouth mason jars with rings and new lids
1 large stock pot (20 Qt or larger) with rack or canner
1 jar lifter to safely transfer the jars

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Instructions

Prepare Cucumbers and Jars: Rinse the cucumbers thoroughly and trim the ends. Ensure your quart-sized mason jars, rings, and lids are clean and sterilized. Set aside the dill stems, bay leaves, garlic cloves (halved), and horseradish root if using.
Fill Jars with Flavorings and Cucumbers: Into each jar, place 1 bay leaf, about 5 peppercorns, 1 dill stem with flowers, 2 halved garlic cloves, and a piece of horseradish root if desired. Pack the cucumbers tightly into each jar but avoid crushing them.
Make the Brine: In a large stockpot, combine 8 cups water, 1/3 cup granulated sugar, 6 Tbsp pickling salt, and 6 cups distilled white vinegar. Bring the mixture to a boil, stirring until sugar and salt dissolve completely.
Fill the Jars with Brine: Carefully ladle the hot brine over the cucumbers in each jar, leaving about 1/2 inch headspace at the top. Remove any air bubbles by gently tapping the jars or using a non-metallic utensil. Wipe the rims clean to ensure a good seal.
Seal the Jars: Place new lids on the jars and screw on the rings until fingertip tight—do not over-tighten.
Process in Boiling Water Bath: Place jars in the large stockpot with rack, ensuring they are covered by at least 1 inch of water. Bring water to a boil and process the jars for 15 minutes to preserve and seal them safely.
Cool and Store: Using a jar lifter, carefully remove the jars and place on a towel or cooling rack. Let them cool undisturbed for 12-24 hours. Check the seal—lids should not flex up and down when pressed. Store in a cool, dark place. Pickles improve in flavor after about 1-2 weeks.

Notes

Use fresh, firm cucumbers that are small and suitable for pickling to ensure crispness.
Adding horseradish root is optional but adds a nice spicy flavor and helps maintain crunch.
Ensure vinegar used is 5% acidity for safe pickling.
Do not skip the boiling water bath process to avoid spoilage and ensure shelf stability.
Let pickles sit for at least 1-2 weeks before eating for best flavor development.
Store sealed jars in a cool, dark place; refrigeration after opening is recommended.