Garlic Dill Pickles Canning Recipe

ByKatie

Canning Garlic Dill Pickles

Dill Pickles are a staple in our home!  We can NOT live without them.

Dill pickles, canning, millhorn farmstead

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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!

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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.

Canning Dill Pickles | Millhorn Farmstead

Garlic Dill Pickles

Garlic Dill Pickles Canning Recipe
 
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Ingredients
  • 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
Instructions
  1. 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.
  2. ) 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.
  3. ) Combine vinegar, water and pickling salt. Bring to a boil.
  4. ) 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.
  5. 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

Canning Pickled Beets |livinlovinfarmin
Canning Pickled Beets
Tomato Canning Recipes | Homesteading | Organic Gardening | Preserving The Harvest | Livinlovinfarmin
Canning Tomatoes |
10 Great Recipes

 

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22 Comments

  1. I have never canned before, so I’m sorry if this is a stupid question. After the water bath you say to take off the lid. Do you mean the ring or do you take the lid off too? Thank you. I want to try this.

  3. Ive helped my grandmother can for years but recently Ive been reading alot of people removing the rings after boiling. Why are you removing the rings? Is it for the rust aspect? Thanks!

    1. Leaving the ring on the jars during longterm storage can result in false seals. If the lid seal happens to break in storage, then the ring can actually “reseal” itself, but not enough to prevent bacteria growth. Therefor making your canned good very dangerous to consume because you wouldn’t have known that the seal had ever been broken.

    2. I’ve been canning for many yrs. I never take the ring off,the jars until they are cooked,then i remove them n resuse them on new canner jars

  4. When I remove the ring, the top comes off too, so now I’m confused about what to do.

    1. Ali, make sure you are processing the jars for the required amount of time. Allow the jars to cool 24 hours prior to removing rings and storing.

  6. Followed your recipe for the pickles and they turned out amazing!! I will never use a different recipe ever again. Thank you so much for sharing!

  9. Thank you for this recipe! Its very straight forward and to the point. Super easy to follow! Can’t wait to try canning my own pickles at home. Love the garlic too! Thanks!

  10. What is the difference between fresh dill spring and dill weed listed in ingredients?

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