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Garlic Dill Pickles Canning Recipe

07/14/2019 by Katie

Canning Garlic Dill Pickles

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

Dill pickles, canning, millhorn farmstead

*This post contains affiliate links, meaning I may make a small commission off any purchase you make, at no additional cost to you.

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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Author: Katie Millhorn
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
3.5.3251

 

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

 

Filed Under: Canning, Recipes Tagged With: canning, cucumbers, dill, garden, garlic, Hobbyfarm, homestead, pickles, preserving, water bath

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Comments

  1. Paula says

    04/05/2016 at 2:59 am

    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.

    • livinlovinfarmin says

      04/22/2016 at 7:57 pm

      yes I mean the ring. Never a stupid question 🙂

  2. Sneakerzz says

    04/05/2016 at 7:45 am

    Is there a substitute for the fresh dill?

    • livinlovinfarmin says

      04/22/2016 at 7:58 pm

      I’ve used dried before but it doesn’t have as big of bang as fresh dill.

  3. Sarah Poling says

    05/04/2016 at 5:03 am

    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!

    • livinlovinfarmin says

      05/04/2016 at 3:38 pm

      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.

    • Sharon says

      04/12/2019 at 11:10 pm

      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. Ali says

    07/24/2016 at 9:48 pm

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

    • livinlovinfarmin says

      10/05/2016 at 2:57 pm

      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.

  5. Katlin says

    07/27/2016 at 10:18 am

    Do you use the green part of the dill plant or the dill head?

    • livinlovinfarmin says

      10/05/2016 at 2:54 pm

      I use both the head and the “weed” if thats what you mean.

  6. Emily says

    07/29/2016 at 12:40 pm

    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!

    • livinlovinfarmin says

      10/05/2016 at 2:53 pm

      Awesome! Thank you so much.

  7. Barb says

    10/06/2016 at 7:38 am

    Can I use regular cucumbers slicked for this recipe?

    • livinlovinfarmin says

      11/23/2016 at 1:19 pm

      Yes, you could use regular cucumbers, the smaller ones will result in crunchier pickles however.

  8. Amy says

    04/03/2017 at 10:30 pm

    Do you have to use the onion’s?

    • livinlovinfarmin says

      04/21/2017 at 12:43 pm

      No you don’t.

  9. Billy says

    10/25/2017 at 3:35 pm

    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. Beth P says

    06/18/2018 at 7:06 am

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

    • livinlovinfarmin says

      01/28/2019 at 4:13 pm

      One is the fresh sprig of a young plant and the other is the seed produced during the final maturity of the plant

  11. Kerry says

    08/26/2018 at 8:59 am

    Hi I don’t want to make so much. Can I half this recipe?

    • livinlovinfarmin says

      01/28/2019 at 4:10 pm

      Absolutely, just make sure your brine ratio is correct.

WELCOME TO THE FARM

Hi, I’m Katie. Our family lives on our fourth generation family farm here in beautiful Idaho. We milk jersey cows, raise pastured heritage pigs and poultry, scottish highlanders for beef and a few sheep for fiber.  Our journey is about healing the body through sustainable agriculture.  After being diagnosed with a autoimmune disease several years ago, I saw a need to change the way we think about diseases in today’s modern world.

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