Today I’m excited to share my dill pickle canning recipe. These pickles are crisp, tangy, and perfect for preserving the summer harvest.
A reliable dill pickle recipe is a kitchen staple. Homemade pickles give you satisfying crunch and flavor, and you control the ingredients—no mystery preservatives or additives.
Making your own pickles starts with the freshest cucumbers, ideally straight from the garden or a farmers market. The process is simple, and the reward is jars of crunchy pickles you can be proud to serve and store.
If you’ve never canned before, this recipe is a great introduction. Gather your canning supplies, fresh cucumbers, dill, and garlic, and let’s get started.
WHY THIS RECIPE WORKS:
- Fresh ingredients: Fresh cucumbers, dill, and garlic deliver maximum flavor.
- Simple process: The canning steps are straightforward and beginner-friendly.
- Long shelf life: Properly canned pickles store well for months.
INGREDIENTS NEEDED (FULL RECIPE CARD BELOW):
- Pickling cucumbers (about 2½ pounds)
- 2½ cups water
- 2 cups white vinegar
- ¼ cup granulated sugar
- ¼ cup salt for pickling and preserving (or kosher salt)
- 4 garlic cloves
- 4 bay leaves
- 12 fresh dill sprigs
- 2 teaspoons yellow mustard seeds
- Small hot peppers (optional)
- Pickle Crisp (optional)
HOW TO MAKE DILL PICKLES FOR CANNING:
- Prepare a boiling-water canner. Heat jars in simmering (not boiling) water until ready to use. Wash lids in warm, soapy water and set aside with the bands.
- Wash cucumbers and any hot peppers in cold water. Slice about 1/16 inch off the blossom end of each cucumber (this helps keep them crisp). Trim stems so cucumbers are about 3 inches long, then quarter lengthwise.
- Combine water, vinegar, sugar, and salt in a small stainless-steel saucepan. Bring to a boil over medium heat, then reduce to a simmer.
- Into each hot jar place: 1 garlic clove, 3 dill sprigs, ½ teaspoon mustard seed, 1 bay leaf, and 1 hot pepper if using. If desired, add 1/8 teaspoon Pickle Crisp per jar. Pack cucumber spears into jars, leaving ½ inch headspace; trim spears if necessary.
- Ladle hot brine into each jar, leaving ½ inch headspace. Remove air bubbles, wipe rims, center lids, and apply bands fingertip-tight. Place jars in the boiling-water canner and process.
- Process jars in boiling water for 15 minutes (adjust time for altitude if needed). Turn off heat, remove lid, and let jars sit in canner for 5 minutes. Remove jars and cool 12–24 hours. Check seals—the lids should not flex when pressed in the center.
FREQUENTLY ASKED QUESTIONS
TIPS FOR CRISPY PICKLES
Use the freshest cucumbers possible, preferably picked the same day. Remove the blossom end to avoid the enzymes that soften cucumbers. Adding Pickle Crisp to each jar can help maintain extra crunch.
SHELF LIFE
Properly sealed jars stored in a cool, dark place can last up to a year. Once opened, keep pickles refrigerated and use within a few weeks for best quality.
WHAT “KOSHER” MEANS HERE
This style—often called “kosher dill”—refers to the New York Jewish deli tradition that uses generous amounts of garlic and dill. It does not necessarily indicate a religious kosher certification.
SUGGESTED ADDITIONS
- Red pepper flakes for heat
- Black peppercorns for bite
- A pinch of turmeric for color
- Fresh onion slices for savory notes
- Extra sugar for a touch of sweetness
- Herbs like thyme or rosemary for variation
- Apple cider vinegar for a milder tang
- Thin lemon zest strips for citrus brightness
SUBSTITUTIONS
- Apple cider vinegar instead of white vinegar for more depth
- Sugar substitutes for lower sugar options
- Dill seed or dried dill if fresh dill isn’t available
- Brown mustard seeds in place of yellow mustard seeds
- English cucumbers if pickling cucumbers aren’t available
- Regular kosher salt in place of pickling salt (adjust amounts as needed)
HOW TO STORE
Refrigerator: After opening, store pickles in the fridge and keep them submerged in brine.
Freezer: Freezing is not recommended because it damages texture and makes pickles mushy.
DANA’S TIPS AND TRICKS:
- Use fresh ingredients for best flavor and crunch.
- Remove blossom ends for crispness.
- Ensure jars, lids, and bands are clean and hot before filling.
- Keep pickles submerged in brine to prevent spoilage.
- Process jars correctly to ensure a secure seal.
- Store sealed jars in a cool, dark place for the longest shelf life.
There’s a special satisfaction in opening a jar of homemade kosher dill pickle spears—the crunch, tang, and aroma are worth the effort. Whether you’re new to canning or experienced, this recipe is a dependable way to enjoy pickles year-round.
If you like this recipe, you might also like:
- Strawberry Butter
- Bread and Butter Pickles
- Homemade Pesto
- Pickled Asparagus
- Easy Homemade Strawberry Freezer Jam
- Spicy Garlic Dill Pickles
If you try this dill pickle canning recipe, please share how it turned out. The recipe below includes full ingredient amounts and step-by-step instructions for canning.
Kosher Dill Pickle Spears
Equipment
- 4 pint jars and lids
Ingredients
- 2½ pounds pickling cucumbers (about 3–4 inches)
- 2½ cups water
- 2 cups white vinegar
- ¼ cup granulated sugar
- ¼ cup salt for pickling and preserving (or kosher salt)
- 4 cloves garlic
- 4 bay leaves
- 12 fresh dill sprigs
- 2 teaspoons yellow mustard seeds
- 4 small hot peppers (optional)
- ½ teaspoon Pickle Crisp (optional)
Instructions
- Prepare the boiling-water canner and heat jars in simmering water. Wash lids and bands.
- Wash cucumbers and peppers. Slice 1/16 inch off blossom ends, trim stems, and quarter cucumbers lengthwise.
- Combine water, vinegar, sugar, and salt in a saucepan. Bring to a boil, then simmer.
- Into each hot jar add 1 garlic clove, 3 dill sprigs, ½ tsp mustard seed, 1 bay leaf, and 1 hot pepper if using. Pack cucumber spears, leaving ½ inch headspace. Add 1/8 tsp Pickle Crisp per jar if desired.
- Ladle hot brine into jars, remove air bubbles, wipe rims, apply lids and bands, and place jars in canner.
- Process jars 15 minutes in boiling water (adjust for altitude). Turn off heat, remove lid, let jars sit 5 minutes, then cool 12–24 hours. Check seals.
Notes
I recommend wide-mouth pint jars to make packing spears easier.
- Use fresh cucumbers and remove blossom ends for crispness.
- Make sure jars and lids are clean and hot before filling.
- Keep pickles submerged and store sealed jars in a cool, dark place.
Nutrition
Originally posted July 25, 2019. Updated with new post text July 2023.
This recipe is adapted from Ball®.