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two jars of home canned dill pickle spears on a table

Dill Pickle Recipe for Canning (Kosher-Style Garlic Dill Pickles)

Rachel at Grow a Good Life
This kosher-style dill pickle recipe for canning uses fresh pickling cucumbers, garlic, dill, and pickling spices to create flavorful homemade dill pickles. The cucumbers are packed fresh and processed in a water bath canner to create shelf-stable jars that can be enjoyed throughout the year.
4.91 from 10 votes
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Prep Time 30 minutes
Cook Time 15 minutes
Processing Time 10 minutes
Total Time 55 minutes
Course Canning
Cuisine American
Servings 28 servings
Calories 15 kcal

Ingredients
  

Dill Pickle Brine:

Pickles:

  • 8 pounds small pickling cucumbers 3 to 4-inches long
  • 7 bay leaves 1 per jar
  • 7 dill flower head or sprig of dill foliage, 1 per jar
  • 7 cloves garlic peeled and crushed, 1 per jar
  • 3 1/2 teaspoons mustard seeds 1/2 teaspoon per jar
  • 3 1/2 teaspoons dill seeds 1/2 teaspoon per jar
  • 3 1/2 teaspoons red pepper flakes 1/2 teaspoon per jar

Instructions
 

Prepare your canning equipment:

  • Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
  • Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot.

Make the pickling brine:

  • Add the 3 tablespoons of pickling spice to a spice bag, or coffee filter and tie off.
  • In a large saucepan, combine the apple cider vinegar, water, sugar, pickling salt, and the pickling spice bag. Bring the mixture to a boil and stir to dissolve the sugar and salt.
  • Reduce heat to low and simmer (180˚F) for 15 minutes. Remove the spice bag and keep warm until you are ready to use.

Prepare your cucumbers:

  • While the brine is simmering, rinse the cucumbers under running water. Run your fingers along the fruit to remove the spines.
  • Cut off 1/8-inch from each end. Leave whole, or cut into halves, spears, or slices.

Pack the Jars:

  • Spread a kitchen towel on the counter. Use your jar lifter to remove a warm jar from canner. Drain and place on the towel.
  • Add the following to each jar: 1 bay leaf, 1 dill flower head, 1 clove crushed garlic, 1/2 teaspoon mustard seeds, 1/2 teaspoon dill seeds, 1/2 teaspoon red pepper flakes.
  • Raw pack the cucumbers vertically into the jar leaving 1/2-inch headspace.
  • Use your canning funnel and ladle to add hot brine over the pickles maintaining 1/2 inch of headspace. Make sure all the pickles are submerged under the brine. Remove and trim any that stick out, and adjust the headspace again if needed.
  • Remove air bubbles with the bubble popper and wipe the rim. Center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars.

Process in a Water Bath Canner:

  • Once jars are all in canner, adjust the water level so it is 2-inches over the tops of the jars.
  • Cover the canner and bring to boil over high heat. Once water boils vigorously, set a timer, and process for 15 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Note).

Cool and Store:

  • When processing time is complete, turn off heat and allow the canner to cool down for 5-minutes.
  • Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
  • Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
  • After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a month.
  • Remove the screw on bands and wash the jars. Label and date the jars. Store in a cool, dark location. Allow 4 to 5 weeks for the pickles to develop their flavor. Use home canned jars within a year.
  • Yield: Makes 6 to 7 pint jars of dill pickles.

Notes

This is a tested safe canning recipe from the Ball Blue Book Guide to Preserving. 
All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft.
Use the following processing times based on your altitude:
  • 1,001–3,000 feet: Process for 15 minutes
  • 3,001–6,000 feet: Process for 20 minutes
  • Above 6,001 feet: Process for 25 minutes

Nutrition

Serving: 0.5cupCalories: 15kcalCarbohydrates: 3gSodium: 654mgPotassium: 4mgFiber: 1.6gSugar: 1.9g
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