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Canning Pickles: 7 Steps to Perfect Homemade Delights

Canning Pickles
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This canning pickles recipe shows you how to make crisp, tangy, shelf-stable dill pickles using a safe water bath method. Perfect for preserving fresh cucumbers and enjoying homemade pickles all year long.

Ingredients

Scale
  • 3–4 pounds pickling cucumbers (Kirby cucumbers)
  • 2 1/2 cups white vinegar (5% acidity)
  • 2 1/2 cups water
  • 1/4 cup pickling salt
  • 4 heads fresh dill or 4 teaspoons dill seeds
  • 4 garlic cloves, peeled
  • Optional: 1 teaspoon mustard seeds per jar
  • Optional: 1/2 teaspoon whole black peppercorns per jar
  • Optional: 1/4 teaspoon red pepper flakes per jar
  • Optional: 1 bay leaf per jar

Instructions

  1. Wash cucumbers thoroughly and trim 1/16 inch from the blossom end to help maintain crispness.
  2. Sterilize 4 pint mason jars in boiling water for 10 minutes and keep them hot.
  3. In a large pot, combine vinegar, water, and pickling salt. Bring to a gentle boil, stirring until salt dissolves.
  4. Place dill and garlic at the bottom of each hot jar. Add optional spices if desired.
  5. Pack cucumbers tightly into jars, leaving 1/2 inch headspace.
  6. Pour hot brine over cucumbers, maintaining 1/2 inch headspace.
  7. Remove air bubbles, wipe rims clean, and apply lids and bands fingertip tight.
  8. Process jars in a boiling water bath for 10 minutes (adjust time for altitude if necessary).
  9. Remove jars and allow to cool undisturbed for 12–24 hours. Check seals before storing.

Notes

    Nutrition

    Find it online: https://bakerslider.com/canning-pickles/

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