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Canning Dill Pickles


  • Quart size wide mouth canning jars, sterilized, cooled
  • 3 cups water
  • 1/4 cup pickling salt
  • 2 cups white vinegar
  • Fill the jars:
  • 1 dill weed sprig
  • 2 cloves garlic
  • 5-6 cucumbers, medium

Prep Time:

15 minutes

Cook Time:

15 minutes



Have more cucumbers than you can eat from your summer garden? Why not can them and turn them into tasty pickles?

Why Try? Canning your home-grown pickles isn’t really that hard, and it gives you a real sense of accomplishment.

Foodie Byte: A crisp dill pickle on a cold winter’s day will bring back warm summer memories.


  1. Sterilize the jars and seals in boiling water.
  2. Bring the hot brine ingredients to a boil.
  3. Fill the jars with dill weed and garlic along with 4-5 whole cucumbers first and then smaller ones on top and in any open spaces, one sprig of dill and garlic cloves.
  4. Add brine to jars leaving 1/2-inch headroom.
  5. Wipe rim of jar until clean, place sterilized seal on jar, then tighten ring.
  6. Place into boiling water bath for 15 minutes. The water should cover the top of the jars.
  7. Remove from water bath and let stand for 24-48 hours before removing rings or storing. The seals will be concave when sealed.
  8. Store for 4-6 weeks.

Nutritional Information

Calories 13, Carbohydrates 3g, Fat Calories 0.04, Fiber 1g, Protein 1g, Sodium 1181mg. Daily Values: Calcium 27.43mg 3%, Phos 0.89mg 0%, Zinc 0.01mg 0%, Magnesium 0.52mg 0%, Iron 0.48mg 3%, Vitamin B6 1%, Vitamin C 13%, Vitamin A 5%. Percent Daily Values are based on a 2,000 calorie diet.