Pickle Canning Recipes: Crispy Dill Pickles

Pickle canning recipes preserve the harvest. This one, Crispy Dill Pickles, puts up 8 pounds of pickling cucumbers.

Canned Dill Pickles

Crispy Dill Pickles waiting to be opened.

Lori Dunn

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Safe Food Storage for Fruits and Vegetables  

When it comes to using up those cucumbers, nothing beats pickle canning recipes. This one, Crispy Dill Pickles, is sure to satisfy.

8 pounds pickling cucumbers
6 tablespoons dill seed, divided
2 tablespoons pickling spice, divided
12 whole black peppercorns, divided
12 garlic cloves, divided
12 grape leaves, divided
6 cups vinegar
6 cups water
3 tablespoons salt 

Prepare 6 quart or 12 pint canning jars. Wash and drain cucumbers. If cucumbers are larger than 4 inches, cut in half lengthwise. Pack cucumbers in clean, hot jars. For each quart jar, add 1 tablespoon dill seed, 1 teaspoon pickling spice, 2 whole black peppercorns, 2 garlic cloves and 2 grape leaves. Divide in half if using pint jars.