Pickle Canning Recipes: Crispy Dill Pickles

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

Kris Wetherbee
September/October 2010
Canned Dill Pickles
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Crispy Dill Pickles waiting to be opened.
Lori Dunn
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Safe Food Storage for Fruits and Vegetables 

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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.

Combine vinegar, water and salt in large saucepot; bring to a boil. Fill packed jars with boiling vinegar solution to within 1/2 inch from top of jar for quarts; 1/4 inch from top of jar for pints. Process in boiling water canner, 10 minutes for pint jars or 15 minutes for quart jars. Yields 6 quarts or 12 pints.
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