Best Ever Canned Dill Pickles

Best Ever Canned Dill Pickles

Waiting to cool after being processed

Best Ever Canned Dill Pickles
Yields 7
Best ever dill pickles that are so easy.
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
375 calories
82 g
0 g
1 g
7 g
0 g
1667 g
16206 g
60 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 375
Calories from Fat 10
% Daily Value *
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 16206mg
Total Carbohydrates 82g
Dietary Fiber 5g
Sugars 60g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 16 lbs cucumbers 4-6 inches in length
  2. 1 1/2 cups sugar
  3. 1 cup pickling salt
  4. 7 peeled garlic cloves
  5. 1/2 bundle dried dill weed
  6. 2 quart white vinegar
  7. 2 quart water
  1. Cut cucumbers into spears.
  2. Combine sugar, salt, vinegar and water in a large kettle until sugar and salt is dissolved.
  3. Simmer for 15 minutes. Bring to a quick boil.
  4. Place dill weed and garlic cloves into jars
  5. Pack cucumbers into jars leaving 1/4 inch space at the top of the jar
  6. Pour hot liquid over the cucumbers
  7. Clean rim of jars. Place lid and ring.
  8. Process for 15 minutes in a boiling water bath.
  1. Follow complete directions in the Ball Blue Book. The guide to home canning and freezing.
  2. Only use certified recipes for safest results.
Adapted from The Ball Blue Book
Pantry Friendly Cooking


Best Ever Canned Dill Pickles

Best ever canned dill pickles can be made in a few hours.  Which is good! Especially when you have to can mounds of cucumbers like I do. My family loves my dill pickles.  They will sit and eat them right out of the jar.  My husband won’t eat potato salad if it doesn’t have my pickles in it.  Needless to say I have to can a lot of them to satisfy everyone.

Last year I didn’t get any cucumbers from my vegetable garden to can.  Which I can say is a huge bummer.  So I was down to may last 2 jars. This year I had to can them. So glad that my cucumbers are producing well. 

Here are a few tips to successful dill pickles

1-Use fresh cucumbers and keep them cold

2-Use a good pickling salt- Pickling salt is just a little bit finer that Kosher Salt- Do not use table salt pickles will be soft.

3- Use vinegar that has acidity of at least 5%. I like to use white vinegar. My favorite is a white wine vinegar. I don’t like to use distilled vinegar if I can find the other.

4- Cut cucumbers into spears and place in a cold water bath with ice.  This will help keep them crisp.

5- Use dried dill weed.

6-Wait 2-3 months before opening and enjoying. I usually make them in August and we start eating them at Thanksgiving.

Gather all the necessary supplies before beginning. There is nothing worse than starting and not having enough jars, dill, vinegar or garlic.

Best Ever Canned Dill Pickles

Gather All Supplies Before Beginning


 Chill cut cucumbers in a nice ice water bath.

Best Ever Canned Dill Pickles

Cucumbers chilling in an ice water bath.

Best Ever Canned Dill Pickles

Heat to simmer vinegar, sugar and salt

This is the brine to pour over the cucumbers in the jar.

Best Ever Canned Dill Pickles

Place dill and peeled garlic clove in jar before adding the cucumbers.

Add dill and garlic into the jar before adding the cucumber spears. It is easier to get them into the jar.

Best Ever Canned Dill Pickles

Add cucumber spears

Add cucumber spears once the dill and garlic are in the jars.


Best Ever Canned Dill Pickles

Pour hot brine over the cucumbers.

Pour hot brine over the cucumbers and fill the jars up to 1/4 inch of the lid.  Wipe off the rim of the jars. Place warm lid and ring on each jar.  Tighten and process in a boiling water bath following directions as seen in Ball Canning Blue Book.

Pickles will last in a cool dark place for a few years. Just in case next year’s cucumber crop fails. 

Enjoy my families favorite dill pickles.  In our minds they are the Best Ever Canned Dill Pickles.

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LeAnn teaches cooking classes throughout the Salt Lake City area. Recently featured in Taste of Home Magazine, runner up in the Cache Valley Cheese Signature dish contest and Winner of Better Recipes Best Blogger Potluck Recipe. Created customed recipes for Hi Grade Meats to use in their promotions, She has been a frequent guest on Good Things Utah, featured chef on Studio 5, the CW 30 and at the Salt Lake Tribune Home and Garden Show. She recently auditioned for the Fox 13 show Master Chef. She hopes her passion and love of cooking will inspire you to cook from your pantry and create your own cuisine traditions. Her cookbook "Pantry Friendly Mexican Cooking is available at She is currently working on a 2nd book titled Pantry-Friendly Anti-Aging Cooking and a video series called Cook Away Hunger.

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