Water bath canning dill pickles is easy! These dill pickles get a little heat from the peppers and are The Best Dill Pickles I have ever eaten!
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Canning Dill Pickles is Easy!
I have made lots of pickles. Lots of quick pickles. For some reason, though I had never water bath canned dill pickles! It turns out that water bath canning is easy!
Small Batch Preserving
Since I don’t have a vegetable garden, I do what is called Small Batch Preserving. Small batch preserving makes canning accessible to everyone. You can use produce that you find at a farmer’s market or even the grocery store. Since you are only making a few jars, it doesn’t take as long and isn’t as much work!
For this recipe, I used one of my favorite canning books, Well Preserved: Small Batch Preserving. Some of my other favorites are: Small Batch Preserving, Food in Jars: Preserving in Small Batches, and Preserving by the Pint.
I ended up with enough for 3 quart jars. Yes, I had some dead space at the top, I have not yet learned the fine art of pickle packing.
General Steps for Water Bath Canning
- Prepare your food ingredients per the recipes instructions.
- Partially fill a water bath canner with enough water to cover all the jars. Place the jars in the canner and bring the water to a boil. If your recipes processing time is less than 10 minutes, you need to sterilize your jars by leaving them in boiling water for 10 minutes.
- Remove the jars from the water one by one using a jar lifter and fill per recipes instructions. Release air bubbles and leave appropriate head space. Wipe top of jars clean.
- Place the lids in the boiling water for 5 minutes and then remove them and place them on the jars. Place bands on the jars and apply band fingertip tight.
- Return jars to boiling water. Water should cover the jars by 1 to 2 inches. Cover canner and bring back up to a boil. Begin timing when water comes back to a boil.
- When time is up, remove jars from canner and place on a towel or newspaper covered service. Leave sit for 24 hours and check seals (jar lids should be turning downward.
- Store in a cool dark place.
Note – these are general steps, you will need a good canning book to get more in depth instructions. These are to show you the basic process and how easy it is!
If you want more practice with water bath canning, try these Pickled Cauliflower! They make a great addition to salads or appetizer trays! If you want to try something sweet, this Mango Marmalade is like sunshine in a jar!
The Best Dill Pickles!!
Ingredients
- 4 lb pickling cucumbers
- 4 cups water
- 3 cups vinegar
- 12 head fresh dill plus leaves
- 8 cloves garlic peeled (optional)
- 8 small hot chili peppers optional
- 1/4 cup pickling salt
- 4 tsp mixed pickling spice
Instructions
- Scrub the cucumbers thoroughly and cut a 1/4 inch slice off the blossom end.
- Prepare the preserving jars. (Use your canning book instructions).
- Combine the water and vinegar in a saucepan. Bring to a boil, reduce heat, and keep at a simmer.
- Working one jar at a time. Place 3 dill heads and some leaves, 2 garlic cloves, 2 hot peppers, 1 tablespoon salt and 1 teaspoon pickling spice in the jar. Pack the cucumbers in the jar, wedging them in (so none will float to the top), leaving 1 inch head space. Pour in the hot vinegar solution, leaving 1/2 inch headspace. Release any air bubbles, and refill leaving 1/4 inch headspace. Wipe the rims clean and seal with band and rim according to canning instructions. Repeat with remaining jars. Process the jars in a boiling water bath for 15 minutes.
- Makes 4 1-quart jars.
Notes
Nutrition
Looking for more pickles?
Refrigerator Bread and Butter Pickles
Winey Briney Quick Pickled Asparagus
This pickle recipe looks great and I’m going to make a couple of batches this weekend with my daughter. I’ve seen some recipes that call for jars to be stored in the fridge after processing, while others can be stored in a cool, dark spot (like basement). What do you recommend for this recipe?
Since this is actually processed in a water bath and the lids have sealed, you can store it in a cool, dark location. You only have to refrigerate them after opening. Recipes that call for storing in the fridge are typically quick pickles (I have several on my sight,) they aren’t processed in a water bath.
I needed more vinegar and water to fill the jars, hope that is okay! How long do they sit before using ? 6 weeks Thanks Jean
As long as you kept the ratio the same, you should be fine. You can actually eat them anytime, but they will be at that best after about 4-6 weeks. It allows the flavors to develop.
We love dill pickles and this recipe looks fabulous. I will be leaving out the hot chili peppers. Thank you for sharing at Friday Favorites.
It would be good with the peppers too!
They look delicious! I’d love to have homemade pickles all year long.
Those pickles look amazing. I can tell they would have that crispy snap when bitten! Yum!
Looks like a great recipe. Thanks for sharing.
Mmm, this sounds so good. Good idea! Looks very tasty. I LOVE how easy and delicious this is. One of my favs. I can’t WAIT to try this. Thank you for this great recipe! YUM!
I am obsessed with pickles and this is the year that I am going to try making them myself.
Lovely images. Can’t say I’m a fan of pickled cucumbers though.
These sound good. I have a similar recipe, but it doesn’t include the peppers.
My husband has been saying he wants to try his hand at picking. I might need to send him this link!
Amy Ann
Straight A Style
Sorry we are so late with this but thank you for your comforting words on the loss of our sweet Ellie. We are heartbroken.
The Florida Furkids
I tried making pickles with homegrown ones a couple of summers ago and they didn’t turn out well–not crisp. Maybe because they weren’t pickling cucumbers? Your post has inspired me to try again–yours look great. 🙂
I could eat pickles for days and never ever get sick of them! <3
I just love that you added hot chili peppers to this recipe! What a great idea!
I love pickles! They look amazing! Pinned. Please come and party with us tonight. We love having you!
Happy Monday! Lou Lou Girls
I’ve never made pickles, however, we LOVE dill pickles so I’d love to try! My husband has been wanting to try canning… This would be a good place to start! 🙂
Thanks so much for sharing with us at Delicious Dish Tuesday! We hope to see you back again tomorrow will another great recipe!
Mmmm, I’m sure these are delicious. Such a great canning recipe. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.
i’ve never made actual pickles! i’ve canned dilly beans and pickled carrots, but never cukes. solid recipe. 🙂
They look fantastic! I just made refrigerator dills and they were fun but only last about a month in the fridge. Looking forward to trying this recipe.
We don’t eat as many pickles as we use to, but this looks fun!
Without the threat of school starting again soon, look at all the canning fun you are having! I’ve canned applesauce from apples right off our apple trees years ago, but nothing since. It does take a fair amount of time, but is so worthwhile in the dead of winter!
I seriously want to learn to can. Something is holding me back, but one of these days I am going to buy a canning book and cut loose! The possibilities are endless. Thanks for sharing! Dill pickles make my mouth water. Yum!
I think that after you do it once or twice you realize that it’s no big deal!
Hi there, YUM—big ole dill pickles!!!!! Love ’em!!! I don’t make them –but I do buy pickling cucumbers at the Farmer’s Market… We love just cutting up those little cukes and putting them on our dinner plates along with juicy summer tomato slices. Tis the life..
Hugs,
Betsy
You’re right, I think 3 jars are plenty!
I love to can and preserve Pam. I think your pickles are just beautiful and 3 is enough. I mean how many dill pickles can one family eat in a year?
Love your blk and white here!
And the pickles too.
Couldn’t help but think of that Andy Griffith episode where Aunt Bea makes pickles (that don’t turn out as well as I know yours will) and Andy and Barney and Opie have to eat them all.
Oh, I remember that one!
Yay for making this pickling classic! I love the CSA extras also. They make the experience so much more fun!