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    Home » Canning and Preserving

    Water Bath Canning Simply Good Dill Pickles

    LAST UPDATED: January 16, 2019 PUBLISHED: July 15, 2018 By Pam Greer 45 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    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!

    Post contains affiliate links, full disclosure on sidebar.

    cucumbers and red peppers on a cutting board with text overlay reading Water Bath Canning Dill Pickles

    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!

     

    Simply Good dill pickles - these are simply delicious!

    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.

    Small cucumbers and red peppers on a cutting board

    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!

    Simply Good Dill Pickles | Sidewalk Shoes
    Print Pin Save Saved!
    4.75 from 27 votes

    The Best Dill Pickles!!

    These Best Dill Pickles are a little spicy and oh so good! 
    Course Side Dish
    Cuisine American
    Prep Time 35 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 50 minutes minutes
    Servings 18
    Calories 22kcal

    Ingredients

    • 4 lb pickling cucumbers
    • 4 cups water
    • 4 cups vinegar
    • 12 head fresh dill plus leaves
    • 8 cloves garlic peeled (optional)
    • 8 small hot chili peppers optional
    • ¼ cup pickling salt
    • 4 tsp mixed pickling spice

    Instructions

    • Scrub the cucumbers thoroughly and cut a ¼ 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 ½ inch headspace. Release any air bubbles, and refill leaving ¼ 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

    The garlic and the peppers are optional, but they really do set this recipe above the rest! 

    Nutrition

    Calories: 22kcal | Carbohydrates: 2g | Sodium: 1578mg | Potassium: 151mg | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 4.3mg | Calcium: 23mg | Iron: 0.3mg

     

    Looking for more pickles?

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    Winey Briney Quick Pickled Asparagus

    Jar of Pickled Onions

    Quick Pickled Onions

     

    More Easy Small Batch Canning and Preserving Recipes

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    • Mason jar with white lid and pickled collard stems in the jar.
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    Reader Interactions

    Comments

    1. Jeffrey Quigley says

      August 01, 2023 at 10:16 pm

      Hi, I realize I'm late to the party but I just followed your recipe because it looks incredible, but after 3 days in the cupboard there appears to be some white sediment or cloudy sediment at the bottom of my jars. Is this normal? I didn't use specifically pickling cucumbers and I also cut them into spears. Thank you in advance!

      Reply
      • Pam Greer says

        August 03, 2023 at 9:40 am

        I didn't have that happen with mine. I googled it and it said it could be from using table salt. Did everything seal correctly? Is your lid caved in?

        Reply
    2. Brianna says

      July 27, 2021 at 1:17 pm

      5 stars
      I had no idea pickles were this easy!

      Reply
    3. Erin says

      July 26, 2021 at 8:27 pm

      5 stars
      I love the hot chili peppers in these pickles!

      Reply
    4. Raquel says

      July 26, 2021 at 7:38 pm

      5 stars
      Thanks for all of the great tips! We have been wanting to make these!

      Reply
    5. Jaquay says

      June 28, 2021 at 5:51 pm

      Would it be okay to slice the pickle in this recipe?

      Reply
      • Pam Greer says

        June 30, 2021 at 10:18 am

        I think so. I haven't done it, I usually can all my pickles whole.

        Reply
        • Jen says

          September 06, 2024 at 2:20 am

          HI I made these pickles without realizing the water to vinegar ratio is unsafe. Now Iam terrified I wasted all my time and cucumbers making this even tho I made a double batch and added more vinegar to it..I water bathed them but I worry about botulism or bacteria bc not enough vinegar. Should be 1:1 ratio

        • Pam Greer says

          September 09, 2024 at 11:05 am

          Hi Jen. When the recipe was written the water to vinegar ratio was what was recommended by the USDA at that time. They have since changed their ratio. I will change it on the recipe card to the current recommendation. I have made these pickles for years, with no issues. If you are concerned, you can store them in the fridge. Thank you for alerting me to the fact that the ratio changed!

    6. Marion Webster says

      September 15, 2019 at 10:56 pm

      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?

      Reply
      • Pam Greer says

        September 16, 2019 at 7:07 am

        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.

        Reply
    7. Jean H. says

      September 06, 2019 at 12:30 pm

      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

      Reply
      • Pam Greer says

        September 06, 2019 at 1:45 pm

        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.

        Reply
        • Abby Garrison says

          October 05, 2023 at 11:52 am

          5 stars
          I tired this recipe for the first time yesterday and it was super easy! We unfortunately didn’t have chilies but we substituted it for jalapeños I ended up with 6 quart jars with this recipe and needed to do an additional water and vinegar blend so I tried it with apple cider vinegar since that’s what I had handy, for a set of three jars interested to see the difference in taste. Thanks for the timeframe to store info I wasn’t sure.

    8. Amy says

      July 21, 2018 at 12:46 am

      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.

      Reply
      • Pam Greer says

        July 21, 2018 at 1:57 pm

        It would be good with the peppers too!

        Reply
    9. Ellen says

      April 15, 2018 at 7:43 pm

      They look delicious! I'd love to have homemade pickles all year long.

      Reply
    10. linda spiker says

      April 15, 2018 at 6:03 pm

      5 stars
      Those pickles look amazing. I can tell they would have that crispy snap when bitten! Yum!

      Reply
    11. Roxana says

      April 15, 2018 at 5:18 pm

      5 stars
      Looks like a great recipe. Thanks for sharing.

      Reply
    12. Veena Azmanov says

      April 15, 2018 at 5:14 pm

      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!

      Reply
    13. Dannii says

      April 15, 2018 at 3:34 pm

      5 stars
      I am obsessed with pickles and this is the year that I am going to try making them myself.

      Reply
    14. Ann says

      July 21, 2017 at 2:35 am

      Lovely images. Can't say I'm a fan of pickled cucumbers though.

      Reply
    15. Ellen Pilch says

      July 19, 2017 at 9:48 pm

      These sound good. I have a similar recipe, but it doesn't include the peppers.

      Reply
    16. Amy Arnold says

      July 19, 2017 at 10:07 am

      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

      Reply
    17. The Florida Furkids says

      July 18, 2017 at 8:48 pm

      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

      Reply
    18. Jill Silverman Hough says

      July 28, 2016 at 10:40 am

      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. 🙂

      Reply
    19. GiGi Eats says

      August 18, 2015 at 12:38 pm

      I could eat pickles for days and never ever get sick of them! <3

      Reply
    20. Rachel @ Simple Seasonal says

      August 06, 2015 at 4:28 pm

      I just love that you added hot chili peppers to this recipe! What a great idea!

      Reply
    21. Kimberly says

      July 28, 2014 at 9:33 pm

      I love pickles! They look amazing! Pinned. Please come and party with us tonight. We love having you!
      Happy Monday! Lou Lou Girls

      Reply
    22. Alesha @ Full Time Mama says

      July 28, 2014 at 1:50 pm

      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!

      Reply
    23. Cynthia says

      July 26, 2014 at 9:58 am

      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.

      Reply
    24. grace says

      July 23, 2014 at 4:51 pm

      i've never made actual pickles! i've canned dilly beans and pickled carrots, but never cukes. solid recipe. 🙂

      Reply
    25. Pam says

      July 23, 2014 at 12:06 pm

      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.

      Reply
    26. Melynda@OurSundayCafe says

      July 21, 2014 at 4:33 pm

      We don't eat as many pickles as we use to, but this looks fun!

      Reply
    27. Marjie says

      July 21, 2014 at 3:24 pm

      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!

      Reply
    28. Stacy says

      July 21, 2014 at 3:03 pm

      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!

      Reply
      • Pam Greer says

        July 21, 2014 at 3:21 pm

        I think that after you do it once or twice you realize that it's no big deal!

        Reply
    29. Betsy says

      July 21, 2014 at 2:29 pm

      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

      Reply
      • Pam Greer says

        July 21, 2014 at 3:22 pm

        You're right, I think 3 jars are plenty!

        Reply
    30. Bonnie says

      July 21, 2014 at 1:58 pm

      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?

      Reply
    31. Monique says

      July 21, 2014 at 10:09 am

      Love your blk and white here!
      And the pickles too.

      Reply
    32. Joy says

      July 21, 2014 at 9:33 am

      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.

      Reply
      • Pam Greer says

        July 21, 2014 at 3:23 pm

        Oh, I remember that one!

        Reply
    33. Joanne says

      July 21, 2014 at 8:42 am

      Yay for making this pickling classic! I love the CSA extras also. They make the experience so much more fun!

      Reply
    4.75 from 27 votes (20 ratings without comment)

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