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!!
- 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
- 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.
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