Best Canned Dill Pickle

delicious dill pickles
Delicious dill pickles
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For the pickles
4 quart-sized Mason jars wide-mouth jars with lids, washed and sterilized
4 Bay leaf 1 per jar
½ tbsp Black peppercorns 5 per jar
4 Dill stems with flowers cut into 3" pieces (1 full stem per jar)
8 Garlic clove halved (2 cloves per jar)
1 2-inch root Horseradish chopped and divided (optional)
4 lb Cucumbers small, well rinsed with ends trimmed
For the pickling brine
5⅓ cups Water
3½ tbsp Granulated sugar
pickling salt 4 tbsp or 1/3 cup
4 cups White vinegar distilled, 5% acidity

Nutritional information

  • For the pickles

  • For the pickling brine

Best Canned Dill Pickle


This is the best Canned Dill Pickle recipe you will find this summer. It is a great recipe to have up your sleeve when your cucumber plants start producing more cucumbers than you can possibly eat. To make this easy canned dill pickle recipe, you will need 6 quart-sized wide-mouth mason jars with rings and new lids, a large stock pot with a rack or a canner and something like a jar lifter to safely transfer the jars.

Start by sterilizing the jars and lids. Divide the canned dill pickle recipe ingredients between the six jars. Make a pickling liquid from water, sugar, pickling salt and distilled white vinegar. Top up the jars with the pickling liquid. Place the lids on top and process the jars in a canner.

To make my version of Canned Dill Pickle, you will need the following ingredients:

Ingridiens for Best Canned Dill Pickle

Steps to make Best Canned Dill Pickle


Place cucumbers in a jar


In each sterilized jar, place 1 bay leaf, 5 peppercorns, 1 dill stem, 2 garlic cloves and some horseradish if using. Pack the cucumbers tightly into jars.


Make pickling brine


Combine 5⅓ cups water, 3½ tablespoons of sugar, 4 tablespoons of salt and 4 cups vinegar in a medium sized saucepan. Bring the contents of the saucepan to a boil.


Top up jars with pickling brine


Top up each of the jars with the pickling brine so that the cucumbers are completely covered but there is ½ an inch of space below the top of the jar. Screw on the jar lids so that there is a tight seal in place. Do not over-tighten the lids in order that excess air bubbles can escape.


Can the jars


Place the jars in a canner or a large saucepan with a wire rack at the bottom. Pour boiling water over the jars until they are covered with 1-2 inches of water. Boil for 15 minutes. Remove the jars carefully from the saucepan.



Leave the jars to settle at room temperature for 12-24 hours. When the jars fully seal, you will hear a pop. If the seal does not form, store the pickles in the refrigerator and enjoy within 3 months.



I love to serve these pickles in sandwiches or on burgers

This Canned Dill Pickle recipe is a super simple way to make dill pickles that you can enjoy all year round. Try it out soon and come back to leave a comment letting me know what you think.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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