Garlic Dill Pickles are the perfect way to use up your pickling cucumbers this summer. Here is the perfect garlic dill pickles recipe that you can use for canning.
Preserve your garden produce by making garlic dill pickles to pair with chips and burgers, snack on, and more.
Garlic Dill Pickles
We enjoy pickles in our home, so I wanted to create a bunch of pickles that we can have for the year. I had some extra pickling cucumbers so now I thought was the perfect time to bring out my canning supplies.
Can You Use Any Type of Cucumber For Pickles
You will see many refer to pickling cucumbers. These are smaller cucumbers that are the prime cucumber to use for pickles.
But if you are in a bind and don’t have pickling cucumbers on hand you can use other types. Regular cucumbers will work. I have found English cucumbers are even better. The key is to use cucumbers that have minimal seeds.
If you have too many seeds you will find it affects the texture of the pickles once they have set for a while on your shelf.
Can You Use Store-Bought Cucumbers To Make Pickles
If you are not into gardening, just head to your local grocery store. You absolutely can buy cucumbers at the store that you transform into pickles.
A lot of time pickling cucumbers are in a wrapped container where you buy 4-5 at a time. But if they don’t have any reach for the smaller sized cucumbers when you shop.
How To Slice Cucumbers For Pickles
This is up to you. Feel free to do slices like hamburger slices, or make spears. Or if you want full size whole pickles you can do that as well with smaller cucumbers.
The choice is yours how you cut your cucumbers. It will not change the recipe at all, you just need to slice your cucumbers how you would like. I did spears but feel free to swap to whatever cut you prefer.
Tips For Canning Pickles
- Work with sterilized and clean jars. If your jars are dirty they can contaminate the pickles and spoil them.
- Make sure the seals pop within 24 hours.
- Cut the end off the cucumbers as they have enzymes that can break down the cucumbers.
- Don’t overcook in the water as that can make your pickles soft. The key is for crunchy pickles.
- Pack your jar tightly. This will help the pickles brine properly. Just don’t overstuff but make sure the jars are tight.
How Long To Can Jars
I have all the information in the printable recipe card below. But one thing to note is that depending on your altitude you might need to adjust the cooking time. So make sure to look up for your area, to see if you need to cook longer or shorter.
Want to see more Canning Recipes?
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- 12 cucumbers for pickling
- 24 cloves garlic
- Fresh Dill
- Dill Seed
- Whole Cracked Pepper
- 8 pint size ball jars lids and rings
- 8 cups White Vinegar
- 8 Cups Water
- 6 tbs pickling salt
- Sterilize 8 Ball jars with lids and rings
- Place Jars in a boiling pot of water and let boil for at least 10 minutes.
- Prepare Brine by bringing vinegar water and salt in a pot and bring it to boil.
- Meanwhile, Start Your Canning Pan Fill with water and bring to a boil Place rack in top position.
- Remove Ball Jars from water wipe dry
- Place Dill, Dill Seed, garlic, and pepper in the bottom of each Jar
- Cut cucumbers in quarters cutting off the ends and place in jars.
- Pour Brine in each Jar Leave about 1/2" space at top of jar.
- Wipe rims of each jar
- Place Lid on each Jar and set on the rack in the canning pan. Do not overtighten.
- Once all Jars are filled and on the rack in your canning pan, Lower rack to the water. The water should be 1" above the tallest jar covering all cans.
- Bring to a boil. Cover allow to cook for 10 minutes.
- Carefully remove each Jar and set aside allow Jars to "pop" it could take up to 24 hours.
- If you press gently in the center of the lid it should not give at all and should not pop back up.
Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the garlic.
Store in a cool dry place. Wait at least 4-6 weeks to open and eat.
Nutrition Information:Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 26Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 24mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 1g