Homemade Pickles (Dill Pickle Recipe for Canning)

Today I’m super thrilled to share with you my personal Dill Pickle Recipe for canning Kosher Pickle Spears. Trust me, this is something that will make your taste buds dance!

It’s just my opinion, but I think every household should have a good dill pickle recipe for canning. There is something so satisfying about putting up your own homemade pickles.

Now you might be wondering, why should I go through all this trouble when I can just grab a jar of pickles off the shelf? Well, let me tell you, making your own homemade dill pickles is a fantastic experience.

It’s a journey that starts with picking the freshest cucumbers from the farmers market, or, even better, using your own garden cucumbers! Ultimately, you get a jar of crunchy pickles that you can proudly say are homemade. And the best part? You know exactly what’s in them—no weird ingredient labels here!

Remember, every jar of pickles you make and every crunch you enjoy is a testament to your ability to create something fantastic from scratch. It’s something to be proud of. After all, there’s nothing quite like opening your pantry and seeing a row of jars filled with something “Proudly Homemade”.

So, here’s my motto: “Why buy when you can CAN?” Ha! See what I did there? Jeremy is giving me a funny look as I chuckle at myself…

If you’ve never canned, this dill pickle recipe for canning is the perfect way to get started. So get out your canning supplies and pickling spice, and let’s do this!

Some of our other favorite fruit and veggie recipes we have on our site include: Easy Homemade Strawberry Freezer Jam Recipe, Marinated Cold Green Bean Salad Recipe with Tomatoes, and Oven Sweet Potato Fries.

1. Fresh Ingredients: We’re using freshly picked cucumbers, crisp dill sprigs, and aromatic garlic cloves for maximum flavor.
2. Easy Process: The canning process is straightforward. It might seem a bit intimidating if it’s your first time, but trust me; it’s super easy.
3. Long Shelf-Life: Canning pickles allow you to store them for a longer period without worrying about them getting spoiled.

• Pickling cucumbers
• Water
• White vinegar
• Granulated sugar
• Ball® Salt for Pickling and Preserving
• Fresh Garlic cloves
• Bay leaves
• Fresh dill sprigs
• Yellow mustard seeds
• Small hot peppers (optional)
• Ball® Pickle Crisp (optional)

1. Prepare the boiling water canner. Heat the jars in simmering water until ready to use, do not boil. Wash the lids in warm soapy water and set aside with bands.
2. Wash cucumbers and hot peppers in cold water. Slice 1/16 of an inch off the blossom end of each cucumber; trim the stem ends so the cucumbers measure about 3 inches. Cut cucumbers into quarters lengthwise.
3. Combine water, vinegar, sugar, and salt in a small stainless saucepan. Bring to a boil over medium heat. Lower heat to a simmer.
4. Place 1 garlic clove, 3 dill sprigs, ½ tsp mustard seed, 1 bay leaf, 1 hot pepper, and Ball® Pickle Crisp (if desired, add 1/8 teaspoon to each jar) into a hot jar. Pack cucumbers into the jar, leaving a ½ inch headspace. Trim any cucumbers that are too tall.
5. Ladle the hot salt brine into a hot jar, leaving a ½ inch headspace. Remove any air bubbles. Wipe the top of the jar. Center the lid on the jar and apply the band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
6. Process the jars for 15 minutes in hot water bath, covered, adjusting for altitude. Turn off the heat, remove the lid, and let the jars stand 5 minutes in the water canner. Remove the jars and cool for 12-24 hours. Check lids for seal; they should not flex when the center is pressed.

ANY TIPS FOR CRISPY PICKLES?

You bet! Use fresh cucumbers, preferably picked on the same day. Remove the blossom end of the cucumbers, which contains enzymes that can make your pickles soft.

You can also add some Pickle Crisp to each jar for extra crunch; I like the one from Ball.

HOW LONG DO THEY LAST?

If properly sealed, these quick pickles can last up to a year in a cool, dark place. Once opened, keep them in the fridge and consume them within a couple of weeks.

WHAT MAKES THEM KOSHER?

The term “kosher” here refers to the traditional method used by New York Jewish pickle makers, involving a generous amount of garlic and dill. So, these aren’t necessarily kosher in the religious sense.

ANY ADDITIONS?

​Pickles love extras! It’s all about what you want them to taste like.

• Red pepper flakes for some spicy pickles.
• Black peppercorns for an extra kick.
• A pinch of turmeric for color.
• Fresh onion slices for a savory twist.
• A hint of sweetness with some sugar.
• Add some fresh herbs like thyme or rosemary for a unique flavor.
• A little bit of apple cider vinegar for a tangy twist.
• A hint of citrus with a few strips of lemon zest.
• A touch of sweetness with a few slices of bell pepper.

ANY SUBSTITUTIONS?

​For sure! Here are a few good ones to get you started.

• White vinegar can be replaced with apple cider vinegar for a more complex flavor.
• If you’re watching your sugar intake, you can substitute the sugar with a sugar substitute.
• If you don’t have fresh dill, dill seed or dill weed can work.
• Yellow mustard seeds can be substituted with brown mustard seeds.
• In place of pickling cucumbers, you can use English cucumbers.
• Can’t find salt meant for pickling and preserving? Regular kosher salt can work.

Refrigerator: Once opened, store the pickles in the refrigerator. Ensure the pickles are submerged in the brine to prevent spoilage.

Freezer: Freezing is not recommended for pickles as it affects their texture and can make them mushy.

There’s something incredibly satisfying about opening a jar of homemade Kosher Dill Pickle Spears. The crunch, the tang, the burst of flavors – it’s a labor of love that’s totally worth it.

Whether you’re a canning newbie or a seasoned pro, this dill pickle recipe for canning is a great way to enjoy pickles all year. So, give it a try and enjoy the fruits (or, in this case, pickles) of your labor!

If you’ve tried these Dill Pickle Recipe for Canning, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

Originally Posted July 25, 2019

Updated with new post text July 2023

This recipe is from Ball®.