Make crisp, delicious dill pickle slices with our simple dill pickle recipe for canning.

Canning your own homegrown fruits and veggies can be a great way to save money and enjoy your vegetable garden all year round. Canning and pickling your cucumbers at home helps you capture that fresh garden taste and it’s easier than you think.

Follow this simple and quick pickle recipe from Blain’s Farm & Fleet, and enjoy dill pickles any time of the year. You can keep your pantry stocked with jars of homemade pickles all year long. These make a great side to a sandwich, the perfect crunchy snack, or a great gift for a loved one.

Ingredients for Dill Pickle Recipe

• 4 -5 Qt. Cucumber Slices
• 6 C. Onion Slices
• 2 C. Green Pepper Slices
• 3 Garlic Cloves
• Pinch of Pickling Salt
• 3 C. Vinegar
• 5 C. Sugar
• 1-1/2 tsp. Turmeric
• 1-1/2 tsp. Celery Seed
• 2 Tbs. Mustard Seed
• Fresh Dill or Dill Seeds
• Bowl of Cracked Ice

Directions for Dill Pickle Recipe

Follow this step-by-step guide to making delicious crispy pickles:

1. Wash Cucumbers

Wash all cucumbers well with a vegetable brush to remove excess dirt from the skin. Dry and slice the cucumbers to the desired thickness and cut off ends. There are many ways you can slice your cucumbers so choose your preferred pickle shape. The place the cucumber slices into a large mixing bowl.

2. Prepare Onions and Peppers

Peel 6 – 7 medium onions, and slice until you have the 6 cups needed. Next, slice 2 cups of green pepper. Add the garlic cloves and pickling spices to taste.

Add the above ingredients to the sliced cucumbers and cover with cracked ice. Let that mixture sit for 3 hours.

3. Begin Pickle Brine

While that is sitting, mix white vinegar, sugar, mustard seed, turmeric, and celery seed in another bowl. Bring to a boil and stir gently until the sugar has been mixed well in to the solution.

Pro tip: If you want your pickles to have a little spice you can add about 3 teaspoons of red pepper flakes to give them some heat. Adjust the amount to how spicy you want them.

4. Pack Cucumbers in Jars

After 3 hours, pack cucumbers tightly into the jars. You should leave about a half inch of headspace at the top of each jar to allow brine to settle.

5. Top Jars with Brine

Pour the hot brine over the cucumbers still leaving about a half inch of space at the top. Remove any air bubbles from the jar by lightly tapping jar or running a knife around the jar. You can now place lids and screw the bands on the pint jars.

6. Can Mixture

Process immediately by water bath canning. Using the jar lifter, place filled mason jars onto the canning rack immediately after each jar is filled.

After all of the filled jars are placed on the rack, carefully lower it into the water. The water level must cover the jars and caps by 1 to 2 inches. Add more boiling water if necessary.

Process in the water bath canner for 10 minutes. Adjust processing time for altitude if necessary.

7. Remove From Canner

After the processing period is complete, turn off the heat and remove the water bath canner lid. Using the jar lifter, remove the jars of pickles from the canner and set them on a towel to cool. Leave 1 to 2 inches of space between the jars. Do not invert the jars, cover them with a cloth, or try to cool them quickly.

8. Let Pickles Rest

Allow your pickles to rest for 24 hours then voila your pickles will be done. You will now have 7 – 9 pints of crisp and delicious homemade dill pickles that you can enjoy all your long!

After canning your pickles can be stored for up to a year so be sure to label the jars with the date.

For more recipes and canning tips like this one, visit Blain’s Farm & Fleet’s Canning Articles.