Dill pickles make amazing snacks for the whole family.
They’re a healthy alternative to chips and crackers, and the tang can chase the blues of winter away.
Anyone can learn how to can dill pickles.
The process is relatively easy. Just remember that you’ll need to set aside a few hours to prepare your vegetables for the canner.
The wait is worth it!
Step-by-Step Guide to Canning Crunchy Dill Pickles
A full batch of this recipe makes up to 9 pints of pickles.
If you don’t have enough produce for the full batch, you can scale accordingly.
Similarly, if you have a whole bunch of vegetables, you can make several batches for an entire year of snacks.

Equipment Needed
- Colander
- Stainless steel bowl with lid
- Sharp knife
- 9 pint jars with lids and rings (for a full batch)
- Saucepan
- Cheesecloth
- Jar lifter
- Lid lifter
- Canning funnel
- Ladle
- Water bath canner with lid
Ingredients
- 8 pounds of pickling cucumbers (for a full batch)
- 1 ¼ cups pickling salt
- 1 ½ quarts white vinegar
- ¼ cup sugar
- 2 tablespoons mixed pickling spice
- 3 tablespoons whole mustard seed
- 14 heads fresh dill (can substitute 4 ½ tablespoons dill seed, if needed)
Prep Time
13 hours (mostly unattended)
Cook Time
5 to 10 minutes
Canning Time
10 minutes
Step 1: Choose Your Produce
For this recipe, we’re canning pickles whole. This method makes for a crispy pickle that can be served alongside something like a sandwich.
Pickling cucumbers are abundant in the summertime, along with fresh heads of dill. I don’t recommend using cucumber slices for this recipe, as the insides tend to get mushy and soft in the canner.
The ideal pickling cucumbers are about 3 inches long. I bring a ruler with me to the farmstand and choose only versions that will fit in my jars.

Step 2: Wash Your Cucumbers
Since we’re not peeling or slicing cucumbers for this recipe, we’ll need to wash them very carefully. Any dirt or debris could contaminate your jars and make the contents inedible.
I use warm water and a vegetable brush to scrub all my produce. I remove any blossoms with my fingers at this step.
Step 3: Slice the Ends
Pickles work best when the brine can enter the vegetables from both ends. With a sharp knife, cut a bit off both ends of your cucumbers.
If you’re not sure your pickles will fit in your jars, this is a great time to take measurements. Anything too big can be set aside and used in salads over the next week.
Step 4: Let Pickles Rest in Brine
Place all of your prepared pickles in a stainless steel pan. Dissolve ¾ cup of pickling salt in 2 gallons of water, and pour this over your pickles. This pre-pickling step will soften your pickles and give them a deeper flavor profile.
Cover your cucumbers and let them rest in a cool place for about 12 hours. I use my basement for this step. The cover isn’t required, but it can keep curious animals from drinking your salty brine.
Step 5: Prepare Your Jars and Lids
When your cucumbers are almost done soaking, get ready for canning by preparing your jars. You’ll need about 9 pint jars for a whole batch.
I like to use narrow-mouth jars for pickles. The collar of the jar keeps the vegetables in place so they don’t float later on.
Wash all of your jars in warm and soapy water. Set aside any jars with cracks, chips, or other forms of damage. They’re not safe for your canner, as they might break apart and dump the contents.
Place your clean jars in your canner and cover them with water. Bring the water to a boil, and let the jars simmer and sterilize.
Place your lids in a saucepan and cover with water. Let the adhesive soften over low heat while you keep working.
Step 6: Gather Your Spices
For these zesty pickles, you’ll need plenty of spices. Pickling spice is typically sold in grocery stores in a prepackaged format that’s ready to go. I like to stock up on this spice during the off-season when it tends to be on sale.

You’ll also need 3 tablespoons of whole mustard seeds and about 14 heads of fresh dill. Typically, big stalks of dill are sold in farm stands right next to the pickling cucumbers (which is very handy).
If you can’t get fresh dill, you’ll need about 4 tablespoons of dill seed instead.
Step 7: Prepare your Brine
Drain your prepared cucumbers in your colander and let them rest. Rinse your stainless steel pan and combine 1 ½ quarts vinegar, ¼ cup sugar, and 2 quarts water. Mix well to ensure all of the granules dissolve.
Cut a square of cheesecloth and place 2 tablespoons of pickling spice in the middle. Gather the ends into a knot. Place this bundle into your liquid.
Heat your brine until it boils while stirring regularly. Stirring ensures the sugar won’t stick to the bottom of the pan and scorch.
Step 8: Add Spices to Your Jars
While your brine heats up, use your jar lifter to remove your sterilized jars from the canner. Place them on a cutting board or countertop, and be careful! They’re very hot and could burn your fingers.
Add 1 teaspoon mustard seed and 1 ½ heads of fresh dill to each jar. (If you’re using dill seed, add 1 ½ teaspoons per jar instead.)
Step 9: Pack Your Cucumbers
Pack your cucumbers into your prepared jars. Nestle them together as tightly as you can. Otherwise, you’ll run out of brine and have to stop the canning process to make more.
I like to jiggle my jars as I fill them to help them settle together neatly. If I have odd-shaped cucumbers, I cut them into smaller pieces that will fit next to their neighbors with no big gaps.
Ensure that you leave a ½ inch of space at the top of the jars for the vegetables to expand while in the canner.

Step 10: Top with Brine
Remove your spice bag from your brine and discard. If you like a very spicy pickle, you can squeeze this bag to remove all of the liquid goodness before you’re done with it.
With your canning funnel and ladle, top your cucumbers with your prepared brine. Leave a ½ inch of headspace at the top of each jar. Run a knife around the edge of your jars to remove any trapped air.
Step 11: Apply Lids and Rings
Dampen a paper towel and run that across the top of your jars to remove debris. With your lid lifter, remove your lids from the water bath and apply one to each jar.
Place a ring on each jar and screw it down until it’s finger-tight. That means the lid is on tight enough that the lid stays in place but not so tight that it buckles the lid.
Step 12: Process Your Jars
Place your prepared jars in the canner and ensure they’re covered with water. Bring the water to a boil, put the lid on the canner, and process the jars for 10 minutes. Adjust for your elevation as needed.

Step 13: Let Jars Rest
When the processing step is complete, take the lid off the canner and turn off the heat. Leave the jars in place for 5 minutes to allow the contents to stabilize. Ensure that the jars are upright during this step, so the lids have the best chance to adhere.
With your jar lifter, remove the jars from the canner. Place them on a cutting board and leave them in place for 24 hours. You may hear them pop and click as the lids seal and the centers of those lids depress. (That’s how you know they’re done!)
Step 14: Label Your Jars and Store
After 24 hours, remove the rings from each jar. Press on the center of the lid and listen closely. If the lid doesn’t pop or snap, it’s sealed correctly. Anything that didn’t seal should go into the refrigerator for immediate use.
Write the date and the contents on every lid, and store the jars somewhere dark and cool.

How Long Do Canned Dill Pickles Last?
Properly sealed pickles are shelf-stable, so they won’t need refrigeration to stay crisp and safe. However, they won’t last forever. The USDA says all home-canned food should be consumed within about a year.
Writing the date on each jar ensures that you eat your pickles when they’re still safe and fresh. Before you eat any of your pickles, ensure that the lid is still sealed tightly and the contents are clear and free of mold or other problems.
Ideas for Using Canned Dill Pickles
Canned dill pickles can add zip to almost any meal. These are some of my favorite ways to use them:
- Serve a whole pickle with your sandwiches.
- Slice pickles and add to your burgers and hot dogs.
- Dice your pickles and add them to tuna or egg salads.
- Top crackers with cheese and pickles.
- Eat pickles directly from the jar for a salty snack.
- Add a dollop of pickle juice to your deviled eggs.
- Add a tablespoon of brine to your salad dressing for a salty twist.
- Add pickles and brine to potato salads.
- Mix chopped pickles with cream cheese for a tasty dip.

Equipment
Ingredients
- 8 pounds pickling cucumbers
- 1 ¼ cups pickling salt
- 1 ½ quarts white vinegar
- ¼ cup sugar
- 2 tbsp mixed pickling spice
- 3 tbsp whole mustard seed
- 14 heads fresh dill (or 4 ½ tbsp dill seed if fresh isn’t available)
Instructions
Choose Your Produce
- Pickling cucumbers, about 3 inches long, are the ideal choice. They’re firm enough to stay crispy after the canning process. Don’t go for regular cucumbers, as they’ll become mushy. Fresh dill heads are key, but dill seed can be substituted.
Wash Your Cucumbers
- Scrub the cucumbers carefully with warm water and a vegetable brush. Any dirt can compromise the jars, so clean them well. Remove any blossom ends to prevent the pickles from becoming soft.
Slice the Ends
- Cut off both ends of each cucumber. This allows the brine to penetrate more effectively, leading to crunchier pickles.
Let Pickles Rest in Brine
- Soak the cucumbers in a brine made from ¾ cup pickling salt dissolved in 2 gallons of water. Let them sit in a cool area for 12 hours to help deepen the flavor.
Prepare Your Jars and Lids
- Sterilize your jars by placing them in the canner, covering them with water, and bringing it to a boil. Also, heat the lids in a separate saucepan to soften the adhesive.
Gather Your Spices
- For the spice mix, you’ll need pickling spice, mustard seed, and fresh dill (or dill seed if using). These add the signature tang to your pickles. I always stock up on pickling spices during the off-season.
Prepare the Brine
- Once your cucumbers are soaking, prepare the brine by combining vinegar, water, and sugar in a saucepan. Add the pickling spice wrapped in cheesecloth and bring it to a boil, stirring regularly to dissolve the sugar.
Add Spices to Jars
- Using your jar lifter, remove the hot jars from the canner. Add 1 tsp of mustard seed and 1 ½ heads of fresh dill (or 1 ½ tsp dill seed) to each jar.
Pack Your Cucumbers
- Tightly pack the cucumbers into the jars. If they don’t fit perfectly, cut them to size. Leave about ½ inch of headspace at the top of each jar for the brine to settle.
Top with Brine
- Remove the spice bag from the brine and discard it. Pour the hot brine over the cucumbers, leaving ½ inch of headspace. Run a knife around the edge of the jars to remove any air bubbles.
Apply Lids and Rings
- Wipe the rims of your jars with a damp paper towel to remove any debris. Using your lid lifter, place the heated lids on the jars and screw on the rings until finger-tight.
Process the Jars
- Place your jars in the water bath canner, ensuring they are covered with water. Bring the water to a boil and process the jars for 10 minutes. Adjust for altitude if necessary.
Let the Jars Rest
- Once processing is complete, remove the canner lid and turn off the heat. Let the jars rest for 5 minutes before removing them with the jar lifter. Place the jars on a clean surface and let them cool for 24 hours. You should hear the lids “pop” as they seal.
Label and Store
- After 24 hours, check the seals by pressing the center of the lids. If they don’t pop, they’ve sealed correctly. Write the date on each lid and store the jars in a cool, dark place.
Notes
- Pickling Cucumbers: Choose cucumbers about 3 inches long for the best texture after canning. They should be firm and free of blemishes.
- Spice Substitutions: If you can’t find fresh dill, dill seed can be used in its place. You can also experiment with other spices like garlic cloves or chili flakes if you prefer a spicier pickle.
- Headspace: Leaving about ½ inch of headspace in the jars is crucial for proper sealing and expansion of the contents during processing.
- Sterilizing Jars: Don’t skip sterilizing your jars and lids before use. Any contamination could spoil your batch.
- Storage: Once sealed, pickles can be stored for up to a year. Write the date on each lid to keep track of freshness.
- Elevations: If you live at higher elevations, you may need to adjust your canning time. Make sure the jars are covered with water during the entire process.
