Garlic Dill Pickles Recipe
Prep time
Cook time
Total time
Deli Garlic Dill Pickle Recipe for canning
Recipe type: Canning
Serves: 7
  • 7 wide-mouth Mason quart jars, lids & rings
  • 7 heads of fresh dill
  • 14 cloves of peeled garlic (I cut very tips off too)
  • 16 - 20 cucumbers (scrubbed & sliced, chunked or speared)
  • Brine
  • 8½ cups of water
  • 2 1⁄4 cups white vinegar
  • 1⁄2 cup pickling salt
  1. Prep work:
  2. Wash & Sanitize 7 quart Mason jars
  3. Wash & Scrub Cucumbers (sort by size to help make jars look prettier when packing)
  4. Fill jars with with hot water
  5. Fill canning pot or pressure cooker half-full with hot water and put on a burner to bring to boil.
  6. Bring water in medium saucepan over medium heat for lids & seals
  7. BRINE
  8. In a large saucepan, bring water, vinegar and salt to boil
  9. JARS
  10. Place a layer of dill and once clove of garlic at the bottom of each jar
  11. Pack the cucumbers (can be chunked, sliced, or speared) into the jar - squeeze as many as you can in
  12. Add two more sprigs of dill on top and one more clove of garlic
  13. Pour brine over the cucumbers ½ inch from top
  14. Wipe off any brine from the lip of the jar
  15. Add seal from hot water in medium saucepan and tighten lid
  16. Place jars into stockpot or canning pot with boiling water to just above where the brine ends in the neck of the jar.
  17. Return water to a soft boil with jars (approximately 15 minutes)
  18. Remove jars
  19. Set on counter to let cool
  20. Wait for seals to "pop" (girls love listening for this)
  21. Check for seal (indented lid) and store away. Any that may not have sealed, use right away.
Recipe by Sisters Shopping Farm and Home at