Garlic Dill Pickles Canning Recipe

Homemade dill garlic pickles are easy to make and much tastier than store-bought. With this year’s bumper cucumber crop, it’s nice to put back a few jars of pickles for that summer-crisp flavor during the dreary and LONG winter months. Garlic Dill Pickles are also a great gift to give. My family loves when I give them canned goodness! I like to dress up my cans that I gift with these Round and Square Decorative Gift Label 48 Piece Assortment Set. I hope you enjoy this dill garlic pickle recipe as much as our family does!

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Garlic Dill Pickles Recipe

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Serves: 7

Deli Garlic Dill Pickle Recipe for canning

Ingredients

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

Instructions

Prep work:
Wash & Sanitize 7 quart Mason jars
Wash & Scrub Cucumbers (sort by size to help make jars look prettier when packing)
Fill jars with with hot water
Fill canning pot or pressure cooker half-full with hot water and put on a burner to bring to boil.
Bring water in medium saucepan over medium heat for lids & seals
BRINE
In a large saucepan, bring water, vinegar and salt to boil
JARS
Place a layer of dill and once clove of garlic at the bottom of each jar
Pack the cucumbers (can be chunked, sliced, or speared) into the jar - squeeze as many as you can in
Add two more sprigs of dill on top and one more clove of garlic
Pour brine over the cucumbers ½ inch from top
Wipe off any brine from the lip of the jar
Add seal from hot water in medium saucepan and tighten lid
Place jars into stockpot or canning pot with boiling water to just above where the brine ends in the neck of the jar.
Return water to a soft boil with jars (approximately 15 minutes)
Remove jars
Set on counter to let cool
Wait for seals to "pop" (girls love listening for this)
Check for seal (indented lid) and store away. Any that may not have sealed, use right away.