Grandma’s Secret Dill Pickle Recipe for Canning

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This dill pickle recipe for canning was handed down by my grandmother {who gave it to me in the form of a newspaper clipping} and has ruined store-bought pickles for me forever. If you like a crunchy, salty, slightly spicy, delicious dill pickle and like to can, this post is for you! 

quart jars of homemade crunchy dill pickle recipe with fresh cucumbers in front

I’m sharing this recipe with you because I love you. But you better not tell anyone else because these pickles are my key to fame and fortune! 😉

Grandma’s Secret Dill Pickle Recipe for Canning

These pickles are such a family favorite. When I was a kid in Germany, we used to take boxes of them home with us on the airplane after our summer visits. The customs agents thought we were insane every time they inspected our pickles. I guess we’re really lucky they never broke! 

You won’t regret making this dill pickle recipe if you like salty, spicy, sour pickles! Here’s how to get started canning pickles – especially if you’re a beginner.

Best Pickling Cucumbers

You need a lot of cucumbers to make pickles. They should be straight and small (4-5 inches or so). I like to grow my own, but for some reason, I have not been successful growing cucumbers the last few years.

These beautiful cucumbers in the pictures were given to me by a friend. This is the first time I have been able to can pickles in several years. If you have any small, extra cucumbers, please send them my way!

There are many varieties of cucumbers out there. As a beginning canner, it’s important to understand what will give you the best jars of pickles. A lot of people use their large, overgrown pickles to make pickles but these will end up being floppy and not as tasty.

I generally use these cucumbers in my garden:

Pickling cucumbers are often firmer than other varieties and have thinner skin. The flesh and seeds are usually equal.

If you don’t have your own supply of cukes, buy them in bulk at the grocery store. Just make sure to wash them thoroughly to remove the waxy coating or buy them directly from other farmers. The key to a crispy pickle is quality ingredients and following the correct process.

Cucumbers in stainless steel sink being washed and prepared for pickling

Processing Pickles

There are two main methods to making pickles. Quick pickling is the technical term for refrigerator pickles. This method uses cucumbers, a brine, and pickling spices. Pickles are stored in the refrigerator, but they become softer the longer they are in the fridge.

The other method is what I’m teaching you here – processing pickles with a water bath and heat. The heat kills bacteria and gives you shelf-stable jars of pickles.

Steps to Canning Pickles for Beginners

First, prepare your water bath canner and get your pickling brine ready {recipe below}. Next, wash cucumbers well and cut off any bad spots. Also cut off just the blossom end tip to help the pickles stay crunchy after canning.

Washed and dried cucumbers stuffed in pint jars and ready to pickle.

Pack cucumbers very tightly into quart size jars. Squeeze in as many as you can. Once they are canned, they will all float to the top and make it look like you could have fit at least 50% more in! It never fails.

Garlic, hot pepper, dill, and alum  in glass pint jars with cucumbers ready for pickling brine

Add garlic, dill seeds, dill, hot pepper, mustard seed, and alum. Don’t skimp on the alum ~ it’s one secret of crispy pickles. Add more peppers to this dill pickle recipe if you want – up to two hot peppers for a super spicy pickle.

Woman pouring pickle brine into a blue funnel over a quart jar of fresh homemade crispy pickles.

Ladle prepared, boiling pickle solution (water, pickling salt, apple cider vinegar) into your jars. Leave 1/4 inch head space.

Washed grape leaf added to the mason jars of dill pickles before sealing for added flavor.

Add one washed grape leaf per jar. The tannins in grape leaves also help keep these pickles crispy. If you can’t find any, I have read you can substitute an oak leaf or loose black tea, but I have never tried that myself.

Woman using hot pads on hot jars of freshly made dill pickles to seal them

Put the lids on and tighten. Use pot holders because the jar will be really hot.

Woman lifting jars of homemade pickles out of water bath canner

Put the cans into boiling water in a water bath canner and can for  ~10 minutes, just long enough to help the jars seal. Remove jars from canner, make sure they seal, then let them sit for 24 hours to cool. After they’ve cooled completely, store them for at least three weeks before eating.

Freshly made jars of homemade dill pickles on a countertop wtih cucumbers and dill in the foreground

Dill Pickle Recipe Ingredients

Dill Pickle Recipe for Canning

  1. Prepare water bath canner and bring water to a boil.
  2. Sterilize quart size canning jars. (I wash mine in dishwasher or boil them in the canner).
  3. Heat up lids and rings.
  4. Combine water, salt, vinegar in a large pot and bring to a boil.
  5. Wash cucumbers and cut off any bad spots.
  6. Pack cucumbers extremely tightly into canning jars. Wide mouth jars are easier to pack.
  7. Add hot pepper, alum, dill, garlic to the jars.
  8. Ladle pickling solution into jars leaving 1/4 inch head space.
  9. Wipe off mouth of jars.
  10. Tighten lids on jars.
  11. Place jars in water bath canner and boil for 10 minutes.
  12. Remove jars from canner.
  13. Let sit to cool for 24 hours.
  14. Store pickles for 3 weeks before eating.
  15. Enjoy!
What is the best vinegar for pickles?

I use apple cider vinegar in this recipe but white vinegar will also work. The important thing is to make sure the vinegar is 5% acidity for proper preservation and food safety. Different types of vinegar will give different flavors to the pickles.

Where can I buy grape leaves for pickles?

If you can’t find grape leaves from neighbors or drive to the country, you can buy them. Grape leaves are commonly sold at Mediterranean markets. If that’s not an option for you, try your local farmer’s market or a winery.

How long can homemade pickles be stored, and where should I keep them?

Properly canned pickles can be stored in a cool, dark place for up to a year. Always write the date on the lid or make a jar label so you don’t forget when you made the pickles.

What recipes can I make with my homemade pickles?

Homemade pickles are a snappy addition to sandwiches, burgers, salads, and even as a zesty snack on their own.

For more ways to preserve your summer garden bounty:

Homemade Strawberry Syrup and Canning Instructions

Homemade Roasted Tomato Sauce

The Quick and Easy Guide to Canning Crushed Tomatoes

Homemade Gourmet Vinegar with Garden Fresh Herbs

Pineapple Jalapeno Relish 

There’s something uniquely satisfying in the snap of homemade pickles. Not only are they delicious, they also hold our memories of summer, hopes for our garden, and pride of trying canning for the first time. Once you get the hang of it, you’ll have jars of pickles in your pantry year round.

Do you have a favorite pickle? Share it in the comments.

Yield: enough brine for 7 quarts

Grandma's Secret Dill Pickle Recipe for Canning

Dill Pickle Canning Tutorial for a crunchy, spicy dill pickle from SimplifyLiveLove.com

This dill pickles recipe canning tutorial makes the most delicious homemade dill pickle ever! Even beginners will love this dill pickles canning tutorial!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

Instructions

  1. Prepare water bath canner and bring water to a boil.
  2. Sterile quart size canning jars. (I wash mine in dishwasher or boil them in the canner).
  3. Heat up lids and rings.
  4. Combine water, salt, vinegar in a large pot and bring to a boil.
  5. Wash cucumbers and cut off any bad spots.
  6. Pack cucumbers extremely tightly into canning jars. Wide mouth jars are easier to pack.
  7. Add hot pepper, alum, dill, garlic to the jars.
  8. Ladle pickling solution into jars leaving 1/4 inch head space.
  9. Wipe off mouth of jars.
  10. Tighten lids on jars.
  11. Place jars in waterbath canner and boil for 10 minutes.
  12. Remove jars from canner.
  13. Let sit to cool for 24 hours.
  14. Store pickles for 3 weeks before eating.
  15. Enjoy!

Notes

If you're having a hard time finding grape leaves, take a drive in the country. They grow wild a lot!

Nutrition Information:

Serving Size:

1

Amount Per Serving: Calories: 300Sodium: 138465mgCarbohydrates: 12gSugar: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

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70 Comments

  1. The vinegar to water ratio of 1:3 is too small for these to be safe. Some university websites say it should be at least 3:4. Others say 1:1.
    Otherwise, they taste good…

    1. @Michelle Marine,
      I found this definition of brining:
      Brined or Fermented Pickles
      In the first method, the vegetables go through a curing process in a salt and water brine solution for one or more weeks. Lactic acid produced during this fermentation process helps preserve the product. Once fermentation is complete, these foods must be refrigerated or canned for safekeeping.
      Regarding the ratio: https://www.clemson.edu/extension/food/canning/canning-tips/40old-pickle-recipes.html
      https://www.healthycanning.com/50-50-rule-pickling/#:~:text=Fresh%2Dpack%20or%20quick%20pickle,up%20all%20the%20covering%20liquid%E2%80%9D.

      I will definitely use this recipe again, but will increase the vinegar.
      Thanks

  2. I’m trying to figure how much ingredients I need, but I can’t find how many jars of pickles this recipe, and it’s ingredients list, is intended for. I’m just planning on a half gallon worth of finished product for occasional consumption, but the recipe seems to be for much more. For example, I might need to purchase more cider vinegar, or alum, but I just don’t know. Rather than wait for a response, I’ll wing it.

  3. How long does extra pickling solution last? I have quite a bit leftover as I didn’t have as many cucumbers as I thought I had and don’t want it to go to waste. Also, could I make this same recipe with zucchini to use up the solution? Would you do anything different if using zucchini in place of cucumbers? Thanks! This is a simple and yummy recipe 🙂

    1. I’ve never tried with zucchini so I don’t honestly know. I have used it with green beans though – to make a dilly bean type thing and it was really good. 🙂 As far as how long it lasts? I’ve kept it for a few weeks. There’s nothing anything in it that would spoil, I don’t think. But I don’t have an approved answer for that either.