facebook pinterest twitter google instagram rss

Grandma’s Secret Dill Pickles Recipe Canning Tutorial

Disclosure: This post may contain affiliate links which means I earn a small commission on your purchase. Learn more here.

If you like a crunchy, slightly spicy, delicious dill pickle and like to can, this post is for you! This dill pickles recipe canning tutorial was handed down by my grandmother {who has been making them for as long as I can remember} and has ruined store bought pickles for me forever. In fact, when I was a kid in Germany, we used to take boxes of these pickles 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!Dill Pickle Canning Tutorial for a crunchy, spicy dill pickle from SimplifyLiveLove.com

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! ๐Ÿ˜‰

Grandma’s Secret Dill Pickles Recipe Canning Tutorial

To make these pickles, you need a lot of cucumbers. Preferably, straight, small ones (4-5 inches or so). I like to grow my own, but for whatever reason, I have not been successful growing cucumbers the last few years. These beautiful cucumbers were given to me by a friend and 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!

The first step to getting great dill pickles is to have great cucumbers! Wash and prep your cucumbers before starting your canning process. First, prepare your water bath canner and get your pickle solution ready {recipe below}. Then, wash cucumbers well and cut off any bad spots.

Pack your cucumbers tightly into your mason jars before pouring the pickle brine in. Pack cucumbers very, very, very tightly into quart size jars. Squeeze in as many as you can  because 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.

Add garlic, hot pepper, dill, and alum to your cucumbers to give your pickles a spicy and delicious flavor!Add garlic, hot pepper, dill,and alum. Don’t scimp on the alum ~ it’s what makes the pickles crispy.

Pour the pickle brine liquid into the mason jars. Be careful! The liquid is hot. Ladle prepared, boiling pickle solution (water, pickling salt, apple cider vinegar) into your jars. Leave 1/4 inch head space.

Add a washed grape leaf to the mason jar before sealing for added flavor. Add a washed grape leaf.

Time to seal your mason jar! make sure you seal it nice and tight, and also remember that the jar will be hot so be careful!Put the lids on and tighten. Use pot holders because the jar will be really hot.

Boil the mason jars for about 10 minutes to ensure a proper seal, then carefully remove the jars, cool, and store!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.

Grandmaโ€™s Secret Dill Pickles ~ Recipe & Canning Tutorial

Grandmaโ€™s Secret Dill Pickles ~ Recipe & Canning Tutorial

Ingredients

  • 1 Peck cucumbers, straight, skinny, and small
  • 3 Pints cider vinegar
  • 1 1/2 Cups pickling salt
  • 4 1/2 Quarts water
  • Fresh dill
  • Grape leaves (1 per jar)
  • 3 large cloves of garlic (1/2 clove per jar)
  • Alum ( 1/2 tsp per jar)
  • Hot peppers (1/2 - 1 per jar)

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!

Nutrition Information:

Serving Size:

1

Amount Per Serving: Calories: 300 Sodium: 138465mg Carbohydrates: 12g Sugar: 5g

Do you like pickles? What’s your most favorite kind?

For more ways to use your summer garden bounty, read these:

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 

 

Now you can make your very own dill pickles at home with this dill pickle canning tutorial! It's easy to follow, and makes the most delicious dill pickles!

SimplifyLiveLove is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

About Michelle

Michelle Marine is green living enthusiast and rural Iowa mom of four. An avid traveler, Michelle has lived on three different continents and has driven all four kids across the entire USA (by herself!). She loves sharing farm-to-table recipes, their family travel adventures, and gardening and homesteading tips on her popular lifestyle blog, SimplifyLiveLove.com.

Comments

  1. Foy Update says

    August 2, 2012 at 3:58 pm

    Hi Michelle,

    We’re having our inaugural Eat Make Grow Blog Hop. We are looking for folks to link up who want to share what they have been eating with their families, growing in their gardens or making with all their creative impulses. If you’re interested, I hope you’ll hop on over and link up a couple of your posts. It’s a way for you to grow your readership and find other like minded mamas.

    Hope to see you there,

    Foy
    http://foyupdate.blogspot.com/2012/08/inaugural-eat-make-grow-blog-hop.html

  2. Kaye says

    August 2, 2012 at 6:17 pm

    Ok- Why couldn’t you post this 2days ago before I put up 9 pints of dill pickles!? ๐Ÿ˜‰ Sounds like a great recipe, I will have to try it next time!

  3. Amanda J says

    August 8, 2012 at 7:45 am

    So, how bad are they when you forget the alum??? I got distracted by my “helpers” and forgot the alum in 7 out of 11 jars (also was unable to find grape leaves at the local grocery store.) Are my pickles going to be terrible???

    • Michelle says

      August 8, 2012 at 8:08 am

      This sounds like something I’d totally do!! Argh! Alum is a pretty key ingredient as it’s what makes them crispy. Grape leaves are optional – I’ve left them out before and the pickles are fine. You might want to open up the jars without the alum, add the alum, and re-seal them with new lids (you can re-use the jars and rings). I’m not sure if that will work, but the pickles won’t turn out without the alum, I’m afraid, unless you like really mushy pickles. ๐Ÿ™

      • Amanda J says

        September 16, 2013 at 6:44 am

        I just came back to get the recipe for this year and I had to let you know that my pickles were great!!! Even with out the alum!!! I am determined not to forget the alum this year and that means I better make more. Because if they get any better I won’t be able to keep up with the demand!!!

        • Michelle Marine says

          September 16, 2013 at 7:16 am

          Yay, Amanda! I’m so glad!! Thank you for coming back to tell me. I can’t keep up with demand either, especially since my cucumbers never survive due to squash bugs. Hopefully next year!!

  4. kristy @ gastronomical sovereignty says

    August 15, 2012 at 1:27 pm

    man! i’m so jealous of everyone canning their pickles! i’m moving across the country in 2 weeks and since we pay the movers by the pound (essentially), i didn’t can much this summer because canned food weighs a TON…. that being said, i did manage to make a few jars of bourbon soaked cherries for my drinks all year. haha. priorities, i guess.

    p.s. it

  5. Bryan Powers says

    July 15, 2015 at 4:01 am

    Can’t wait to make these pickles. Having a bit of a problem… can find where you state how much dill…alum…etc goes into the quart jar. Thanks for your help

    • Michelle Marine says

      July 15, 2015 at 7:46 am

      Hi Bryan, It’s 1/2 tsp alum per jar. The dill is sort of by eyeball. I just make sure I add a fresh dill flower that has lots of seeds on it as well as a lot of the whispy leaves that smell like dill. Sorry I don’t have a good answer for you on dill.

  6. Deanette says

    July 12, 2016 at 1:20 pm

    whoops-just finished making the pickles and realized I put them in pint jars and did not cut the alum in half. Will this be bad?

  7. Mistt says

    August 12, 2016 at 4:13 pm

    Michelle! I am so excited to make these! Reading through the rest of this page made me happy to see you are from Iowa! (And a mom of 4!) Me too(for both)!! Thanks for sharing!

  8. Mary says

    August 20, 2016 at 11:20 am

    Thank you for the “Love” of this recipe. It is so nice to see young people sharing and enjoying the good old ways. God bless you and your family.

  9. Debbie says

    April 7, 2018 at 3:35 pm

    Thank you, I want to try this recipe this year.
    It is very simlar to my Dadโ€™s recipe. He also uses his for green peppers stuffed with cabbage. He gets one to two stuffed pepper per quart depending on size of pepper. They are delicious!

  10. Kelly says

    September 18, 2018 at 9:14 am

    I just used your recipe to make my first ever batch of pickles! I could not find any grape leaves in our tiny grocery store. What are they for?
    Thank you so very much for sharing this!

Leave a Reply

Your email address will not be published. Required fields are marked *