Making and Canning Dill Pickles
This must be one of the most
popular American pickles,
and one of our favorites.  
Dill Pickles are extremely
easy to can and make a
delicious snack.  Before
beginning, brine using our
instructions for
Brining
Pickles
.
Ingredients for 3 quarts:
Canning:
Notes:
Cucumbers, 3" - 5" in length
2 quarts or about 5 lbs.
 
White Wine Vinegar (5% acid or more)
1 cup
 
Water
1-1/2 cups
 
Kosher or Natural Sea Salt
1 cup
 
Sugar
1/4 cup
 
Garlic
2 cloves, peeled and sliced per quart jar
 
Fresh Tarragon
2 sprigs per quart
 
After brining, pack cucumbers in quart jars with
garlic and tarragon, using
cold pack method for
canning.
Bring Salt, Vinegar, Water and Sugar to a boil,
and then pour over cold packed pickles leaving
1/2" headspace.

Note:  When processing it is best to use a small
canner and process in small batches of 7 pints.

Processing with a Water Bath for 15 minutes at
212 degrees.  For elevations above 1,000 foot
level see
Altitude Time Adjustments.  

After processing, remove from boiling water and
place the jars on a towel, separated by 1” to
cool naturally as quickly as possible.

Go to
Labeling and Storing
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© 2004 David G. Blackburn
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
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