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
Return to Main Table of Contents for other recipes and canning information
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© 2004 David G. Blackburn
CanningUSA.COM
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