Making and Canning Dill Pickles Recipe
Dill Pickles are easy to can and make a delicious snack.  To ensure they are
extra crispy, it's best to brine them first: See instructions for Brining Pickles.
Ingredients for 3 quarts:
 Canning:
Cucumbers, 3" - 5" in length
 2 quarts or about 5 lbs.
White Vinegar (5% acid or more)
 1 cup
Water
 1-1/2 cups
Canning Salt
 1 cup
Garlic
 2 cloves, peeled and sliced per quart jar
Fresh Dill
 2 sprigs per quart
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© 2004 David G. Blackburn
CanningUSA.COM
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For Dill Pickle canning instructions and processing time, go to the following page.
  1. After brining, pack cucumbers in quart jars with garlic and dill, using cold pack
    method for canning.
  2. Bring Canning Salt, Vinegar and Water to a boil, and then pour over cold packed
    pickles.
  3. Can and process using instructions on the following page.