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Canned Garlic Dill Pickles


Makes 8 quarts


  • 4 c. white vinegar
  • 12 c. water
  • 2/3 c. pickling salt (I used sea salt)
  • 2 cloves garlic PER QUART, sliced or crushed to let the fla-vah out
  • 1 sprig dill weed PER QUART
  • 1 head of dill PER QUART
  • 12 fresh oak leaves PER QUART

ship kroger


  1. Soak cucumbers in ICE water at least 3 hours but not more than 8. (See above for details.) You can leave them whole or slice or spear them.
  2. Sterilize jars and lids in boiling water 10 minutes. (I used the water in my big canning pot so I could just use the same water again to seal the jars.)
  3. Mix vinegar, water and salt. Bring to a rolling boil.
  4. Make sure your water in the canning pot is boiling away and ready.
  5. In each jar, put oak leaves, 1 clove garlic and the head of dill at the bottom.
  6. Fill with cucumbers (don’t go above the bottom of the thread line on the jar).
  7. Place the other clove of garlic and sprig of dill on top.
  8. Fill with boiling brine to 1 inch from the top (approximately the bottom of the threads on the jar).
  9. Wipe rim clean of liquid with a clean dishcloth.
  10. Seal with lid and rim.
  11. Carefully lower canning rack into boiling water. Make sure it covers at least 1 inch over the tops of the jars.
  12. Process in boiling water 15 minutes.
  13. Remove jars and allow to sit on the counter overnight.
  14. If any jars have not sealed, move to the fridge.
  15. Wait 8 weeks before eating for the flavors to fully enter the pickles. (But they’re really good before that time, too, if you just can’t wait to try them!)