Old Fashioned Dill Pickle Canning Recipe

2 quarts
1 hr

How to make traditional dill pickles from scratch without using a mix. This is a delicious garlic dill pickle recipe that's been in my family for three generations.

This is my grandmother's recipe, and it's so good! It makes a brine and then the other ingredients are added per jar, so it's pretty easy to make. You can double the brine for a canner load (I add a bit more water to each jar if needed)

This uses a grape leaf to keep the pickles crisp. It works because it has tannins that stop the enzymes from making the pickles soft. I also have a few other tips in my post, so be sure to click over to read those. You can also use pickle crisp.

These dill pickles are water bath canned, so they are shelf stable for a year. They have fresh or dried dill, onion, and a clove of garlic for a delicious flavor.

Old Fashioned Dill Pickle Canning Recipe
Recipe details
  • 2  quarts
  • Prep time: 45 Minutes Cook time: 15 Minutes Total time: 1 hr
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  • 8 cups of cucumber slices or spears
  • 4 heads and stems of fresh dill or 4 teaspoons of dill weed per quart
  • 1 teaspoon ground horseradish (optional, I omit this) per quart
  • 1 teaspoon mustard seed per quart
  • 1 large onion slice per quart
  • 1 clove garlic per quart
  • 5 cups water
  • 1/2 cup white vinegar
  • 1/3 cup salt

Wash and sanitize your jars and rings. Wash the lids and place them in a pan of hot water but do not boil.
Make the brine by bringing 5 cups of water, 1/2 cup vinegar, and 1/3 cup salt to a boil in a large saucepan.
Cut the cucumbers into slices or spears and pack into the jars.
Then add your spices to each jar. The amounts noted above are per quart, so cut in half for pints.
When the brine is boiling, ladle it into the jars. Leave a 1/2 inch head space.
Use a jar lifter to place the jars in the hot water in the canner. Process for 10 minutes for pints and 15 minutes for quarts. For high altitude, at 1001 to 6000 feet adjust to 15 minutes for pints and 20 minutes for quarts. Above 6000 feet, process for 20 minutes for pints and 25 minutes for quarts.
When time is up, turn off the heat and remove the lid from the canner. Let the water and jars cool for a few minutes. Then carefully remove them with a jar lifter and place them on a towel or heat proof surface until cool.
Let sit for a month before eating.
  • The brine makes enough for 2 quarts. You can double it or triple it for a canner load. I doubled it and got 5 quarts worth. Then add the spices and herbs per quart jar. To make pints, halve the herbs and spices.
Cari @ Homesteading in Ohio
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