Easy Dill Pickles

Total Time

Prep: 50 min. Process: 15 min.

Makes

9 quarts

This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado

Ingredients

  • 11 cups water
  • 5 cups white vinegar
  • 1 cup canning salt
  • 12 pounds pickling cucumbers, quartered or halved lengthwise
  • 9 dill sprigs or heads
  • 18 garlic cloves
  • 18 dried hot chilies

Directions

  1. In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar.
  2. Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. . Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Easy Dill Pickles Tips

Can you use other kinds of cucumbers to make this dill pickle recipe?

We recommend using pickling cucumbers, which are readily available in your local grocery store (or grown in your own garden). You could also use Persian and Gherkin cucumbers in this dill pickle recipe. When in season, there will be plenty of cucumber varieties at your local farmer's market.

Does it make a difference to cut the cucumbers into quarters, halves or slices when making this dill pickle recipe?

Yes and no. It's a matter of preference! However, larger cuts like spears or whole pickles will hold up better over time.

What can you serve with dill pickles?

So many things! (You can also pickle other vegetables!) Eat them on their own as a snack, on a charcuterie board with cheese and fruit, alongside a great sandwich or with great grilling recipes you've been wanting to try.

How should you store dill pickles?

For best results, store in a cool, dry place. Plan to eat your pickles within 6 months. (They can last up to 1 year, but texture and firmness may be affected.)

Rashanda Cobbins, Taste of Home Food Editor
Canning Altitude
The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutrition Facts

1 each: 4 calories, 0 fat (0 saturated fat), 0 cholesterol, 727mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.