Dinner

Canning Pickles Recipe

ByClara Bennett September 18, 2026September 18, 2026

Introduction

Enjoy the crisp, tangy taste of homemade pickles with this simple canning recipe. Using fresh cucumbers and a flavorful brine, you can create delicious pickles that are perfect for snacking or adding to your favorite dishes.

The image shows a close-up top view of a glass jar filled with thinly sliced cucumber pieces submerged in a clear liquid, likely pickling brine. The jar also contains small brown seeds and leafy herbs floating in the liquid. A vintage silver fork is lifting some cucumber slices out of the jar, its worn texture and intricate handle design visible. The background is a white marbled texture that gives a clean look to the scene. Some seeds and herb leaves are scattered inside the jar, adding detail and color contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups filtered water
6 cups white distilled vinegar (5% acidity)
5 tablespoons sugar
1/2 cup pickling salt
4 teaspoons pickling spices
8 cloves garlic
2 1/2 tablespoons mustard seed
8 teaspoons dill seed or 8 small sprigs fresh dill
8 pounds pickling cucumbers (washed and trimmed)

Instructions

Step 1: In a large pot, combine the filtered water, white distilled vinegar, sugar, pickling salt, and pickling spices. Bring the mixture to a boil to create the brine.
Step 2: Wash and sterilize 8 pint jars with lids and rings. In each jar, place 1 clove of garlic, about 1 teaspoon mustard seed, and 1 teaspoon dill seed or a small sprig of fresh dill.
Step 3: Slice the cucumbers into spears, coins, or chips according to your preference and pack them tightly into the prepared jars.
Step 4: Pour the hot brine into each jar, leaving a 1/2-inch headspace at the top to allow for expansion.
Step 5: Use a bubble remover tool or a clean knife to slide around the inside edge of each jar to release any trapped air bubbles. Adjust the headspace if necessary.
Step 6: Place the filled jars into a water bath canner. Make sure the jars are covered by at least 1 to 2 inches of water and keep the water temperature around 180°F. Process the jars for 30 minutes.
Step 7: Carefully remove the jars with a jar lifter and place them on a towel-lined counter. Allow them to cool undisturbed for at least 12 hours.
Step 8: After cooling, check the seals on the jars and store them in a cool, dark place until ready to enjoy.

Tips & Variations

For extra crunch, soak cucumbers in ice water for an hour before packing.
Adjust the sugar to taste for a sweeter or more tart pickle.
Add sliced jalapeños for a spicy kick.
Use fresh dill instead of dill seed for a more aromatic flavor.

Storage

Store sealed jars in a cool, dark area for up to one year. Once opened, keep pickles refrigerated and use within one month for best flavor and texture. To reheat brined pickles, simply enjoy them cold or at room temperature; heating is not recommended as it can soften the texture.

How to Serve

The image shows a small clear glass jar filled with thinly sliced cucumber pickles. The pickles have three visible layers of thick, round, green edges and pale green centers. The jar is filled with clear brine mixed with spices, such as mustard seeds and peppercorns, which settle at the bottom and float throughout the liquid. A wooden fork with a light brown texture is holding two slices of cucumber at the jar's opening. The jar is placed on a white marbled surface with a blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know if my jars sealed properly?

After cooling, press the center of each lid. A properly sealed jar will have a concave lid that does not pop up or down when pressed.

Can I use regular table salt instead of pickling salt?

It’s best to use pickling salt because it dissolves well and doesn’t contain additives that can cloud your brine or affect flavor.

Clara Bennett