Follow this recipe exactly, if you want crunchy dill pickles that your whole family will love. This recipe card is a brief summary of the recipe, but I highly recommend reading the entire blog post to fully understand the process. But you can print this recipe card for quick reference.
Our friend and guest blogger Chez LaRae worked up this crispy Dill Pickle canning recipe. You can follow LaRae’s amazing food adventures on Instagram and her website. LaRae is a self-taught baker, cooking and baking instructor, recipe developer, and an editor at @thefeedfeed. See LaRae's other recipe guest blog posts. Are you looking for a homemade pickle that is tart and packed with fresh dill flavor and crunch? This summer canning recipe is loaded with traditional spices and a rich, warm color derived from turmeric. I also discovered a unique pickling process from America’s Test Kitchen that uses “low-temperature pasteurization” which helps produce a crisper pickle. Be prepared, you will need an instant read or candy thermometer and this process requires monitoring for thirty minutes. However, the results are fantastic and worth it. Our Custom Kraft Apothecary Pickle Canning Labels are perfect for Dill, Sweet, Bread & Butter or good old-fashioned Kosher. Labels are customized and printed with your text for whatever pickle you put up. Shop our Apothecary Canning Label Collection for fruits and vegetables. Crispy Dill Pickles Canning Recipe Recipe modified from “Foolproof Preserving” by America’s Test Kitchen. PRINT THE RECIPE CARD Preservation method: Waterbath canning Difficulty level: Moderate Yield: Makes four 1-pint jars You will need 4 clean pint jars and closures, a boiling water canner, rack, jar lifter, canning funnel, instant read or digital thermometer, cheesecloth, and wooden skewer 2 ½ lbs. pickling cucumbers, ends trimmed, cut into lengthwise quarter spears, 4-inches long 2 tbsp canning and pickling salt 2 cups chopped fresh dill plus four large sprigs ½ red bell pepper, chopped or cut into thin strips 3 cups cider vinegar 3 cups water ¼ cup sugar 1 tbsp brown or yellow mustard seeds (I like a half and half mix) 1 tbsp dill seeds ¾ tsp ground turmeric ½ tsp Ball Pickle Crisp 4 garlic cloves, peeled and cut in half PRINT THE RECIPE CARD Toss cucumber spears with pickling salt in a bowl and refrigerate for 3 hours. Drain cucumbers in a strainer. Do not rinse. Pat dry with clean kitchen or paper towels. Meanwhile, set canning rack in waterbath canner, place four 1-pint jars on the rack, and add enough water to cover by 1 inch. Bring to a simmer over medium-high heat, then turn off heat, cover, and keep water warm. In a separate smaller pot, gently simmer lids and bands. Do not boil. Bundle chopped dill in a cheesecloth sachet and secure with twine. Bring dill sachet, red peppers, cider vinegar, water, sugar, mustard seeds, dill seeds, and ground turmeric to a boil in a large saucepan over medium-high heat. Turn off heat, cover, and keep warm. Place dish towel flat on counter. Using a jar lifter, remove jars from pot and drain water back into the pot. Add 1/8 tsp Pickle Crisp to each hot jar, then pack tightly with fresh dill sprigs, garlic, and drained cucumbers. Return brine to a brief boil. Remove and discard cheesecloth sachet. Using funnel and a ladle, pour hot brine over cucumbers to cover, distributing spices evenly. Leave ½” headspace. Slide wooden skewer along inside of jar, removing air bubbles that are in between cucumbers and dill. Add extra brine if needed for ½” headspace. Wipe rims with a damp cloth, center lids on top and screw on bands until fingertip tight. Lower jars in water and bring water to 180-185 degrees Fahrenheit measuring temperature with your thermometer. Process for 30 minutes and adjust heat as needed to maintain water between 180 and 185 degrees. The water will be at a simmer at this temperature, not a boil. Remove jars from water and place on a clean dish cloth. Let cool and do not disturb for 24 hours. Remove rings, check seals, and attach custom Apothecary Pickle Canning Labels by CanningCrafts. Pickles can be stored in pantry for up to 12 months. Recipe modified from “Foolproof Preserving” by America’s Test Kitchen. PRINT THE RECIPE CARD Shop our Apothecary Canning Label Collection Decorate your home canned goods with our rustic Apothecary Canning Label Collection. These custom kraft labels are available for a variety of fruits and vegetables. Customize with a food name, short saying, ingredients, date, or weight. These old-fashioned labels are perfect for farmer’s market sales, pantry storage, and can also be used for bath & body products like sugar scrubs and candles. Follow our Fermented & Pickled Foods Pinterest Board for more recipes Sign up for our newsletter to get free printables, gardening tips, recipes, product updates, & a 10% off coupon on your first order of canning labels in our shop.
Turn your fresh picked cucumbers into dill pickles that will remain crispy months after canning. *Be sure to read our 7 Secrets To Get Crisp Pickles article for best results.
Crunchy hamburger dill pickles ready in just 24 hours without any canning required. This homemade refrigerator dill pickles recipe uses a salt water brine and stays crisp for weeks! Perfect for Summer burgers and sandwiches! This recipe makes (3) 1 pint jars.
Save those fresh garden cucumbers for the year ahead by canning dill pickles! This recipe will teach you to make your own crunchy pickles.
These no-cook refrigerator dill pickles are quick to make and an easy way to have homemade pickles in your fridge all the time. Plus, you don't need any special equipment! All you need is some cucumbers, equal parts water and vinegar mixture, some spices and mason jars - or any large glass jars with a sealable lid. And voila: you've made your own pickles!
Welcome to a delicious and tangy culinary experience! If you’re a fan of dill pickles and looking for a fun, easy-to-make appetizer that’s perfect for any occasion, you’ve come to the right place. This Tart and Chunky Dill Pickle Dip will surely be a hit with pickle lovers and those who enjoy bold, zesty flavors. Whether you’re hosting a party, preparing snacks for a movie night, or just craving something unique, this dip is the ultimate crowd-pleaser. Let’s dive into this delightful recipe that’s both flavorful and simple to prepare!
7 Secrets for making homemade Crisp Dill Pickles. How to get your canned pickles to remain crunchy all year long!
Dill pickle spears are easy to make at home, and this recipe works wonderfully for canning or refrigerator pickles.
Achieving perfect crunchy pickles every time isn’t as tricky as it might seem. With the right tips and tricks, you can consistently make pickles that are as crunchy as the day they were jarred. Learn how you can master this essential kitchen skill without breaking the bank or your patience.
Best homemade Refrigerator Pickles! An easy old fashion family recipe for crunchy zesty dill pickles. No canning needed. You'll never buy store bought dill pickles again!
As the summer cucumber harvest rolls in, it's time to pickle them, so sharing here our best dill pickles recipe for canning. This dill pickle recipe turn out perfectly crisp, crunchy, and full of flavor. Canning
This dill pickles recipe canning tutorial makes the most delicious homemade dill pickle ever! Even beginners will love this dill pickles canning tutorial!
Everything you need to know to make extra crunchy, super easy garlicky dill refrigerator pickles. No canning equipment necessary – these pickles take 10 minutes of prep work and stay crunchy for weeks!
This easy recipe for old fashioned fermented saltwater brine pickles yields crunchy, crispy, delicious dill pickles even Claussen can’t beat
This dill pickles recipe canning tutorial makes the most delicious homemade dill pickle ever! Even beginners will love this dill pickles canning tutorial!
"Learn how to make delicious homemade dill pickles with this easy recipe. Perfectly tangy and crunchy, these dill pickles are a must-try!"
These kosher dill pickles are so delicious and a perfect canning recipe for beginners. Can your own homemade dill pickles with garden fresh ingredients! This recipe makes 4 pint jars.
Dill pickle spears are easy to make at home, and this recipe works wonderfully for canning or refrigerator pickles.
7 Secrets for making homemade Crisp Dill Pickles. How to get your canned pickles to remain crunchy all year long!
This is the best dill pickle recipe. In under an hour, you'll have canned dill pickles in pint jars with this traditional dill pickle recipe. You’ll also find unique pickle recipes including a garlic dill pickle recipe and a crunchy dill pickle recipe to change up the flavor of this best dill pickle recipe for canning.
Our famous recipe for pickled Kirby cukes in a tangy dill and garlic brine, crisp and crunchy to the last bite...
Learn how to make these easy refrigerator dill pickles for a fresh and crunchy treat!
A classic Southern Potato Salad, just like Grandma used to make; this easy old-fashioned side-dish is creamy, tangy deliciousness. And, it's full of crunchy dill pickles, yellow mustard, mayonnaise, and must-have hard-boiled eggs!
Turn your fresh picked cucumbers into dill pickles that will remain crispy months after canning. *Be sure to read our 7 Secrets To Get Crisp Pickles article for best results.
These Refrigerator Baby Garlic Dill Pickles are perfectly crisp & crunchy with an amazing garlic flavor and just a little hint of heat.
These Refrigerator Dill Pickles are fresh, crunchy, and loaded with dill and garlic flavor. Quick and easy to make with just a saucepan and a few glass jars, there is no special canning equipment required. Once you try these homemade dill pickles, you’ll never go back to store-bought!
Follow this recipe exactly, if you want crunchy dill pickles that your whole family will love. This recipe card is a brief summary of the recipe, but I highly recommend reading the entire blog post to fully understand the process. But you can print this recipe card for quick reference.
Refrigerator Dill Pickles are perfectly crisp, sweet, tangy, and ready overnight with no special canning equipment or sterilizing required! These have quickly become a family favorite that we make all summer long!