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Crispy Classic Garlic Dill Pickles

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A classic recipe for crispy garlic dill pickles using water bath canning to preserve the fresh crunch and bright flavor all year long.

Ingredients

Scale
  • 4 lbs fresh pickling cucumbers (small to medium-sized, firm with thin skins)
  • 6–8 fresh dill sprigs
  • 6–8 garlic cloves, peeled and slightly crushed
  • 5 cups white vinegar (5% acidity, distilled)
  • 5 cups water
  • 1/4 cup pickling salt (60 g)
  • 1 tbsp black peppercorns
  • 1 tbsp mustard seeds (optional)
  • 2 bay leaves
  • 1 tsp red pepper flakes (optional)

Instructions

  1. Wash jars, lids, and bands in hot soapy water. Rinse well. Place jars in simmering water (not boiling) to sterilize and keep warm. Heat lids in hot water separately to soften sealing compound (about 10 minutes).
  2. Rinse cucumbers under cold water. Cut off the blossom ends to help keep pickles crisp. Leave whole, slice into spears, or cut into chips as desired.
  3. In a large pot, combine white vinegar, water, and pickling salt. Bring to a boil, stirring until salt dissolves. Keep hot but do not boil once dissolved.
  4. Remove jars from hot water using a jar lifter. Place a couple of dill sprigs, 1-2 garlic cloves, peppercorns, mustard seeds, bay leaf, and optional red pepper flakes in each jar. Pack cucumbers tightly but without crushing, leaving about 1/2 inch headspace at the top.
  5. Pour the hot brine over the cucumbers, covering them completely and maintaining 1/2 inch headspace. Use a non-metallic spatula or bubble remover tool to gently release air bubbles.
  6. Wipe jar rims with a clean, damp cloth to remove any residue. Place warmed lids on top and screw on bands fingertip-tight (do not over-tighten).
  7. Place jars on the rack inside the canning pot. The water should cover jars by at least 1 inch. Bring water to a boil and process quart jars for 15 minutes (adjust for altitude as needed). Start timing when water returns to a full boil.
  8. Carefully remove jars using the jar lifter and place on a towel or cooling rack. Let sit undisturbed for 12-24 hours until lids seal with a popping sound. Check seals before storing in a cool, dark place.

Notes

Use fresh, firm cucumbers and trim blossom ends to keep pickles crisp. Avoid overprocessing jars to maintain crunch. Adjust processing time for altitude if above 1,000 feet. If jars don’t seal, refrigerate and consume within weeks or reprocess with new lids. For extra crispness, place softened pickles in ice water bath for 30 minutes before serving.

Nutrition

Keywords: garlic dill pickles, crispy pickles, water bath canning, homemade pickles, pickling recipe, classic pickles, dill pickles, easy pickles

Find it online: https://avabake.com/crispy-classic-garlic-dill-pickles-recipe-easy-water-bath-canning-guide/