Canned Dill Pickle Recipe

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• 6 each bay leaves (1 per jar)
  Ingredient note

  Source: 6 bay leaves (1 per jar)
• 1/2 Tbsp peppercorn (5 per jar)
  Ingredient note

  Source: 1/2 Tbsp peppercorn (5 per jar)
• 6 each Dill Stems with Flowers (cut into 3" pieces 1 full stem per jar)
  Ingredient note

  Source: 6 Dill Stems with Flowers (cut into 3" pieces 1 full stem per jar)
• 12 each garlic cloves (halved 2 cloves per jar)
  Ingredient note

  Source: 12 garlic cloves (halved 2 cloves per jar)
• 2 inch horseradish root (chopped and divided, optional but nice)
  Ingredient note

  Source: 2 inch horseradish root (chopped and divided, optional but nice)
• 6 lbs small cucumbers (well rinsed with ends trimmed)
  Ingredient note

  Source: 6 lbs small cucumbers (well rinsed with ends trimmed)
• 8 cups water
  Ingredient note

  Source: 8 cups water
• 1/3 cup granulated sugar
  Ingredient note

  Source: 1/3 cup granulated sugar
• 6 Tbsp pickling salt (or 1/3 cup)
  Ingredient note

  Source: 6 Tbsp pickling salt (or 1/3 cup)
• 6 cups distilled white Vinegar (5% acidity)
  Ingredient note

  Source: 6 cups distilled white Vinegar (5% acidity)
• 6 each Quart-sized wide-mouth mason jars with rings and new lids
  Ingredient note

  Source: 6 Quart-sized wide-mouth mason jars with rings and new lids
• 1 each large Stock Pot (20Qt+) with Rack (or a canner)
  Ingredient note

  Source: 1 large Stock Pot (20Qt+) with Rack (or a canner)
• 1 jar lifter to safely transfer the jars
  Ingredient note

  Source: 1 jar lifter to safely transfer the jars

1. Wash jars and lids with soap and water.
2. Place jars and lids in a pot of water, bring to a boil then reduce heat, cover and simmer 10 minutes. Drain the water carefully then your jars and lids are ready to use.
3. Divide bay leaves, peppercorns, dill stems, garlic and horseradish (optional) into the bottoms of 6 Quart-sized jars. Pack cucumbers tightly into jars.
4. In a medium pot, combine 8 cups water, 1/3 cup sugar, 6 Tbsp salt and 6 cups vinegar. Bring pickling juice to a boil then pour over cucumbers leaving 1/2” of space at the top. Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
5. Place jars in a canner or large pot lined with a wire rack at the bottom. Once all of the jars are in the pot, add boiling hot water, to cover jars with 1-2 inches of water. Process/boil for 15 minutes.
6. Carefully remove jars from the water using a jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate pickles and enjoy within 3 months.