Print Recipe

Canning Your Own Dill Pickles

Prep Time15 mins
Cook Time25 mins
Course: Snack
Cuisine: American
Keyword: canning, cucumbers, dill pickles
Servings: 6 servings


  • 2 tbsp canning or pickling salt
  • 3 cups white vinegar 5 percent
  • 2 tbsp sugar
  • 1 quart water
  • 1 tbsp whole mixed pickling spice
  • about 1 1/2 tbsp whole mustard seed 1 tsp per pint jar
  • about 7 heads of fresh dill (1½ heads per pint jar) or 2 ½ tbsp dill seed (1½ tsp per pint jar)


  • Rinse cucumbers and slice to 1/4 inch thick.
  • Combine vinegar, 2 Tbsp salt, sugar and 1 quart water in a pot.
  • Add mixed pickling spices tied in a clean white cloth. Heat to boiling.
  • In each jar add 1 tsp mustard seed and 1 1/2 heads of fresh dill (for a pint jar).
  • Pour your boiling liquid over the top of your cucumbers, leaving 1/2 inch headspace.
  • Adjust lids for each jar.
  • You will process your jars in a water bath according to this table: