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Overhead view of crispy dill pickle canning ingredients on a rustic wooden table, including fresh pickling cucumbers, garlic cloves, dill sprigs, red bell pepper, mustard seeds, turmeric, vinegar, and canning salt, arranged naturally in soft amateur lighting

Crispy Dill Pickle Canning Recipe

This Crispy Dill Pickle Canning Recipe is packed with garlic, fresh dill, mustard seeds, and turmeric. With a low-temperature pasteurization process, every spear stays crisp and tangy for months.

  • Total Time: 4 hours
  • Yield: 4 pint jars 1x

Ingredients

Scale

2½ lbs pickling cucumbers, quartered lengthwise into 4-inch spears

2 tablespoons canning and pickling salt

2 cups chopped fresh dill, plus 4 large dill sprigs

½ red bell pepper, chopped or thinly sliced

3 cups apple cider vinegar

3 cups water

¼ cup sugar

1 tablespoon mustard seeds (half yellow, half brown)

1 tablespoon dill seeds

¾ teaspoon ground turmeric

½ teaspoon Ball Pickle Crisp (optional)

4 garlic cloves, peeled and halved

Instructions

1. Toss cucumber spears with pickling salt in a bowl. Refrigerate for 3 hours, then drain and pat dry without rinsing.

2. Place clean jars in a waterbath canner. Cover with water and bring to a simmer. Turn off heat and keep jars warm.

3. Simmer lids and bands in a separate small pot of water (do not boil).

4. Bundle chopped dill in cheesecloth. In a large saucepan, combine sachet, red bell pepper, vinegar, water, sugar, mustard seeds, dill seeds, and turmeric. Bring to a boil. Cover and keep warm.

5. Remove jars from water. Add ⅛ tsp Pickle Crisp to each, then pack with dill sprigs, garlic, and cucumbers.

6. Bring brine back to a boil. Remove sachet. Fill jars with brine, leaving ½-inch headspace. Remove air bubbles with a skewer and adjust brine if needed.

7. Wipe rims, place lids on, and screw bands to fingertip tight.

8. Lower jars into canner. Heat water to 180–185°F and hold for 30 minutes. Monitor temperature closely.

9. Remove jars and let cool for 24 hours. Check seals and store for up to 1 year.

Notes

Pickling salt draws out moisture and improves crunch. Do not skip salting or reduce time.

Low-temperature pasteurization (180–185°F) keeps the pickles crisp. Use a thermometer for accuracy.

Let pickles cure at least 2 weeks before eating for best flavor.

Refrigerate opened jars and consume within 4–6 weeks.

  • Author: Angelina
  • Prep Time: 3 hours 30 minutes
  • Cook Time: 30 minutes
  • Category: Preserving
  • Method: Canning
  • Cuisine: American

Nutrition

  • Serving Size: 1 spear
  • Calories: 15
  • Sugar: 1g
  • Sodium: 290mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: crispy dill pickle canning recipe, homemade pickles, canning dill pickles