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Canning Dill Pickles – Delicious, Easy Recipe

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By Paul
· Updated recently · — min read · Leave a comment

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Putting up crispy dill pickles, I seem to be able to get more fruit in the jar cutting the cucumbers into wedges. This is the easy brine recipe I use, and the processing for delicious home grown dill pickles. Throw in some fresh garlic cloves and dill for not only a great taste, but an awesome look as well. These pickles are ready to eat the day after canning, however, larger cucumbers have thicker skin and will need to sit on the shelf in the jar for a month or so to soften up a bit. Enjoy
Video Rating: 4 / 5

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Paul

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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14 responses to “Canning Dill Pickles – Delicious, Easy Recipe”

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  1. N.J. Neanderthal

    good pickle recipe. picke jar smell bad return to store but savage homo
    sapien cash regstr say “no return sorry neanderthal” so caveman go to tube
    to find good pickle recipes vid and find vid by fencekid caveman say “wow
    so amaze never thought could find recipe of vids pickle” thank you
    fencekid!

    Reply
  2. Harphoney

    Hi fencekid, just wanted to thankyou for your dill pickle recipe, I tried
    it, and WOOOHOO, they are amazing, I liked that the brine was room temp,
    and they taste fabulous, I will be making these next fall again. Thankyou
    for sharing your video and recipe,,^5 !

    Reply
  3. Candi Smith

    I am nervous even at my age making pickles…have watched tons of videos on
    pickles and some say have an even amt. of vinegar to the same part water, a
    1-1 ratio…then others such as yours are about 1 to 3 ratio…I am afraid
    I will get botulism so is it safe either way?

    Reply
  4. The Grand Review

    MrWagman11, perhaps you might edit your comments just a little. The word
    choice just seems out of place here. Canning is fun and wholesome, and my
    kids or my grandmaw should be able to read these comments without concern.

    Reply
  5. modshroom

    fuck the police

    Reply
  6. Heather Mitchell

    I have made your dill pickles before and I had no problems. How long should
    it take for the tops to pop? I am starting to worry its been almost three
    hours and nothing has happened. If they don’t pop can I throw away those
    tops and put more new ones on there and re-bath them or not? I already
    spent $30 on the stuff and don’t want to have to throw it out. I wiped down
    all the tops of the jars before tightening them.

    Reply
  7. Rachel Johnson

    I’ve made your pickles 2 years in a row and they’re a hit! I’m excited to
    make them again this summer. 

    Reply
  8. ActivelyAging

    this guy is such a boss

    Reply
  9. jesusmendoza jameswalbert

    “that’s about all there is to it for the best dill pickles you ever tasted
    in your LIFE!” LOL tell it brotha!!

    Reply
  10. MrWagman11

    Thanks. I have a bunch of cucumbers growing in my backyard. Watched your
    video. Followed your recipe and broke my canning virginity. Can’t wait to
    eat these.

    Reply
  11. Cindy Lou

    Epic I’m new to this !

    Reply
  12. Halli Gudzinas

    This recipe is excellent! DON’T overcook!!

    Reply
  13. Edwardo Snowdeno

    It’s almost Christmas and thanks to this video I have 14 jars of excellent
    tasting pickles in my basement. I thought about giving them as gifts but
    maybe next harvest.

    Note*- I recommend you go to Home Depot and get Internet Part # 202937111
    to fix your 4 gang outlet spacing. 

    Reply
  14. Dawn Hayes

    Just popped open a jar I canned last year and they are absolutely delicious
    and crunchy. Thanks for the great instructions and wonderful recipe.
    Definitely a keeper.

    Reply