Description
This Crunchy Pickle Recipe is your ticket to crispy, tangy, homemade pickles that store beautifully in the pantry. Made with fresh cucumbers, garlic, dill, and a seasoned vinegar brine, these canned pickles are shelf-stable and bursting with bold flavor—perfect for sandwiches, snack boards, or straight-from-the-jar cravings.
Ingredients
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8 lbs cucumbers, prepared
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8 cups filtered or distilled water
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6 cups 5% pasteurized vinegar
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¼ cup sugar
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½ cup salt (pickling or kosher)
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1 tbsp pickling spices
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8 cloves garlic
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8 tsp mustard seed
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8 tsp dill seed or 16 sprigs fresh dill (2 per jar)
Instructions
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In a large pot, bring water, vinegar, sugar, salt, and pickling spices to a boil.
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Wash jars thoroughly with hot soapy water and rinse well. Place on a clean towel.
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Heat canner water to around 140°F.
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Add to each jar: 1 garlic clove, 1 tsp mustard seed, and 1 tsp dill seed or 2 dill sprigs.
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Slice cucumbers into desired shapes and pack tightly into jars.
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Carefully ladle hot brine into each jar, leaving ½ inch headspace.
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Use a bubble remover to release trapped air. Adjust brine level if needed.
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Wipe jar rims, apply lids, and screw bands to fingertip tight.
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Process jars in hot water (180–185°F) for 30 minutes, maintaining temperature.
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Remove jars and let rest undisturbed for 12 hours.
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Check seals. Label and store sealed jars in a cool, dark place.
Notes
Always use firm, fresh cucumbers for maximum crunch.
Trim blossom ends to help preserve texture.
Add jalapeños or red pepper flakes for a spicier version.
Never reuse brine for canning—only for quick pickling.
Let pickles sit for 2–3 weeks before opening for best flavor development.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning (Water Bath)
- Cuisine: American