Canned Dill Pickle Recipe - 5 Pint Jars

If your garden is anything like mine, it just spit out all the cucumbers it could in July! We all know there are only so many cucumber salads and fresh recipes with cucumbers we can eat. So, let me introduce the easiest water bath canned recipe I have done to this day.

Dill Hamburger Pickles

Equipment:

• Large Pot of Water

• Canning Tongs

• 5 Pint Mason Jars

• Knife

• Cutting Board

Ingredients: Canned Dill Pickle Recipe

10 medium Boston pickling cucumbers (Think two cucumbers will fit in a pint jar)

• Cut into spears or hamburger chips (1/4")

Hamburger Dil Pickles Packed In Mason Jars

4 cups white vinegar 5% Acidity

4 cups distilled water

1/2 cup pickling or canning salt

5 Dill Springs

5 Tsp Dill Seed

5 Tsp Peppercorn

5 Tsp Mustard Seed

5 Garlic Cloves

5 Tsp Coriander Seeds

1/4 Tsp Red Pepper Flakes (optional)

Instructions:

1. Start your canning pot of water... for your canned dill pickle recipe; bring to a boil (you need at least 1" of water covering your pint jars) Plop one in for example of water height needed.

2. Wash your cucumbers off with water, it is best to scrub them with a rag if they are pokey... if you know what I mean.

3. Mix Vinegar / Water / Salt into pot and bring to a boil until salt is dissolved.

4. Add 1/5 of ingredients to the bottom of each jar (1 Tbs dill, 1 dill sprig, etc.)

5. Your salt was added to the brine (just a friendly reminder)

6. Pack in your cucumbers leaving 1/2" of headspace

7. Add your boiling water to your mason jars, slowly.

8. Wipe your rims, put on your lids, tight to finger tightness.

9. Use your tongs to drop them into the boiling water bath.

10. Process 10 minutes (Literally means to let them boil in there for 10 minutes)

11. Take them out with your tongs and set on a towel so you don't hurt your counter

    

    Ancient Canning Tongs

12. Wait a couple hours and they should all snap and pop with that nice seal

13. Plop in your pantry for a year.

Enjoy!

~DIY With Chelsea

7.22.2025