Peppered Garlic Dill Pickles

Donna Young


I made this recipe in memory of the many years I canned pickles with my dear grandmother. It is a mix of spices between two recipes from the Ball Book of Canning (Bible of Canning).

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6 pints


1 Hr


1 Hr


3 Tbsp
pickling spice
6 c
white or cider vinegar (5% min)
6 c
1 c
raw brown sugar
2/3 c
pickling or canning salt (kosher salt can be used)
bay leaves
1-1/2 tsp
whole black peppercorns
6 clove
fresh garlic
3 tsp
mustard seeds
heads (sprigs) fresh dill
12-13-1/2 c
washed, sliced, trimmed pickling cucumbers (1/4" thick slices)

Directions Step-By-Step

Prepare canner, jars, and lids
Tie pickling spice in a square of cheesecloth to create spice bag.
In large stainless steel saucepan, combine vinegar, water, sugar, pickling salt, and spice bag. Bring to boil over med-high heat, stirring to dissolve sugar and salt. Reduce heat and boil gently for 15 minutes, until spices have infused liquid.
Place 1 bay leaf, 1/4 tsp. black peppercorns, 1 clove garlic, 1/2 tsp. mustard seeds, and 2 heads of dill into each jar. Pack cucumber slices into hot jars to within a generous 1/2" of top of jar. Ladel hot pickling liquid into jar to cover cucumbers, leaving 1/2" headspace. Remove air bubbles and adjust headspace, if necessary by adding hot liquid. Wipe rims. Center lid on jar. Screw band down until resistence is met, then increase to finger-tip tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Turn off and remove canner lid. Wait 5 minutes, then remove jars, cool and store.

About this Recipe

Course/Dish: Other Sauces
Other Tag: Healthy
Hashtags: #Garlic, #pickles, #dill