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).


★★★★★ 4 votes

6 pints
1 Hr
1 Hr


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  • 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)
  • 6
    bay leaves
  • 1-1/2 tsp
    whole black peppercorns
  • 6 clove
    fresh garlic
  • 3 tsp
    mustard seeds
  • 12
    heads (sprigs) fresh dill
  • 12-13-1/2 c
    washed, sliced, trimmed pickling cucumbers (1/4" thick slices)

How to Make Peppered Garlic Dill Pickles


  1. Prepare canner, jars, and lids
  2. Tie pickling spice in a square of cheesecloth to create spice bag.
  3. 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.
  4. 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.
  5. 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.

Printable Recipe Card

About Peppered Garlic Dill Pickles

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

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