Peppered Garlic Dill Pickles

★★★★★ 4 Reviews
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By Donna Young
from Baltimore, MD

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).

serves 6 pints
prep time 1 Hr
cook time 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)
  •   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

  • 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.

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