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How to Can Dill Pickles: National Pickle Day

National Pickle Day has arrived, and when was the last time you made pickles at home?

DillPickle-PDIf you’ve never tried making pickles, you can do it too. You will be so much more satisfied knowing what went into the jars, and will be much happier about the flavors.

As well, preparing pickles yourself gives such a sense of accomplishment, and beefs up your Winter season cooking repertoire.

Pickling renders a tangy result with flavors intensified and has, for many, many years been a dependable method of preserving foods.

After filling jars, adding brine, spices & herbs, the lid & rings are applied, and the jars are processed in hot water inside of a canner.

The result is a well sealed group of jars that will keep your veggies or fruit fresh & tasty for many months to come.

How to Can Pickles:

Perfect to snack on all by themselves, or use them as a condiment for other dishes.

One of my recipes for canning dill pickles follows.

Type: Snack Recipe

pickling cucumbersServe with: burgers or all by themselves
Prep Time: 20 min
Cook Time (brine): 10 – 15 min
Can Time: 10 – 15 min
Cool Time: 1 hr
Age Time: 1 month
Yields: Seven 1 litre jars


  • 5 lbs of 4 inch pickling cucumbers
  • 7 dill crowns + 7 dill stems
  • 7 tsp + 1/3 cup pickling spices
  • 7 one inch pieces horseradish
  • 7 tsp mustard seeds
  • 7 tsp dill seeds
  • 7 small chilis
  • 7 cloves garlic
  • 4 cups cider or pickling vinegar
  • 2 1/2 cups water
  • 1/4 cup pickling salt


  1. Wash about 5 lbs of 4 inch pickling cucumbers, and place in very cold water overnight.
  2. Into each sterilized, hot jar, put a dill crown & stem, 1 tsp pickling spices, 1″ horseradish, 1 tsp mustard seeds, 1 tsp dill seeds, 1 small chili, a clove of garlic & prepared brine. * Tip: Have brine ready to fill jars.
  3. To prepare brine, in a large pot, combine and bring to a boil cider or pickling vinegar, water & 1/3 cup pickling spices. Bring up to a boil and turn down to a simmer until all the salt is dissolved.
  4. Pack cucumbers into jars.
  5. Fill each jar with brine up to 1/2 inch from the top.
  6. Apply lids & rings.
  7. Place in a canner with hot water, enough to come up to jar tops.
  8. After the water boils, reduce heat to a simmer for 10 – 15 min.
  9. Remove from canner & place jars on a thick towel on the counter & cover with a towel.
  10. Once cool, store in a dark, dry location for at least 1 month before eating.

Now, you can celebrate National Pickle Day with a great, big smile knowing your pickles will be ready in only 1 month from now, if you go ahead and use this recipe.

Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:


I hope you enjoy this Cucumber Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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Author: Ingrid Turner

Ingrid Turner from IngridTurnerToday.com, is a blogger, writer, grandmother, mother, cancer survivor and all around sparkling human being. From cooking, crafts, seniors’ issues, cancer, health, pets, gardening & the like, she entertains us in her writings. Ingrid is also a regular on her daughter's cooking show, “Cooking with Kimberly” @ CookingWithKimberly.com. Website Facebook Twitter YouTube

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