Classic Dill Pickles

Classic dill pickles are made with with garlic, dill, and a salty vinegar brine (with no sugar). This simple canning safe recipe for old-fashioned dills can be made as refrigerator pickles, but I process in a water bath canner to keep them on my pantry shelf year round.

These no-sugar, whole dill pickles are as traditional as it gets—crisp, briny, and loaded with garlic and spice. There’s no soaking or salting ahead of time; just wash, pack, pour, and process. This is an old-fashioned dill pickle recipe designed for canning small whole cucumbers in a salty, tangy vinegar brine—perfect for putting up a fresh harvest fast.

Made without sugar, these pickles are sharp, savory, and perfect for anyone who loves a good sour dill. They’re great straight from the jar, sliced into sandwiches, chopped into potato salad, or served on the side of anything grilled. This quick, reliable recipe gives you pantry-ready pickles with bold flavor and no fuss.

Ingredients for Classic Dill Pickles

This recipe makes about 5 pints of whole pickles. For best results, use small, freshly picked cucumbers that fit snugly in pint jars.

• Cucumbers (5 lbs, small): Use small pickling cucumbers, ideally 3–4 inches long, so they fit easily in the jars. Trim both ends before packing, especially the blossom end, which can soften pickles over time.
• Water & Vinegar: This 50/50 ratio creates a brine that’s tangy but balanced. Use white or apple cider vinegar, but never dilute the vinegar amount—it’s essential for safe canning. Want a more sour pickle? You can increase the vinegar slightly, but don’t reduce it.
• Pickling Salt: Adds traditional pickle flavor. Salt levels are flexible in this recipe because it’s vinegar—not salt—that preserves the pickles. Use pickling or canning salt; table salt contains additives that can affect the brine.
• Garlic: Adds sharp, aromatic flavor. One clove per jar gives a classic dill pickle punch.
• Fresh Dill: Essential for that authentic dill flavor. If using dried dill or dill seed, increase the amount slightly.
• Mustard Seed, Dill Seed, Coriander Seed, Black Peppercorns (1 tsp each per jar): These bring warmth and complexity to the brine and infuse the cucumbers with flavor during storage. Adjust the spice mix to your taste—they won’t affect canning safety.
• Pickle Crisp (optional, ⅛ tsp per pint):Helps maintain a firm texture. Optional but useful if you’re after maximum crunch.

How to Make Classic Dill Pickles

Start by bringing your water bath canner to a boil. It should be deep enough so the jars are covered by at least an inch of water once added. While that heats, prepare your brine: combine the water, vinegar, and salt in a saucepan and bring to a boil, stirring to fully dissolve the salt.

Wash the cucumbers thoroughly and trim both ends. Leave them whole for traditional-style dills. In each clean, sterilized pint jar, add 1 teaspoon each of mustard seed, dill seed, coriander seed, and black peppercorns. Add one garlic clove, a dill head or sprig, and Pickle Crisp if using.

Pack the whole cucumbers into the jars tightly, leaving about 1 inch of headspace. Pour in the hot brine, ensuring all cucumbers are fully submerged and leaving ½ inch of headspace at the top. Use a utensil to remove any air bubbles, then top off with more brine if needed.

Wipe the rims clean, apply the lids and rings, and process in a boiling water bath for 10 minutes for pints or 15 minutes for quarts. Adjust for altitude as needed (see below). Once processed, let jars cool for 12–24 hours. Check seals, label, and store. Let them sit for a couple of weeks before opening for best flavor and texture.

Altitude Adjustments

Adjust your processing time based on elevation to ensure safety:

• 0 to 1,000 feet: Process pints for 10 minutes and quarts for 15 minutes.
• 1,001 to 6,000 feet: Process pints for 15 minutes and quarts for 20 minutes.
• Above 6,000 feet: Process pints for 20 minutes and quarts for 25 minutes.