Easy Garlic Dill Pickle Recipe for Homemade Canned Pickles

What Is Lemon Rolls?

I still remember the first jar of homemade garlic dill pickles I ever opened. The snap of that first spear was so satisfying that I knew I would never go back to store bought jars again.

My kids now hover around the counter every time I pull one from the pantry, and honestly, that is the best reward a home cook can ask for.

These easy garlic dill pickles use a special low temperature pasteurization method. I tested five different canning techniques over the course of a full garden season, and this one consistently produced the crunchiest, most flavorful results.

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The secret is keeping the canning water between 180°F and 185°F instead of boiling hard. It sounds a little fussy, but once you get the rhythm, it becomes second nature.

When you combine this gentle heat with the right cucumbers, a good long saltwater soak, and a few simple tricks like removing the blossom end, you end up with pickles that rival anything from a farmers market. The garlic and dill shine through without overwhelming the tangy brine, and every jar delivers that unmistakable crisp bite.

How to Make These Lemon Rolls

I know canning can feel intimidating the first time, but this recipe walks you through each stage with plenty of reassuring details. Below you will find the exact process I use every summer when my cucumber vines start producing faster than I can keep up.

One thing I really appreciate about this method is that it works beautifully whether you are dealing with a massive garden harvest or just a farmers market haul. You can do it in short sessions spread over a couple of days, and the results are always worth the little bit of planning.

Tools and Equipment You Will Need

• Water bath canner (an electric model with precise temperature control is ideal, but a stovetop pot works too)
• 8 pint sized canning jars with new two part lids
• Jar lifter and bubble remover tool
• Food grade five gallon bucket and a plate or weight for the brine soak
• Large stockpot for the canning brine
• Cheesecloth or butter muslin for the pickling spices
• Accurate thermometer that clips to the pot or a digital probe
• Sharp knife and cutting board

If you do not have an electric canner, do not worry. I started with a basic enamel pot on the stove and a dial thermometer clipped to the side. The key is being able to monitor that 180°F to 185°F window, so a reliable thermometer is not negotiable.

Step 1: Select and Prepare the Cucumbers

The first step is the most important one for crunchy pickles. I always pick or buy pickling varieties like Kirby, Boston Pickling, or National Pickling. Slicing cucumbers simply do not hold their texture the same way.

Look for firm cucumbers with no soft spots, and trim away the blossom end (about a quarter inch) from each one. That little piece contains enzymes that can turn your beautiful pickles into mush during canning.

After trimming, I give the cucumbers a quick rinse and set aside any that have blemishes. Those go straight into a fresh salad while the perfect ones are destined for the jar.

Step 2: The Saltwater Soak

This soak is where the initial crunch develops. I dissolve three quarters of a cup of salt into one quart of warm water in a large two gallon vessel, then add enough cold water to reach the two gallon mark.

The cucumbers go into a five ggallon food grade bucket, the brine is poured over them, and I place a plate on top to keep everything submerged. Into the refrigerator it goes.

You can leave them anywhere from twelve hours up to seven days, but my personal sweet spot is about three days. That gives the cucumbers time to firm up beautifully without becoming overly salty. Just make sure to drain and rinse them briefly before packing the jars.

Step 3: Make the Canning Brine

While the cucumbers soak, I prepare the flavorful canning brine. I tie a tablespoon of pickling spices in a piece of cheesecloth so that the brine stays clear, then combine it in a large stockpot with eight cups of filtered water, six cups of vinegarr with five percent acidity, a quarter cup of sugar, and half a cup of salt.

The vinegar must be commercially prepared and pasteurized, never homemade, or the acidity will not be safe for canning. Bring everything to a boil, then remove from the heat and discard the spice bag.

The aroma that fills the kitchen at this point always makes me smile. The whole house smells like a deli.

Step 4: Pack the Jars

I get the canning pot ready by heating the water to 140°F while the brine is simmering. Jars are washed in hot, soapy water, rinsed well, and placed on a towel.

Into each pint jar I drop one clove of garlic, one teaspoon of mustard seed, and one teaspoon of dill seed. Then I slice the drained cucumbers into spears and pack them in as tightly as I can without bruising.

Once the jars are full, I pour the hot brine over the cucumbers, leaving half an inch of headspace. A bubble remover tool slid around the inside releases any trapped air, and then I wipe the rims clean, screw on the lids to fingertip tight.

Step 5: The Low Temperature Pasteurization

This is the do not rush moment. I place the jars in the canner, making sure they are covered by one to two inches of water.

The temperature needs to reach 180°F, and then I keep it steady between 180°F and 185°F for a full thirty minutes. If I am using a stovetop and the temperature dips below 180°F, I have to reset the timer and start again. It takes a little babysitting, but the payoff is enormous.

After thirty minutes, I carefully lift out the jars with a jar lifter and set them on a towel. You will hear the lids ping as they seal, which is always a satisfying sound. I let them sit undisturbed for at least twelve hours before checking the seals and labeling them.

How Much Flour Am I Supposed to Use?

I have done this recipe both ways many times, and I can honestly say each has its place. An electric water bath canner with a built in thermostat takes the guesswork out of holding that narrow temperature range.

I set it to 180°F, and it holds steady while I go about other kitchen tasks. That convenience is wonderful when life gets busy.

On the stovetop, you will need to fiddle with the burner knob now and then, but I find there is something deeply satisfying about working the old way. Either method works as long as you watch the thermometer closely. Just do not walk away for the full thirty minutes if you are using gas or electric burners.

Making These Lemon Rolls By Hand vs. Using a Stand Mixer

One simple tip that surprised me when I first tried it: use a very sharp chef knife and cut in one firm motion. Dull blades crush the cucumber edges, which can lead to pickles that look ragged and soften quicker during processing.

If you want perfect spears, slice off a thin strip from one side first to create a flat base, then cut lengthwise into even wedges. For coins, a mandoline set to a quarter inch thickness gives you consistent rounds that stack nicely in the jar.

The Best Way to Cut These Lemon Rolls: Dental Floss

The combination of a long brine soak in the refrigerator and low temperature pasteurization is what gives these pickles their legendary crunch. The saltwater soak draws out excess moisture gently, firming up the cell structure without cooking the cucumbers. Then the gentle heat during canning pasteurizes them safely without boiling the texture away.

Think of it like this: boiling hard at 212°F blasts the pickles with energy that breaks down pectin. Keeping the water at 180°F to 185°F is warm enough to preserve safely but gentle enough to protect that wonderful snap. It is the same principle commercial picklemakers use, just adapted for the home kitchen.

The Assisted Rise

I love the classic garlic dill flavor, but I know you might need to work with what you have on hand. Here are a few swaps I have tested successfully.

• Vinenar: You must stick with five percent acidity, but you can switch between white distilled vinegar and apple cider vinegar. Cider vinegar adds a mellow fruitiness.
• Sugar: Brown sugar works in place of granulated, though it deepens the color slightly. I have also used a small amount of honey with good results.
• Spices: If you do not have pickling spice blend, a mixture of black pepercorn, corianders seed, allspice berries, and a bay leaf gives a similar warmth. Dill seed is not negotiable for that classic flavor, but you can use fresh dill fronds instead.
• Salt: I use Redmond Real Salt because it dissolves cleanly, but any non iodized pure salt like canning salt or sea salt will work. Avoid table salt with anti caking agents.

Substitutions and Swaps in This Recipe

This recipe is already designed for long term pantry storage, but you can prep ahead in a few ways. The cucumbers can soak in the saltwater brine for up to a week in the refrigerator. That means you can stagger the work: soak on a weekend, can a few days later when you have more time.

If you want pickles ready faster, you can skip the canning step entirely and make refrigerator pickles using the same brine and spices. Just pack the jars, pour the hot brine over them, let them cool, and store in the fridge.

They will be ready in a few days and keep for several weeks, though they will not be shelf stable.

How to Make These Lemon Rolls in Advance

After many batches, these are the non negotiable habits I stick to for the beest results.

• Always remove the blossom end. It is a tiny step that makes a huge difference.
• Use the freshhest cucumbers you can find. The window from vine to jar should ideally be no more than twenty four hours.
• Add a natural tannin source to each jar. I often tuck a small grape leaf or a piece of horseradish leaf into the bottom of the jar before packing. Tannins help keep the pickles crisp over time.
• Keep everything cold before canning. I soak the cucumbers in the refrigerator and even chill the jars briefly if my kitchen is warm. Sudden thermal shocks work against crunch.
• Do not skip the low temperature pasteurization. It is the single biggest factor that separates these pickles from the boiling water method many people grew up with.

Tips for Making the Best Homemade Lemon Rolls

What kind of cucumebrs work best for pickles?

Pickling varieties like Kirby, Boston Pickling, or National Pickling are the go to choice. They have thinner skin and firmer flesh than slicing cucumebrs. If you have to use slicers, choose small, young ones and process them as soon as possible.

How long do these pickles need to pickle before they taste right?

I like to wait at least two weeks after canning before opening the first jar. The flavors meld over time, and the garlic and dill become more rounded. Refrigerator pickles made without canning can be enjoyed in about twenty four hours.

Is the 3 2 1 water vinegar sugar ratio safe for canning?

No. That ratio is popular for refrigerator pickles but does not provide enough acidity for shelf stable canned pickles. For canning, you need a brine with roughly equal parts water and vineegar, like the eight cups water to six cups vinegar proportion used here, to ensure the final pH is safe.

What are the three main ingredients every pickle brine needs?

Water, vinegar, and salt form the foundation. From there, you build flavor with your choice of spices, garlic, and a touch of sugar. Just make sure the vinegar is five percent acidity and the salt is free of anti caking agents.

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What Is Lemon Rolls? I still remember the first jar of homemade garlic dill pickles I ever opened.

• Total Time: 780 min
• Yield: 8 pint jars 1x

Ingredients

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Main Ingredients
8 Pounds Cucumbers, pickling variety, blossom end removed
8 Cups Water, filtered or distilled
6 Cups Vinegar, 5% acidity and pasteurized
¼ Cup Sugar
½ Cup Salt, Redmond Real Salt
1 Tablespoon Pickling Spices
8 Cloves Garlic
8 Teaspoon Mustard Seed
8 Teaspoon Dill Seed

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Instructions

Canning Instructions
1-Cut off the blossom end of the: Cut off the blossom end of the cucumber (about ¼ inch piece). This removes the enzyme that’s in the blossom that can tend to make pickles mushy. If you have any cucumbers that have soft spots or blemishes, set those aside for fresh eating and save the firm and blemish-free cucumbers for pickling.
2-Mix together 1 quart of warm water: Mix together 1 quart of warm water and ¾ cup of salt into a large two-gallon vessel. Stir well until the salt is dissolved, then add enough cold water to fill the vessel up to the two-gallon mark.
3-Place your prepared cucumbers into a 5-gallon: Place your prepared cucumbers into a 5-gallon food-grade bucket, pour in the brine, and submerge the cucumbers under the brine with a plate or weight. Allow cucumbers to sit in the brine, in the refrigerator, anywhere from 12 hours up to 7 days, but for the crispest pickles, move on to the next step within 3 days.
4-Tie your pickling spices in a piece: Tie your pickling spices in a piece of cheesecloth, butter muslin, or a loose-leaf tea bag. Add the pickling spices, 8 cups of water (filtered or distilled), 6 cups of 5% vinegar, ¼ cup sugar, and ½ cup salt to a large stockpot. Bring the brine up to a boil on the stovetop.
5-Meanwhile, get your canning pot ready and: Meanwhile, get your canning pot ready and the water heating up to 140°F. Prepare your canning jars by washing them in hot, soapy water and rinsing them well. Then, while still warm, place them on a kitchen towel on the counter.
6-Fill each canning jar with one clove: Fill each canning jar with one clove of garlic, one teaspoon of mustard seed, and one teaspoon of dill seed. Slice your cucumbers into spears (or leave them whole, or slice them into coins) and pack your jars as full as possible.
7-Once your brine has come up to: Once your brine has come up to a boil, remove it from the heat and immediately fill your jars with brine, leaving ½ inch headspace. Using a bubble remover, slide it down around the edges of the jar to allow any bubbles to escape. If needed, adjust headspace by adding more brine. Add your two-part canning lids and tighten to fingertip tight.
8-Transfer your jars to your water bath: Transfer your jars to your water bath or electric canner and adjust the water level, if needed, so the jars are covered with 1-2 inches of water. Using your thermometer, bring the water temperature up to 180°F.
9-Once your water is up to temperature,: Once your water is up to temperature, set your timer and keep the water temperature between 180°F-185°F for a full 30 minutes. If you’re using a stovetop, this can be a bit tricky, and if the temperature drops below 180°F, you need to start your time all over again.
10-Once 30 minutes have passed, carefully remove: Once 30 minutes have passed, carefully remove the jars from the canner using a jar lifter and set them on a towel-lined counter. Let your jars sit for a full 12 hours (or overnight) before checking the seals, labeling the jars, and moving them to the pantry. Any jars that did not seal correctly can be moved to the refrigerator and enjoyed immediately.

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• Prep Time: 30 min
• Cook Time: 30 min
• Method: water_bath_canning

Nutrition

• Calories: 141
• Sugar: 13
• Sodium: 7100
• Fat: 2
• Saturated Fat: 0.2
• Carbohydrates: 20
• Fiber: 4
• Protein: 4