It is important to remember with your canning jars is you can always reuse lids and jars; however, you
cannot reuse seals as this will compromise your shelf life. Canning jars should be washed with hot soapy
water and be submerged into a water bath canner for 10 minutes at boiling point to make sure it is
sanitized inside and outside. Once jars have been sanitized and boiled, you will use the canning tongs to
remove water from the jars and place them onto a heat-proof surface to be ready for packing your
cucumbers. As always, wash your produce prior to beginning this tutorial in order to remove any
pesticides, dirt, or residue that may be left behind on the products that can compromise your food safety
or the seal on the jars.
In this simple tutorial, you will learn how to can your own dill pickles at home, and with the use of our free equipment rental available here. The number of cucumbers needed for this recipe will vary depending on the amount of supply you are wanting. Enjoy!
  • Cucumbers
  • Kosher dill pickles pre-mix seasoning
  • White distilled vinegar
  • Canning jars with lids and seal
  • Canning utensils (click here for reference on our canning tools blog)
  • Kitchen knife
  • Cutting board
  • Large pot
  • Water bath canner (available with our free rental equipment program)
  • Large bowl
  • Ladle
  • Pickle packer (optional)
  • After your produce is clean and dry, begin thinly slicing your cucumbers and place them into a large bowl
    • Make sure to dispose of the ends of the cucumbers as they will not be used
  • Prepare your brine by following the instructions on the back of the Kosher dill pickle seasoning
    • 7 1/3 cups of white distilled vinegar
    • 3 1/3 cups of water
      • Bring to a slow boil in a large pot for 5-10 minutes while granules dissolve
  • Place your sanitized jars near your large bowl of cucumbers and begin packing them into the jars
    • Cucumbers should be packed as tight as possible into the jars
    • Can use pickle packer if needed
  • Use a funnel from your canning kit and place it on top of the jar to pour the brine into your packed cucumbers
    • Do not want to overfill the jar
    • 1-inch headspace from top
  • Use the bubble remover and begin poking down the sides of the jar to remove any air pockets
    • Help to bring the brine to bottom
    • Removes any bacteria
  • Clean off the rim of the lid with a paper towel and white distilled vinegar to remove excess juice and bacteria
  • Place lid on the jar
  • Begin placing your jars into the water bath canner using your canning utensils
    • Boiled for 15 minutes
  • After the jars have been boiling for 15 minutes, remove the jars and let them set out for 24 hours to make sure they have a solid seal
    • If the seal happens to lift, you want to either eat it immediately after or dispose of the product