This is a sponsored post written by me on behalf of Bernardin®. All opinions are 100% mine.
I’ve only made refrigerator pickles once, but I decided to try my hand at canning some crispy dill pickles when I was walking through the farmer’s market and saw a 5 lb bag of pickling cucumbers for only $5! I absolutely love a dill pickle on my burger, and I’m thinking these will be tasty and crispy enough to just eat right out of the jar as a snack! 
Crispy Dill Pickles
- 5 lbs pickling cucumbers
- 16 garlic cloves, peeled
- 1 large bunch of fresh dill
- 4 cups water
- 2¾ cups pickling vinegar (7% acetic acid)
- 1/3 cup pickling salt
- Bernardin Pickle Crisp®, optional
- Whole peppercorns or other pickling spices, optional
- 4 Bernardin Smooth 1 litre jars
I started by filling my canning pot almost completely full of water, with the rack inside, and getting it on high heat, as I knew it would take a long time to bring to a full boil. I don’t often use 1 litre jars to can, as I’m canning and preserving things like jam that I don’t need a litre of at a time. 
I dumped my pickling cukes in a sink full of cold water as I was getting the rest of my items organized, and let them soak a bit. I’m glad I did as the water was pretty dirty after, so I continued to scrub every cucumber in preparation for pickling them—this was the most time-consuming task, the rest was very easy. Next, I placed 4 garlic cloves into each litre jar along with quite a lot of pieces of dill, ¼ teaspoon of Pickle Crisp®, if you wish, as well as a few whole peppercorns, whole coriander seed, or whole allspice, etc. as you want. I packed the cucumbers as tight as I could into the jars (start with the big ones and use the smaller ones to fill the gaps) and then I prepared my brine. Combine the water, vinegar and salt in a large sauce pan on high heat and bring to a light boil, stirring so the salt can dissolve. Make sure brine is clear and then ladle the hot brine over the packed cucumber jars and leave ½”/1 cm headspace. Process in the boiling water bath canner for 10 minutes, remove from heat and place jars on towel to cool. Pickles will taste their best at least 3-4 weeks before opening.
- 5 lbs pickling cucumbers
- 16 garlic cloves, peeled
- 1 large bunch of fresh dill
- 4 cups water
- 2¾ cups pickling vinegar (7% acetic acid)
- ⅓ cup pickling (coarse) salt
- Bernardin Pickle Crisp®, optional
- Whole peppercorns or other pickling seasonings, optional
- 4 Bernardin Smooth 1 litre jars
- Fill canning pot almost completely full of water with the rack inside, and boil on high heat.
- Scrub cucumbers clean.
- Place 4 garlic cloves into each litre jar along with quite a few of pieces of dill, ¼ teaspoon of Pickle Crisp® if you wish as well as a few whole peppercorns, whole coriander seed, or whole allspice, etc. as you want
- Pack the cucumbers as tight as you can into the jars (start with the big ones and use the smaller ones to fill the gaps).
- To make your brine: combine the water, vinegar and salt in a large sauce pan on high heat and bring to a light boil, stirring so the salt can dissolve
- Make sure brine is clear and then ladle the hot brine over the packed cucumber jars and leave ½"/1 cm headspace.
- Put lids and rings on jars and process in the boiling water bath canner for 10 minutes, remove from heat and place jars on towel to cool. Pickles will taste their best at least 3-4 weeks before opening.
I’ve talked a lot on my blog about how fun and easy canning is; especially when Bernardin sells canning sets with everything you need and has new sleek and modern smooth 1 litre jars to showcase your canned goods in. A lot of you have expressed concerns about food safety in regards to canning, and as long as you follow the recipe and ensure you have a good seal on your jar, canning is perfectly safe. Bernardin has significant research, development and testing and have perfected the seal with their lids. Get started canning with the new Bernardin 1L Smooth Jars and have fun preserving the tastes of summer!
Disclosure: This post contains Amazon affiliate links, thanks for your support!
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I can’t imagine NOT canning. It’s just an integral way of life for a gardener.