How To Make Pickles Dill. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Remove the vinegar solution from the heat and pour over the cucumbers, filling all the way to the top.
Add remaining ingredients and stir to mix. Place jars into canner with simmering water, ensuring that they are. You may not use all the brine.
The best herbs and spices for dill pickles include dill, garlic powder, mustard seeds, coriander, black peppercorns, fennel seeds, onion powder, red pepper flakes, caraway seeds, and celery seed.
Remove from the heat and cool completely.
To make the pickling brine, place the water and salt in a large saucepan set over medium heat. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Gently press a spatula against the pickles and down the inside of the jar to create a path for trapped air to escape.