Yes you CAN make your own dill pickles!
An easy-to-make recipe for homemade, canned dill pickles.
Wash cucumbers with hot water and soap. Rinse thoroughly. Cut cucumbers in half.
In a pot, bring to a boil all ingredients except cucumbers, dill, pickling spice, and garlic. Once boiled, remove from heat.
Wash jars, lids, and rings with hot water and dish soap. Sterilize jars by boiling them in a large pot of water. Sterilize lids and rings in a separate, smaller pot.
Remove jars from water and set on the cooling rack.
Fill jars: First, put in a layer of dill and a garlic clove at the bottom; then, tightly pack cucumbers to the neck of the jar; add a sprig of dill and a garlic clove to the top; add about 1 tbsp picking spice to jar; fill with brine, leaving 1/2-inch head-space at the neck.
Remove lid and ring with tongs and place on top of jar. Tighten ring partially.
Once all jars are filled, place filled jars back in the large pot of water. Bring to boil and simmer 15 minutes. (This is called “processing” and is REALLY IMPORTANT FOR FOOD SAFETY!)
Remove jars from water and place on tray or rack. When the lids “pop” they are sealed and the rings may be tightened fully.