Here is the perfect garlic dill pickles recipe that you can use for canning. Place Jars in a boiling pot of water and let boil for at least 10 minutes. Prepare Brine by bringing vinegar water and salt in a pot and bring it to boil. Meanwhile, Start Your Canning Pan Fill with water and bring to a boil Place rack in top position.
Divide the garlic cloves, dill seeds, and peppercorns equally between the hot jars. Pack the cucumbers in as tightly as you can manage. Pour the hot vinegar brine into the hot jars, allowing ¼ inch headspace. Place one grape leaf on top of the cucumbers in each jar to cover them. This will keep your pickles crispy.
In a large saucepan, bring the water, apple cider vinegar, and salt to a full boil. Reduce the heat to low to keep it hot. Remove one hot jar from the pan with tongs and place on towel lined counter top. Place the garlic and dill in the hot jar and pack with prepared cucumbers until tightly packed. Pour the hot brine solution over cucumbers.
Make sure you have enough water to cover the jars by an inch or two for processing. Into each jar put 2 garlic cloves, 1 teaspoon dill seed, ½teaspoon black peppercorns and 1/4 teaspoon crushed red pepper.