Canned Dill Pickle Recipe

Our go-to Canned Dill Pickle Recipe with tips for making CRUNCHY dill pickles. We included an easy step-by-step photo tutorial on how to can pickles.

Canned Dill Pickle Recipe in Jar with garlic

This canned pickles recipe and method was shared by my Aunt Tanya. It is the perfect balance of salty and tangy with a touch of sweetness.

We Included Amazon affiliate links below for our favorite tools to make pickles.

Crunch Dill Pickles Recipe

Canned Dill Pickle Recipe

What you will Need to Make Dill Pickles:

The ingredients here are simple and inexpensive, especially if you grow your own fresh cucumbers. My mom has horseradish growing in her yard, but if you aren’t able to source fresh horseradish, you can leave it out or substitute with another garlic clove in each jar.

Also, pickling salt works great for canning pickles because it is free of iodine and preservatives.

Ingredients for Canned Dill Pickle Recipe

Tips for Crunchy Dill Pickles:

  • The smaller and fresher the pickles are to begin with, the crunchier they will be. Larger cucumbers will soften more.
  • Do not over process the pickles. If you keep them in the water bath too long, they will become soft.
  • Trim off the ends of the cucumbers with a knife. The ends carry an enzyme that promotes softening.

How to make Crunch Dill Pickles

Home Canning Tools:

With the right gear, canning is easier, safer and way less intimidating. Here is what you will need:

This Dill Pickle Recipe is EASY:

  1. Fill the jars with the herbs and flavoring and tightly pack with cucumbers
  2. Make the brine and fill jars to 1/2″ below the top.
  3. Loosely tighten lid and process 15 minutes. Remove, tighten lid and invert to cool.

How to can pickles

Home Canning Equipment and tools

How to Test if Canning Seal Has Formed?

  • When you push in the center of the lid, it should not pop up and down.
  • If you do hear a popping or clicking, the seal did not form and the jar must be refrigerated.
  • Properly Sealed pickles can be stored at room temperature up to a year.

How to Test if canning seal formed

This is my Aunt’s and Mother’s method for canning pickles. Get up to date on the most recent canning guidelines here. It’s a great resource to answer frequently asked canning questions.

Crunch Dill Pickles in Jar

Canning Recipes to Explore:

Canned Dill Pickle Recipe

5 from 7 votes
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Learn how to make crunchy Canned Dill Pickles from fresh cucumbers. We included an easy step-by-step photo tutorial on how to can pickles.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medim
Cost to Make: Varies depending on if cucumbers are homegrown
Keyword: Pickle Recipe
Calories: 42 kcal
Servings: 30 people (makes 6 Qt sized jars)

Ingredients

Ingredients for Canned Cucumbers:

  • 6 bay leaves (1 per jar)
  • 1/2 Tbsp peppercorn (5 per jar)
  • 6 Dill Stems with Flowers cut into 3" piecies (1 full stem per jar)
  • 12 garlic cloves halved (2 cloves per jar)
  • 2 inch horseradish root chopped and divided, optional but nice
  • 6 lbs small cucumbers well rinsed with ends trimmed

Ingredients for Pickling Brine:

  • 12 cups water
  • 1 cup granulated sugar
  • 6 Tbsp pickling salt (or 1/3 cup)
  • 2 1/4 cups distilled white Vinegar (5% acidity)

Tools Needed for Canning:

  • 6 Quart-sized wide-mouth mason jars with rings and new lids
  • 1 large Stock Pot (20Qt+) with Rack (or a canner)
  • 1 jar lifter to safely transfer the jars

Instructions

How to Sterilize Canning Jars and Lids:

  1. Wash jars and lids with soap and water.
  2. Place jars and lids in a pot of water, bring to a boil then reduce heat, cover and simmer 10 minutes. Drain the water carefully then your jars and lids are ready to use.

How to Make Homemade Pickles:

  1. Divide bay leaves, peppercorns, dill stems, garlic and horseradish (optional) into the bottoms of 6 Quart-sized jars. Pack cucumbers tightly into jars.
  2. In a medium pot, combine 3 liters water, 1 cup sugar, 6 Tbsp salt and 2 1/4 cups vinegar. Bring pickling juice to a boil then pour over cucumbers leaving 1/2” of space at the top. Place lids on jars and LOOSELY tighten the ring.
  3. Place jars in a canner or large pot lined with a wire rack at the bottom. Once all of the jars are in the pot, add boiling hot water, filling to just below the neck of the jars. Process uncovered over high heat for 15 minutes.*
  4. Carefully remove jars from the water using a jar lifter and Immediately TIGHTEN lids, invert jars and let them rest undisturbed on a kitchen towel overnight until completely at room temperature. Once processed jars are at room temperature, turn them right side up (do not tighten lids again or it may disturb the seal).

Recipe Notes

*For crunchier pickles, my Aunt recommends removing the pickle jars from the pot as soon as the water comes to a boil. 

Nutrition Facts
Canned Dill Pickle Recipe
Amount Per Serving
Calories 42
% Daily Value*
Sodium 1402mg 58%
Potassium 131mg 4%
Total Carbohydrates 9g 3%
Sugars 7g
Vitamin A 1.6%
Vitamin C 4.2%
Calcium 2.1%
Iron 1.5%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Q: Who else is obsessed with pickles? I am pretty serious about my pickles and this pickle recipe does not disappoint! Did you grow up eating pickles with everything?

Our go-to Canned Dill Pickle Recipe with tips for making CRUNCHY dill pickles. We included an easy step-by-step photo tutorial on how to can pickles. | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Jayke
    November 14, 2018

    Hey, I just made your recipe and i didnt quite seal them properly and was just wondering how long they should pickle for in the refrigerator and roughly how long they will last? Thanks 🙂 Reply

    • Natashas Kitchen
      November 14, 2018

      We’ve had it in the fridge for up to a week but I imagine it may last longer than that! Reply

  • Liza Jackson
    September 24, 2018

    I made it, I waited a month to open my first jar of pickles. This recipe is awesome, so easy to follow. Natasha, the wait was so worth it. Your recipe is a bit different than what I’m used to, but, the pickles are loved in this household. Reply

    • Natashas Kitchen
      September 25, 2018

      I’m so happy you enjoyed that Liza!! Reply

  • Irina Izakson
    September 17, 2018

    Hi,Natasha? Thank you for recipe! And thank your ant (tetya) for advise I am from Kiev.Now I live in the Florida. I spend a lot of times and can’t find long dill island mammoth. Only seeds. What store or company trade long dill? Sorry for my English…Zdes, net bazara,gde mozhno kupi’ ukrop dlya zasolki..Mozhet Vi chto-to posovetuete.Spasibo.All you video is perfect. Reply

    • Natashas Kitchen
      September 17, 2018

      Hi Irina. I would recommend calling around your local grocery stores and see if they have any. We have some growing in the garden but can also purchase at our local grocers. I hope this helps! Reply

      • Irina Izakson
        September 17, 2018

        Spasibo,Natasha! Maybe I will growing too,if I can’t find..Your recipe is perfect. Reply

        • Natashas Kitchen
          September 18, 2018

          My pleasure!! Reply

  • AP
    September 13, 2018

    Hello, what does it mean when you say “Process uncovered over high heat for 15 minutes.*”in step 3?
    Do you just keep them in the boiling water while the stove is on for 15min? Also if the water is already boiling when you pour it in, what do you mean when it says to take out as soon as water starts boiling.
    Also by “invert the jars” in step 4, are referring to flipping the jars upside down? I am a beginner to canning and this looks like a beginner recipe but a little hard to follow/understand even after reading the recipe 2-3 times.
    In the sterilizing lids steps, in step 2 it states: “Drain the water carefully then your jars and lids are ready to use.” Did you mean to write THEN your jars/lids are ready to use or WHEN? In other recipes I read it said to keep them in the water until you are ready to fill them.. Reply

    • Natasha
      September 15, 2018

      HI AP, the water should be boiling hot when you pour it into the pot but the cans will cool it down so I put it on high heat and let it come to a boil. For crunchier cucumbers, I keep it over the heat once I pour in the boiling water for 15 minutes and let it just come to a boil. You can let it boil longer if you are concerned, but the pickles will be softer if you boil them longer. I do flip the bottles upside down. Once the jars are sterilized, they can be used to can. You don’t have to use them instantly after draining – I meant that you need to sterilize and drain before using them. It’s best to keep the timing relatively close since leaving them out undrained can collect dust and you are exposing them to the elements. I hope all of that makes sense. Reply

  • Kathy Falter
    September 12, 2018

    Hi Natasha,
    I just opened a jar of these that I canned 2 weeks ago. They are good but I am wondering if the flavors will intensify if I wait longer. Also, they are a little sweet for my taste – can I just leave out the sugar or add less? Reply

    • Natashas Kitchen
      September 12, 2018

      Hi Kathy. Typically it does help to wait but we have enjoyed them as soon as one week later since we simply couldn’t wait. 🙂 Reply

    • Morgan Jones
      September 12, 2018

      Kathy, I lived in Ukraine for five years and tasted a huge variety of pickles while I was there … much larger than in North America. One thing that I found is that Ukrainian pickles were a little sweeter than, say, a Vlasic dill pickle. I like it, but I did notice a bit of the sweetness that you did. Do you think it’s a Ukrainian thing, Natasha? Reply

      • Natashas Kitchen
        September 13, 2018

        Hi Morgan, some recipe do make a sweeter pickle than Vlasic. I’ve noticed that trend with the ones I have purchased from the Russian store. Reply

  • Olga
    September 9, 2018

    Hi Natasha. Will the 32 ounces jars work? I could not find anything bigger. Reply

    • Natashas Kitchen
      September 9, 2018

      Hi Olga. As long as you can fit a good amount in there and follow the steps it should work fine 🙂 Reply

  • Liza Jackson
    August 29, 2018

    hello! how long do you need to wait to taste these pickles? One month? Two? Is this a Ukrainian recipe? Reply

    • Natashas Kitchen
      August 29, 2018

      Hi Liza, at least a week would be best. We have opened them after 5 days and they were pretty good at that point also 🙂 I hope you love the dill pickles recipe! Reply

      • Liza Jackson
        August 29, 2018

        Thank you, I will be good and leave them about a month before I have to taste them. Reply

        • Natashas Kitchen
          August 30, 2018

          You’re welcome, Liza! It will be worth it! Reply

  • Olesya
    August 23, 2018

    Natasha, thank you for the recipe, just what I was looking for! The only question I have is can I use apple cider vinegar instead of the one you are suggesting? Reply

    • Natashas Kitchen
      August 24, 2018

      Hi Olesya. I honestly haven’t tried that so I can’t say. Sounds interesting though. If you experiment, please let me know how you like it. Reply

  • kathy
    August 22, 2018

    quick question when is your next give away??
    thank you :):):):):): Reply

    • Natashas Kitchen
      August 22, 2018

      Stay tuned! We love our giveaways and many of them happen around the holidays especially! Reply

  • annabell
    August 21, 2018

    🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 Reply

    • Natashas Kitchen
      August 21, 2018

      Thank you Annabell! Reply

  • Sue Burkimsher
    August 21, 2018

    I bought pickling vinegar which is 7% acidic. Is that ok to use? Reply

    • Natasha
      August 21, 2018

      Hi Sue, I haven’t tested it with 7% but I think you should still be ok with 7%. Reply

  • Nadia
    August 21, 2018

    Hi, do you know if this recipe for the brine works with pickling spice added to the jar with all the garlic and dill etc? Just made a batch according to the recipe and excited to try the flavor! Will be doing another batch tomorrow! Thanks in advance 🙂 Reply

    • Natasha
      August 21, 2018

      Hi Nadia, I haven’t tried this with pickling spice so I can’t recommend it without testing it first, but I think it’s worth experimenting! If you try it out, let me know how it goes 🙂 Reply

  • Nat
    August 20, 2018

    I really want to try making these but I’m scared😬 I’ve never pickled anything before Reply

    • Natasha
      August 20, 2018

      Hi Nat! Canning only seems intimidating, but with the right tools, the process for this dill pickle recipe is very straightforward and it’s quite an amazing feeling when you’ve canned something yourself :). Reply

  • Morgan Jones
    August 20, 2018

    I just went to the store today and bought everything that I’ll need to make these pickles. I’ve never pickled/preserved anything before, so I’m a little nervous but also excited about getting started tomorrow morning. I’ll let you know how things turn out! Reply

    • Natashas Kitchen
      August 20, 2018

      I hope it goes great! We always recommend reading through the recipe first to be sure you are ready to go! 🙂 Enjoy! Reply

      • Morgan Jones
        August 21, 2018

        I wish I could post a picture of the results of my morning’s work! Everything went swimmingly, but only time will tell if they taste as good as they look. Stay tuned, and I’ll let you know next week! Reply

      • Morgan Jones
        August 21, 2018

        Pickles are done! Some of my friends have said they never invert their jars. Why do you suggest this step? Reply

        • Natasha
          August 22, 2018

          Hi Morgan, I’ve been told it helps to form the seal. It isn’t absolutely necessary but we rarely if ever have one that does not seal. Reply

  • Luda
    August 20, 2018

    You mentioned that they can be crunchier if taken out once the water boils. Are you talking about the water in the jar or the pot? Reply

    • Natashas Kitchen
      August 20, 2018

      Hi Luda. Removing the pickle jars from the pot as soon as the water comes to a boil will allow a crunchier pickle. Reply

  • Janice
    August 20, 2018

    Hi Natasha ! Did I read correctly that you fill the canner with water just to the neck of the jars? I always thought you had to fill to at least 1 ” above the top of jars so they were completely submerged ! Is this a new thing now ? Reply

    • Natasha
      August 20, 2018

      Hi Janice, this is my Aunts method to make the pickles. You can fully submerge them and still have great results, but you would need to tighten the lids a little more so the water does not get into the jars (but do not over-tighten since air still needs to escape). Reply

  • Marka
    August 19, 2018

    Hi!
    Thanks for the recipe! Do these need to stay any length of time before we can eat them? Before they are ready and become pickles? Reply

    • Natasha
      August 19, 2018

      Hi Marka, at least a week would be best. We have opened them after 5 days and they were pretty good at that point also 🙂 I hope you love the dill pickles recipe! 🙂 Reply

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