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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

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Canned Dill Pickle Recipe

This canned pickles recipe and method was shared by my Aunt Tanya. This dill pickle has the perfect balance of salty and tangy with a touch of sweetness. We are always improving our recipes and listening to reader feedback, so we re-tested and updated this recipe in Sept 2019 to give it a more traditional dill flavor.

Crunch Dill Pickles 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. Remove them from the canner immediately after processing 15 minutes.
  • Trim off the ends of the cucumbers with a knife. The ends carry an enzyme that promotes softening.
  • Use small cucumbers and pack tightly. If your cucumbers are too large, you can’t fit as many in the jar and will need more brine.

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:

Here is the method for canning these sweet and salty pickles.

  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. Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape.
  4. Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. If the seal does not form, refrigerate pickles and enjoy within 3 months.

How to can pickles

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

Current Canning Guidelines:

Recipe updated in 2019 to reflect current canning guidelines. 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

Signs of Spoiled Canned Food:

With any type of canning, we follow this advice: “When in doubt, throw it out”
Discard and do not eat or taste any canned food if you notice any of the following:

  • the jar is leaking, bulging, or swollen
  • the jar looks damaged, cracked, or abnormal
  • the jar spurts foam or liquid upon opening
  • the canned food is discolored, moldy, mushy, slimy, or smells bad

Canning Recipes to Explore:

Canned Dill Pickle Recipe

4 from 20 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/Medium
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" pieces (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:

  • 8 cups water
  • 1/3 cup granulated sugar
  • 6 Tbsp pickling salt (or 1/3 cup)
  • 6 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 8 cups water, 1/3 cup sugar, 6 Tbsp salt and 6 cups vinegar. Bring pickling juice to a boil then pour over cucumbers leaving 1/2” of space at the top. Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape. 

  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, to cover jars with 1-2 inches of water. Process/boil for 15 minutes.

  4. Carefully remove jars from the water using a jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate pickles and enjoy within 3 months.




Nutrition Facts
Canned Dill Pickle Recipe
Amount Per Serving
Calories 42
% Daily Value*
Sodium 1402mg61%
Potassium 131mg4%
Carbohydrates 9g3%
Sugar 7g8%
Vitamin A 80IU2%
Vitamin C 3.5mg4%
Calcium 21mg2%
Iron 0.3mg2%
* 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

Note: Recipe updated Sept 2019 to update the canning method, reflecting current canning guidelines. We are always working on improving our recipes and many of you said you prefer your dill pickles more tangy than sweet. After retesting, we increased the vinegar and reduced the total amount of water for a more traditional flavored dill pickle. Our salt to vinegar ratios were based on this recipe

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

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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

  • Peter
    December 11, 2019

    Hi. Just to let you know that your metric converter is not working correctly. It says 3 litres of water and 573.75 ml of vinegar. That is nearly 6 times as much water as vinegar.
    The granulated sugar and salt ratio looks wrong too. Reply

    • Natasha
      December 12, 2019

      Hi Peter, thank you so much for pointing that out – that is very odd! I have corrected it. Reply

  • Joanne Shier
    November 27, 2019

    I would like to know if Natasha actually reads the negative comments about her dills. All the replies are generic. It would be nice to get a personal response. I asked for advice on what to do about the pickles I made. No response. What I have done is as I open a jar I pour out half the brine and replace it with vinegar. It helps a bit. I use the pickles and sandwiches and they taste OK. Didn’t want to throw out 30 jars of pickles. Will not use this website again Reply

    • Natasha
      November 27, 2019

      Hi Joanne, Maybe you missed my reply to you a few comments down? I do read all of them and do my best to troubleshoot and offer advice when I can. Reader reviews and suggestions were the #1 reason we completely overhauled this recipe a few months back. We always appreciate the feedback (good and bad) because it helps us to improve. Thank you that you came back and shared details on what you did to help the old recipe – I think others will benefit from your tip. I’m truly sorry you had a bad experience. P.S. Please check your email 🙂  Reply

  • Dina
    November 27, 2019

    I’m really looking forward to trying the updated version. My husband would probably prefer the more dilly pickles too. Pickles and mashed potatoes – I’m already craving that! Reply

    • Natasha
      November 27, 2019

      Hi Dina, I hope you give the new dill pickles a try and that you both love them! Happy Thanksgiving! Reply

  • Joanne Shier
    November 21, 2019

    I had the same experience with my dill pickles,no flavour. I relied on the reviews and wonder who thought these were good. I made this an event with my daughter and son-in-law as they were interested in learning how to preserve. They also were not impressed. Any suggestions on what to do with 30 jars of flavourless dill pickles? Reply

    • Natasha
      November 22, 2019

      I’m sorry to hear you didn’t enjoy them. I hope you give the new version a try. Reply

    • PJO
      December 4, 2019

      Hi Joanne,

      Don’t despair. When I found my pickles to be flavorless as well I opened a jar and added about 1/2 to 1 tsp salt and about a TBSP vinegar. I did not measure but when I added those extra ingredients it made these pickles “somewhat” edible. Please try this. It doesn’t take long for the the salt and vinegar to lodge into the pickles. All is not lost with this terrible original recipe. Reply

  • PJO
    November 20, 2019

    I followed the original recipe that was posted…it has changed since. These are the “worst” pickles I’ve ever made…completely flavorless. I keep wondering why her site gets 5 stars reviews on everything. Friends and family maybe???? Don’t waste your time. Reply

    • Natasha
      November 21, 2019

      Hi, We did update the recipe a few months ago as noted in the post above. I’m sorry you didn’t get to try the new and improved version. After retesting several batches, we came up with these more traditionally dill pickles. Our readers generally love and trust our recipes because we do rigorous testing, but there is always room for improvement. I hope you give these another try. Reply

      • Pamala J OldenKamp
        November 26, 2019

        I can’t tell you how angered I am when I open yet another jar of “inferior” pickles. What angers me the most is that your “inferior” recipe got 5 star ratings. How can you manipulate this and have people follow it and spend a substantial amount only to find out that this is, to say it lightly, sub-par? Are you okay with that??? I will do what I can to blacklist your sight. Sorry but I’m exasperated. Reply

        • Natasha
          November 27, 2019

          I am truly sorry you didn’t enjoy the pickles. I wish we could have updated the recipe sooner before you made your batch. We had people who really enjoyed the recipe and we also had people who did not because they expected a more traditionally dilly and more acidic pickle, so we re-tested the recipe and updated it to a more traditional dill-flavored pickle. We don’t manipulate anything on our site and we always appreciate honest reviews because it helps us improve. I appreciate your honest review on the old recipe and I hope we haven’t lost you as a reader. P.S. Please check your email 🙂  Reply

  • Natalia
    October 29, 2019

    Natasha,you had a BEST assorty recipe. Where did it go?I just bought tomatoes and have to do it today.Help me please !!!! Reply

    • Natashas Kitchen
      October 31, 2019

      Hi Natalia, do you recall more details about the recipe you are referring to? Reply

      • Natalia
        October 31, 2019

        You had before canning vegetable assortment recipe, but I can’t find it anymore.that was best marinade recipe, I did it every year. Can you post it again, please. Reply

        • Natasha
          October 31, 2019

          Hi Natalia, I will email it to you. Reply

          • Nataliia
            December 4, 2019

            I made a assortment recipe too and just opened first jar and it tastes delicious! I came back to make a bookmark and now I can’t find it. I need that recipe please!!! I wrote down this pickles recipe but it looks not as I did with assortment, ans acidic balance was amazing! I was looking for this balance for years! Please please, can you send this e-mail to me? Thank you so much in advance!

          • Natasha
            December 5, 2019

            Hi Nataliia, I just emailed it to you. I’m glad you enjoyed it!

          • Nataliia
            December 5, 2019

            I didn’t get it, can you please check if the email was right? I got only automatic notifications about replies.
            Thank you!

          • Natasha
            December 5, 2019

            Hi Nataliia, I forwarded it again to the same email you provided when you filled out your comment. Hope you get it! If not, maybe check your spam filter? It would be coming from natasha@natashaskitchen . com.

  • Douglas McNutt
    October 6, 2019

    I have a question that I cannot find a post on the internet which answers it for me. Perhaps you could write me an give me your answer.

    Question. How long do you have to wait before you can open a jar of your dill pickles and they are ready to eat.
    I have made up to 70 lbs of dill pickles per year and when I give them to family and friends I give them a 5 month window from the date I packed them. I know this is to long but with family it keeps them from coming back for more to quickly. Reply

    • Natashas Kitchen
      October 7, 2019

      Hi Douglas, typically it does help to wait but we have enjoyed them as soon as one week later since we simply couldn’t wait. Reply

  • Joanne Shier
    September 30, 2019

    I made these pickles about 4 weeks ago and opened a jar yesterday. I was disappointed with the lack of flavour so I went back to check the recipe. I realized you have updated the recipe for the brine. I used the recipe calling for 12 cups water, 1 cup sugar, 1/3 cup pickling salt and 2 1/4 cups vinegar. Your updated version is much different. My concern is with the reduced vinegar are these still properly preserved and safe to eat? Reply

    • Natasha
      September 30, 2019

      Hi Joanne, we did remake the pickles this month and updated the recipe to make them more traditionally dill flavored. I wish we could have changed it sooner in time for your canning. The old way is the way we had made them for years and we never ran into any issues enjoying them. They did have a sweeter flavor to them (the sugar also served to preserve in addition to the vinegar), but after several reader requests, we updated the recipe to give them more of a traditional dill flavor. I hope you give the new version a try. Regarding safety, as with any canning, a good rule of thumb is: When in doubt, throw it out:
      I also added these notes to my post above, but definitely discard and do not taste canned goods if:
      -the jar is leaking, bulging, or swollen;
      -the jar looks damaged, cracked, or abnormal;
      -the jar spurts foam or liquid upon opening
      -the canned food is discolored, moldy, slimy, or smells bad. Reply

  • Joe
    September 28, 2019

    Hi Natasha,
    Could I get your old recipe? I liked it. I would like to use again for fridge picked.
    Joe Reply

    • Natasha
      September 29, 2019

      Hi Joe, I think you might be referring to these refrigerator pickles. If you haven’t tried them, I would highly recommend them for refrigerated pickles. It is my Mother’s recipe and she makes them regularly when cucumbers are in season. Reply

  • Crystal
    September 9, 2019

    Thanks for your quick reply. I’m making them now. Why and when to turn upside down? It checks seals but how? Reply

    • Natasha
      September 9, 2019

      Hi Crystal, turning upside down is not necessary with this updated canning method. To check if the seal has formed, please see step 4: “Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. If the seal does not form, refrigerate pickles and enjoy within 3 months.” Reply

  • Crystal
    September 8, 2019

    How long before you can eat them? I’ve heard they need to stay in the jars Reply

    • Natashas Kitchen
      September 9, 2019

      Hi Crystal, typically it does help to wait but we have enjoyed them as soon as one week later since we simply couldn’t wait. Reply

  • Karen Peters
    September 7, 2019

    Can I use dried dill instead of fresh? Reply

    • Natasha
      September 9, 2019

      Hi Karen, I haven’t tried dried dill only in this recipe. The stock of the dill also plays a role in the recipe and I think you would miss it if you skipped fresh dill. Reply

  • Chris
    September 3, 2019

    I just made this recipe but I had a few concerns which have been addressed in the comments.
    I think I screwed up on the canning though. I put the jars into the canner and boiled them for 15 minutes……after reading the comments I think I’m gonna get some mushy pickles….oh well live and learn and I am learning…I only recently started doing this canning thing.
    I will let you know how they turn out. Thanks for the recipe. Reply

    • Natasha
      September 3, 2019

      Hi Chris, I don’t think they will be mushy after 15 minutes. I Hope you love them! Reply

  • MS
    September 2, 2019

    Can you use this brine for string beans to make dilly beans? Reply

    • Natasha
      September 2, 2019

      Hi, I honestly have not tested that and if you experiment, please let me know! Reply

  • Terry
    August 27, 2019

    Could you help me my pickles float in the jars after sealed. I have released the air lids loose . Is this something wrong Reply

    • Natasha
      August 27, 2019

      Hi Terry, I’m not sure what you mean by “released air lids loose” – make sure you don’t loosen the lids or disturb the seal once the seal has formed and the lids do not make a popping sound when you push them down in the center. If you have released the lids, you should refrigerate the jars that are no longer sealed. Sometimes smaller pickles might float even when the jars are sealed and canned correctly, and it might just cause a slight discoloration. It does help to pack them into the jars tightly to keep them from floating up. Reply

  • Priscilla
    August 24, 2019

    What if you suddenly have 10” cucumbers? Do you cut them and remove seeds?? Reply

    • Natashas Kitchen
      August 24, 2019

      Hi Priscilla, I’m not sure it would work properly, or they may have to sit much longer to marinate. Removing the seeds will be best when that large. Reply

    • Greg
      August 31, 2019

      This was my first attempt at canning. These pickles are not bad, however I would not label these as dill pickles. I made mine exactly by the recipe with the the exception of the horse radish root. These pickles taste more sweet than dill to me. The sugar in the recipe should have alerted me, but as I said I have never camned before, so I went along with it. As I said, not bad, but not for me. Reply

      • Natashas Kitchen
        August 31, 2019

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

  • Bridget
    August 20, 2019

    Hi is it okay if a didn’t cover my jars with water while in the canner? Reply

    • Natasha
      August 20, 2019

      Hi Bridget, the method I learned from my Mother, we didn’t cover them but current standards recommend covering the cans. Make sure the seal formed. Reply

      • Maegan
        September 3, 2019

        I was wondering if I could use an air fryer (maybe with a little bit of water in it) to seal them; since I don’t have a large pot? The largest pot I have is 3 qts Reply

        • Natashas Kitchen
          September 3, 2019

          Hi Meagan, I haven’t tested that to advise, if you experiment please let me know how that works out. Reply

  • Kate Parsons
    August 16, 2019

    Is it possible to reduce the amount of sugar? Reply

    • Natashas Kitchen
      August 16, 2019

      Hi Kate, I honestly haven’t tried this pickle recipe without the sugar. It makes up a big portion for the brine so you would have to replace it with some salt. Without testing it out, it’s difficult to make that recommendation. Reply

  • Deborah Ambrosius
    August 16, 2019

    Made my first batch, totally different from when I canned with mom. Started canning young age. Wait and see Reply

    • Natashas Kitchen
      August 16, 2019

      Thank you for sharing that with me Reply

  • Sara
    August 12, 2019

    I have leftover brine from my last batch of pickles. Could I save it for my next batch and just reboil it? Reply

  • Laurabelle
    August 11, 2019

    Hi! How long should we wait after canning to eat whole pickles? Reply

    • Natashas Kitchen
      August 12, 2019

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

      • Laurabelle
        August 12, 2019

        Thank you! We made them last night and my little girl wants to open one now lol! Reply

        • Natashas Kitchen
          August 12, 2019

          The hardest part is waiting! You’re welcome. Reply

  • Laura
    August 10, 2019

    A few things, canner need some to have boiling water about 2” over the tops of the jars. Also, turning the jars over is not a safe canning procedure. Just because grandma or auntie did it, does not make it safe! Reply

    • Natasha
      August 10, 2019

      Hi Laura, please note I included instructions and a link to current canning standards. Reply

    • Bridget
      August 20, 2019

      Why is it unsafe? I’m new at canning Reply

  • Evan
    August 9, 2019

    Hi there – I thought you had to use a 1:1 water to vinegar ratio for safety? Reply

  • Angel
    August 7, 2019

    I made hamburger pickles/spears today with this recipe. I can’t wait to try them!! Can still hear lids popping!

    Was a very easy recipe to follow. Reply

    • Natashas Kitchen
      August 8, 2019

      I’m so happy that was easy to follow! Waiting is the hardest part Reply

  • Cate
    August 4, 2019

    Hello! Just wondering if it is okay that one of the jars I canned last night has foam on the top of it. I used my pressure cooker. The button is down, all else looks fine. All other pickles in the jars look great. Any idea why it foamed after cooking? Reply

    • Natasha
      August 5, 2019

      Hi Cate, I haven’t seen that happen but I also haven’t tried these in a pressure cooker – it may be due to the method. I’m not sure. If anyone has any insights into this, please let us know. Reply

  • Ted
    August 2, 2019

    Maybe omit the sugar from the recipe, but I like a good bite to my dill pickles and the sweet of the sugar throws that off Reply

  • Alakar
    July 31, 2019

    The recipe looks good and I’m going to try it. However your canning instructions are incorrect and could be dangerous. Hot water canning requires the jars to be covered with 1 to 2 inches of water. The correct procedures for all types of canning can be found here. Reply

    • Natasha
      July 31, 2019

      Thank you for sharing, I have this link shared in the post but great to re-share it here as well. Reply

      • Alakar
        September 1, 2019

        Wanted to follow up with my opinion of the recipe. It is perfect! Exactly what I was looking for. I canned 4 quarts of these at the beginning of August and just cracked the first jar open. They are just like the pickles my Aunt Irene would make when I was a kid. Thank you so much for the recipe! Reply

        • Natashas Kitchen
          September 2, 2019

          That’s just awesome!! Thank you for sharing your wonderful review. Reply

  • Caitlin
    July 28, 2019

    I made these exactly as written 4 days ago. I am impatiently waiting for them to sit for a few more days before I open them up. They smelled heavenly though and the process went exactly as you wrote. I have made enough pickles to know these are going to be great. I’ll try to remember to update in few days when I dig into them. Reply

    • Natashas Kitchen
      July 29, 2019

      I look forward to your feedback, Caitlin!! Reply

  • Lexie
    July 21, 2019

    If I don’t have enough pickles to use all the brine, can I save it and reuse it for another batch of pickles for a later date? Reply

    • Natasha
      July 21, 2019

      Hi Lexie, I think it would be safer to use it right away and not give the mixture any opportunity for bacteria growth. I would discard the extra brine. Reply

  • Mary
    July 13, 2019

    According to Ball, you are to cover the jars with 1 to 2 inches of water when doing a water bath. Reply

  • Brittany
    July 11, 2019

    Once I place the jars right side up how long do they stay that way ? And how long does it take to pickle before you can eat ? Reply

    • Natashas Kitchen
      July 11, 2019

      Hi Brittany, 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

      • Britt
        August 31, 2019

        Hi I just made your pickles but didn’t’t add sugar. I am trying to use added sugar. Is this still going to be ok or did I screw up the batch. I’m assuming the shelf life won’t be as long? I’m new to canning so some advice would be appreciated. Reply

        • Natasha
          September 1, 2019

          Hi Britt, I honestly haven’t tried them that way but they might be a little bland without the sugar. Reply

  • Annie
    July 8, 2019

    Can you use sliced cucumbers for this recipe? Reply

    • Natasha
      July 8, 2019

      Hi Annie, I honestly haven’t tried so I can’t say for sure how they would hold up texture-wise. Reply

    • jimmyt
      July 18, 2019

      Yes you can. Reply

  • marlene J peters
    July 2, 2019

    How soon can you start eating the canned pickles? Reply

    • Natashas Kitchen
      July 2, 2019

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

  • Larry Robertson
    June 28, 2019

    This receipt is absolutely great. I added 1/2 Jalapeño for heat and the pickles were wonderful. Reply

    • Natashas Kitchen
      June 28, 2019

      Thank you so much for sharing that with me. Reply

  • Norman Gallagher
    June 25, 2019

    I am looking for a low sodium recipe for dill pickles and a recipe for sour pickles Reply

    • Natashas Kitchen
      June 25, 2019

      I hope you give this one a try soon Norman! Reply

      • norman gallagher
        June 28, 2019

        cannot find the recipe for sour pickles or low sodium Reply

  • Sophia Moore
    June 23, 2019

    Does my one know how long to leave the pickles until you can eat them? Reply

    • Natashas Kitchen
      June 24, 2019

      Hi Sophia, Properly Sealed pickles can be stored at room temperature up to a year. 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. Reply

  • Bill
    June 13, 2019

    Being a veteran of canning I am all geared up and ready to roll. I’m heading to the farmers market in the morning. I have never varied from your recipes before and not been disappointed, but have to confess I looked around a bit for more input on the water to vinegar to salt ratios. I should have guessed they would be all over the board, but a 2:1seemed more common. In addition, most all were “brinier”, so now I’m really confused. Any thoughts for clarity would most definitely be appreciated. I’m all dressed for the ball so to speak…now just gotta figure out who I’m taking… 🙂

    thanks

    bill Reply

    • Natasha
      June 13, 2019

      Hi Bill, this one has a little different flavor profile than store-bought dill pickles which can be very acidic and salty. This recipe would still work if you prefer a brinier pickle. Reply

      • Andrey
        July 10, 2019

        Does the sugar do anything besides flavor? I was hoping to avoid adding sugar. Reply

        • Natasha
          July 10, 2019

          Hi Andrey, I honestly haven’t tried this pickle recipe without the sugar. It makes up a big portion fo the brine so you would have to replace it with some salt. Without testing it out, it’s difficult to make that recommendation. Reply

  • Tacy
    May 27, 2019

    Everything you have on your site is delicious so in advance I’m giving your pickles a 5 star review. Can I add carrot and onion, horeseradish root, bayleaves? The brine sounds like my favorite Polish pickles except for the things I’d like to add. Reply

    • Natashas Kitchen
      May 28, 2019

      Hi Tacy! I haven’t tried those specifically so I cannot advise but that should work! Reply

  • Janet
    May 25, 2019

    I was wondering about your aunt’s method of taking the pickles out of the canner when the water has started to boil. Just boiling or a rolling boil? I’ve had many disasters canning pickles, sorry for such a basic question. Reply

    • Natasha
      May 25, 2019

      Hi Janet, if you are concerned, you can even let it boil for a minute and the recipe will still work. My aunt pulls them out as soon as the water comes to a boil. Reply

      • Mike
        July 10, 2019

        Since the length of time in the range of 180-185 is important to insure killing of the bacteria, do you think they would stay crunchy if you monitored and maintained the temperature within the 180-185 range for the 15 minutes usually recommended for safety? I just wonder if taking them out at the point of boiling they will spend enough time within that range to insure proper killing of the bacteria. Apparently your Aunt, and all those who have eaten her pickles, have survived; so that says something about her preferred method. I have overprocessed pickles before, and I don’t want to ruin my homegrown goodies by doing that again. But I also give away a lot of my canned stuff, and I don’t want to cause anyone any distress by underprocessing. Reply

        • Natasha
          July 12, 2019

          Hi Mike, we “Process uncovered over high heat for 15 minutes.” and keep in mind the water that is added to the cucumbers is already boiling hot. They would survive processing for a little longer, but you are right that the pickles soften slightly as they are processed longe.r Reply

        • Natasha
          September 30, 2019

          Hi Mike, we updated the recipe recently to reflect current canning guidelines, processing for 15 minutes. Reply

      • Sonya
        August 10, 2019

        I haven’t made these yet but I have made very similar pickles for years and they turn out amazing when we take them out of the water as soon as the boil happens. One year we tried processing for 15 minutes of boiling time and it cooked the cucs and they were soft. We follow your aunt’s strategy and have never been sick or had a problem.
        We also don’t cover our jar lids completely with water. just up to the lid. Works great! Thanks for all the amazing recipes! Reply

        • Natashas Kitchen
          August 10, 2019

          Thank you for sharing that with me, Sonya! I look forward to your feedback Reply

  • Jeff
    May 15, 2019

    Hi, just made your pickle recipe. I’m anxious to try them, how long do I wait? Reply

    • Natashas Kitchen
      May 15, 2019

      Hi Jeff, Properly Sealed pickles can be stored at room temperature up to a year. 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. Reply

  • Jarrett
    May 4, 2019

    Hi Natasha,

    My mum in Canada does her pickles with picking spice, garlic, chilli, dill and of course picking salt. She puts all the gear in the dishwasher and boils the brine in the stovetop, lets it cool then fills the clean jars with everything then the cooled brine. She then seals it and sticks it in the garage on shelves for months, no processing. I’ve eaten then since I was a kid and they’ve always been great. How does she get away without processing and not using a fridge??? Reply

    • Natashas Kitchen
      May 6, 2019

      Hi Jarrett! I haven’t tried that method before but thank you for sharing that with me! Reply

    • Bill
      June 13, 2019

      See if you can find out how much vinegar and salt she uses; I’m guessing it’s a bunch more than here to ward off all the bad stuff that can happen. Back in the day I remember barrel pickles that you had to move the “scum” to reach the pickles. Reply

    • Elizabeth Scobie
      August 6, 2019

      That is how I learned make them. we just sterilized the jars then packed them brine. and all I also put a grape leaf in the jars. I haven’t killed anyone yet just from the waiting time hard time keeping the family out of the pantry Reply

      • Natashas Kitchen
        August 6, 2019

        Thank you so much for sharing that with me. Reply

  • Joyce
    February 19, 2019

    Hi there 🙂 This is my first attempt at canning anything and I just want to be sure I am correct in my understanding when it comes to storing the pickles while they process. Once they lid has been tightened and they are room temp, they are then stores OUTSIDE the refrigerator for about a month. Then once they are opened, they need to be stored inside the refrigerator and will last about a week. Is this correct? These are for my son’s FFA project, so I want to be sure I give him the correct instructions. Reply

    • Natashas Kitchen
      February 19, 2019

      Hi Joyce, Properly Sealed pickles can be stored at room temperature up to a year. 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. Reply

  • Sandy
    February 3, 2019

    Natasha, I can’t wait to try your pickle recipe! I do have a question ~ why aren’t the pickle jars completely submerged in water while canning/processing them? Reply

    • Natashas Kitchen
      February 3, 2019

      Hi Sandy, 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

  • Marina Royter
    December 6, 2018

    Hi Natasha,
    What if I don’t want to can them just make some for eating. My grandpa used to do it and they came out no too pickled or salty and crunchey, almost like fresh but not. Thanks in advance! Reply

    • Natashas Kitchen
      December 6, 2018

      Hi Marina, You can simply store them in the refrigerator for that. We also have this recipe here that you may enjoy. Reply

  • 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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