Canned Dill Pickle Recipe

4.85 from 114 votes
Author: Natasha of
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.
Prep Time: 1hour 
Cook Time: 15minutes 
Total Time: 1hour  15minutes 


Servings: 30 people (makes 6 Qt sized jars)

Ingredients for Canned Cucumbers:

  • 6 bay leaves(1 per jar)
  • 1/2 Tbsp peppercorn(5 per jar)
  • 6 Dill Stems with Flowerscut into 3″ pieces (1 full stem per jar)
  • 12 garlic cloveshalved (2 cloves per jar)
  • 2 inch horseradish rootchopped and divided, optional but nice
  • 6 lbs small cucumberswell 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
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How to Sterilize Canning Jars and Lids:

  • Wash jars and lids with soap and water.
  • 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:

  • Divide bay leaves, peppercorns, dill stems, garlic and horseradish (optional) into the bottoms of 6 Quart-sized jars. Pack cucumbers tightly into jars.
  • 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.
  • 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.
  • 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 Per Serving

42kcal calories9g carbs

By Admin

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