Easy Canned Dill Pickles Recipe

Name: Easy Canned Dill Pickles Recipe
Prep time: 120 min
Cook time: 21 min
Total time: 141 min
Ingredients: 170 oz. (5 L) – cold water; 7 oz. (200 g) – sea salt; 6 tbsp. (75 g) – organic sugar; 20 oz. (600 ml) – vinegar; 20 lbs. (8 – 10 kg) – small cucumbers; Horseradish leaves ((fresh dill, head of garlic, crushed red pepper, peppercorn, and bay leaves)); 12 quart size ((946 ml) – canning jars)

Published: Jul 24, 2020 by Valya's Taste of Home · 50 Comments

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This Easy Canned Dill Pickles Recipe has a long history in my family, and most other Slavic households, as I can imagine. I really enjoy canning fruit and vegetables. Partly because it’s a different and enjoyable activity in the kitchen, but partly because it makes you feel nostalgic about those sweet childhood memories from back in Ukraine.

his Easy Canned Dill Pickles Recipe has a long history in my family, and most other Slavic households, as I can imagine. I really enjoy canning fruit and vegetables.

I remember, as a little girl, watching my grandma canning all sorts of fruits and vegetables. This work seemed so important; I thought she was a genius. As I watched her sort, wash the produce, divide them between jars, fill, flavor, and cook the jars, I was simply amazed. At the perfect, identical rows of jars as they cooled, as well, wondering when the time would come when we would open those little treasures.

Nowadays, it’s fairly easy to pick up a jar of pretty much any can fruit or vegetable you want and canning doesn't mean as much anymore. That’s if you’re over that particular produce fresh and are in the mood for a slight variation. In a world of plenty and convenience, canning just does not hold the same significance as it did in Ukraine when recourses were fewer and people relied on canned food to comfortably get through the winter months.

Having an abundance of canned produce was pretty much a must. Buying can produce from a market that was kind of foreign and a silly thing to do, especially to the country folk. So, canning produce, such as cucumbers, was kind of a big dill!?

These skills get passed down from generation to generation. My grandma and my mom used to have a great time canning, chatting, and laughing together. I enjoyed hanging out with the grown-up group, observing this important tradition many a time.

But it was from my mom that I learned the actual hands-on of canning and have been doing it for most of my married life. I still view it as a wonderful, frugal, and responsible thing to do and enjoy passing it down to my own daughters. They may not have experienced the same appreciation for canning but they sure love having a good time in the kitchen together, which is important too.

These pickles are crunchy and salty. Everyone has their own particular flavors and recipes in canning, but I’ve always enjoyed them on the savory side more than the delicious side. I've tried pickles made more on the sweet side and enjoyed by others, but I just prefer my mom's recipe.

Of course, right? These pickles truly are tasty, crisp, and rich. They’re fantastic in my potato salad (Olivie). They add that salty/sour taste. Also, a great side for just about anything: plov, potato dishes, eggs, etc... Have fun!!!

Easy Canned Dill Pickles Recipe Ingredients

Cold water

Sea salt (or Kosher salt)
Organic sugar
White distilled vinegar

Small pickling cucumbers

Horseradish leaves
Fresh dill
Garlic
Crushed red pepper flakes
Peppercorns
Bay leaves

12 wide mouth quart size (946 ml or 1 L) – canning jars

Pickles Syrup Instructions

First things first, make your pickling syrup. You will need to combine: water, sugar, and salt in a large pot. Bring it to a boil stirring constantly until sugar and salt dissolves. Bring to a boil. As soon as it boils reduce the heat and continue to boil for 5 minutes. Remove from the stove and let it cool.

Prepare the jars and lids. If you’re reusing the jars you need to replace the lid only not the ring. (However, the ring must be rust free otherwise it may not keep a tight seal. If your rings have any rust, you will need a whole new set, which is available in any supermarket or conveniently on Amazon). Wash the jars and lids in hot water and allow them to dry. The jars don't have to be sterilized at this point since they will be handled for another 10 minutes or so.

Assembling Instructions

Add seasonings to each jar: a small piece of horseradish leaf (optional, but adds crispiness to pickles the natural way), one small branch of fresh dill including blossom ends, 2 bay leaves, 2 - 3 garlic cloves, 20 peppercorns, and ⅛ tsp. crushed red pepper flakes.

Rinse cucumbers well. If necessary, brush during rinsing to eliminate dirt and grit.

Add rinsed cucumbers to each jar as compactly as possible without denting or abscising them.

Add vinegar to the pot of cooled syrup prepared earlier. Stir it in well.

Fill each jar with the pickling syrup.

Cover each jar with a lid.

Canning Instructions

Place 4 jars into a Stovetop Canner pot, and fill it with water until the water level reaches up to ¾ of jars (not the canner pot).

Heat the stove burner to a high temperature. As soon as the water starts to boil in the canner pot reduce the heat to medium and set cooking time to 7 minutes. (You should see the bubbles rising from the bottom to the top of each jar). When the time is up, turn the stove burner off and screw the ring as tight as you can with bare hands (careful not to burn your hands, this way you will fill the that the lid is screwed on correctly, not sideways).

Put on canning gloves or use a canning utensil to remove the jar for the pot. Screw the lid pretty tight.

Cooling the Pickle Jars Instructions

Flip the jar upside down. Let the jars cool completely before turning them over to a regular position (I let them stand flipped upside down until the next day about 12 hrs). Repeat the same steps with the rest of the jars.

Drain the hot water, and place uncanned jars into the canner pot fill it with cold ware and repeat the same canning instruction with each set of 4 or 6 jars depends on the size of a canner.

Easy Canned Dill Pickles Recipe

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Keyword: canned dill pickles, canning season, crunchy garlic salty pickles, easy canned dill pickles recipe

Prep Time: 2 hours

Cook Time: 21 minutes

Total Time: 2 hours 21 minutes

Servings: 12 -13 jars

Author: Valya's Taste of Home

Ingredients

Easy Canned Dill Pickles Recipe Ingredients

170 oz. (5 L) – cold water
7 oz. (200 g) – sea salt
6 tbsp. (75 g) – organic sugar
20 oz. (600 ml) – vinegar
20 lbs. (8 – 10 kg) – small cucumbers
Horseradish leaves (fresh dill, head of garlic, crushed red pepper, peppercorn, and bay leaves)
12 quart size (946 ml) – canning jars