Dill pickles have 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 of those sweet childhood memories from back in Ukraine. 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 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!!!
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, one head of garlic, crushed red pepper, peppercorn, and bay leaves.
12 wide mouth quart size (946 ml or 1 L) – canning jars
Instructions:
1. 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.
2. 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.
3. 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 1/8 tsp. crushed red pepper flakes.
4. Rinse cucumbers well. If necessary, brush during rinsing to eliminate dirt and grit.
5. Add rinsed cucumbers to each jar as compactly as possible without denting or absasing them.
6. Add vinegar to the pot of cooled syrup prepared earlier. Stir it in well.
7. Fill each jar with the pickling syrup.
8. Cover each jar with a lid.
Canning Instructions:
1. Place 4 jars into a Stove Top Canner pot, and fill it with water until the water level reaches up to ¾ of jars (not the canner pot).
2. Heat the stove burner to high temperature. As soon as the water starts to boil in the canner pot reduce the heat to medium and set a 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).
3. Put on canning gloves or use canning utensil to remove the jar for the pot. Screw the lid pretty tight.
4. 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. Then I drain hot water 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.
- 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
- To make pickling syrup you need to combined water, sugar and salt in a large pot. Bring it to a boil stirring constantly until sugar and salt dissolves. As soon as it boils reduce the heat and let it 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 (P.S. the ring has to be rust free, otherwise you need the whole new set, which is available in any market or on Amazon). Wash the jars and lids in hot water and let the water drip off. The jars don't have to be sterilized, since they will be processed for 10 minutes or so.
- Add seasonings to each jar: small piece of horseradish leaf (optional, I’ve canned pickles without it as well; adding the leaf ads 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 1/8 tsp. crushed red pepper flakes.
- Rinse cucumbers well.
- Add rinsed cucumbers to each jar as compactly as possible without crushing them.
- Add vinegar to a pot with cooled syrup prepared earlier. Stir it well.
- Fill each jar with the syrup.
- Cover each jar with a lid.
- Canning Instructions:
- Place 4 jars into a Stove top canner pot, and fill it with water until the level reaches ¾ of jars (not a pot).
- Turn the stove top to high temperature. As soon as the water starts to boil in the canner pot reduce the heat to medium and set the cooking time to 7 minutes (you will see the bubbles floating from the bottom to the top in each pickle jar). When the timer is up, turn the stove top 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 canning utensil to remove the jar for the pot. Screw the lid pretty tight.
- 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. Then I drain hot water 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.
Click HERE to download and print Pickle Jar Labels for FREE on THIS printable label paper.
If you make this Easy Canned Dill Pickles Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?
Check out more canning recipes:
HOW TO CAN SORREL
HOMEMADE UKRAINIAN SAUERKRAUT RECIPE
SIMPLE HOMEMADE STRAWBERRY JAM RECIPE
NO COOK RASPBERRY FREEZER JAM
Kitchen items I used in making this recipe:
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Plant your own Horseradish that will last a life time in the garden and enjoy all it’s health benefits.
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Just in time for me! I was just about to look for a recipe. I’ll give it a try. Thanks for the recipe!
I’m glad to hear that you found what you were looking for. If you like salty, crunchy pickles this recipe is for you 🙂
I’m going to be canning here soon. So 20 lb about how many cucumbers will that be, & about 6 cucumbers in a jar,or u had more? I’m now a stay home mom,so exited to can things. I’m not working anymore.
Hi Olga! It really depends on the size of the cucumbers. It may vary from 8 to 12 cucumbers per jar.
That’s awesome! I enjoy staying home as well. Have fun canning! 🙂
Hi Valya,
where can I buy horseradish leaves? Will it be okay to omit horseradish leaves for canned pickles ?
Thank you!
Hi Lana! Yes, you can omit the horseradish leaf, as I already mentioned it in the post. I have canned cucumbers with out the leaf and it turned out perfect every time as well. The horseradish adds a little more crunchiness and spiciness. Let me know your experience and how you like the recipe.
This recipe works and it’s so delicious!!! I canned last week and yesterday opened one jar to try it. Pickles were so tasty,crunchy and with right amount of seasoning. Perfect recipe to keep for years to come. Thank you Valya!
Hi Lana! I’m so happy to hear that this recipe tuned out great for you. I really appreciate your feedback, and thank you for making my recipes and sharing them with your loved ones. 🙂
I have used oak leaves in place of horseradish leaves. They help with crunchiness as well.
That’s nice to know. Thank you for sharing your experience!
Great Post, looks so tasty! Love огурцы, I always eat them with Plov! 🙂
Thank you Peter! These pickles go perfect with plov. 🙂
This looks like a great recipe! I’ve never made pickles before but wondering if you can eat them right away or have to. wait? If so, how long? Also, yes where do you get the horseradish leaves? My MIL used to grow her own. Thanks.
Hi Debbie! They taste best after they absorbs all the flavors, so I would wait at least 2 weeks to a month before opening a jar of canned pickles. Some natural or organic stores sell horseradish leaves and roots. You can also plant your own in the garden or flower beds. I hope this helps. Thank you for stopping by and commenting. 🙂
This recipe sound and looks delicious! I will be canning cucumbers tomorrow and will use this recipe. Thank you for sharing your recipes with us!
Thank you Tonya! Please share your experience with me. I appreciate you stopping by and commenting! 🙂
This recepy defenetly is a keeper. I couldnt ressist not to open a jar and taste the pickles. They were amaizing… verrrrry tasty and crunchy.. just the way i love them.. they were aproved by the family too. I will be saving this recepy for a long time…. ok now do u have any recepies how to can tomatoes? Marinated tomatoes? If u do then can u share it? I have some tomatoes that i want to marinate…. i would really appreciate! Thank u and u r z verry good cook!
Aww… that’s so sweet of you! I’m glad to hear that you liked the recipe. Yes, I do have a good recipe for tomatoes canning as well, and it’s on my to post list. Thank you kindly for such an amazing review !!! 🙂
Oh the only thing i changed in the recepy was the horseradish leaves for horseradish roots… i put a few pieces on the bottom of the jar and the pickeles came out verry cruncy too. I hope thats helpful… i couldnt find horseradish leaves.
That is so smart of you! ? Horseradish root will add a little (or a lot, depends how you used) spiciness to pickles. Thank you kindly for sharing your feedback!
Memories! Yum!
They are truly delicious! Love them with lazy cabbage rolls 😉
Why are we not sterilize the jars and seals in boiling water first. Isn’t that important part of canning?
Hi Janice! Sterilizing the jars that are going to be boiled while canning isn’t necessary. It’s just an extra step that is not needed. If you’re canning jams, sauces etc…, jar sterilization is a must. I hope this clarifies a little bit more. Let me know if you have more questions, I’d be more than happy to help.
These look delicious! Your pictures are fantastic and do a great job of outlining every step of the process. Can’t wait to try making this recipe at home!
Thank you kindly for sweet words. Let me know how you like the recipe if you ever get to make it. 🙂
I just made this recipe I am super excited to try them in a couple weeks.
This is my first time canning and I noticed when I tilted my jars upright that there are tiny air bubbles. Is this normal or do I need to worry that the pickles could become contaminated? Hope not!
Hi Justin, thank you kindly for trying out my recipe.? Yes, it’s normal. The bubbles will settle and disappear once cooled. Hope you like the recipe.
Thanks for the response. The bubbles are gone. Now my pickles are floating to the top. I read they should settle if not just rotate the jar every few days. I also noticed the cucumbers are getting a little wrinkly. Nothing horrible just something I noticed.
Sorry, just super excited and hope these turn out great for my first time ?
If the cucumbers are pickled right after they were picked then there should be very little wrinkles. If they don’t turn out great for the first time then for the second time it will, practice makes perfect 😀
Im curious as to the double process? Why the hot water bath twice?
Hmm… not sure what you mean by hot water bath twice. Can you expand your coment.
No double process is needed.
Hello,
Do you have a recipe for a smaller quantity of pickles? I want to try the recipe since it’s my first time pickling. I have 1 pound of persian cucumbers. Wgat would the ingredient amounts be?
Thank you.
That’s a very small amount of pickles to can. You can use 2 lbs.of pickles and devide every ingredient by 10.
does anyone know the shelf life of these? I guess you can store in pantry?
I stored it for as long as 2 years and they were fine. I hope this helps. 🙂
My husband and I canned about 20 jars now and opened one to try; these pickles are perfect!
Thank you!
That’s awesome! These are the only pickles my family will eat, they don’t like sweet pickles. Thank you for an amazing review! 🙂
Can I cut the recepie in half? And how cool should the mixture get before I can add vinegar?
Yes, you can split the recipe in half. The mixture should be warm or room temperature before adding vinegar. I hope this helps.
I was curious as to what would happen if I cut the cucumbers into pickle spears? I wasn’t sure if you’ve tried that but if you have I’d appreciate knowing if anything changes. Thank you☺️
Yes, I have. They will taste just as good!
Just wondering…you say in description 12 wide mouth quart jars. In the recipe you say 12 pint jars. Which do I need to use for this. I do have both just want it to be correct. Thank you.
Thank you for catching that. It’s 12 wide mouth quart (946 ml) jars. I’ll get that fixed ASAP.
Hi there, I have made 2 batches of these pickles, my son loves them. Some other people I gave jars to saif they find them too mild. I dont eat dill pickles myself so I cant test.them. Maybe I calculated my measurements incorrectly. It is 21 cups of water and 2.5 cups of vinegar corrects? I used the baby dill pickles, some of which are quite big, maybe too big? Or couldnit be possible the jars haven’t sit long enough?
Hi Marilyn! I don’t think they are mild, at least to my taste. They are similar in taste to store-bought pickles. You did measure it correctly. They have to sit for at least 2 weeks to absorb the flavors. I hope this helps.