Easy Canned Dill Pickles Recipe

Easy Canned Dill Pickles Recipe

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

Easy Canned Dill Pickles Recipe

7 oz. (200 g) – sea salt
6 tbsp. (75 g) – organic sugar
20 oz. (600 ml) – vinegar

Easy Canned Dill Pickles Recipe

20 lbs. (8 – 10 kg) – small cucumbers

Easy Canned Dill Pickles Recipe

Horseradish leaves, fresh dill, one head of garlic, crushed red pepper, peppercorn, and bay leaves.

Easy Canned Dill Pickles Recipe

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

Refrigerator Pickles Recipe

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.

Easy Canned Dill Pickles Recipe

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.

Easy Canned Dill Pickles Recipe

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.

Easy Canned Dill Pickles Recipe

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

Easy Canned Dill Pickles Recipe

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

Easy Canned Dill Pickles Recipe

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

Easy Canned Dill Pickles Recipe

7. Fill each jar with the pickling syrup.

Easy Canned Dill Pickles Recipe

8. Cover each jar with a lid.

Easy Canned Dill Pickles Recipe

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).

Easy Canned Dill Pickles Recipe

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).

Easy Canned Dill Pickles Recipe

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

Easy Canned Dill Pickles Recipe

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.

Easy Canned Dill Pickles Recipe

4.84 from 6 votes
Easy Canned Dill Pickles Recipe
Easy Canned Dill Pickles Recipe
Prep Time
2 hrs
Cook Time
21 mins
Total Time
2 hrs 21 mins
 
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 other, 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 (Olive).
Course: Canning
Servings: 12 -13 jars
Author: Valya at Valya's Taste of Home
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 pint size 473 ml – canning jars
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Rinse cucumbers well.
  5. Add rinsed cucumbers to each jar as compactly as possible without crushing them.
  6. Add vinegar to a pot with cooled syrup prepared earlier. Stir it well.
  7. Fill each jar with the syrup.
  8. Cover each jar with a lid.
  9. Canning Instructions:
  10. Place 4 jars into a Stove top canner pot, and fill it with water until the level reaches ¾ of jars (not a pot).
  11. 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).
  12. Put on canning gloves or use canning utensil to remove the jar for the pot. Screw the lid pretty tight.
  13. 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.

Easy Canned Dill Pickles Recipe

Easy Canned Dill Pickles Recipe

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! 🙂

Easy Canned Dill Pickles Recipe

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:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)

Plant your own Horseradish that will last a life time in the garden and enjoy all it’s health benefits.

PIN ME!

Easy Canned Dill Pickles Recipe

Related Post

Love what you see? Please share!
  • 5
  •  
  • 1
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
    6
    Shares

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. 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.

  2. 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!

  3. 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. 🙂

  4. 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!

  5. 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!

  6. 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.

    • 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.

  7. 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!

  8. 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!

  9. 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 😀

  10. 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.

  11. My husband and I canned about 20 jars now and opened one to try; these pickles are perfect!
    Thank you!