canned dill pickle recipe
The Best canned dill pickle recipe
I love that these pickles can be made ahead and stored for weeks, so they’re always ready when you need them. A jar of homemade dill pickles on the counter is a signal to my family that we’re about to enjoy something simple, healthy, and full of flavor. They’re great for snacking on their own, pairing with sandwiches, or even adding a zing to charcuterie boards. And because they’re made with just a few ingredients, they’re a no-fuss way to get that tangy crunch without any fuss. Whether you’re hosting a cookout or just need a quick pick-me-up, these pickles are a reliable way to bring a little brightness to your table.
Classic Canned Dill Pickles
A tangy, crunchy batch of homemade dill pickles that are perfect for sandwiches, snacks, or adding a zesty kick to meals. These pickles are simple to make and packed with fresh flavor.
🥘Ingredients
- 8 cups water
- 1 cup vinegar
- 1 cup dill pickling salt
- 4 cups white vinegar
- 1 lb green pickling cucumbers, thinly sliced
- 1 head garlic, peeled and halved
- 1 bunch fresh dill, stems removed
👨🍳Directions
-
1
Rinse cucumbers under cold water to remove any dirt. Slice them thinly and place them in a large pot. -
2
In a separate bowl, combine 1 cup water, 1 cup vinegar, and 1 cup dill pickling salt. Stir well until the salt dissolves. -
3
Add the cucumber mixture to the bowl with the brine solution. Stir in the sliced garlic and fresh dill. -
4
Pour the remaining 4 cups white vinegar into the pot and bring to a boil. Once boiling, pour the mixture into the jars, ensuring the cucumbers are fully submerged. -
5
Leave 1-inch headspace at the top of each jar. Seal the jars tightly and process in a boiling water bath for 10 minutes.
🔧Equipment
- Large pot
- Colander
- Clean jars and lids
- Kitchen scale (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Canned Dill Pickles Works
❓ Frequently Asked Questions About Canned Dill Pickles
How long does it take to make homemade dill pickles?
Homemade dill pickles typically take about 2 to 3 days to fully cure in the brine. The first day focuses on simmering the brine, while the next two days allow the pickles to absorb flavor and firm up. If you’re in a hurry, you can speed it up to 1 day by refrigerating the pickles immediately after brining, but the flavor will be slightly less intense.
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Can I use store-bought dill pickles instead of fresh dill?
Yes, you can substitute store-bought dill pickles in a pinch, but the flavor will differ. Fresh dill is essential for the classic taste, but if you don’t have it, use 1 teaspoon of dill seed powder or a small sprig of dried dill in the brine. For best results, opt for fresh dill if possible.
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What if my pickles turn out too sour?
A slightly tangy pickle is normal, but if they’re overly sour, the issue is likely over-brining or not enough vinegar. To fix it, rinse the pickles briefly under cold water, then return them to the brine for another 12 hours. If the problem persists, try reducing the vinegar slightly (to ¼ cup instead of ½ cup) in the next batch.
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Can I make dill pickles without a water bath?
Yes, you can skip the water bath if you’re making small batches or using a non-acidic brine (like the one in this recipe). However, for long-term storage, a water bath ensures the pickles stay crisp and safe. If you omit it, store pickles in the fridge for up to 2 weeks and consume them quickly.
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How do I store homemade dill pickles?
Store pickles in an airtight container in the fridge for up to 3 months. To keep them crisp, avoid pressing them down too tightly—leave a little space between slices. If they start to soften, you can revive them by placing them in a bowl of cold water for 15 minutes before serving.
