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Canned Dill Pickle

Canned Dill Pickles: Crunchy Homemade Perfection You’ll Love

Enjoy the zesty taste of homemade canned dill pickles, a crunchy delight for snacks and meals.
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Prep Time 20 minutes
Cook Time 10 minutes
Curing Time 14 minutes
Total Time 44 minutes
Servings: 4 jars
Course: Collection
Cuisine: American
Calories: 10
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 4 cups Pickling Cucumbers Choose firm and bumpy cucumbers
  • 4 cloves Garlic Cloves Add more if you love garlic
  • 5 sprigs Fresh Dill Sprigs Substitute with dill weed if fresh is not available
For the Brine
  • 2 cups Water Clean and fresh
  • 1 cup White Vinegar Apple cider vinegar works too
  • 1 tablespoon Salt Kosher salt is preferred
  • 1 tablespoon Sugar Or swap with honey if desired

Equipment

  • large pot
  • Saucepan
  • tongs
  • Sterilized Jars

Method
 

Preparation Steps
  1. Begin by sterilizing your jars and lids in boiling water for about 10 minutes.
  2. Wash your pickling cucumbers under cool running water and cut into spears or slices.
  3. In a large saucepan, combine water, white vinegar, kosher salt, and sugar. Bring to a boil and confirm all are dissolved.
  4. Layer the cucumbers, garlic cloves, and dill sprigs in each jar, leaving ½ inch headspace.
  5. Pour the hot brine over the cucumbers, ensuring they are fully submerged.
  6. Seal the jars and process them in boiling water for 10 minutes.
  7. Let the canned dill pickles sit at room temperature for at least one week before opening.

Nutrition

Serving: 1jarCalories: 10kcalCarbohydrates: 2gSodium: 350mgPotassium: 50mgFiber: 1gSugar: 1gCalcium: 1mg

Notes

Canned dill pickles are a great addition to meals or as a standalone snack. Ensure jars are stored properly for best results.

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