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Canned Dill Pickles

This simple recipe for Canned Dill Pickles allows you to enjoy the crunchy, tangy taste of pickles all year long while preserving their health benefits.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Appetizer, Condiment, Snack
Cuisine: American, Preserving
Calories: 10
Ingredients Method Notes

Ingredients
  

Cucumbers
  • 4 lbs 4 lbs cucumbers (washed and trimmed on the blossom end) You can leave them whole or slice them into spears.
Pickling Spices
  • 2 tsp 2 tsp peppercorns (10 per jar) Add for flavor.
  • 2 stems 2 dill stems with flowers (cut in half)
  • 6 cloves 6 garlic cloves (halved) Enhances flavor.
  • 4 tsp 4 tsp mustard seeds (1 teaspoon per jar)
Brine
  • 5 cups 5 cups filtered water
  • 1 cup 1 cup distilled white vinegar (5% acidity)
  • 1/2 cup 1/2 cup cane sugar Can adjust for a lower-calorie version.
  • 1 Tbsp 1 Tbsp sea salt (or pickling salt) Essential for brining.
  • 1 gallon 1 gallon water For processing jars.
  • 1/2 cup 1/2 cup sea salt (free of additives)

Method
 

Preparation
  1. Wash cucumbers thoroughly and trim off the blossom end.
  2. In a large pot, combine 5 cups of filtered water, 1 cup of distilled white vinegar, 1/2 cup of cane sugar, and 1 tablespoon of sea salt. Bring to a boil, stirring until dissolved.
Pickling
  1. Once the brine is ready, remove from heat and let cool slightly.
  2. Pack mason jars with cucumber slices, peppercorns, dill stems, garlic cloves, and mustard seeds, leaving about 1/2 inch of headspace.
  3. Pour brine over cucumbers until fully submerged and seal jars with lids.
Processing
  1. For longer shelf life, process the jars in a boiling water bath for 10-15 minutes or refrigerate directly for immediate use.
  2. Let jars rest at room temperature for 24 hours, then store in the refrigerator.

Notes

Canned dill pickles can last in the refrigerator for up to a year if sealed properly. Adjust sugar for health preferences and consider trying air-fried dill pickle chips for variety.