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+ servings
Canned Dill Pickle

Canned Dill Pickle: Fresh & Flavorful Homemade Crunch!

Discover the joy of creating homemade Canned Dill Pickles that are irresistibly crunchy and packed with flavor!
Prep Time 30 minutes
Cook Time 10 minutes
Curing Time 7 minutes
Total Time 47 minutes
Servings: 4 jars
Course: Seasonal and Holiday Favorites
Cuisine: American
Calories: 50

Ingredients
  

For the Brine
  • 4 cups Water The base that brings all the flavors together.
  • 1 cup White Vinegar Adds that tangy kick that makes pickles pop!
  • 2 tablespoons Salt Use kosher or pickling salt for the best texture.
  • 2 tablespoons Sugar Balances the acidity of the vinegar for a well-rounded flavor.
For the Pickles
  • 1 pound Fresh Pickling Cucumbers Select firm ones for that perfect crunch in every bite.
  • 2-4 cloves Garlic Smashed or whole; impart a lovely depth that complements the dill.
  • A handful Fresh Dill Sprigs The aromatic herb that infuses the pickles with vibrant flavor.

Equipment

  • large pot
  • Tongs
  • Clean towel
  • Measuring Cups
  • measuring spoons
  • Sterilized jars

Method
 

Step‑by‑Step Instructions
  1. Sterilize the jars by placing them in a large pot of boiling water for about 10 minutes.
  2. Wash the cucumbers under cold water, then cut them into spears or slices.
  3. In a large pot, combine water, vinegar, salt, and sugar. Bring to a boil, stirring until dissolved.
  4. Layer cucumbers, garlic, and dill in sterilized jars, leaving about an inch of headspace.
  5. Pour the hot brine over the cucumbers, ensuring they are submerged and seal the jars.
  6. Process the sealed jars in boiling water for about 10 minutes.
  7. Allow jars to cool at room temperature for at least a week to let flavors develop.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 600mgPotassium: 250mgFiber: 1gSugar: 4gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Store opened jars in the fridge and consume within two months for the best experience.

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