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–+ servings
Canned Dill Pickle

Canned Dill Pickles for Crisp, Flavor-Packed Snacking

Enjoy delicious, homemade canned dill pickles that are crisp and perfect for snacking, capturing summer’s flavor in every bite.
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Prep Time 30 minutes
Cook Time 20 minutes
Curing Time 7 minutes
Total Time 57 minutes
Servings: 8 jars
Course: Snacks
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brine
  • 1 cup water
  • 1 cup white vinegar or apple cider vinegar
  • 2 tablespoons canning salt do not use regular table salt
  • 1 tablespoon sugar can adjust based on preference
Pickles
  • 2 pounds fresh pickling cucumbers choose firm, smooth-skinned ones
  • 4 cloves garlic adjust amount for desired intensity
  • 4 sprigs fresh dill or substitute with dill weed
Optional Extras
  • 1 teaspoon crushed red pepper flakes for a spicy kick
  • 1 teaspoon mustard seeds
  • alternative vinegars like rice vinegar for variation

Equipment

  • Canning jars
  • pot
  • Boiling water bath
  • Wooden skewer
  • Clean kitchen towel

Method
 

Preparation
  1. Begin by preparing your canning jars in boiling water for 10 minutes to sterilize them.
  2. Wash the cucumbers and slice them into spears or rounds. Lay them to dry on a kitchen towel.
  3. Combine water, white vinegar, canning salt, and sugar in a pot and bring to a boil until dissolved.
  4. Layer cucumber slices, garlic, and dill into sterilized jars, leaving headspace.
  5. Pour hot brine over cucumbers in jars until fully submerged. Remove air bubbles.
  6. Process jars in boiling water bath for 10 minutes to seal.
  7. Let processed jars cool completely and store in a dark, cool place for at least a week.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 7gProtein: 1gSodium: 1200mgPotassium: 150mgFiber: 1gSugar: 2gVitamin C: 2mgCalcium: 2mgIron: 2mg

Notes

Allow the pickles to cure for 1-2 weeks for best flavor. Ensure proper sterilization of jars to prevent spoilage.

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