Authentic Old Fashioned Dill Pickles Recipe For Open Kettle Canning

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This is a cherished Ukrainian dill pickles recipe, an old-fashioned canning recipe straight from the heart of grandma’s kitchen. It’s all about keeping things simple with natural ingredients – no crazy amounts of vinegar or salt and no fancy equipment! Above all, these dill pickles are a window into a time when our ancestors canned without a canner. We crafted these dill pickles with techniques passed down through generations, giving them an authentic, mouthwatering crunch that modern methods just can’t quite replicate.
And guess what? These pickles, true to their old-school roots, can proudly stand on your shelf for a remarkable three years.
So, there you have it – dill pickles recipe just like how our ancestors used to make them. In a word, it’s a taste of history, all packed in a jar.

Disclaimer

Despite being widely endorsed and utilized in the 80th, inversion canning is no longer considered safe. To emphasize, both USDA and National Center for Home Food Preservation do not recognize open kettle (inversion) canning as an approved canning method. Learn about the USDA approved canning methods USDA National Institute of Food and Agriculture website. If you are interested in making traditional old-world style dill pickles, but are not comfortable with the inversion canning method, we came up with a solution for you. We adapted this recipe in a way that you can use it with the currently approved canning methods:

Easy traditional recipe for canning pickled dill cucumbers

Our canning recipe guides you in making classic pickled dill cucumbers full of flavor and crunch. Often referred to as Russian pickles, these dill pickles are ubiquitous all over Eastern Europe.

Check out this recipe

Cucumbers to use for this dill pickles recipe

Important to realize, when it comes to pickling, not all cucumbers are created equal. The long English cucumbers or any other cucumbers that you buy as slicing cucumbers won’t do well when pickled. So, if you like pickles with a nice crunch when you bite into them, you need a certain kind of cucumber. Generally, you can find these cucumbers labeled “dill cucumbers” or “bread and butter cucumbers” at your local farmers’ markets.

Salt to use

First thing to remember, whenever you pickle, use pickling salt only. For Kosher Pickles, use Kosher Salt.

Jars to use

We use 1-liter (32 oz.) Mason jars with a wide mouth. They’re super handy for pickling cucumbers or pretty much anything else. And don’t worry if your cucumbers don’t quite fill up the whole 1-liter jar. You can use a half-liter jar (16 oz.) to pickle the remaining cucumbers.

Authentic Old Fashioned Dill Pickles – Traditional Canning Recipe

This is an old fashioned canning recipe that will guide you on how to make dill pickles and can without a canner. Simple, natural ingredients, no excessive vinegar or salt, no fancy tools! These pickles have a nice crunch to them and last over three years on your shelf.

Note: this is an old-school open kettle (inversion) canning recipe.

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Resting time 2 days days 5 hours hours

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Ingredients

• 3 pounds pickling cucumbers, small (2.5 kg ) approximate quantity

Pickling Brine (marinade) for dill pickles (per liter)

• The amount of marinade (brine) you need depends on how many 32 oz. (1-liter) Mason jars you’re using, not the weight of the cucumbers. Larger cucumbers take up more space in the jars than smaller ones.For this amount of ingredients, we made 2 liters of brine.
• 1 ½ cup Water per 1-liter (32 oz.) jar
• 1 ½ tbsp pickling salt per 1-liter (32 oz.) jar
• 1 ½ tbsp sugar per 1-liter (32 oz.) jar
• 1 ½ tbsp 7% Pickling vinegar per 1-liter (32 oz.) jar
• 2 garlic cloves per 1-liter (32 oz.) jar
• 2 dill flow heads with stems per 1-liter (32 oz.) jar
• 1 bay leaf per 1-liter (32 oz.) jar
• 6 whole black peppercorns per 1-liter (32 oz.) jar
• 3 slices of horseradish root per 1-liter (32 oz.) jar

Instructions

• Start by washing the cucumbers, then let them soak in cold water for 2 to 5 hours. After draining, trim the tail ends of the cucumbers.
• (!) Before you begin canning the cucumbers, ensure that the jars are cleaned with soapy water and properly sterilized.
• Once the jars are sterilized and cooled, pack the cucumbers tightly into them. The goal is to leave as little space as possible. If needed, you can cut the cucumbers into halves or quarters. Leave some space at the top to add dill heads, or you can place them at the bottom or between the cucumbers. Cut garlic cloves into halves or quarters and add 2 cloves to a 32 oz. jar or 1 clove to a 16 oz. jar. Include peppercorns, bay leaves, and optional sliced horseradish root.
• Measure out 1 ½ parts of cold, clean water for each 1-liter (32 oz.) jar filled with cucumbers to kickstart the pickling process. In a pot large enough to hold the measured water, bring it to a rolling boil and let it boil for 5 minutes.
• Remove from the heat and immediately pour the piping hot water into the jars containing the cucumbers. It is best to do this while keeping your jars in a kitchen sink. Let the cucumbers sit in hot water for 15 minutes.
• Pour the water back into the pot and bring it to a boil again. If a few peppercorns or horseradish pieces end up in the boiling water, it's alright. Pour the hot water into the cucumber jars again and let them sit for another 10 minutes.
• Before proceeding, bring a smaller pot of water to a boil. This will be used to sterilize the lids and soften the seal that ensures the jars stay shelf-stable for years. Note: Do not boil the lids. Turn off the heat just before dropping them into the water.
• Pour the water back into the pot and add the measured salt and sugar. Bring it to a boil and continue boiling until the sugar and salt are fully dissolved. As you're about to turn off the heat, add the pickling vinegar. Turn off the heat immediately – this is your pickling brine.
• Once you added the pickling vinegar to the marinade, place the jar lids into the freshly boiled water.
• Carefully pour the marinade into the jars with the pickles. Cover with lids right away and securely tighten the lid bands.
• Turn the jars upside down and wrap them tightly in warm towels. We recommend using two or three beach towels for three large jars. Leave the jars like this for 2 days or until they're completely cool to the touch.
• Congratulations, your jars are now ready for your pantry! Whether you're grilling, tossing salads, or saucing things up, these pickled cucumbers are your go-to for adding that special something to your food.

Not sure how to sterilize canning jars? Find the answer about “dos and don’ts” of canning jars sterilization.

Depending on the size of cucumbers used and whether you want to slice larger cucumbers or keep them intact, you may end up using either two 1-liter (32 oz.) Mason jars or one 1-liter (32 oz.) Mason jar paired with one half-liter (16 oz.) Mason jar to fit the weight of cucumbers specified in this recipe.

The required amount of marinade is determined by the number of 32 oz. (1-liter) Mason jars used, not the weight of the cucumbers. This is because a pound of cucumbers that are large in size will require more space in your jars than a pound of cucumber that are small. 

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Frequently Asked Questions

Can these dill pickles go bad?

In general, factors like improper sealing, contamination, or extended storage can contribute to the spoilage of pickled cucumbers, despite the preserving effects of pickling. Signs of spoilage include changes in color, unpleasant odors, or the presence of mold. If you detect these signs, we advise you to discard the pickles to prevent consuming spoiled food.

What plant do pickles come from?

Did you know, when it comes to dill pickles, the top questions people ask on Google are “What plant is a pickle?” and “What plant do pickles come from?” Let’s clear that up. Pickles aren’t from a special plant; they’re cucumbers! Indeed, a pickle is a cucumber soaked in a mix of water, vinegar, salt, and spices, giving it that tangy and salty taste.

When are dill pickles ready?

We advise you to wait at least a week before indulging in your fresh dill pickles batch. For optimum flavor, allow these dill pickles to sit for an entire month.

Can pickled cucumbers go bad after opening?

Once you open pickled cucumbers, such factors as exposure to air and contaminants will influence their shelf life. If stored properly in the refrigerator and kept in an airtight container, opened pickles can last for several weeks, depending on the specific circumstances and ingredients used in the pickling process. However, always check for signs of spoilage, such as an off smell, unusual color, or the presence of mold. If you observe any of these signs, it’s safer to discard the opened pickles to avoid consuming spoiled food.

Can pickled cucumbers be frozen?

We recommend against freezing pickled cucumbers. If frozen, the texture of pickled cucumber will change after thawing, and they will become mushy. This is because the freezing process will affect the crispness of the cucumbers due to the formation of ice crystals.

Do these dill pickles need to be refrigerated?

You can keep unopened pickles in a cool, dark pantry until opened, after which you should refrigerate them. Always check for signs of spoilage, such as an off smell, unusual color, or the presence of mold, and discard pickles if any of these signs are present.

How to use dill pickles?

These pickled cucumbers are more than just pickles – they’re flavor-packed wonders waiting to be explored. Here are cool ways to enjoy them:

• With Grilled Meats: Serve them as a tangy side to grilled meats for a delicious combo of flavors.
• In Awesome Salads: Jazz up your salads, like beet salad or tapas, like Bruschetta by tossing in these pickles for an extra kick.
• Must-Have for Sauces: They’re a secret weapon for sauces like Sauce Gribiche, remoulade, and homemade tartar sauce.