CucumberPickles & Canned SaladsVegan RecipeVegetable Preserve

Simple Old World Style Pickled Dill Cucumbers Canning Recipe

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This beloved family recipe for pickled dill cucumbers comes straight from Grandma’s kitchen in a quaint Ukrainian village. But let’s be real, every family across Eastern Europe had their version of this pickling recipe, ensuring crunchy pickles that were never sweet or soggy. The secret? We keep it simple with natural ingredients, no artificial preservatives, and just the right amount of vinegar and salt.

Pickles to use in this recipe

Do remember, when it comes to pickling, not all cucumbers are suitable for pickling. 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. As a rule, you can find these cucumbers labeled “dill cucumbers” or “bread and butter cucumbers” at your local farmers’ markets.

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. Also, 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.

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.
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 2 hours

Equipment

  • large pot with a heavy bottom
  • measuring cup and measuring spoons
  • potholders, oven mitts, trivets for hot dishes
  • ladle or funnel
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Ingredients

  • Pickling Cucumbers: 3 pounds 2.5 kg
  • *Note: The required amount of marinade (brine) is determined by the number of 32 oz. 1-liter Mason jars used, not the weight of the cucumbers. We made 2 liters of brine for this recipe. (see 'Yeild' below)

Pickling Brine ingredients (per one liter):

  • 1 liter 32 oz. water for each 1-liter (32 oz.) jar
  • 1 tbsp. pickling salt per 1-liter (32 oz.) jar
  • 1 tbsp sugar per 1-liter (32 oz.) jar
  • 1 tbsp 7% Pickling vinegar per 1-liter (32 oz.) jar
  • 2 garlic cloves per 1-liter (32 oz.) jar
  • 1 dill head 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
  • 2 slices of horseradish root per 1-liter (32 oz.) jar (optional but highly recommended)

Instructions

  • Begin by washing the cucumbers and soaking them in cold water for 2 to 5 hours. Then drain and trim the cucumber tail ends.
  • Ensure the mason jars are clean and properly sterilized before starting to pack cucumbers into them.
  • Pack the cucumbers tightly into sterilized, cooled jars. Aim to minimize empty space. If necessary, slice cucumbers into halves or quarters.
    Add dill heads, or you can place them at the bottom or between the cucumbers. Slice garlic cloves into halves or quarters, adding 2 cloves to a 32 oz. jar or 1 clove to a 16 oz. jar. Include peppercorns, bay leaves, and optionally sliced horseradish root.
    Leave head space at the top of the jars.
  • Measure out 1 part cold, clean water for each 1-liter (32 oz.) jar filled with cucumbers. Pour measured out water into a pot and add the measured out salt and sugar.
  • Bring water to a boil and continue boiling until the sugar and salt are fully dissolved, about 5 minutes. Just before turning off the heat, add the pickling vinegar. Immediately turn off the heat; this is your pickling marinade, also known as brine.
  • Carefully pour the brine into the jars with the pickles, leaving ½-inch headspace. Cover with the lids right away and securely tighten the lid bands.
  • The pickles are now ready to be processed in a hot water bath or atmospheric steam canners.

Yield

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. 
Preserve Type Pickles | Side Dish
Cuisine European
Diet Kosher | Low Calorie | Vegan
Keyword canned dill pickle | Canned Dill Pickle Recipe | crispy dill pickle recipe for canning | Crunchy Dill Pickles | dill pickle recipe | Dill Pickles | how to make dill pickles | Kosher Dill Pickles | old fashioned dill pickle

Processing time guidelines for hot water bath or atmospheric steam canner to preserve your dill pickles

Jar SizeAltitude
0 – 1,000 ft1,001 – 6,000 ftAbove 6,000 ft
Pints (16 oz)10 min15 min20 min
Quarts (32 oz)15 min20 min25 min

Frequently Asked Questions

Can I process these pickled dill cucumbers using open kettle canning or inversion canning methods?

Please note, we adapted this recipe specifically for processing in a water bath canner or atmospheric steam canner. You should not use open kettle canning to make these pickled dill cucumbers because the probability of food spoilage is high. However, if you are interested in an open kettle (inversion canning), we have a recipe for dill pickles specifically adapted for open kettle canning method:

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.
Check out this recipe

What plant do pickles come from?

Did you know, 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! A pickle is a cucumber soaked in a mix of water, vinegar, salt, and spices, giving it that tangy or sweet taste.

Are pickled cucumbers pickles?

Yes, pickled cucumbers are commonly referred to as pickles. The process of pickling involves preserving cucumbers in a solution of vinegar, salt, and various spices, giving them a distinctive tangy flavor. So, when cucumbers undergo this pickling process, they become what is commonly known as pickles.

When are pickled cucumbers ready?

Remember, patience is key when it comes to pickled cucumbers! Wait at least a week before digging into your new pickles. For the tastiest results, let them sit for a whole month.

Can pickled cucumbers go bad?

Yes, pickled cucumbers can go bad. While the pickling process helps preserve cucumbers, factors such as improper sealing, contamination, or extended storage can lead to spoilage. Signs of spoilage include a change in color, off-putting odor, or the presence of mold. If you notice any of these signs, it’s best to discard the pickles to avoid the risk of consuming spoiled food. Proper storage and adherence to recommended pickling procedures can help prolong the shelf life of pickled cucumbers.

Can pickled cucumbers go bad after opening?

Once you open a jar of pickled cucumbers their shelf life will be influenced by such factors as exposure to air and contaminants. 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 I freeze pickled cucumbers?

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.

What pickles the cucumbers?

Pickles are made by soaking cucumbers in a mix of water, vinegar, salt, and spices. This process gives them their unique taste and texture.

Do I need to refrigerate pickled cucumbers?

You can keep unopened pickles in a cool, dark pantry. Once you open a jar of pickles, make sure you refrigerate any pickles leftovers. 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 pickled cucumbers?

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