Cucumber Pickles & Canned Salads Vegan Recipe Vegetable Preserve

Spicy Dill Pickles Recipe For Open Kettle Canning Method

August 31, 2024 Master Canner

Pickling cucumbers has been a beloved tradition in Europe for generations. However, canning spicy dill pickles is a bit of a recent development. Wondering why? Until just 10 to 15 years ago, spicy pickled cucumbers weren’t even a thing in Europe!

Our spicy pickles recipe blends the best of both worlds. It combines the iconic flavor and natural simplicity of a time-honored Ukrainian family recipe—handed down through generations—with a spicy kick that we think you’ll absolutely love. While the steps described in this recipe are specific to open kettle canning, don’t worry if that’s not your thing. We’ve got you covered with modern-day methods—just check out the FAQ section!

Whether you’re a fan of open kettle canning or prefer the boiling water bath method, this recipe is easy to make and guaranteed to deliver pickles that are out of this world.

Pickles to use in this recipe

We’ve said it before, and we’ll say it again—picking the right cucumbers is key to great pickles! Sure, you might think you can use those long English cucumbers or any other slicing cucumbers you find at the store. However, if you go that route, don’t be surprised if your pickles turn out soggy and lack crunch.

Instead, if you want pickles that are crisp and satisfying with every bite, you need to use Kirby cucumbers or one of these other pickling cucumbers:

Boston Pickling Cucumbers: These are heirloom cucumbers specifically bred for pickling. They are similar in size and texture to Kirby cucumbers, with a crisp, bumpy skin that holds up well in brine.
National Pickling Cucumbers: Developed by the USDA, these cucumbers are slightly longer than Kirby cucumbers but still small and firm, making them ideal for pickling. They have thin skin that allows brine to penetrate easily.
Calypso Cucumbers: Another variety bred specifically for pickling, Calypso cucumbers have a similar size and texture to Kirby cucumbers and are known for their high yield and disease resistance.
Harmonie Cucumbers: These are European pickling cucumbers known for their uniform size, smooth skin, and crisp texture. They’re often used in commercial pickling operations.

Very frequently these cucumbers are sold as either “dill cucumbers” or “bread and butter cucumbers” at your local farmers’ markets.

pickling cucumbers with tail ends trimmed — spicy dill pickles recipe ingredients

Traditional Ukrainian Pickles Recipe with a Spicy Twist (Open Kettle Method)

Discover our spicy dill pickles recipe, specially designed for open kettle canning but easily adaptable for water bath canning! Made with simple, natural ingredients—no artificial additives like artificial cucumber crisp— just the right mix of vinegar, salt, and a touch of Ukrainian magic for crunchy, out-of-this-world pickles.

Prep Time 10

Cook Time 10

Resting Time 5

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Ingredients

The amount of marinade (brine) you will need depends on the number of 32 oz. (1-litre) Mason jars you’re using, not the weight of the cucumbers. Our ingredients list provides you with the ingredients you need to make one 32 oz. (1-litre) jar of pickles. If you need to make two jars, multiple all amounts times two and so one.

Cucumbers: Enough to fill one jar usually about 1 ¼ lb. (600 grams)
500 ml 16 oz. Water, per 1-liter (32 oz.) jar
1 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 -3 whole 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 white or black peppercorns per 1-liter (32 oz.) jar
1 small chili pepper per 1-liter (32 oz.) jar
1 tsp whole mustard seeds per 1-liter (32 oz.) jar

Instructions

Prepare the Cucumbers:

First, wash your cucumbers really well. Soak them in cold water for 3 to 5 hours.
After soaking, drain the cucumbers and cut off the ends.

Sterilize the Jars:

Wash the jars with soapy water and then sterilize them. Let the jars cool completely before using.

Add Spices and Herbs:

Put garlic cloves, dill heads, peppercorns, bay leaves, and small chili peppers at the bottom of each 32 oz. (1-liter) canning jar.

Pack the Cucumbers:

Place the cucumbers tightly into the jars, packing them as snugly as possible.

Hot Water Treatment:

Measure out 1 liter (32 oz) of cold water for each jar packed with cucumbers.
Boil the water in a large pot for 5 minutes.
Carefully pour the hot water into the jars until they are full.
It’s easiest to do this over the sink. Let the cucumbers sit in the hot water for 15 minutes.

Reheat the Water:

Pour the water back into the pot and bring it to a boil again. If some peppercorns fall in, that’s fine.
Pour the hot water into the jars again and let it sit for another 15 minutes.
Discard any unused boiled water

Make the Brine:

Pour the water back into the pot and add the salt and sugar.
Boil it until the salt and sugar dissolve completely (about 2-5 minutes). Just before turning off the heat, add the pickling vinegar.
Turn off the heat—this is your pickling marinade.

Fill the Jars:

Carefully pour the hot marinade into the jars over the cucumbers.
Quickly place the lids on the jars and tighten the bands until they are snug and you can’t turn them any further.

Cool the Jars:

Turn the jars upside down and wrap them in warm towels. Beach towels work great—use two or three for three large jars.
Leave jars wrapped until they’re completely cool, which takes about 2 days. Once they’re cool, your pickles are ready to go in the pantry!

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

Preserve Type Appetizer | Pickles | Side Dish

Cuisine Eastern European | Polish | Russian | Ukrainian

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest and Instagram. And remember, sharing is caring!

Frequently asked questions:

How to safely drain hot water from a Mason jar?

We get it—draining hot water from a large Mason jar of cucumbers might seem like an extreme sport, especially if you’re going old school. (Check out our Instagram video for a peek!) But don’t worry, if you’re looking for an easier and safer way to handle the task, we’ve got just the solution for you.

The simplest trick? Use Sprouting Jar Lids

These handy lids make it easy to drain the water without risking a burn. Just place them on your jars, and you’re good to go! You still must wash them with the soapy water before using them to drain the water from the jars.

Can I process these spicy hot pickles using water bath canner?

Absolutely! While the steps in this recipe are specific to open kettle canning, with just a few simple modifications, you can adapt it for water bath canning method. This is how to do it:

First, Skip the Boiling Water Treatments: The step involving boiling water treatment for your cucumbers is specific to open kettle canning. Therefore, when using a water bath canner, you need to skip these steps.
Next, Prepare the Brine After Packing the Jars: Once you’ve tightly packed your cucumbers into the jars, go ahead and prepare the brine. Then, pour it over the cucumbers. Since you’ll be processing the jars in a water bath, the brine doesn’t need to be piping hot.
Finally, Process in the Water Bath Canner: After pouring the brine over the cucumbers, cover the jars with lids, secure them with bands, and place them in a boiling water bath canner for 15 minutes. If you’re at a higher altitude, remember to adjust the processing time as follows:
- 1,000 – 6,000 ft: Increase the processing time to 20 minutes.
- Above 6,000 ft: Increase the processing time to 25 minutes.

How can I make spicy pickles without dill?

The good news is that making spicy pickles without dill is easy! To start, simply omit the dill head from the recipe while keeping all other ingredients and proportions the same. However, before making this adjustment to the entire batch, we recommend trying it out in just one or two jars first. You might be surprised at how much flavor the humble dill adds to your pickles!

When are pickled cucumbers ready?

Good things take time, especially when it comes to pickled cucumbers. You’ll need to wait at least a week before cracking open that jar. But if you can hold out for a whole month, your taste buds will really thank you!

Can pickled cucumbers go bad after opening?

Once you pop that jar open, the clock starts ticking. How long your pickles last after opening depends on a few things. First, make sure to store them in the fridge in a tightly sealed container. If you do this, they should stay good for several weeks or even a few months. However, always keep an eye out for signs of spoilage—like a weird smell, odd color, or mold. If you notice anything off, it’s safer to throw them out.

Can I freeze pickled cucumbers?

Definitely a bad idea. If you freeze pickles, their texture will change once you thaw them, turning your pickles into a mushy mess. So, instead of freezing, just store your pickles in the fridge.

How to use pickled cucumbers?

Our pickled cucumbers aren’t just your average pickles—they’re little bursts of flavor that can seriously upgrade your meals. Here’s how you can make the most of them:

First up, Pair Them With Grilled Meats: Looking for a way to add some zing to your barbecue? Serve these pickles alongside grilled meats. The tangy crunch perfectly balances the smoky flavors, making every bite more exciting.
Next, Toss Them Into Your Favorite Salads: Want to give your salads a flavorful twist? Chop up these pickles and mix them into dishes like a beet salad. They’ll add an unexpected kick that turns a regular salad into something special.
Finally, Use Them as a Secret Ingredient in Sauces: Ever wondered what makes some sauces taste so good? It might just be these pickles! Try adding them to sauces like Sauce Gribiche, remoulade, or homemade tartar sauce. They’re the secret weapon that’ll take your sauce game to the next level.

Spicy Dill Pickles Recipe For Open Kettle Canning Method

Pickles to use in this recipe