Canned Dill Pickle Recipe
Our go-to Canned Dill Pickle Recipe with tips for making CRUNCHY dill pickles. We included an easy step-by-step photo tutorial on how to can pickles.
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Canned Dill Pickle Recipe
This canned pickles recipe and method was shared by my Aunt Tanya. This dill pickle has the perfect balance of salty and tangy with a touch of sweetness. We are always improving our recipes and listening to reader feedback, so we re-tested and updated this recipe in Sept 2019 to give it a more traditional dill flavor.
What you will Need to Make Dill Pickles:
The ingredients here are simple and inexpensive, especially if you grow your own fresh cucumbers. My mom has horseradish growing in her yard, but if you aren’t able to source fresh horseradish, you can leave it out or substitute with another garlic clove in each jar.
Also, pickling salt works great for canning pickles because it is free of iodine and preservatives.
Tips for Crunchy Dill Pickles:
- The smaller and fresher the pickles are to begin with, the crunchier they will be. Larger cucumbers will soften more.
- Do not over process the pickles. If you keep them in the water bath too long, they will become soft. Remove them from the canner immediately after processing 15 minutes.
- Trim off the ends of the cucumbers with a knife. The ends carry an enzyme that promotes softening.
- Use small cucumbers and pack tightly. If your cucumbers are too large, you can’t fit as many in the jar and will need more brine.
Home Canning Tools:
With the right gear, canning is easier, safer and way less intimidating. Here is what you will need:
- 6 Quart Sized (wide-mouth) Mason jars with rings and new lids
- Large Stock Pot (20Qt+) with Rack (or purchase a canner)
- Jar lifter to safely transfer the jars
This Dill Pickle Recipe is EASY:
Here is the method for canning these sweet and salty pickles.
- Fill the jars with the herbs and flavoring and tightly pack with cucumbers
- Make the brine and fill jars to 1/2″ below the top.
- Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape.
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Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. If the seal does not form, refrigerate pickles and enjoy within 3 months.
How to Test if Canning Seal Has Formed?
- When you push in the center of the lid, it should not pop up and down.
- If you do hear a popping or clicking, the seal did not form and the jar must be refrigerated.
- Properly Sealed pickles can be stored at room temperature up to a year.
Current Canning Guidelines:
Recipe updated in 2019 to reflect current canning guidelines. Get up to date on the most recent canning guidelines here. It’s a great resource to answer frequently asked canning questions.
Signs of Spoiled Canned Food:
With any type of canning, we follow this advice: “When in doubt, throw it out”
Discard and do not eat or taste any canned food if you notice any of the following:
- the jar is leaking, bulging, or swollen
- the jar looks damaged, cracked, or abnormal
- the jar spurts foam or liquid upon opening
- the canned food is discolored, moldy, mushy, slimy, or smells bad
Canning Recipes to Explore:
- Peach Preserves – my Mother’s recipe for peach jam
- Marinated Bell Peppers – so amazing with mashed potatoes
- Refrigerator Pickles – we make these all summer long
Canned Dill Pickle Recipe
Ingredients
Ingredients for Canned Cucumbers:
- 6 bay leaves, (1 per jar)
- 1/2 Tbsp peppercorn, (5 per jar)
- 6 Dill Stems with Flowers, cut into 3" pieces (1 full stem per jar)
- 12 garlic cloves, halved (2 cloves per jar)
- 2 inch horseradish root, chopped and divided, optional but nice
- 6 lbs small cucumbers, well rinsed with ends trimmed
Ingredients for Pickling Brine:
- 8 cups water
- 1/3 cup granulated sugar
- 6 Tbsp pickling salt (or 1/3 cup)
- 6 cups distilled white Vinegar, (5% acidity)
Tools Needed for Canning:
- 6 Quart-sized wide-mouth mason jars with rings and new lids
- 1 large Stock Pot (20Qt+) with Rack (or a canner)
- 1 jar lifter to safely transfer the jars
Instructions
How to Sterilize Canning Jars and Lids:
- Wash jars and lids with soap and water.
- Place jars and lids in a pot of water, bring to a boil then reduce heat, cover and simmer 10 minutes. Drain the water carefully then your jars and lids are ready to use.
How to Make Homemade Pickles:
- Divide bay leaves, peppercorns, dill stems, garlic and horseradish (optional) into the bottoms of 6 Quart-sized jars. Pack cucumbers tightly into jars.
- In a medium pot, combine 8 cups water, 1/3 cup sugar, 6 Tbsp salt and 6 cups vinegar. Bring pickling juice to a boil then pour over cucumbers leaving 1/2” of space at the top. Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
- Place jars in a canner or large pot lined with a wire rack at the bottom. Once all of the jars are in the pot, add boiling hot water, to cover jars with 1-2 inches of water. Process/boil for 15 minutes.
- Carefully remove jars from the water using a jar lifter and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate pickles and enjoy within 3 months.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Note: Recipe updated Sept 2019 to update the canning method, reflecting current canning guidelines. We are always working on improving our recipes and many of you said you prefer your dill pickles more tangy than sweet. After retesting, we increased the vinegar and reduced the total amount of water for a more traditional flavored dill pickle. Our salt to vinegar ratios were based on this recipe.
Q: Who else is obsessed with pickles? I am pretty serious about my pickles and this pickle recipe does not disappoint! Did you grow up eating pickles with everything?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I made the dill pickle recipe without the bay leaves, pepper corns just the water vinegar salt and sugar. Everyone raved about my pickles. Even those who were not big on pickles. This is my one and only recipe that I will use
That’s great to hear, Ethel! Thank you for the feedback.
I followed this recipe and canned about 6 500 ml jars about 2 months ago. Just opened one today. The pickles are absolutely delicious, but not crisp. I only cut off the flower end as that is what I’ve seen recommended in many other recipes. Perhaps that was part of the problem. Also, I think my cucumbers were a bit larger than what you recommend, so that could be a contributing factor. I will definitely try again next year to see if I can get crisper pickles. Meanwhile, there’s nothing wrong with how these taste! Yum!
Thank you so much for sharing that with me, Randy! It’s hard to say what caused them not to be cripsy without being there, but I’m so glad you loved the flavor!
You may want to check your suggestion to boil canning lids to see if the manufacturer still suggests boiling them as many do not anymore.
Hi V, the only info I’m able to find is from the National Center for Home Food Preservation about boiling but if you have a credible source to share, please do so. Thanks!
Can you use red pepper flakes in place of the pepper corns? I prefer these in my refrigerator pickles.
Hi Marylou, I haven’t tried this with red pepper flakes, but that may work here if that’s your preference. If you experiment, let me know how you liked the recipe.
Your brine recipe is my favourite! It’s not too salty or sour. I have not tried the horse radish yet. Will try next time.
Hi Sandy! That’s great to hear.
Hello Natasha, can you please send or post the original recipe of this please. These are very sour I loved your previous recipe. Thank you in advance.
Hi Victoria, you can search for sites like this: https://web.archive.org/ and plug in the URL to view the old version of the recipe.
Natasha I am with Victoria, please can we have the old version, canned always using your recipe and we loved it, after revisions it’s just way to sour. I tried the url you suggested, can’t find it. Please, 🙈
Hi Alla, you can search for sites like this: https://web.archive.org/ and plug in the URL to view the old version of the recipe.
Can’t wait to try them. Easy to follow recipe, not confusing at all.
I hope you love them, Nat!
Normally I love NK recipes, but these were awful. We opened the pickles 3 weeks after canning and the pickles were mushy and so so vinegary. Would not recommend.
HI Abby, I’m sorry to hear that it didn’t work out – that is such a bummer. Sometimes over-processing can result in mushy pickles and some varieties tend to be more mushy naturally.
Hi,
Do you salt the cucumbers to rid excess water before pickling?
Hi Sarah, that is not a necessary step for this recipe. I hope you love it.
Hi,
It seems a really good recipe!!
i cant wait
How much time in the jars before eat?
Hi Lorenzo, The pickles will be ready to eat in about 5 days, much better if you wait a week, and even better if you can wait 2 weeks before sampling.
The current standard for cucumber pickles is a 1:1 water:vinegar brine.
Can you leave out the sugar in this pickle recipe? And still can it?
Thanks!
Hi there, I honestly haven’t tried this pickle recipe without the sugar. It makes up a big portion fo the brine so you would have to replace it with some salt. Without testing it out, it’s difficult to make that recommendation.
Hi Natasha, I’m excited to try this recipe! Can I substitute dill seeds for fresh dill?
Hi Melissa! Yes, that would work but I have not tested it to advise on how much to use. You may research this on google to see what recommendations are for quantity.
So obviously these aren’t long term storage dill pickles, as you would store in your pantry. It says to water bath can, and keep in refrigerator. I’m looking for a pantry pickle recipe.
I have tried another recipe that does not water process, a refrigerator pickle. My garlic turned blue, is this just oxidization?
Hi Dianna! According to google, garlic can turn blue or green if it is exposed for a long time to any acidic ingredient such as lemon juice or vinegar.
I want to make these pickles but I don’t understand the bath . my question is do you just put 1-2 inches of water or do you cover the jar complete with water 1-2 inches over the jar lid.
Hi Debra, it’s recommended to cover the jar completely with water.
With sugar in the brine, do these come out tasting more like a sweet pickle, rather than dill?
Hi Loralie, it has a touch of sweetness to it but it is balanced with salty taste too.
what is the altitude you are at for the 15 minutes of processing?
Hi Victoria, we’re at about 2500′.
Do you soak the cucumbers in salt water for 12-24 hrs prior?
Hi Machelle. No, I do not.
how can i substitute white sugar for organic sugar or other sweetener; ie honey or maple syrup ?
Hi Keith, I honestly haven’t tested that to advise. If you do an experiment, please share with us how it goes!
If I half the recipe and use pint jars do I process for same amount of time?
Hi Linds, pint jars will work great for this recipe!
Hi Natasha, can you also share the recipe you had before revising it, I used it and loved it, after trying this one and it slightly to “vinegary” for me. Liked the old one better but did not save it anywhere was sure it will be always on your site 🙈 thank you so much!
Hi Alla, I updated the recipe in 2019 to reflect the current canning guidelines. I have a link above in the post for reference. We have more on that in the recipe body. I hope that helps!
Have you or anyone else ever added beer (IPA/Lager) to this recipe to make Beer Pickles. If so, does adding it affect the shelf life? Refrigeration vs. Shelf life?
Hi Jodie, I personally haven’t tried that, I looked through the comments and I also couldn’t any mentioning beer as an add in.
I don’t want to process these jars for too long in the water bath, but it always takes a while for the water to return to a boil. Should the 15 minutes for quarts size jars start from the time they enter the water or from when the water returns to a rolling boil?
I believe technically the timer should start once they are at a boil. You might keep the water hot as your prepare your jars.
I have my boiling bath at a hard rolling boil, buy adding boiling brine to my cucumbers, it takes a very short time to return it to a boil. I start timer when the bath is back to a rolling boil. Have had great success this way.
When are they ready to eat
Hi Cindy! Five days! The pickles will be ready to eat in about 5 days, much better if you wait a week, and even better if you can wait 2 weeks before sampling.
How long until the pickles are ready with this recipe?
Hi Jeremy, the pickles will be ready to eat in about 5 days, much better if you wait a week, and even better if you can wait 2 weeks before sampling.
Your state to boil the lids and the rings. I was always taught to never boil the lids. Bring them just to a simmer then turn off the water and keep them hot. Boiling can break down the rubber and you run a higher chance of more jars not sealing properly. Once I stopped boiling lids I have a much higher success rate.
I don’t boil the lids either, Tina. Was taught that keeping them in hot water was to “soften” the rubber and allow it to make a good seal.
Easy and great tasting pickle recipe
Thanks
Thanks for your good feedback, Bob!
I just made this recipe have not tasted the pickles yet. However, I do want to point out a confusing point in your recipe ingredients list for the peppercorns… You have listed 1/2/ tablespoon per jar and then have in parenthesis (5). Does this mean “5, 1/2 tblsp of peppercorns” or “5 peppercorns” If you meant 5 peppercorns then just list that and leave out the 1/2 tablespoon it is confusing the way it is written.. thanks
Hi Gary, we have listed the recipe as “1/2 Tbsp peppercorn (5 per jar)”. 1/2 tbsp peppercorn should be about the equivalent of 5 peppercorns. Which means about 5 peppercorns per jar. I hope that helps.
I have been making pickles for years but always looking for the perfect recipe. This recipe is the bomb! My go to recipe from now on. Best tasting pickles ever!!
Yay, so glad you found my recipe. I’m happy that you now found your new favorite!
When the recipe says to cover with water; do you completely cover the filled jars with water and boil? I am new to this, but didn’t quite understand that part.
HI Mendy, yes I completely cover the filled jars with water and boil.
Would this recipe work for cucamelons/mexican sour gherkins? And would you still need to trim the ends, as the fruits are already so small?
Hi Stephanie, I haven’t tested that to advise. Without experimenting myself it’s hard to say. If you happen to experiment, I would love to know how you like that.
Hi, can a use pickling spice with this recipe too?
Hello JV, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
Hi, I just tried the recipe, it is really good. Once i have made them ow long before I can eat them? Thanks
Hi Caroline, they will be best if you wait 2 weeks before enjoying them.
Hi Caroline, the pickles will be ready to eat in about 5 days, much better if you wait a week, and even better if you can wait 2 weeks before sampling. I do recommend reading through the recipe post we have all the details on shelf life and how long they stay good for.
Just curious – you mentioned these have a bit of sweetness, if we don’t like sweetness in our pickles, does the recipe still work well if you don’t use sugar or even if you cut the sugar amount in half? I’m new at the pickle making game, and not sure if sugar is necessary if you don’t like sweetness? Thanks!
Hi Amy, you can omit the sugar if you prefer the classy tangy pickles.
Hi Natasha
How long do you let your pickles ferment before opening them for the best flavour
Thanks
Hi Lisa, the pickles will be ready to eat in about 5 days, much better if you wait a week, and even better if you can wait 2 weeks before sampling.
Hi!
I used this recipe for my first-ever canned pickle “adventure”!
I live at a higher elevation so is it okay to increase the cooking/canning/boiling time by 5 minutes?
Thank you!
Hi Nancy, I don’t have experience with higher elevation baking to advise. Here’s what one of our readers had to say: “Just gathered enough garden pickles to make these – sound great, so excited! Just a reminder on the processing times – if you live <1000ft elevation, you only need to process for 10 min. If you live <6000 ft you need to process for 20 minutes (according to National Center for Home Food Preservation)." I'm not sure that will help you exactly but I would check your elevation with the National Center for Home Food Preservation.
Raw pack cucumber pickles should be processed as follows:
At 0-1000 feet, pints for 10 minutes and quarts for 15 minutes.
At 1001-6000 feet, process pints for 15 and quarts for 20.
Above 6000 feet process pints for 20 and quarts for 25.
The BEST dill pickle recipe ever. Salty, crunchy and flavorful. I have experimented many times with different pickle recipes and this one is the best one by far.
Using this recipe for the 60+ pounds of picklers I have in my fridge.
For a spicier pickle I put 2-3 cut up jalapeños in the bottom.
Sounds like you found a favorite Hannah! Thank you for the wonderful feedback!
Hi there -new to canning and never made pickles before. I was wondering if I am ok to use pickling vinegar (7% acidity) as I had bought it before reading your recipe.
Another question: when placing the jars in water, should the water cover entire jar, past the lid so fully submerged or just up to the neck of the jar?
Thanks so much and really have enjoyed all your recipes!
Hi Leasa, I haven’t tested it with 7%, but I think you should still be ok with 7%.
I’ve used pickling vinegar and have found it way too acidic for most pickles. I’d stick with 5% vinegar.
Soaking cukes in ice water for a couple hours just before packing jars ensures crunchy pickles.
I’ve never tried that! thank you for sharing!
I soak mine in a brine overnight. Rinse and then process. I am trying your recipe here today.
Thank you for sharing that! I hope you love this recipe!
Everything I read says the vinegar water should be 1 to 1 or 1/3 water to 2/3 vinegar. Curious if this recipe is tested for canning. I did make them and they are in my pantry but now I’m feeling concerned they are not safe to store.
Hi Hannah, I updated the recipe in 2019 to reflect the current canning guidelines. I have a link above in the post for reference.
I know if the seal does not form you say it’s good for 3 months but how long is it good for if the seal does form properly?
Hi Rahne, properly sealed pickles have a much longer shelf life (12-18 months for pickles). This article from the USDA should help.
Can i use dry dill instead of fresh? My husband came home with a 1/4 bushel of pickling cucumbers and I can’t seem to find fresh dill anywhere around me.
Hi Becky, I haven’t tried dried dill only in this recipe. The stock of the dill also plays a role in the recipe and I think you would miss it if you skipped fresh dill.
I have grown dill in my garden and it often goes to seed, i often have dill sprouting up all over garden. if people enjoy dill and canning it does not take much to grow! As know even most fresh dill in stores is not quiet what need not just the soft tender leaves, flower and stem have strong flavour. In a produce store worked at had people request dill weed for pickling, often will not see on display as best kept in water and can be about 4 foot plants.
Hi Natasha, do you think I can slice the pickles in circles instead and use that same brine for it?
Hi Lyudmila, I haven’t tested that for texture to advise but it may work! If you experiment please let me know how you like that!
I planted 8 cucumber plants and are storing the ripe ones in the fridge untill I have enough for a few jars at a time …they are getting soft… any advice? …cant wait till I can make them!
Hi Nancy, as far as I now, there isn’t anything you can do to keep cucumbers crisp longer except maybe keeping them in a crisper drawer. I would pickle cucumbers before they get too soft.
My grandma crisped the cucumbers by soaking in ice water. Works great for limp garden leaf lettuce also. Crisps right up.
That’s nice, thanks for sharing that info with us!
Hi Natasha, my name is Victoriya and I was wondering if you still have your assorti recipe that I tried many years ago and really enjoyed, but I can’t find it on your website. Thank you!!
Hi Victoriya, I don’t have a recipe available for that. Maybe you saw that recipe from a different website?
I tried that recipe too. And wish to get it again. It was a mix of cucumbers, tomatoes, cabage, bell peppers, and zuchini. It was soooooo good. I dont know where it dissapeared.
I just opened my very first jar of pickles ever! Followed this recipe carefully, using sea salt instead of pickling salt. I was a bit nervous about the sweetness and texture, but they taste GREAT and they are crunchy! I made spears with this particular jar. There are more jars with spears, whole pickles, and one with slices, so I’m curious if there will be a difference in texture. We’ll see! Thanks for the great recipe!
You’re welcome, Myriam! I’m so happy this was helpful!
Can I use this recipe for slices rather than whole pickles?
Hi Tiffany, I honestly haven’t tried so I can’t say for sure how they would hold up texture-wise.
Can i ask is it necessary to use water when making pickles or can you just use vinegar only? I notice that most recipes seem to use a mix of water and vinegar but i am wondering if it would work without the water using just vinegar? Obviously it would probably give more of a stronger vinegary acidic taste (which i quite like) but other than that is there any reason why this would not work?
Hi, I haven’t tested it that way, but it would have a more vinegary taste.
Can I use apple cider vinegar rather than white vinegar in this recipe?
Hey Laura, I haven’t tried that so I can’t advise without testing it myself. Sounds interesting though. If you experiment, please let me know how you like it.
I would like to know if you can use Apple cider vinegar instead of the white vinegar?
Hi Laura, I honestly haven’t tried that so I can’t say. Sounds interesting though. If you experiment, please let me know how you like it.
Can this brine be used to fill pints instead of quarts? Thank you.
Hi Elaine, yes, you can use whatever size jars you have on hand.
Would the recipe still turn out good without pickling salt?
Hi Alicia, I haven’t tried making this yet without pricking salt, If you try it out, let me know how it goes.
You’re putting 1-2” of water in the canner or you’re covering the jars with 1-2” of water? Thanks for the recipe.
I am covering the tops of the jars with 1 to 2 inches of water. Your jars should be fully submerged.
😁 Thank you!
Hello and thank you for the recipe. Just a few questions, if you can help me please:
1) Can I sterilize the jars and lids in the same pot and water that I later use for processing the jars with pickles (without changing the water)?
2) I do not have a rack yet, can I use paper towels or a dish towel at the bottom of the pot for processing the jars and do I put the lid on while the water boils?
Thank you.
Hi Cristina, as long as that water is boiled, that should not be an issue to sterilize the lids and reuse the water. Also, there are some fun tutorials online of how to make your own canning rack, like using foil.
Throw in a couple tbsp vinegar in your sterilize/water bath water to prevent scum on jars.
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I’m happy you’re enjoying our site, Lynette! Thank you for stopping by!
How many tbsp of peppercorn per bottle? I’m confused. Also, could I do 8 cups of vinegar and 6 cups of water instead?
Hi Tanya, it is 6 peppercorns per jar (I have all of the specifics in the recipe card towards the bottom). I tested this as written so I can’t say for certain, but it should work to do more vinegar than water although it will have a different flavor.
I was just wondering , I have several regular mouth quart jars , are these ok to use or do they have to be wide mouth quart jars ?
Hi Sheila, as long as you will not have trouble fitting it in and getting it out then I don’t see any issues with that.
Making these tonight! How long do they need to sit in the brine before they become “pickles” and are ready to eat?
Hi Lindsay, at least a week would be best. We have opened them after 5 days and they were pretty good at that point also. I hope you love the dill pickles recipe!
Hi’ Can I spear the cucumbers before canning . I was given very large ones
Hi Lisa, I haven’t tried this with speared cucumbers so I can’t say for sure.
Lisa, did you try this recipe spearing them? I want to do that as well.
I made these two days ago and I’m dying to open them!! I can’t wait to taste this recipe I plan on posting when we try them!
I hope you love this recipe!
I haven’t made this yet but it sounds amazing. Is their anyway to omit the sugar?
Hi Edie, I honestly haven’t tried them that way but they might be a little bland without the sugar.
Just gathered enough garden pickles to make these – sound great, so excited! Just a reminder on the processing times – if you live <1000ft elevation, you only need to process for 10 min. If you live <6000 ft you need to process for 20 minutes (according to National Center for Home Food Preservation)
That’s great information and tip, Alicia. Thank you for sharing that with us!
Hi Natasha. We made these pickles on 6/6/20 and opened the first quart today on 6/20/20. My husband and I enjoyed the flavor. It is more of an American dill pickle, for sure. Not as mild as Russian маринованные огурцы. We did not use horseradish as we didn’t have any and had to concede to using dried dill (about 1tbsp per quart jar) instead of fresh.
My cucumbers came from the garden and were a little on the larger side of ideal! But still tasted great. Not too soft. Actually, pretty crunchy.
I know you have a recipe for refrigerator pickles..but I’m wondering if you’ll ever do a соленые огурцы recipe. I prefer those to the vinegar-y pickles.
Thanks for all your delicious recipes, we cook from your site quite often.
Thank you for your detailed and great feedback, Kristina. I don’t have a recipe for salted cucumber yet but hopefully in the future!
I’ve made pickles before and all of them turned out soft
I threw them all out
Can I add anything to keep them crunchy? Or do you have tried and true tips?
Thanks!
Hi Kat, these did not turn out soggy for us. I hope you try our recipe and read through the tips in the blog post and comments section.
Thanks Natasha
I can’t wait to try this recipe!
I’m looking forward to it, and I will let you know how they turn out.
Thank you SOOO MUCH!
I hope you love it Kat! We look forward to your feedback!
There is a product called pickle crisp that you can buy. Very inexpensive. We used last year for the first time and it worked excellent. Bernardin makes the one that we have used
Thank you so much for sharing that with us!
With 8 cucumber plants in the garden, we are ready to experiment different recipes to find our favorite. I wanted to try this one first, looks great! But how many days do we need to let them sit before we can eat them and try them out?
Hi Emily, at least a week would be best. We have opened them after 5 days and they were pretty good at that point also. I hope you love the dill pickles recipe!
It’s a good recipe but not for me/family. It tends to fall on the sweet, or bread n’ butter, pickle taste.
Thank you for sharing that feedback with me, Jenna!
I have tried several of your recipes and never have disappointed so I am going to have to try this for sure. I haven’t had any luck with last few pickle batches, do you have a good bread and butter pickle recipe?
Thank you for your compliment, Jennifer. I appreciate it. I don’t have a recipe for that yet but I’ll take that as a suggestion.
Natasha, a few years ago my Ukrainian born son and I made several of your recipes. We canned some random product like cabbage, cherry tomatoes, etc. I thought the respite was called assorti. I can find the image I remember but it leads me to the dill pickles page. Any help? I loved that recipe so much. We put it in half gallon jars and it made the perfect side dish for a summer meal.
Hi Rawne, We have been re-working our canning recipes to match current canning guidelines and that is one of those that we haven’t been able to get to yet.
I’m so excited to learn how to make my own pickles! This is the best recipe I have found so thanks! Two questions – can I leave out the sugar, or use less? I really don’t want a sweet taste, I’m looking for more of a traditional dill flavor. Also, what makes Kosher dills kosher??
Hi Shelly, I honestly haven’t tried this pickle recipe without the sugar. It makes up a big portion for the brine so you would have to replace it with some salt. Without testing it out, it’s difficult to make that recommendation.
I understand. Thanks for your reply!
I understand kosher refers to salt without any additions, like anti-caking additives. I use rock salt.
Would like to know if anyone has made dill pickles from cucumbers grown by hydroponic system. If so what kind of results did they end up with. I have followed your recipes for some time now and have quite a few.
Hi Alan, I haven’t heard anyone share results for that yet.
Hi Nat, well I just tried your recipes for your dill pickles. Wish me luck! Oh I have a question how long do the pickles take to be able to eat them?
Hi Gail, I hope you love this new and improved dill pickles recipe. Let me know how you like them once you open them up. I would give them about 2 weeks before eating them for the best flavor.
Hi. Just to let you know that your metric converter is not working correctly. It says 3 litres of water and 573.75 ml of vinegar. That is nearly 6 times as much water as vinegar.
The granulated sugar and salt ratio looks wrong too.
Hi Peter, thank you so much for pointing that out – that is very odd! I have corrected it.
I would like to know if Natasha actually reads the negative comments about her dills. All the replies are generic. It would be nice to get a personal response. I asked for advice on what to do about the pickles I made. No response. What I have done is as I open a jar I pour out half the brine and replace it with vinegar. It helps a bit. I use the pickles and sandwiches and they taste OK. Didn’t want to throw out 30 jars of pickles. Will not use this website again
Hi Joanne, Maybe you missed my reply to you a few comments down? I do read all of them and do my best to troubleshoot and offer advice when I can. Reader reviews and suggestions were the #1 reason we completely overhauled this recipe a few months back. We always appreciate the feedback (good and bad) because it helps us to improve. Thank you that you came back and shared details on what you did to help the old recipe – I think others will benefit from your tip. I’m truly sorry you had a bad experience. P.S. Please check your email 🙂
Love pickling, fermenting and preserving. Having read most of the comments so far, I have to say that there are lots of variations to making dill pickles to suit one’s taste. Being from the ‘old’ country we have been fermenting gherkins on a regular basis for years. They are pretty much ready as soon as the ‘bubbles’ stop, after 3-5 days depending on the temperature. We don’t use sugar or vinegar, just salt – with or without dill, garlic and spices (depending on one’s preferred taste). Result tasty and crunchy and not intended to be kept for long. For long-term preserving, we mostly used the vinegar and smaller amount of salt and then ‘cellared’ the jars for use at a later desired time. Cheers.
I’m really looking forward to trying the updated version. My husband would probably prefer the more dilly pickles too. Pickles and mashed potatoes – I’m already craving that!
Hi Dina, I hope you give the new dill pickles a try and that you both love them! Happy Thanksgiving!
I had the same experience with my dill pickles,no flavour. I relied on the reviews and wonder who thought these were good. I made this an event with my daughter and son-in-law as they were interested in learning how to preserve. They also were not impressed. Any suggestions on what to do with 30 jars of flavourless dill pickles?
I’m sorry to hear you didn’t enjoy them. I hope you give the new version a try.
Hi Joanne,
Don’t despair. When I found my pickles to be flavorless as well I opened a jar and added about 1/2 to 1 tsp salt and about a TBSP vinegar. I did not measure but when I added those extra ingredients it made these pickles “somewhat” edible. Please try this. It doesn’t take long for the the salt and vinegar to lodge into the pickles. All is not lost with this terrible original recipe.
I followed the original recipe that was posted…it has changed since. These are the “worst” pickles I’ve ever made…completely flavorless. I keep wondering why her site gets 5 stars reviews on everything. Friends and family maybe???? Don’t waste your time.
Hi, We did update the recipe a few months ago as noted in the post above. I’m sorry you didn’t get to try the new and improved version. After retesting several batches, we came up with these more traditionally dill pickles. Our readers generally love and trust our recipes because we do rigorous testing, but there is always room for improvement. I hope you give these another try.
I can’t tell you how angered I am when I open yet another jar of “inferior” pickles. What angers me the most is that your “inferior” recipe got 5 star ratings. How can you manipulate this and have people follow it and spend a substantial amount only to find out that this is, to say it lightly, sub-par? Are you okay with that??? I will do what I can to blacklist your sight. Sorry but I’m exasperated.
I am truly sorry you didn’t enjoy the pickles. I wish we could have updated the recipe sooner before you made your batch. We had people who really enjoyed the recipe and we also had people who did not because they expected a more traditionally dilly and more acidic pickle, so we re-tested the recipe and updated it to a more traditional dill-flavored pickle. We don’t manipulate anything on our site and we always appreciate honest reviews because it helps us improve. I appreciate your honest review on the old recipe and I hope we haven’t lost you as a reader. P.S. Please check your email 🙂
Natasha,you had a BEST assorty recipe. Where did it go?I just bought tomatoes and have to do it today.Help me please !!!!
Hi Natalia, do you recall more details about the recipe you are referring to?
You had before canning vegetable assortment recipe, but I can’t find it anymore.that was best marinade recipe, I did it every year. Can you post it again, please.
Hi Natalia, I will email it to you.
I made a assortment recipe too and just opened first jar and it tastes delicious! I came back to make a bookmark and now I can’t find it. I need that recipe please!!! I wrote down this pickles recipe but it looks not as I did with assortment, ans acidic balance was amazing! I was looking for this balance for years! Please please, can you send this e-mail to me? Thank you so much in advance!
Hi Nataliia, I just emailed it to you. I’m glad you enjoyed it!
I didn’t get it, can you please check if the email was right? I got only automatic notifications about replies.
Thank you!
Hi Nataliia, I forwarded it again to the same email you provided when you filled out your comment. Hope you get it! If not, maybe check your spam filter? It would be coming from natasha@natashaskitchen . com.
I have a question that I cannot find a post on the internet which answers it for me. Perhaps you could write me an give me your answer.
Question. How long do you have to wait before you can open a jar of your dill pickles and they are ready to eat.
I have made up to 70 lbs of dill pickles per year and when I give them to family and friends I give them a 5 month window from the date I packed them. I know this is to long but with family it keeps them from coming back for more to quickly.
Hi Douglas, typically it does help to wait but we have enjoyed them as soon as one week later since we simply couldn’t wait.
I made these pickles about 4 weeks ago and opened a jar yesterday. I was disappointed with the lack of flavour so I went back to check the recipe. I realized you have updated the recipe for the brine. I used the recipe calling for 12 cups water, 1 cup sugar, 1/3 cup pickling salt and 2 1/4 cups vinegar. Your updated version is much different. My concern is with the reduced vinegar are these still properly preserved and safe to eat?
Hi Joanne, we did remake the pickles this month and updated the recipe to make them more traditionally dill flavored. I wish we could have changed it sooner in time for your canning. The old way is the way we had made them for years and we never ran into any issues enjoying them. They did have a sweeter flavor to them (the sugar also served to preserve in addition to the vinegar), but after several reader requests, we updated the recipe to give them more of a traditional dill flavor. I hope you give the new version a try. Regarding safety, as with any canning, a good rule of thumb is: When in doubt, throw it out:
I also added these notes to my post above, but definitely discard and do not taste canned goods if:
-the jar is leaking, bulging, or swollen;
-the jar looks damaged, cracked, or abnormal;
-the jar spurts foam or liquid upon opening
-the canned food is discolored, moldy, slimy, or smells bad.
Hi Natasha,
Could I get your old recipe? I liked it. I would like to use again for fridge picked.
Joe
Hi Joe, I think you might be referring to these refrigerator pickles. If you haven’t tried them, I would highly recommend them for refrigerated pickles. It is my Mother’s recipe and she makes them regularly when cucumbers are in season.
Thanks for your quick reply. I’m making them now. Why and when to turn upside down? It checks seals but how?
Hi Crystal, turning upside down is not necessary with this updated canning method. To check if the seal has formed, please see step 4: “Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. If the seal does not form, refrigerate pickles and enjoy within 3 months.”
How long before you can eat them? I’ve heard they need to stay in the jars
Hi Crystal, typically it does help to wait but we have enjoyed them as soon as one week later since we simply couldn’t wait.
Can I use dried dill instead of fresh?
Hi Karen, I haven’t tried dried dill only in this recipe. The stock of the dill also plays a role in the recipe and I think you would miss it if you skipped fresh dill.
Hi Natasha I made the old recipe last year and loved them but I used pints and found they had lots of flavour. I guess that would be because half the amount of brine but same amount of spices. I used quarts this year and used the new recipe but I like a sweeter pickle. Could you please email me the old recipe?
Hi Kevin, are you possible referring to this “old recipe”? If you haven’t tried them, I would highly recommend them for refrigerated pickles. It is my Mother’s recipe and she makes them regularly when cucumbers are in season.
Hi Natasha at the bottom of this recipe there is a note that the canning method was updated and the water and vinegar ratios were changed because people preferred a more traditional flavoured pickle, so I assumed this was the updated recipe. I really liked the ones I made last year that is why I asked for the old recipe or the original non updated recipe. Maybe this is the recipe I used just wanted to make sure I had the right one so I could write it down.
Hi Kevin, you can search for sites like this: https://web.archive.org/ and plug in the URL to view the old version of the recipe.
I just made this recipe but I had a few concerns which have been addressed in the comments.
I think I screwed up on the canning though. I put the jars into the canner and boiled them for 15 minutes……after reading the comments I think I’m gonna get some mushy pickles….oh well live and learn and I am learning…I only recently started doing this canning thing.
I will let you know how they turn out. Thanks for the recipe.
Hi Chris, I don’t think they will be mushy after 15 minutes. I Hope you love them!
Can you use this brine for string beans to make dilly beans?
Hi, I honestly have not tested that and if you experiment, please let me know!
Could you help me my pickles float in the jars after sealed. I have released the air lids loose . Is this something wrong
Hi Terry, I’m not sure what you mean by “released air lids loose” – make sure you don’t loosen the lids or disturb the seal once the seal has formed and the lids do not make a popping sound when you push them down in the center. If you have released the lids, you should refrigerate the jars that are no longer sealed. Sometimes smaller pickles might float even when the jars are sealed and canned correctly, and it might just cause a slight discoloration. It does help to pack them into the jars tightly to keep them from floating up.
What if you suddenly have 10” cucumbers? Do you cut them and remove seeds??
Hi Priscilla, I’m not sure it would work properly, or they may have to sit much longer to marinate. Removing the seeds will be best when that large.
This was my first attempt at canning. These pickles are not bad, however I would not label these as dill pickles. I made mine exactly by the recipe with the the exception of the horse radish root. These pickles taste more sweet than dill to me. The sugar in the recipe should have alerted me, but as I said I have never camned before, so I went along with it. As I said, not bad, but not for me.
Hi Greg, some recipes do make a sweeter pickle than Vlasic. I’ve noticed that trend with the ones I have purchased from the Russian store.
Hi is it okay if a didn’t cover my jars with water while in the canner?
Hi Bridget, the method I learned from my Mother, we didn’t cover them but current standards recommend covering the cans. Make sure the seal formed.
I was wondering if I could use an air fryer (maybe with a little bit of water in it) to seal them; since I don’t have a large pot? The largest pot I have is 3 qts
Hi Meagan, I haven’t tested that to advise, if you experiment please let me know how that works out.
Is it possible to reduce the amount of sugar?
Hi Kate, I honestly haven’t tried this pickle recipe without the sugar. It makes up a big portion for the brine so you would have to replace it with some salt. Without testing it out, it’s difficult to make that recommendation.
Made my first batch, totally different from when I canned with mom. Started canning young age. Wait and see
Thank you for sharing that with me
I have leftover brine from my last batch of pickles. Could I save it for my next batch and just reboil it?
Hi Sara, I would not recommend re-using it.
Hi! How long should we wait after canning to eat whole pickles?
Typically it does help to wait but we have enjoyed them as soon as one week later since we simply couldn’t wait.
Thank you! We made them last night and my little girl wants to open one now lol!
The hardest part is waiting! You’re welcome.
A few things, canner need some to have boiling water about 2” over the tops of the jars. Also, turning the jars over is not a safe canning procedure. Just because grandma or auntie did it, does not make it safe!
Hi Laura, please note I included instructions and a link to current canning standards.
Why is it unsafe? I’m new at canning
Hi there – I thought you had to use a 1:1 water to vinegar ratio for safety?
Hi Evan, we updated our recipe recently based on the ratios in this source for the National Center for Home Food Preservation.
I made hamburger pickles/spears today with this recipe. I can’t wait to try them!! Can still hear lids popping!
Was a very easy recipe to follow.
I’m so happy that was easy to follow! Waiting is the hardest part
Hello! Just wondering if it is okay that one of the jars I canned last night has foam on the top of it. I used my pressure cooker. The button is down, all else looks fine. All other pickles in the jars look great. Any idea why it foamed after cooking?
Hi Cate, I haven’t seen that happen but I also haven’t tried these in a pressure cooker – it may be due to the method. I’m not sure. If anyone has any insights into this, please let us know.
I know this is late. But one must use a pressure Canner to seal jars. not a pressure cooker. We can cook in a pressure canner but not can in a pressure cooker. Respectfully
Maybe omit the sugar from the recipe, but I like a good bite to my dill pickles and the sweet of the sugar throws that off
The recipe looks good and I’m going to try it. However your canning instructions are incorrect and could be dangerous. Hot water canning requires the jars to be covered with 1 to 2 inches of water. The correct procedures for all types of canning can be found here.
Thank you for sharing, I have this link shared in the post but great to re-share it here as well.
Wanted to follow up with my opinion of the recipe. It is perfect! Exactly what I was looking for. I canned 4 quarts of these at the beginning of August and just cracked the first jar open. They are just like the pickles my Aunt Irene would make when I was a kid. Thank you so much for the recipe!
That’s just awesome!! Thank you for sharing your wonderful review.
I made these exactly as written 4 days ago. I am impatiently waiting for them to sit for a few more days before I open them up. They smelled heavenly though and the process went exactly as you wrote. I have made enough pickles to know these are going to be great. I’ll try to remember to update in few days when I dig into them.
I look forward to your feedback, Caitlin!!
If I don’t have enough pickles to use all the brine, can I save it and reuse it for another batch of pickles for a later date?
Hi Lexie, I think it would be safer to use it right away and not give the mixture any opportunity for bacteria growth. I would discard the extra brine.
According to Ball, you are to cover the jars with 1 to 2 inches of water when doing a water bath.
Once I place the jars right side up how long do they stay that way ? And how long does it take to pickle before you can eat ?
Hi Brittany, at least a week would be best. We have opened them after 5 days and they were pretty good at that point also. I hope you love the dill pickles recipe!
Hi I just made your pickles but didn’t’t add sugar. I am trying to use added sugar. Is this still going to be ok or did I screw up the batch. I’m assuming the shelf life won’t be as long? I’m new to canning so some advice would be appreciated.
Hi Britt, I honestly haven’t tried them that way but they might be a little bland without the sugar.
Can you use sliced cucumbers for this recipe?
Hi Annie, I honestly haven’t tried so I can’t say for sure how they would hold up texture-wise.
Yes you can.
How soon can you start eating the canned pickles?
Hi Marlene, Typically it does help to wait but we have enjoyed them as soon as one week later since we simply couldn’t wait.
This receipt is absolutely great. I added 1/2 Jalapeño for heat and the pickles were wonderful.
Thank you so much for sharing that with me.
I am looking for a low sodium recipe for dill pickles and a recipe for sour pickles
I hope you give this one a try soon Norman!
cannot find the recipe for sour pickles or low sodium
Hi Norman, I’m not sure if this is what you are referring to, but we do have refrigerator pickles.
Does my one know how long to leave the pickles until you can eat them?
Hi Sophia, Properly Sealed pickles can be stored at room temperature up to a year. When you push in the center of the lid, it should not pop up and down. If you do hear a popping or clicking, the seal did not form and the jar must be refrigerated.
Being a veteran of canning I am all geared up and ready to roll. I’m heading to the farmers market in the morning. I have never varied from your recipes before and not been disappointed, but have to confess I looked around a bit for more input on the water to vinegar to salt ratios. I should have guessed they would be all over the board, but a 2:1seemed more common. In addition, most all were “brinier”, so now I’m really confused. Any thoughts for clarity would most definitely be appreciated. I’m all dressed for the ball so to speak…now just gotta figure out who I’m taking… 🙂
thanks
bill
Hi Bill, this one has a little different flavor profile than store-bought dill pickles which can be very acidic and salty. This recipe would still work if you prefer a brinier pickle.
Does the sugar do anything besides flavor? I was hoping to avoid adding sugar.
Hi Andrey, I honestly haven’t tried this pickle recipe without the sugar. It makes up a big portion fo the brine so you would have to replace it with some salt. Without testing it out, it’s difficult to make that recommendation.
Everything you have on your site is delicious so in advance I’m giving your pickles a 5 star review. Can I add carrot and onion, horeseradish root, bayleaves? The brine sounds like my favorite Polish pickles except for the things I’d like to add.
Hi Tacy! I haven’t tried those specifically so I cannot advise but that should work!
I was wondering about your aunt’s method of taking the pickles out of the canner when the water has started to boil. Just boiling or a rolling boil? I’ve had many disasters canning pickles, sorry for such a basic question.
Hi Janet, if you are concerned, you can even let it boil for a minute and the recipe will still work. My aunt pulls them out as soon as the water comes to a boil.
Since the length of time in the range of 180-185 is important to insure killing of the bacteria, do you think they would stay crunchy if you monitored and maintained the temperature within the 180-185 range for the 15 minutes usually recommended for safety? I just wonder if taking them out at the point of boiling they will spend enough time within that range to insure proper killing of the bacteria. Apparently your Aunt, and all those who have eaten her pickles, have survived; so that says something about her preferred method. I have overprocessed pickles before, and I don’t want to ruin my homegrown goodies by doing that again. But I also give away a lot of my canned stuff, and I don’t want to cause anyone any distress by underprocessing.
Hi Mike, we “Process uncovered over high heat for 15 minutes.” and keep in mind the water that is added to the cucumbers is already boiling hot. They would survive processing for a little longer, but you are right that the pickles soften slightly as they are processed longe.r
Hi Mike, we updated the recipe recently to reflect current canning guidelines, processing for 15 minutes.
I haven’t made these yet but I have made very similar pickles for years and they turn out amazing when we take them out of the water as soon as the boil happens. One year we tried processing for 15 minutes of boiling time and it cooked the cucs and they were soft. We follow your aunt’s strategy and have never been sick or had a problem.
We also don’t cover our jar lids completely with water. just up to the lid. Works great! Thanks for all the amazing recipes!
Thank you for sharing that with me, Sonya! I look forward to your feedback
Hi, just made your pickle recipe. I’m anxious to try them, how long do I wait?
Hi Jeff, Properly Sealed pickles can be stored at room temperature up to a year. When you push in the center of the lid, it should not pop up and down. If you do hear a popping or clicking, the seal did not form and the jar must be refrigerated.
Hi Natasha,
My mum in Canada does her pickles with picking spice, garlic, chilli, dill and of course picking salt. She puts all the gear in the dishwasher and boils the brine in the stovetop, lets it cool then fills the clean jars with everything then the cooled brine. She then seals it and sticks it in the garage on shelves for months, no processing. I’ve eaten then since I was a kid and they’ve always been great. How does she get away without processing and not using a fridge???
Hi Jarrett! I haven’t tried that method before but thank you for sharing that with me!
See if you can find out how much vinegar and salt she uses; I’m guessing it’s a bunch more than here to ward off all the bad stuff that can happen. Back in the day I remember barrel pickles that you had to move the “scum” to reach the pickles.
That is how I learned make them. we just sterilized the jars then packed them brine. and all I also put a grape leaf in the jars. I haven’t killed anyone yet just from the waiting time hard time keeping the family out of the pantry
Thank you so much for sharing that with me.
Hi there 🙂 This is my first attempt at canning anything and I just want to be sure I am correct in my understanding when it comes to storing the pickles while they process. Once they lid has been tightened and they are room temp, they are then stores OUTSIDE the refrigerator for about a month. Then once they are opened, they need to be stored inside the refrigerator and will last about a week. Is this correct? These are for my son’s FFA project, so I want to be sure I give him the correct instructions.
Hi Joyce, Properly Sealed pickles can be stored at room temperature up to a year. When you push in the center of the lid, it should not pop up and down. If you do hear a popping or clicking, the seal did not form and the jar must be refrigerated.
Natasha, I can’t wait to try your pickle recipe! I do have a question ~ why aren’t the pickle jars completely submerged in water while canning/processing them?
Hi Sandy, this is my Aunts method to make the pickles. You can fully submerge them and still have great results, but you would need to tighten the lids a little more so the water does not get into the jars (but do not over-tighten since air still needs to escape).
Hi Natasha,
What if I don’t want to can them just make some for eating. My grandpa used to do it and they came out no too pickled or salty and crunchey, almost like fresh but not. Thanks in advance!
Hi Marina, You can simply store them in the refrigerator for that. We also have this recipe here that you may enjoy.
Hey, I just made your recipe and i didnt quite seal them properly and was just wondering how long they should pickle for in the refrigerator and roughly how long they will last? Thanks 🙂
We’ve had it in the fridge for up to a week but I imagine it may last longer than that!
I made it, I waited a month to open my first jar of pickles. This recipe is awesome, so easy to follow. Natasha, the wait was so worth it. Your recipe is a bit different than what I’m used to, but, the pickles are loved in this household.
I’m so happy you enjoyed that Liza!!
Hi,Natasha? Thank you for recipe! And thank your ant (tetya) for advise I am from Kiev.Now I live in the Florida. I spend a lot of times and can’t find long dill island mammoth. Only seeds. What store or company trade long dill? Sorry for my English…Zdes, net bazara,gde mozhno kupi’ ukrop dlya zasolki..Mozhet Vi chto-to posovetuete.Spasibo.All you video is perfect.
Hi Irina. I would recommend calling around your local grocery stores and see if they have any. We have some growing in the garden but can also purchase at our local grocers. I hope this helps!
Spasibo,Natasha! Maybe I will growing too,if I can’t find..Your recipe is perfect.
My pleasure!!
Hello, what does it mean when you say “Process uncovered over high heat for 15 minutes.*”in step 3?
Do you just keep them in the boiling water while the stove is on for 15min? Also if the water is already boiling when you pour it in, what do you mean when it says to take out as soon as water starts boiling.
Also by “invert the jars” in step 4, are referring to flipping the jars upside down? I am a beginner to canning and this looks like a beginner recipe but a little hard to follow/understand even after reading the recipe 2-3 times.
In the sterilizing lids steps, in step 2 it states: “Drain the water carefully then your jars and lids are ready to use.” Did you mean to write THEN your jars/lids are ready to use or WHEN? In other recipes I read it said to keep them in the water until you are ready to fill them..
HI AP, the water should be boiling hot when you pour it into the pot but the cans will cool it down so I put it on high heat and let it come to a boil. For crunchier cucumbers, I keep it over the heat once I pour in the boiling water for 15 minutes and let it just come to a boil. You can let it boil longer if you are concerned, but the pickles will be softer if you boil them longer. I do flip the bottles upside down. Once the jars are sterilized, they can be used to can. You don’t have to use them instantly after draining – I meant that you need to sterilize and drain before using them. It’s best to keep the timing relatively close since leaving them out undrained can collect dust and you are exposing them to the elements. I hope all of that makes sense.
Hi Natasha,
I just opened a jar of these that I canned 2 weeks ago. They are good but I am wondering if the flavors will intensify if I wait longer. Also, they are a little sweet for my taste – can I just leave out the sugar or add less?
Hi Kathy. Typically it does help to wait but we have enjoyed them as soon as one week later since we simply couldn’t wait. 🙂
Kathy, I lived in Ukraine for five years and tasted a huge variety of pickles while I was there … much larger than in North America. One thing that I found is that Ukrainian pickles were a little sweeter than, say, a Vlasic dill pickle. I like it, but I did notice a bit of the sweetness that you did. Do you think it’s a Ukrainian thing, Natasha?
Hi Morgan, some recipe do make a sweeter pickle than Vlasic. I’ve noticed that trend with the ones I have purchased from the Russian store.
Hi Natasha. Will the 32 ounces jars work? I could not find anything bigger.
Hi Olga. As long as you can fit a good amount in there and follow the steps it should work fine 🙂
hello! how long do you need to wait to taste these pickles? One month? Two? Is this a Ukrainian recipe?
Hi Liza, at least a week would be best. We have opened them after 5 days and they were pretty good at that point also 🙂 I hope you love the dill pickles recipe!
Thank you, I will be good and leave them about a month before I have to taste them.
You’re welcome, Liza! It will be worth it!
Natasha, thank you for the recipe, just what I was looking for! The only question I have is can I use apple cider vinegar instead of the one you are suggesting?
Hi Olesya. I honestly haven’t tried that so I can’t say. Sounds interesting though. If you experiment, please let me know how you like it.
quick question when is your next give away??
thank you :):):):):):
Stay tuned! We love our giveaways and many of them happen around the holidays especially!
🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂 🙂
Thank you Annabell!
I bought pickling vinegar which is 7% acidic. Is that ok to use?
Hi Sue, I haven’t tested it with 7% but I think you should still be ok with 7%.
Hi, do you know if this recipe for the brine works with pickling spice added to the jar with all the garlic and dill etc? Just made a batch according to the recipe and excited to try the flavor! Will be doing another batch tomorrow! Thanks in advance 🙂
Hi Nadia, I haven’t tried this with pickling spice so I can’t recommend it without testing it first, but I think it’s worth experimenting! If you try it out, let me know how it goes 🙂
I really want to try making these but I’m scared😬 I’ve never pickled anything before
Hi Nat! Canning only seems intimidating, but with the right tools, the process for this dill pickle recipe is very straightforward and it’s quite an amazing feeling when you’ve canned something yourself :).
I just went to the store today and bought everything that I’ll need to make these pickles. I’ve never pickled/preserved anything before, so I’m a little nervous but also excited about getting started tomorrow morning. I’ll let you know how things turn out!
I hope it goes great! We always recommend reading through the recipe first to be sure you are ready to go! 🙂 Enjoy!
I wish I could post a picture of the results of my morning’s work! Everything went swimmingly, but only time will tell if they taste as good as they look. Stay tuned, and I’ll let you know next week!
I hope you LOVE the dill pickles!! 🙂
Pickles are done! Some of my friends have said they never invert their jars. Why do you suggest this step?
Hi Morgan, I’ve been told it helps to form the seal. It isn’t absolutely necessary but we rarely if ever have one that does not seal.
You mentioned that they can be crunchier if taken out once the water boils. Are you talking about the water in the jar or the pot?
Hi Luda. Removing the pickle jars from the pot as soon as the water comes to a boil will allow a crunchier pickle.
Hi Natasha ! Did I read correctly that you fill the canner with water just to the neck of the jars? I always thought you had to fill to at least 1 ” above the top of jars so they were completely submerged ! Is this a new thing now ?
Hi Janice, this is my Aunts method to make the pickles. You can fully submerge them and still have great results, but you would need to tighten the lids a little more so the water does not get into the jars (but do not over-tighten since air still needs to escape).
Hi!
Thanks for the recipe! Do these need to stay any length of time before we can eat them? Before they are ready and become pickles?
Hi Marka, at least a week would be best. We have opened them after 5 days and they were pretty good at that point also 🙂 I hope you love the dill pickles recipe! 🙂