Similar to canning peppers, canning fully fermented pickles is an excellent way to store them. No refrigeration is needed and homemade canned dill pickles can be stored for at least a year in a cool, dark place. Remember though, pickles that will be canned need to be fermented in a 5% salt brine to be safe to eat. Stanley Marianski, a well-known guru of anything pickled, canned, smoked or cured, in his book Sauerkraut, Kimchi, Pickles & Relishes suggests that pickles need to be brined in at least 5% salt brine to be safe for canning and storing un-refrigerated.
Fermented in a 5% salt brine for 3-4 weeks, the pickles come out full-sour and very, very tasty. Vinegar-pickled store-bought pickles can't compete with these morsels. If you like pickles, I highly recommend making these.
Proper fermentation tools
Another really important thing to remember when fermenting pickles for canning is to create an anaerobic environment. Fermentation will take about 3-4 weeks. Yeasts and molds are of aerobic nature and will thrive in the presence of air, producing a white slime on the surface. This slime must be removed on a daily basis or else it will lead to the pickles becoming soft and losing their crunch.
Your brine will also get way more cloudy. As such, it's best to use a fermentation crock or a pot with a tight lid fitted with a fermentation airlock. It will make things easier for you and will require little tending during the fermentation process. All you need to do is remember to add water or salt brine to the airlock.
When using a fermentation crock, the brine comes out fairly clear so I never feel like I need to filter it. There is also no slime formed on top due to lack of oxygen.
My fermentation crock is 1.9 gallons / 7 liters. It fits about 8.5 lbs of pickling cucumbers which is enough to make six 1-quart jars of fermented pickles.
After processing in a canner, the brine clarifies even more and the jars of pickles have a very nice visual appearance.
Fermentation time and temperature
Pickles that will be canned to be fully fermented. The lower the fermentation temperature the longer they will take to fully ferment. It's recommended that you ferment pickles for canning at 70F to 75F for 21 to 28 days. Pickles are fully fermented when you see no bubbles coming up to the surface. I usually ferment in my pantry at around 70F for 28 days and have always had excellent results.
Seasonings
I strongly believe that seasonings are very personal. I could use pickling spices, and many do with great results, but I prefer to add spices individually. This way I have full control over the final flavor. Sometimes all it takes is one herb or spice to ruin the flavor, so keep that in mind when using spice mixes. In this recipe, I use garlic, pepper, cloves, mustard, dill, coriander, and allspice. I also add dried hot chili peppers for a tiny bite. You can barely feel it but it makes pickles taste better. Feel free to use your own combination of spices or pickling spice mixes.
Keeping the pickles crunchy
Everyone likes their pickles crunchy. One sure way to make pickles lose their crunch is to leave blossoms on. The blossom area is where all sorts of tissue softening enzymes live. If you want your pickles crunchy, cur those off really well.
Another way to preserve the crunch is to use firming additives such as horseradish root and oak or black currant leaves.
Soaking cucumbers in pickling lime prior to fermenting is another way to preserve the crunch.

Canned Fermented Dill Pickles
Ingredients
- 8 1/2 lbs pickling cucumbers
- 1 gallon water 3,785 g; room temperature
- 2/3 cup pickling salt 189 g; kosher salt without additives will work as well
- 8 cloves garlic
- 4 inches horseradish root peeled and sliced or diced
- 6 dill umbrellas or 12-16 dill twigs
- 4 Tbsp peppercorns black or assorted pink, green, white and black
- 2 Tbsp coriander seeds
- 8 bay leaves
- 2 tsp mustard seeds
- 8 cloves whole
- 8 berries allspice whole
- 6 dried hot chili peppers whole
Instructions
- Wash the cucumbers but don't brush them off. Remove 1/16" off the blossom ends of the cucumbers.
- Prepare a 5% salt brine by whisking the salt in the water until fully dissolved.
- Add half the seasonings to the bottom of the fermentation crock, followed by the cucumbers and the other half of the seasonings.
- Add enough brine to cover the cucumbers.
- Add a weight on top to keep the cucumbers submerged. For more details refer to the How to ferment dill pickles guide.
- Ferment the pickles for 3-4 weeks at 70F - 75F.
- When fermentation is done, carefully pour off the brine into a boiling pot, without disturbing the sediment and leaving it behind.
- Bring the brine to a boil, lower the heat and simmer for 5 minutes.
- Meanwhile, rinse the pickles and place them in sterilized 1-quart jars.
- You can also add the old seasonings (rinse them as well), or add new seasonings.
- Fill the jars with the hot brine leaving 1/2" headspace. Wipe the rims with a clean paper towel.
- Put sterilized lids on, tighten the bands finger-tight and process in a boiling water bath as follows: pints for 10, 15 and 20 minutes at 0-1,000, 1,001-6,000, and 6,001+ feet above sea level respectively, and quarts for 15, 20, 25 minutes at 0-1,000, 1,001-6,000, and 6,001+ feet above sea level respectively.
- Store in a cool, dry and dark place.
Notes
Nutrition
Vaso
I feel sorry to bother you all the time ....I have another question... I read the link and I saw this:
" Yeast growth caused by under processing can also make pickling liquid pink, cloudy or slimy. Discard the pickles. Use the processing time and method recommended in the tested fresh preserving recipe"....
So, how could I know if there is any yeast growing? How can I be sure that there is no yeast growing?
If you have any time...when you have time, you might tell me...
Thank you!!
Vaso
I saw mold on the upper part where there were exposed vegetables
Victor @ Taste of Artisan
Vaso, it's hard to say without seeing exactly what you are talking about. I haven't seen this on my canned pickles. If you fermented your pickles properly and canned them properly you won't see any mold as all living organisms inside the can will be killed off. Sometimes insufficient processing can cause this, sometimes the seal breaks letting mold spores inside the can... did you see the mold right after opening the can or sometime after? Another thing is that what you see may be old deactivate yeast that looks like white residue... it's not mold. Bad mold is aggressive, fuzzy, blue, green, black or yellow... If you see those, discard the pickles. This may help.
Victor @ Taste of Artisan
Hey Vaso, opened another jar of canned pickles last night and took a picture for you. Here is what mine looked like. Mind you, the top two pickles were not submerged in liquid.
https://tasteofartisan.com/wp-content/uploads/2022/03/pickles.jpg
Vaso
Hello!! I did your recipe...but I left it for 6 weeks. A closed pot with an airflow. The taste and smell is very good. But I have a question. I noticed that cauliflowers had a slight pink colour, is this good or bad? I tasted a "pink" cauliflower and it was very good as taste, just as a pickle. But I am a little concered about the color. Thank you
Victor @ Taste of Artisan
Good to hear it, Vaso. Glad you liked it.
As far as the cauliflower goes, the pink color is normal. This is due to a chemical reaction caused by the interaction of pickling liquid acid with the pigment of the cauliflower. Pink cauliflower is safe to eat. Enjoy!
Vaso
Thank you!! I will sure enjoy it!!
Vaso
Excellent recipe. May I ask, why should I wait for the fermentation to be completed and not proceed to canning immediately? Fermentation produces lactovacilus? Will they still be there after canning? Thank you!!!
Victor @ Taste of Artisan
Hi Vaso,
It's done for safety reasons to prevent possible botulism poisoning. The most recent USDA recommendation is to can pickles in a boiling water bath as long as certain salt and acidity levels are achieved. Fermentation starts with Leuconostoc mesenteroides bacteria which is later taken over by Lactobacillus plantarum bacteria. They produce lactic acid which lowers the Ph of the brine. This takes time but also you need to give some time for the brine to penetrate inside the pickles. Once you process the can in a boiling water bath the acidity will remain but the lactic acid bacteria will be destroyed. There will be no further fermentation or increase in acidity.
If you want to preserve live bacterial cultures, it's best to ferment the pickles, cover with lids and refrigerate. These will last in the fridge for months. I still have a jar in my fridge I've been saving for the holidays since last July and they are delicious.
Vaso
Thank you! Happy New Year!
Victor @ Taste of Artisan
You are welcome. Happy New Year!