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Canned dill pickles

Canned Fermented Dill Pickles

Course: Appetizer, Snack
Cuisine: American, Eastern European
Keyword: canned dill pickles, Canned pickles, canned sour pickles
Prep Time: 2 hours
Fermentation time: 28 days
Total Time: 28 days 2 hours
Servings: 50 pickles
Calories: 14kcal
Author: Victor
Easy way to make canned fermented dill pickles.
Print Recipe

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.
    Washing cucumbers
  • Prepare a 5% salt brine by whisking the salt in the water until fully dissolved.
    Making pickling brine.
  • Add half the seasonings to the bottom of the fermentation crock, followed by the cucumbers and the other half of the seasonings.
    Adding pickles and seasoning to fermentation crock.
  • Add enough brine to cover the cucumbers.
    Adding brine to pickles.
  • Add a weight on top to keep the cucumbers submerged. For more details refer to the How to ferment dill pickles guide.
    Adding weight on top of pickles.
  • Ferment the pickles for 3-4 weeks at 70F - 75F.
    Fermenting pickles.
  • When fermentation is done, carefully pour off the brine into a boiling pot, without disturbing the sediment and leaving it behind.
    Fermenting brine in a stock pot.
  • Bring the brine to a boil, lower the heat and simmer for 5 minutes.
    Simmering pickling brine.
  • Meanwhile, rinse the pickles and place them in sterilized 1-quart jars.
    Stuffing fermented pickles in 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.
    Pickles in jars filled with pickling brine.
  • 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.
    Canning fermented dill pickles in a canner.
  • Store in a cool, dry and dark place.

Notes

This recipe makes six 1-quart jars of canned dill pickles. You will start with 8.5 lbs of pickling cucumbers that will be fermented in about 2 quarts of 5% salt brine. You will need to adjust the ingredients if you want to make more or less. For example, if you need to make two 1-quart jars, you will need to divide all ingredients by 3.

Nutrition

Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 520mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg