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5.0 from 21 votes

Canned Fermented Dill Pickles

Easy way to make canned fermented dill pickles.

Prep Time
2 hrs
Additional Time
28 d
Total Time
28 d 2 hrs
Servings: 50 pickles
Calories: 14 kcal
Course: Appetizer , Snacks
Cuisine: American , Eastern European

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

    Cup of Yum
  1. Wash the cucumbers but don't brush them off. Remove 1/16" off the blossom ends of the cucumbers.
  2. Prepare a 5% salt brine by whisking the salt in the water until fully dissolved.
  3. Add half the seasonings to the bottom of the fermentation crock, followed by the cucumbers and the other half of the seasonings.
  4. Add enough brine to cover the cucumbers.
  5. Add a weight on top to keep the cucumbers submerged. For more details refer to the How to ferment dill pickles guide.
  6. Ferment the cucumbers at 64F - 72F for about 21-28 days (the higher the fermentation temperature, the faster the fermentation will be) until the flesh of the cucumbers turns translucent olive green.
  7. When fermentation is done, carefully pour off the brine into a boiling pot, without disturbing the sediment and leaving it behind.
  8. Bring the brine to a boil, lower the heat and simmer for 5 minutes.
  9. Meanwhile, rinse the pickles and place them in sterilized 1-quart jars.
  10. You can also add the seasonings after giving them a quick rinse.
  11. Fill the jars with the hot brine leaving 1/2" headspace. Wipe the rims with a clean paper towel.
  12. 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.
  13. Store in a cool, dry and dark place.

Notes

  • This recipe makes six 1-quart jars of canned dill pickles. 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 Information

Calories 14kcal (1%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 1mg (0%) Sodium 520mg (22%) Potassium 121mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 62IU (1%) Vitamin C 3mg (3%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 50pickles

Amount Per Serving

Calories 14

% Daily Value*

Calories 14kcal 1%
Carbohydrates 3g 1%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 520mg 22%
Potassium 121mg 3%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 62IU 1%
Vitamin C 3mg 3%
Calcium 20mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.