Canned Dill Pickles

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canned pickles

Canned Dill Pickles

4.39 from 13 votes
Prep Time 4 hrs
Pressure Cook Time 15 mins
Total Time 4 hrs 15 mins
Course Appetizers & Starters, Side, Snack
Cuisine American
Diet Vegan
Servings 4 Quarts
Calories 77 kcal


  • 24 4-inch cucumbers sliced in quarters
  • 3 cups vinegar 5% acidity
  • 4 ½ cups water
  • 1 cup kosher salt
  • 8 tablespoons dill weed fresh, 2 per quart
  • 8 garlic cloves 2 per quart
  • 8 teaspoons mustard seed 2 per quart
  • 32 peppercorns 8 per quart


  • Place washed and sliced cucumbers in a large bowl. Cover with a layer of ice cubes and refrigerate for 4 hours. Drain completely.
  • Combine salt, vinegar, and water. Heat to boiling.
  • Pack the cucumbers into jars. Leave 1-inch headspace. Place dill, garlic, mustard seeds, and peppercorns into each jar.
  • Pour hot vinegar brine over cucumbers and spices in each jar, leaving ½ inch of headspace.
  • Cap and seal. Place in canner with 2 to 3 inches of hot water.
  • Pressure cook for 15 minutes on High. Once done, allow pressure to come down naturally before opening cooker.


Calories: 77kcalCarbohydrates: 4gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 28314mgPotassium: 79mgFiber: 1gSugar: 1gVitamin A: 62IUVitamin C: 3mgCalcium: 68mgIron: 1mg
Food Group Vegetables
Keyword Affordable, Easy, Quick
Cooking Method Canning
Tried & Loved this recipe?Mention @ZavorAmerica and tag #SavorWithZavor !

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