Canned Dill Pickles

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canned pickles
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Canned Dill Pickles

Pressure Cook Time15 mins
Total Time15 mins
Course: Appetizers & Starters, Side, Snack
Cuisine: American
Diet: Vegan
Keyword: Affordable, Easy, Quick
Product: Stove-top Pressure Cooker
Cooking Method: Canning
Food Group: Vegetables
Servings: 4 quarts
Calories: 77kcal


  • 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: 77kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 28314mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 1mg

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