Canned Homemade Dill Pickle Slices

Canned Homemade Dill Pickle Slices

The Spruce / Julia Hartbeck

  • Total: 45 mins
  • Prep: 30 mins
  • Cook: 15 mins
  • Soaking Time: 12 hrs
  • Servings: 24 servings
Nutritional Guidelines (per serving)
23 Calories
0g Fat
4g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 24
Amount per serving
Calories 23
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1465mg 64%
Total Carbohydrate 4g 2%
Dietary Fiber 0g 2%
Protein 1g
Calcium 25mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These easy dill pickle slices are perfect for burgers and sandwiches. Or chop the pickles and add them to deviled eggs, potato salad, or ​​Remoulade sauce.

The pickles also make fabulous gifts for family, friends, and neighbors.

Once you've completed this recipe, try pickling red onion, or homemade bread and butter pickles.

Ingredients

  • 4 pounds pickling cucumbers
  • 5 tablespoons pickling salt (canning salt, divided)
  • 2 1/2 quarts water
  • 3 cups apple cider vinegar
  • 3 cups water
  • 2 tablespoons granulated sugar
  • 6 teaspoons dill seeds
  • 3 teaspoons yellow mustard seeds
  • 6 medium bay leaves
  • 18 to 24 black peppercorns
  • 1 teaspoon garlic (chopped)

Steps to Make It

  1. Gather the ingredients.

    Canned Homemade Dill Pickle Slices ingredients

    The Spruce / Julia Hartbeck

  2. Slice ends off cucumbers then slice in 1/4-inch rounds.

    slice cucumbers on a cutting board

    The Spruce / Julia Hartbeck

  3. Put the cucumber slices in a large nonreactive bowl or pot and cover with the 2 1/2 quarts of water. Add 3 tablespoons salt and stir until salt is dissolved. Cover the bowl with plastic wrap or a lid and refrigerate for 12 hours.

    cucumber slices in a pot with salted water

    The Spruce / Julia Hartbeck

  4. Drain cucumber slices.

    cucumber slices in a colander

    The Spruce / Julia Hartbeck

  5. Prepare jars for canning and boiling water processing. Fill a boiling water canner half-full with water; add jars and bring to a boil.

    prepare cans in a water canner

    The Spruce / Julia Hartbeck

  6. Cover and reduce heat to low to keep jars hot.

    cans in a water canner

    The Spruce / Julia Hartbeck

  7. In a nonreactive stainless steel or enamel-lined pot, combine the 3 cups vinegar and 3 cups water. Stir in 2 tablespoons sugar and 2 tablespoons of salt until dissolved. Bring to a boil.

    water, vinegar, sugar and salt in a pot

    The Spruce / Julia Hartbeck

  8. Into each of six 1-pint jars, add 1 teaspoon dill seeds, 1/2 teaspoon mustard seeds, 1 bay leaf, 3 or 4 peppercorns, and about 1 teaspoon of chopped garlic. Pack with cucumbers.

    dill seeds, mustard seeds, bay leaf, peppercorns, and chopped garlic added to the cans along with the cucumber slices

    The Spruce / Julia Hartbeck

  9. Add hot vinegar mixture to each jar, leaving 1/2-inch of headspace. Wipe and spills off of the rims and threads of the jars with a damp paper towel. Fit with the lids and screw on jar rings tightly.

    hot vinegar mixture added to the cans with cucumbers

    The Spruce / Julia Hartbeck

  10. Put the jars in a rack and lower them carefully into the hot water. If necessary, add more boiling of near-boiling water so the water level is at least 1 to 2 inches above the jars. Bring the water to a boil. Cover and boil gently for 10 minutes.

    cans with cucumbers in the a water canner

    The Spruce / Julia Hartbeck

  11. Remove the jars to a rack to cool completely. 

    Canned Homemade Dill Pickle Slices in jars, on a wire cooling rack

    The Spruce / Julia Hartbeck

  12. About 24 hours later, check all of the jars for proper sealing. If you have a jar that didn't seal properly, refrigerate it and use it right away.

    Canned Homemade Dill Pickle Slices in a jar

    The Spruce / Julia Hartbeck

Tip

  • Store finished pickles in a cool dark place for a few weeks before using for maximum flavor. After opening, refrigerate the pickles for up to 2 months.