Canned Dill Pickles
Canned Dill Pickles is a easy American recipe that serves 4. 15 calories per serving. Recipe by Lovina Zook on YouTube.
Prep: 32 min | Cook: 15 min | Total: 1 hr 2 min
Cost: $2.02 total, $0.51 per serving
Ingredients
- 1 cup White Vinegar (canning quality, 5% acidity)
- 1 cup Water
- 2 tablespoons Granulated Sugar (white or raw)
- 1 teaspoon Pink Himalayan Salt
- 1 clove Fresh Garlic (peeled)
- 4 sprigs Fresh Dill (small sprigs, washed)
- 5 pieces Pickling Cucumbers (small cucumbers, washed and cut in half lengthwise)
Instructions
Make the Brine
In a large pot combine white vinegar, water, granulated sugar, and pink Himalayan salt. Whisk until the sugar and salt dissolve completely.
Time: PT5M
Bring Brine to a Boil
Place the pot over medium‑high heat and bring the mixture to a rolling boil.
Time: PT5M
Temperature: 100°C
Prepare Cucumbers and Aromatics
Wash the cucumbers, cut each in half lengthwise, and set aside. Peel the garlic clove and rinse the dill sprigs.
Time: PT10M
Pack the Jar
Place the peeled garlic clove and a few dill sprigs at the bottom of the quart jar. Tightly pack the cucumber halves upright, leaving about ½ inch of headspace.
Time: PT5M
Fill with Hot Brine
Carefully pour the boiling brine over the cucumbers, covering them completely while maintaining the headspace. Wipe the jar rims with a clean, damp towel.
Time: PT5M
Seal the Jar
Place the lid on the jar and screw the band on fingertip‑tight.
Time: PT2M
Process in Boiling Water Bath
In a large pot of boiling water, submerge the filled jar(s) ensuring the water covers them by at least 1 inch. Cover and bring back to a boil, then process for 5 minutes.
Time: PT10M
Temperature: 100°C
Cool the Jars
Using the jar lifter, remove the jars and set them on a towel to cool at room temperature.
Time: PT5M
Refrigerate
Once the jars are cool to the touch, place them in the refrigerator for at least 30 minutes before serving to develop maximum crunch.
Time: PT30M
Nutrition Facts
- Calories
- 15
- Protein
- 0g
- Carbohydrates
- 4g
- Fat
- 0g
- Fiber
- 0.5g
Dietary info: Vegan, Gluten-Free, Dairy-Free
Allergens: Garlic
Ingredient Substitutions
- Instead of White Vinegar: Distilled white vinegar
- Instead of Granulated Sugar: Cane sugar
- Instead of Pink Himalayan Salt: Kosher salt, Table salt
- Instead of Fresh Garlic: Garlic powder (1/8 tsp)
- Instead of Fresh Dill: Dill seed (1/2 tsp)
- Instead of Pickling Cucumbers: English cucumbers
Equipment Needed
- Large Pot
- Whisk
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef's Knife
- Quart Canning Jar with Lid and Band
- Jar Lifter
- Clean Towel
Critical Steps — Do Not Skip
- Bring the brine to a rolling boil.
- Pack cucumbers tightly into the jar.
- Fill the jar with hot brine while maintaining headspace.
- Process the sealed jar in a boiling water bath for 5 minutes.
Chef Tips from the Video
- Use fresh dill for the brightest flavor; older dill can become bitter.
- Add a pinch of mustard seeds or peppercorns for extra complexity.
- Trim the cucumber ends only if they are bruised; otherwise leave them for crunch.
- Place a kitchen towel over your hands when handling the hot brine to protect against steam.
Troubleshooting
Pickles are soggy or lack crunch.
Pack the cucumber halves tightly, do not trim the ends, and refrigerate for at least 24 hours before eating.
Brine did not reach a full boil before pouring.
Ensure the mixture reaches a rolling boil; this activates the acidity needed for safe preservation.
Jar lids do not seal properly.
Wipe the rim clean, ensure the band is fingertip‑tight, and process the jar in the boiling water bath for the full 5 minutes.
Storage
Refrigerator: Up to 2 months, keep sealed.
Freezer: Not recommended; texture will degrade.
Room temperature: Only for the short time during processing; store refrigerated after cooling.
Make-Ahead Tips
- Pickles taste best after 24 hours in the refrigerator.
- The recipe can be doubled or tripled; just multiply brine ingredients per quart.
- Keep jars sealed tightly to maintain crunch.
Frequently Asked Questions
What is the cultural significance and history of refrigerated dill pickles in American cuisine?
Refrigerated dill pickles are a staple of American home canning traditions, especially in the Midwest where families would harvest garden cucumbers each summer and preserve them for year‑round use. The quick‑brine method reflects a modern twist on the classic long‑term canning process, allowing fresh crunch without the need for extensive processing.
What are traditional regional variations of dill pickles in the United States?
In the Southern United States, dill pickles are often spiced with mustard seeds, peppercorns, and a touch of sugar. In the Upper Midwest, larger spears are common and the brine may include a splash of apple cider vinegar. The recipe from Lovina Zook follows a classic Midwestern style with a simple vinegar‑sugar‑salt brine and fresh dill.
How were dill pickles traditionally served in Midwestern American households?
Midwestern families traditionally served dill pickles as a crunchy side with sandwiches, burgers, and fried foods. They were also a common snack at picnics and potlucks, often presented on a platter alongside cheese and cold cuts.
What occasions or celebrations are dill pickles associated with in American culture?
Dill pickles appear at summer barbecues, Fourth of July picnics, and family gatherings where homemade preserves are showcased. They are also a nostalgic part of holiday meals, especially when families open their summer‑canned jars during Thanksgiving or Christmas.
How does the dish fit into the broader American preservation tradition?
Pickling is one of the oldest preservation methods in the United States, dating back to early settlers. Refrigerated dill pickles continue this tradition by using a quick‑brine and short water‑bath processing, allowing home cooks to preserve the fresh flavor of garden cucumbers without long‑term storage.
What are the authentic traditional ingredients for classic dill pickles versus acceptable substitutes?
Traditional dill pickles use white distilled or canning vinegar, granulated sugar, kosher or pink Himalayan salt, fresh dill, and garlic. Acceptable substitutes include apple cider vinegar (for a milder flavor), regular table salt, and dill seed instead of fresh dill, though the flavor profile will change slightly.
What are the most common mistakes to avoid when making refrigerated dill pickles?
Common errors include not bringing the brine to a full rolling boil, packing cucumbers too loosely, and skipping the water‑bath processing step. These mistakes can lead to soggy pickles, weak flavor, or unsafe preservation.
Why does this recipe use a boiling water bath instead of simply refrigerating the jars immediately?
The brief boiling water bath helps to sterilize the jar and lid, ensuring a safe seal and preventing spoilage. It also slightly sets the cucumbers, helping them stay crisp during refrigeration.
How do I know when the refrigerated dill pickles are done and ready to eat?
After the jars have cooled and been refrigerated for at least 30 minutes, the pickles will be crunchy and flavorful. For optimal taste, let them sit in the fridge for 24 hours; the texture will improve and the dill flavor will fully infuse.
What does the YouTube channel Lovina Zook specialize in?
The YouTube channel Lovina Zook focuses on home‑cooking tutorials, traditional preservation methods, and farm‑to‑table recipes, often sharing nostalgic family techniques like large‑scale summer canning and seasonal vegetable dishes.
Last updated: August 31, 2026
