Natasha's Kitchen · by Natasha of NatashasKitchen.com★ 4.8 (117)
Canned Dill Pickle Recipe
NUTRITION · PER SERVING75M COOK
CAL 1%·PRO 1%
CARBS 5G91% OF CAL
1G FIBER2G ADDED2G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 0G7% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade canned dill pickles made from fresh cucumbers, herbs, and pickling spices. Crunchy, tangy, and shelf-stable.
condimentamerican🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 30- 6 bay leaves ((1 per jar))
- 1/2 Tbsp peppercorn ((5 per jar))
- 6 Dill Stems with Flowers (cut into 3" pieces (1 full stem per jar))
- 12 garlic cloves (halved (2 cloves per jar))
- 2 inch horseradish root (chopped and divided, optional but nice)
- 6 lbs small cucumbers (well rinsed with ends trimmed)
- 8 cups water
- 1/3 cup granulated sugar
- 6 Tbsp pickling salt (or 1/3 cup)
- 6 cups distilled white Vinegar ((5% acidity))
- 6 Quart-sized wide-mouth mason jars with rings and new lids
- 1 large Stock Pot (20Qt+) with Rack (or a canner)
- 1 jar lifter to safely transfer the jars
At a glance
PER SERVING · TIME 75M
CAL 1%·PRO 1%
CARBS 5G91% OF CAL
1G FIBER2G ADDED2G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 0G7% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 15m
- Sodium
- 1420mg
- Total sugar
- 4g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 156mg
- Calcium
- 18mg
- Iron
- 0.03mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 1420MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.