Go Back

Canned Dill Pickles

Cuisine ukrainian
Author Alena's Home Cooking


  • Cucumbers
  • Fresh dill
  • Fresh garlic
  • 6 cups water
  • 1 cup white vinegar
  • 1 cup white sugar
  • 2 TBSP Pickling Salt


  1. Step 1: Prep work: Wash the jars so that they're clean, Chop the dill, slice fresh garlic, slice horseradish root.

    Step 2: Fill the bottom of the jar with dill, garlic and horseradish root.

    Tightly fill the jar with washed cucumbers.

    Combine all of the brine ingredients together until the salt and sugar have completely dissolved.

    Pour the brine into the jars filling all the way to the top to cover all the cucumbers.

    Apply the center lids and bands onto the jars and adjust to fingertip tight.

    Preheat oven to 350F, place the jars in the center rack of the oven and bake until the cucumbers change color. (Time varies from oven to oven and size of the jars you're using)Carefully take the hot jars out of the oven and firmly tighten the band.

    Flip jars on a toweled surface and let them stand like that until they cool off.


    Using fresh picked cucumbers will help the pickles be more crunchy.

    Do not over bake, take out as soon as they change color, this will also help them be more crunchy.

    Place a large baking sheet on the bottom rack of the oven to catch any dripping for easier clean up or foil on the bottom of the oven will do also.

    Make sure that each jar is sealed, properly sealed jars can stand in room temperature for over a year. For best flavor, allow the pickles to stand for couple weeks before eating.