No Can Dill Pickles – Just Stick Them in a Jar!
This recipe is from my neighbor Betty. Betty and I have swapped a lot of produce and recipes over the years (she’s also my son’s piano teacher and has become like a grandmother to him). Betty makes a simple old-fashioned brined dill pickle that doesn’t require canning, and couldn’t be easier to make.
My early attempts at dill pickles were not very successful. I followed the FDA guidelines from the Ball Blue Book of Preserving, and ended up with tasty pickles with absolutely no crunch.
I love my Blue Book, but these were not the pickles I was looking for. As I understand it, many commercial manufacturers add alum (aluminum potassium sulfate) to give their pickles crunch.
Needless to say, I wasn’t going that direction. These no can dill pickles bring the crunch without the aluminum.
Betty’s No Can Dill Pickles
Ingredients
- 9 cups water
- 1 ½ cup vinegar
- 1/3 cup salt (Do not use salt with iodine, it will give the pickles a brown tint, Real Salt also gives a slight brown tint, canning salt works best)
- ½ cup sugar
- Dill, 2-3 stalks
- 2-4 inch long cucumbers, enough to fill a gallon jar
Directions
Combine the water, vinegar, salt and sugar and boil one minute. Cool slightly.
Wash the cucumbers and cut off about 1/16”from each end. This gets rid of some enzymes that would soften the pickles, and allows better penetration of the brine. Pack the cucumbers in a one gallon jar with the dill.
Note: I like to curl up some of the dill in the top of the jar to pin down the cucumbers and make sure they all stay submerged in the brine.
Would you like to save this?
Pour the warm brine over the cucumbers. Let stand, loosely covered, at room temperature for three days. (Drape a towel over the jar opening or let lid sit on loosely.) I rubber band everything, especially in fruit fly season.
You could also use something like the Picklemeister Glass Fermenter Jar, which in addition to being fun to say, comes with its own airlock built right into the lid.
Cover and store in refrigerator. They are ready to eat after the three days but the flavor improves after a week or two in the refrigerator.
That’s it! No canning, no heat processing of any sort. These pickles stay fresh and crisp tasty for months. We’ve enjoyed them at Christmastime.
If you don’t have a lot of small cucumbers, you could cut the recipe in half, or make up a full batch of brine but process pickles by the quart and hold the reserve brine in the fridge for a couple of weeks. Delicious!
Thanks, Betty. I love my country neighbors!
If you don’t have fresh dill
Fresh dill is preferred, but if you don’t have any available, you can substitute 4-6 tablespoons of dill seed. (Adjust as needed depending on your flavor preferences.)
PrintEasiest Ever, No Canning Required Dill Pickles
Super easy no-canning required dill pickles. No canning required, store in the fridge for months.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 1 1x
Ingredients
- 9 cups water
- 1 1/2 cup vinegar
- 1/3 cup canning salt
- 1/2 cup sugar
- Dill, 2-3 stalks
- 2–4 inch long cucumbers, enough to fill a gallon jar
Instructions
- Combine the water, vinegar, salt and sugar and boil one minute. Cool slightly.
- Wash the cucumbers and cut off about 1/16”from each end. This gets rid of some enzymes that would soften the pickles, and allows better penetration of the brine. Pack the cucumbers in a one gallon jar with the dill.
- Pour the warm brine over the cucumbers. Let stand, loosely covered, at room temperature for three days. (Drape a towel over the jar opening or let lid sit on loosely.) I rubber band everything, especially in fruit fly season.
- Cover and store in refrigerator. They are ready to eat after the three days but the flavor improves after a week or two in the refrigerator.
Notes
- I like to curl up some of the dill in the top of the jar to pin down the cucumbers and make sure they all stay submerged in the brine.
- Fresh dill is preferred, but if you don’t have any available, you can substitute 4-6 tablespoons of dill seed.
You may also enjoy:
- Pickle Relish Sweetened With Honey
- Home Canned Salsa Recipe – Plus 10 Tips for Canning Salsa Safely
- Pickled Dilly Beans with Garlic and Cayenne Pepper
- Creamy Cucumber Salad with Sour Cream Dressing
Originally published in 2010, updated 2016.