Mastering Never-Fail Dill Pickles: An Easy Oven Canning Guide for Crunchy Homemade Goodness
Embark on a delightful journey into the world of homemade dill pickles with this incredibly simple and foolproof canning method. Even if you’re a complete novice to food preservation, you can achieve perfectly crisp, tangy dill pickles without the need for a traditional water bath canner. The secret lies in a clever oven-sealing technique that makes the process effortless and immensely satisfying. Follow our easy, step-by-step instructions below to transform your fresh cucumbers into jars of deliciousness that you’ll savor all year long.
From Garden Bounty to Briny Bliss: Celebrating a Bountiful Harvest
Our garden has truly outdone itself this season, especially when it comes to cucumbers. It’s a constant source of wonder how quickly these unassuming green dashes transform into robust, full-sized fruits. I can clear the vines in the morning, only to discover a fresh batch of “sneaky little beggars” by evening, perfectly plumped and ready for pickling. This steady supply of Cucumis sativus keeps us well-stocked, allowing us to enjoy them fresh with a sprinkle of seasoned salt, create vibrant cucumber salads, or, most importantly, preserve them in large jars as crunchy, homemade dill pickles.
Living in northern Alberta, a good “pickle year” is not always a given. Cucumbers thrive on consistent warmth and ample moisture, conditions that Mother Nature doesn’t always deliver in our region. With our extensive garden relying solely on rainwater due to our well’s high sodium content, our plants must endure whatever the weather brings. This year, however, has been exceptionally generous. We’ve enjoyed numerous sweltering days with temperatures soaring above +30°C, perfectly complemented by well-timed, soaking rains. This combination has created the ideal environment for a truly spectacular harvest.
Our garden is absolutely flourishing this year. The corn stalks stand several feet taller than I am, casting long shadows. Kale has grown into a sprawling, lush hedge, offering an abundance of nutritious greens. Potatoes are developing into hearty baseball-sized tubers, while our kohlrabi rivals basketballs in girth. Peas and beans hang heavy on their vines, promising a sweet and tender yield. And, of course, the cucumbers continue to provide a steady, rolling harvest. It is, unequivocally, a magnificent pickle year!
The particular variety of pickling cucumbers we cultivate is aptly named ‘Cool Breeze’, specifically chosen for its suitability in shorter growing seasons. They consistently yield impressive results when the environmental conditions align perfectly, as they have this year. I’m already planning to plant them again next season, with high hopes for another abundant ‘pickle year’. This specific dill pickle recipe truly is “easy peasy.” I often prepare a larger batch of the savory brine and store any unused portion in a jar in the refrigerator. Then, whenever I’ve gathered enough fresh cucumbers to fill a few more quart jars, I simply reheat the brine and get to pickling!
This fantastic recipe, generously shared by my friend Ronaye, has completely transformed my approach to pickle-making. Gone is the dread I once associated with canning; now, it’s a genuinely enjoyable activity. The true genius of Ronaye’s method lies in its simplicity: you bypass the cumbersome water bath canner and instead seal your jars directly in the oven. It’s incredibly satisfying to convert a large bowl of fresh pickling cucumbers into jars of tangy, crunchy dill pickles that we’ll enjoy throughout the cold winter months. I often manage to can several jars while simultaneously baking a batch of cookies or tidying up the kitchen. These “never-fail” dills consistently deliver crunchy, sour perfection, and the jars reliably seal every time. It barely feels like canning at all – just a straightforward process of filling jars and placing them in the oven!
Tips and Tricks for No-Fail Easy Oven Pickles
Achieving consistently crisp and flavorful dill pickles with this easy oven method hinges on a few crucial details. First, always use distilled water. This is vital because the chlorine and various minerals often found in tap water can negatively impact the crunchiness and overall flavor of your pickles. If you don’t have a reverse osmosis filtration system, like ours, readily available, purchasing gallon jugs of distilled water from the grocery store is a small investment that makes a big difference.
Secondly, ensure you use pickling salt. This specialized salt is pure sodium chloride, free from the iodine or anti-caking agents present in many other salts. These additives can unfortunately cause pickles to lose their desired crunch and may even darken the brine, compromising the final product’s quality.
The beauty of this recipe is its flexibility regarding cucumber quantities. I haven’t specified an exact amount because it truly depends on the size of your harvest. Generally, about 1¼ lbs (550g) of cucumbers will fill a 1-quart jar. For the brine, you’ll need approximately 1½ to 1¾ cups (360-420ml) to cover the cucumbers in a 1-quart jar, with the exact amount varying based on cucumber size and how snugly they are packed. A single batch of brine is usually sufficient for 8 to 9 quarts of pickles. I typically process 4 or 5 jars at a time, then store the leftover brine in the refrigerator until I accumulate enough cucumbers for another small batch. This adaptable approach even allows you to make just 1 or 2 jars at a time, perfect for a smaller garden yield (in which case, consider making a half-batch of brine).
Cucumbers can be packed into jars whole if they are small and slender. For larger cucumbers, cutting them lengthwise into ‘pickle spears’ or into slices makes them easier to fit and ensures even brining. While dill and garlic are traditional flavor powerhouses, you can opt for a minimalist approach, using just cucumbers and brine for a simple, plain pickle. However, to truly embody the “dill” in dill pickles, don’t skip the fresh dill or dill seed heads.
For my most recent batch, I experimented by adding some heads of green coriander seeds, harvested from cilantro that had gone to seed in the garden. I anticipate these will impart a unique and wonderfully aromatic flavor profile to the pickles, adding another layer of complexity to the classic dill taste.
This versatile oven-canning method isn’t limited to cucumbers either! You can successfully pickle whole green beans this way. Just remember to blanch the beans first to tenderize them slightly. For those who enjoy a little heat, consider adding a couple of small dried red chili peppers to the jars for spicy dilled beans.
And here’s a crucial pro-tip: DON’T THROW OUT THE PICKLE JUICE ONCE YOU’VE ENJOYED ALL THE PICKLES! Save that briny liquid for crafting fun, party-charging PICKLEBACK SHOTS at your next gathering. It’s also fantastic in marinades, dressings, or as a flavorful tenderizer for meats.
*A very important note on safety: I exclusively use this oven-canning method for these dill pickles due to their inherently high acid content. I have never attempted it with any other types of foods. For all other canning projects, I strictly adhere to the traditional water bath canning method to ensure proper and safe jar sealing.
The Pickling Process: Step-by-Step for Perfect Oven-Sealed Dills
The actual pickling process is straightforward, designed for efficiency and ease. Begin by estimating the number of quart canning jars you’ll need for your cucumbers, always preparing a couple of extra just in case. Wash these jars thoroughly in your dishwasher on the hottest water setting to ensure they are sterilized and piping hot when you’re ready to fill them.
While your jars are undergoing their hot wash cycle, take the opportunity to prepare your fresh ingredients. Wash and gently drain your pickling cucumbers. If you’re using fresh dill blossom heads or sprigs, wash them as well and shake off any excess water.
Next, combine all the brine ingredients in a large stockpot. Bring this mixture to a rolling boil. Once it has reached boiling point, immediately turn off the heat and place a lid firmly on the pot. This will keep the brine hot and ready for when you need it.
Preheat your oven to 310°F (155°C). It’s crucial to remove all oven racks except for the very bottom one. Yes, 310°F is the correct temperature; this is not a typo but rather a specific low heat for the oven-sealing method. Simultaneously, set your metal canning lids into a small saucepan filled with water and bring it to a gentle simmer. Maintain this simmering temperature to keep the lids hot until they are needed.
Once the dishwasher has completed its cycle, carefully remove the hot, clean jars and place them onto a clean dishtowel spread on your counter. Into each jar, place 1 dill seed head (or several fresh dill sprigs), 1 clove of garlic, and 6 whole black peppercorns. If you’re adding bay leaves or green coriander seeds, this is the time to add them as well. Now, hold each jar sideways and begin filling it with your prepared cucumbers, packing them in as tightly as possible to maximize the jar’s capacity. Remember, larger cucumbers can be quartered lengthwise into convenient ‘pickle spears’ to facilitate easier packing. Ensure you leave approximately one inch (2.5cm) of headspace between the top of the packed cucumbers and the rim of the jar.
Bring the brine back up to a full boil once more. Carefully pour the hot brine over the packed cucumbers in each jar, making sure they are completely submerged. Leave ½ to ¾ of an inch (1.5-2 cm) of headspace at the very top of each jar. Using a clean, wet dishcloth, meticulously wipe the rims of the jars to remove any spills or residue, which could interfere with the seal. Retrieve the hot metal canning lids from the simmering water and place one onto each jar. Screw on the metal ring (band) until it is “finger-tight” – this means tightening it just enough with your thumb and index finger until you meet slight resistance, without over-tightening.
Carefully arrange the filled jars (standing upright) onto a sturdy cookie sheet or within a 9×13-inch pan. Using a pan makes them significantly easier to handle and transport. This step requires a bit of care, as the pan full of jars can be awkward and heavy. I typically process only 4 to 6 jars at a time to ensure safety and ease of handling. Gently slide the pan into your preheated oven.
Bake the jars for precisely 10 minutes. If you are using larger 1.5 quart jars, extend the baking time to 15 minutes.
After the designated baking time, carefully remove the jars from the oven. It’s important to keep them as level as possible while handling them. Place the hot jars right-side-up onto a clean tea towel on your counter. Allow them to cool completely and undisturbed. Resist the urge to touch the lids or move the jars until they have fully cooled down.
Initially, you might observe some bright green spots within the pickles where the brine hasn’t yet fully penetrated. Don’t worry; this is perfectly normal. By the time the jars have cooled entirely, your pickles will have taken on a uniform, appealing olive-green color. As the jars cool, you should begin to hear a distinct “pop” sound from each one as the vacuum seal forms. This is a satisfying indication that your pickles are successfully sealing! (Again, it’s important not to be tempted to press on the lids to try and force the seal; let it happen naturally.)
Once the jars have completely cooled, it’s time to check their seals. A properly sealed jar will have a lid that is concave, meaning the slight bulge in the middle of the metal lid will have been sucked down, and the lid surface will appear smooth and firm. To test the seal, press gently on the center of the lid with your finger. If the center flexes up and down, the jar has not sealed correctly. Any jars that haven’t sealed should be stored in the refrigerator. Wait about a week for them to fully pickle, then consume them within a couple of months. While it’s rare with this method, I personally have never experienced a failed seal using this technique, which speaks to its reliability.
Once sealed and cooled, you can either lightly tighten the metal rings or remove them altogether for long-term storage (removing them prevents rust and makes it easier to spot a seal failure). Store your jars of homemade dill pickles in a cool, dark place, such as a pantry or cellar. They will be ready to enjoy after just one week, but for the fullest flavor development and a deeper cure, allowing them to rest for up to a month is highly recommended. Get ready to enjoy the crisp, tangy taste of summer all winter long!
* * * * *
Never-Fail Dill Pickles
Margaret Bose Johnson
Save to Pinterest
Ingredients
for the brine:
- 12 cups distilled water 2.88 litres
- 5 cups white vinegar 1.2 litres
- ½ cup pickling salt 140gms
for the pickles – per each quart jar:
- 1 dill blossom head or several sprigs of fresh dill
- 1-2 bay leaves optional
- 1 clove garlic optional
- 6 whole black peppercorns optional
- pickling cucumbers to fill the jar not optional
Instructions
- Estimate how many quart canning jars you think you will need for the cucumbers you have and prepare a couple extra. Wash the jars in the dishwasher on the hottest water setting.
- While the jars are washing, wash and drain the pickling cucumbers. Wash the dill blossom heads or dill sprigs, and shake dry.
- Combine the ingredients for the brine in a large stockpot and bring to a boil. When it has boiled, turn off the heat and cover the pot with a lid to keep the brine hot until you need it.
- Preheat the oven to 310°F (155°C) and remove all the racks except the bottom one. (Yes, that is the right temperature – not a typo.)
- Set the metal canning lids into a saucepan of water and bring to a simmer. Keep hot until you need them.
- When the jars have finished washing, set them onto a clean dishtowel on the counter. Into each one place 1 dill seed head, 1 clove of garlic, 1 or 2 bay leaves and 6 peppercorns. Hold the jar sideways, and fill it with cucumbers, packing them in tightly to fit in as many as possible. Larger cucumbers can be cut into quarters lengthwise as ‘pickle spears’ to make them easier to fit into the jars. Pack the cucumbers so there is an inch (2.5cm) of space between them and the top of the jars.
- Bring the brine back up to a boil, then pour it over the cucumbers, covering them completely and leaving ½ to ¾ of an inch (1.5-2 cm) headspace at the tops of the jars. Wipe the rims of the jars with a clean, wet dishcloth. Place one of the hot metal lids on each jar and screw on the metal ring so it is just finger tight (how tight you can turn it with just your thumb and index finger).
- Place the jars onto a cookie sheet or in a 9×13″ pan (easier to handle) and carefully slide it into the oven. This is the only tricky part since the pan full of jars is awkward and heavy. I only do 4 to 6 jars at a time.
- Bake for 10 minutes (15 minutes for 1.5 quart jars).
- Carefully remove the jars from the oven, keeping them level as you handle them, and place them right-side-up on a tea towel on the counter. Leave them undisturbed until they cool.
- You will notice some bright green spots where the brine hasn’t penetrated the pickles totally yet. Don’t worry about them – they will be uniformly olive green in colour by the time they are cooled. You should hear a slight pop as each jar seals over the next half hour or so. (Don’t be tempted to touch the lids and force the seal to happen.)
- Once the jars are cool, check to see that they have sealed by seeing if the slight bulge in the middle of the metal lid is sucked down and the lids are smooth. If you can make the center of the lid move up and down by pressing on it with your finger, it has not sealed. Keep those jars in the refrigerator, wait a week for them to totally pickle, then use up in a couple months (should be no problem to do that). Although, I have never had any jars fail to seal by doing them this way.
- Lightly tighten the rings or remove them altogether, and store the jars in a cool dark spot. They will be ready to eat after one week, though they can take up to a month to fully cure.
Notes
It is important to use distilled water, as it contains no minerals or substances to make the pickles cloudy or soft when processed.
One batch of brine will be enough to fill 7 to 8 quarts of pickles, depending on how tightly you pack the cucumbers.
Bay leaves, garlic, and peppercorns are optional. Bay leaves have tannins that help keep the pickles crunchy. Garlic and peppercorns add flavour.
Guten Appetit!
Enjoy your delicious homemade dill pickles!
Sign up here to receive new Kitchen Frau recipes directly to your email inbox, and get a handy and useful kitchen tip with each recipe.
If you like my recipes, follow me on Instagram, Pinterest, Twitter, and Facebook. You’d make my day!
Don’t forget to PIN IT to save the recipe:
You might also like these preservation recipes:
How to Can Tomatoes
Misty Moisty Mornings and Watermelon Pickles
Sweet and Spicy Homemade Apple Butter
Saskatoon Peach Preserves
Pickled Beets
PICKLEBACK SHOTS