Home-Canned Dill Pickles: A No Water-Bath Approach (2024)

Canning your own dill pickles at home can be a satisfying and delicious way to preserve the fresh crunch of summer cucumbers. While traditional canning often involves a water-bath, which can be time-consuming and requires special equipment, there are alternative methods to create tangy, crisp dill pickles without it. This approach is perfect for those looking for a quicker, simpler way to enjoy homemade pickles.

This post may contain affiliate links. Please read mydisclosure policy.

Jump to Recipe

Why Skip the Water Bath?

The water-bath canning method is a common way to ensure that canned goods are safely sealed and preserved. However, it can sometimes soften the pickles more than desired and may seem intimidating to those new to canning. By skipping the water-bath, you retain the pickles’ crispness, save time, and still achieve a delightful, flavorful result. I must note, this is NOT an approved method of food preservation. Please do your research and decide if this recipe is right for you. This recipe is adapted from Justin Metcalf’s pickle recipe.

What You Need

To make no water-bath dill pickles, you’ll need the following ingredients and tools:

Ingredients:

• 1/2-1 bushel of small pickling cucumbers (about 4-5 inches long), blossom end trimmed
• 1 clove of garlic per jar, peeled
• 2-3 sprigs of fresh dill (or 1/2 tablespoon/quart-1 tsp/pint dried dillweed) per jar
• 1/4 tsp (per quart) or 1/8 tsp (per pint) alum
• 4 cup white vinegar (5% acidity)
• 3 quarts water
• 1 cup pickling/canning salt (do not use iodized table salt)

Tools:

• Clean and sterilized quart or pint-size glass jars with new canning lids and bands (Mason jars are ideal)
• Stockpot
• Sheet pan
• Funnel (optional, but helpful for pouring the brine)
• Ladle for pouring brine into jars

Step-by-Step Guide

• Preheat oven to 200 degrees.

Prepare the Jars and Cucumbers:

• Wash your jars with hot, soapy water, and rinse them thoroughly. Let them air dry. I like to run mine through the dishwasher with the sterilize setting. Wash the cucumbers under cold water and trim off the blossom end, which contains enzymes that can cause softening. You can leave the cucumbers whole or slice them into spears, depending on your preference. I like to leave mine whole.

Fill the Jars:

• To each jar, add one clove of garlic, 1/4 tsp (per quart) or 1/8 tsp (per pint) alum, and 2-3 sprigs of fresh dillweed (or dried if using). Pack jars with cucumbers as tightly as possible. You may cut some in half to fill the jars completely. Wipe any residue from the top of the jar and place a new lid and band to fingertip tightness.

Heat the Jars:

• Place cucumber-filled jars onto a sheet pan and place them in the oven. Set timer for 10-15 minutes.

Make the Brine:

• In a stockpot, combine the vinegar, water, and pickling salt. Bring the mixture to a boil and stir until the salt is fully dissolved. The mixture should be at a boil about the same time the cucumber jars have heated in the oven. Pickling brine is the key to preserving your pickles without a water-bath. Make sure it comes to a full rolling boil.

Pour the Brine:

• Carefully remove a few jars at a time from the oven. The jars are very warm but manageable. Remove the lid and fill the jar with the hot brine, ensuring all the cucumbers are submerged under the brine. Leave about a 1/2 inch headspace from the top. Wipe the rim of the jar to remove any residue and replace the lid.

Cool and Store:

• Place the jars on a towel-lined surface. Cover the jars with another towel and allow to cool, undisturbed, for 24 hours. Remove the bands and check to ensure the jars sealed. If there are a few that do not seal, place them in the refrigerator and enjoy. If many of the jars do not seal, I suggest water-bath canning the jars for 10 minutes.

Storage and Shelf Life of No Water-Bath Dill Pickles

Check your pickles on a regular basis. Any jar that becomes unsealed must be discarded. As an alternative, you can use this recipe and store all of the jars in the refrigerator without concern of jar seal. If you have any doubt, feel free to water-bath the pickles for 10 minutes. No water-bath dill pickles will remain sealed for well over a year, and I try to enjoy them within a years’ time. I keep mine in a cool, dry location and check them often.

Enjoying Your No Water-Bath Dill Pickles

These homemade no water-bath dill pickles have a satisfying crunch and a perfect balance of tangy and savory flavors. They are excellent on sandwiches, as a snack, or as a side dish at your next barbecue. The absence of the water-bath means they retain their crisp texture, making them a favorite for pickle enthusiasts who appreciate a good crunch. These are the BEST home preserved pickles for their crunchiness!

This no-water bath canning method is a fantastic way to dive into home preserving without the need for specialized equipment or extensive time commitments. It’s a great starting point for anyone new to canning or those who want to enjoy the simple pleasure of homemade pickles with minimal fuss. Grab some fresh cucumbers and get started—delicious, crunchy dill pickles await!