If you have an abundance of fresh cucumbers from the garden, making homemade dill pickle slices is one of the easiest ways to preserve them.

These crunchy little pickle rounds are perfect for burgers, sandwiches, wraps, or simply eating straight from the jar.

And honestly, once you start making homemade pickles, it is hard to go back to the ones from the grocery store.

Every summer when cucumbers start coming in faster than we can eat them, I start filling jars.

Whole dill pickles are great, but I especially love having canned dill pickle slices in the pantry because they are already cut and ready to use.

This recipe starts by soaking the cucumber slices in a saltwater brine overnight. Then we pack them into jars with a simple homemade dill pickle brine and process them in a water bath canner.

If you’re new to canning, pickles are also a great recipe to start with.

Why You’ll Love These Homemade Dill Pickle Slices

• Great way to preserve fresh garden cucumbers
• Perfect size for burgers and sandwiches
• Simple pantry ingredients
• Easy water bath canning recipe
• Crunchy, tangy and full of dill flavor
• Great for stocking your pantry
• Much better than letting extra cucumbers go to waste

Ingredients

You only need cucumbers and a handful of simple ingredients to make these homemade dill pickle slices.

For Soaking the Cucumbers

• 5 pounds cucumbers
• 10 cups water
• ½ cup canning salt

For the Pickling Brine

• 4 cups water
• 4 cups apple cider vinegar
• 2 tablespoons mustard seeds
• 2 tablespoons dill seeds
• ¼ cup pickling salt
• ¼ cup sugar
• 1 tablespoon black peppercorns

Equipment You’ll Need

You don’t need much special equipment for making homemade pickles.

You’ll need:

• Water bath canner
• Mason jars
• New canning lids
• Canning bands
• Large stockpot
• Large bowl
• Jar lifter
• Canning funnel
• Bubble remover
• Ladle
• Sharp knife or mandoline

If you plan on doing a lot of home canning, a basic canning tool set is one of those inexpensive things that makes the entire process much easier.

What Cucumbers Are Best for Pickling?

For the crunchiest homemade pickles, start with fresh pickling cucumbers whenever possible.

Pickling cucumbers are usually smaller and firmer than the slicing cucumbers you typically see at the grocery store.

Some popular varieties include:

• Boston Pickling
• National Pickling
• Kirby
• Homemade Pickles
• County Fair

The fresher your cucumbers are, the better your finished pickles will usually be.

I especially love making pickles the same day cucumbers are harvested from the garden.

How Thick Should You Slice Cucumbers for Pickles?

For this recipe, slice your cucumbers into approximately ¼-inch rounds.

This gives you that classic hamburger pickle shape.

Try to keep the slices fairly uniform so they pickle evenly.

A mandoline makes this really quick, but a sharp kitchen knife works perfectly fine too.

How to Can Dill Pickle Slices

Once you have your cucumbers washed and sliced, the process is pretty straightforward.

Step 1: Wash and Slice the Cucumbers

Wash 5 pounds of fresh cucumbers thoroughly.

Trim the ends from the cucumbers.

Slice them into approximately ¼-inch rounds.

I like this thickness because the slices are substantial enough to stay crunchy while still fitting perfectly onto burgers and sandwiches.

Step 2: Soak the Cucumbers

Place the cucumber slices into a large bowl.

Combine:

• 10 cups water
• ½ cup canning salt

Stir until the salt dissolves.

Pour the saltwater mixture over the cucumbers, making sure they are completely submerged.

Cover the bowl and refrigerate for 12 hours.

I usually do this part in the evening and finish making the pickles the following morning.

The overnight soak helps draw some of the moisture from the cucumbers and gives the finished pickles a better texture.

Step 3: Drain and Rinse

After the cucumbers have soaked for 12 hours, drain off the saltwater.

Rinse the cucumber slices thoroughly with fresh water.

Set them aside while you prepare the pickling brine.

Step 4: Make the Dill Pickle Brine

In a large stainless steel pot, combine:

• 4 cups water
• 4 cups apple cider vinegar
• 2 tablespoons mustard seeds
• 2 tablespoons dill seeds
• ¼ cup pickling salt
• ¼ cup sugar
• 1 tablespoon black peppercorns

Bring the mixture to a boil.

Reduce the heat slightly and allow the brine to simmer for about 5 minutes.

Your kitchen is going to start smelling like pickles at this point!

Step 5: Prepare Your Canning Jars

While the brine is heating, prepare your water bath canner and jars.

Wash your jars, lids and bands in hot soapy water.

Keep your jars hot until you’re ready to fill them.

Fill your water bath canner with enough water to eventually cover the filled jars by at least 1 inch.

Begin heating the water while you pack your jars.

Having everything hot and ready makes the canning process much smoother.

Step 6: Pack the Cucumbers Into Jars

Pack the sliced cucumbers into your hot mason jars.

You want them packed fairly tightly without crushing them.

Using a canning funnel and ladle, pour the hot pickling brine over the cucumber slices.

Leave ½-inch headspace at the top of each jar.

Make sure the cucumber slices remain covered with brine.

Slide a bubble remover around the inside of the jar to release any trapped air.

Adjust the headspace if necessary.

Step 7: Add the Lids

Wipe the rim of each jar with a clean, damp cloth.

Place a new canning lid onto each jar.

Add the bands and tighten until fingertip tight.

Don’t crank the bands down as tightly as possible. Air needs to be able to escape from the jars during processing.

Step 8: Process the Dill Pickle Slices

Carefully lower the filled jars into your boiling water bath canner.

Make sure the jars are covered by at least 1 inch of water.

Place the lid on your canner.

Once the water returns to a full rolling boil, begin your processing time.

Process according to the processing time required for your jar size and elevation.

Always adjust water bath canning times for altitude when necessary.

Step 9: Cool the Jars

Once processing is complete, turn off the heat.

Carefully remove the canner lid.

Allow the jars to sit in the canner for about 5 minutes.

Use your jar lifter to transfer the jars onto a towel-lined countertop.

Leave a little space between each jar.

Let them cool completely, undisturbed, for 12 to 24 hours.

Step 10: Check the Seals

After the jars have cooled, check each lid.

The center of the lid should be pulled down and shouldn’t flex up and down when pressed.

Remove the bands before storing your jars.

Any jar that didn’t seal should be placed in the refrigerator and enjoyed first.

Label the sealed jars with the contents and date before adding them to your pantry.

How to Keep Homemade Pickles Crunchy

One of the biggest questions people have when canning pickles is how to keep them from becoming soft.

Start with the freshest cucumbers you can find.

Ideally, make your pickles shortly after the cucumbers are harvested.

Avoid cucumbers that are already soft, wrinkled or beginning to lose their firmness.

The saltwater soak in this recipe also helps improve the texture.

Another important tip is not to overprocess your jars.

Follow the recommended processing time for your recipe, jar size and altitude.

Naturally Jamie Tip

If I know I’m going to be canning pickles, I try to pick the cucumbers from the garden that morning.

The fresher they are when they go into the jars, the better.

And don’t skip the overnight saltwater soak. It requires a little planning ahead, but most of that time is completely hands-off.

Apple Cider Vinegar vs. White Vinegar for Pickles

This recipe uses apple cider vinegar.

I like the slightly sweeter, deeper flavor it gives homemade pickles.

White vinegar has a sharper, cleaner flavor.

For home canning, always make sure the vinegar you’re using has the acidity required by the tested recipe you’re following. Don’t dilute the vinegar or change the vinegar-to-water ratio when canning pickles.

How Long Should Homemade Pickles Sit Before Eating?

This may be the hardest part.

Wait about 2 weeks before opening your first jar.

The cucumbers need some time to absorb all of that vinegar, dill, mustard and pepper flavor.

They usually get even better after they’ve had a little time to sit in the pantry.

Ways to Use Dill Pickle Slices

These aren’t just for burgers.

We use homemade dill pickle slices with all kinds of meals.

Try them on:

• Cheeseburgers
• Chicken sandwiches
• Pulled pork
• BBQ sandwiches
• Deli sandwiches
• Wraps
• Grilled cheese
• Tuna salad
• Chicken salad
• Charcuterie boards

You can also chop the slices and add them to potato salad, egg salad or homemade tartar sauce.

Or do what I usually end up doing and eat a few straight from the jar.

How Long Do Canned Dill Pickles Last?

Store properly sealed jars in a cool, dark, dry place.

For the best flavor and quality, I like to use my home-canned foods within about a year.

Once you open a jar, store it in the refrigerator.

And always inspect home-canned foods before eating them. If a jar is unsealed, leaking, bulging, spurting liquid when opened, or has an unusual appearance or odor, don’t taste it.

Frequently Asked Questions

Why do you soak cucumbers in salt water before pickling?

The saltwater soak helps draw excess moisture from the cucumber slices.

This can help give the finished pickles a firmer texture.

For this recipe, the cucumbers soak for 12 hours before being rinsed and packed into jars.

Do I have to soak the cucumbers overnight?

For this particular recipe, yes.

I wouldn’t skip this step.

It’s easy to prepare the cucumbers before bed and finish canning them the next morning.

Can I use regular cucumbers for pickles?

You can make pickles with other cucumbers, but small pickling cucumbers usually give you the best texture.

Large slicing cucumbers tend to contain more water and larger seeds.

If you have access to fresh pickling cucumbers, use those.

Can I use white vinegar instead of apple cider vinegar?

When making substitutions in a canning recipe, acidity matters.

Only use vinegar with the acidity specified by your tested recipe, and never decrease the amount of vinegar or increase the amount of water.

Can I add fresh dill?

Fresh dill is wonderful in homemade pickles.

However, when you’re canning food for shelf storage, it’s important not to make ingredient changes that could affect the safety of the recipe.

Follow a tested recipe when adding or changing ingredients.

Why did my pickles turn out soft?

Soft pickles can happen for several reasons.

The cucumbers may have been too old, they may have been overprocessed, or the blossom ends may not have been removed.

Starting with very fresh pickling cucumbers is one of the easiest ways to improve your results.

Can I make these as refrigerator pickles instead?

This particular recipe is written for canned pickles.

If you want refrigerator pickles, I recommend following a recipe specifically designed for refrigerator storage instead.

More Canning & Pickling Recipes You’ll Love

If your garden is producing more food than you can possibly eat fresh, don’t stop with cucumbers.

Try some of my other favorite preserving recipes:

• Canning Pickled Beets
• Canning Spicy Pickled Okra
• Homemade Dill Pickles
• Pickled Eggs with Jalapeños
• Water Bath Canning for Beginners
• 100 Foods You Can Can

There is nothing better than looking at a pantry shelf full of food you preserved yourself.

And pickles are one of those foods we actually reach for all year long.

If you’re staring at a basket of cucumbers from the garden wondering what to do with them, make a few jars of these easy canned dill pickle slices.

Your winter burgers will thank you.

If you make this recipe, I’d love to hear how it turned out. Leave a comment below and let me know how you use your homemade dill pickle slices!