Reduced-Salt Dill Pickle Recipe

Reduced-Salt Dill Pickle Recipe

Reduced-Salt Dill Pickle Recipe

Preserving method: Water bath canning

Makes about 6 (16 oz) pints

Let the dill add flavor while you reduce the salt with this crispy pickle classic.

You will need

  • 4 lbs pickling cucumbers (about 16 small to medium)
  • 3 cups sugar
  • 2 Tbsp salt
  • 6 cups vinegar
  • 2 Tbsp Ball® Mixed Pickling Spice
  • Green or dry dill (1 head per jar)
  • 6 Ball® (16 oz) pint glass preserving jars with lids and bands 
  • Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker



  1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  2. Wash cucumbers. Drain. Cut cucumbers into 1/4-inch thick slices, discarding ends.
  3. Combine sugar, salt and vinegar in a large saucepan. Tie spices in a spice bag and add to vinegar mixture. Bring to a boil. Reduce heat and simmer 15 minutes. Keep hot until ready for use. Remove spice bag.
  4. Pack cucumbers into hot jars leaving 1/2 inch headspace. Place one head of dill in each jar.
  5. Ladle hot liquid over cucumbers leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  6. Process filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.