Favorite Kosher Dill Pickles
User Reviews
4.9
381 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
-
Additional Time
30 mins
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Total Time
1 hr 25 mins
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Servings
70 servings
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Calories
25 kcal
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Cuisine
American
Favorite Kosher Dill Pickles
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Our family's Favorite Kosher Dill Pickles - Homemade with fresh cucumbers, dill, and garlic. Tested and approved safe canning recipe for shelf stable storage.
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Ingredients
- 7 cups water
- 7 cups white vinegar 5% acidity
- 7 tablespoons pickling salt
- 7 tablespoons dill seed or 21 heads fresh dill
- 42 black peppercorns
- 14 garlic cloves peeled and halved
- 35 cucumbers pickling type (estimate 5 cucumbers per quart; more or less may be needed)
Instructions
- Prepare home canning jars and lids according to manufacturer's directions.
- For each quart of pickles, bring 1 cup water and 1 cup vinegar to the boil.
- Meanwhile, in each jar place 1 tablespoon pickling salt, 1 tablespoon dill seed (or 3 heads fresh dill), 6 black peppercorns and 2 halved garlic cloves.
- Pack halved or quartered cucumbers into jars. Pour boiling vinegar and water over cucumbers in jars. Affix the lids and rings.
- Process in simmering hot water (180-185 degrees) for 30 minutes (low temp pasteurization method).
- Remove jars from canner and allow to cool completely (24 hours recommended). Remove bands and test for complete seal. Store in a dark, cool place.
- Recommend six weeks of standing time for flavors to fully develop.
Notes
- Please read through the entire post for detailed information before making the recipe.
- Processing: For these pickles, you will use the low temperature pasteurization method. This prevents overcooking the pickles and helps them to retain crispness during storage.
- Jars are processed in simmering hot water (180-185 degrees) covered by at least one-inch for 30 minutes. You must monitor the process carefully to ensure that the water temperature does not drop below 180 degrees during the canning process. See the post for detailed instructions.
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- After the jars have cooled, be sure to test for a complete seal. See instructions in the post for testing the seal.
- After processing, the cucumbers will be a more olive color and there may be undissolved salt in the bottom of the jar. That's normal. When the jars have cooled all the salt should be dissolved. If the salt still hasn't dissolved after sitting overnight, gently turn the jar over a couple of times to mix and disperse.
- Store the jars in a dark, cool place.
- Allow six weeks of standing time for the flavors to fully develop.
- For best quality, the pickles should be used within one year.
Nutrition Information
Show Details
Serving
1halves
Calories
25kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
703mg
(29%)
Potassium
214mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
108IU
(2%)
Vitamin C
5mg
(6%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 70servings
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Serving | 1halves | |
| Calories | 25kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 703mg | 29% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
381 reviews
Excellent
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