Favorite Kosher Dill Pickles
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
10 mins
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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
Description
This recipe involves packing halved or quartered pickling cucumbers into sterilized jars with pickling salt, dill seed or heads of fresh dill, black peppercorns, and garlic cloves. Boiled vinegar and water solution is poured hot over the cucumbers in the jars. The filled jars are then sealed and processed in simmering water at 180-185°F for 30 minutes to pasteurize and preserve the contents.
The low temperature pasteurization helps retain the cucumbers' crispness instead of softening them, which is a key aspect of these kosher-style dill pickles. Once cooled, the jars should be stored in a dark, cool place and allowed to sit undisturbed for at least six weeks to fully develop the pickling flavors and brine balance.
After aging, the pickles will have a crisp texture with a balance of salty, tangy, garlicky, and dill flavors that make them popular as snacks or accompaniments. Proper sealing and storage are essential for quality and safety.
It is normal to notice some salt residue or olive coloration after processing; gently turning the jars can help dissolve remaining salt.
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 peeled and halved, cloves
- 35 cucumber 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
- Use low temperature pasteurization by keeping water at 180-185°F for 30 minutes to preserve crispness.
- Ensure jars are sealed properly after cooling; test seals before storing.
- If salt remains undissolved after cooling, gently turn jars to help dissolve it.
- Store pickles in a dark, cool place for best quality.
- Allow pickles to stand for six weeks to develop full flavor.
- Use within one year for optimal taste and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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