Description
Indulge in the delightful crunch of homemade Favorite Kosher Dill Pickles! This easy-to-follow recipe combines fresh cucumbers, zesty dill, and aromatic garlic, creating a tangy flavor that’s perfect for snacking, enhancing sandwiches, or adding to salads. With a straightforward canning process, these shelf-stable pickles ensure you’ll always have a tasty treat on hand. Whether you’re hosting a barbecue or enjoying a quiet night in, these pickles make every meal special. Plus, they’re an excellent gift for loved ones during holidays or gatherings.
Ingredients
Scale
- 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 pickling cucumbers
Instructions
- Prepare home canning jars and lids according to manufacturer's instructions.
- In a large pot, bring water and vinegar to a boil for each quart of pickles.
- In each jar, add pickling salt, dill seed (or fresh dill), black peppercorns, and halved garlic cloves.
- Pack halved or quartered cucumbers into the jars and pour the boiling liquid over them.
- Secure lids and bands tightly.
- Process jars in simmering hot water (180-185°F) for 30 minutes using low temp pasteurization.
- Allow jars to cool completely for at least 24 hours before checking seals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pickles
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 pickle (50g)
- Calories: 10
- Sugar: 1g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for maximum flavor. Adjust pickling salt levels to suit your taste preference. Store sealed jars in a cool, dark place to maintain quality.