Comments on: Favorite Kosher Dills

By: Ryan

Ryan — Mon, 12 Sep 2011 03:33:40 +0000

Thank you for these very easy to follow instructions. I made my first batch of pickles tonight and followed your recipe. Thank you so much! It was so easy.

By: Jackie

Jackie — Tue, 16 Aug 2011 00:35:47 +0000

Thanks for mentioning cutting off the blossom end of the cucumber. I didn’t realize it contained an enzyme that could make the pickles soften. I’ve never had any problems getting crisp pickles until last year. I didn’t actually cut off the ends, but “scrubbed” them off while washing. Last year, I had family members “helping” and I didn’t specifically mention cutting or scrubbing the ends . . . soft pickles for the first time!
I have been in the habit of using distilled water as we used to have well water and I was warned that water, whether private well or chlorinated tap water, can effect the final product. I’m not sure this is true, I just never wanted to take a chance!

By: Jackie

Jackie — Tue, 16 Aug 2011 00:05:00 +0000

Not a silly question at all. It’s good to know what the yield will be so you can plan accordingly. I like to make at least a canner full (7 qt. jars) so I roughly figure that it takes 1 to 1 and 1/4 lbs of cucumbers to fill a qt jar. I like to keep canning notes from year to year and include how many lbs I started with and what the yield was. Also, how tightly the cucumbers are packed will affect how much brine is used (tightly packed = less brine)
This is almost the exact same recipe I’ve used for years. I love the tip Lana included about cutting off the blossom end. I had a soft batch last year and didn’t know why until now! I use half the salt amount as I prefer less salty and more tangy.
Good luck!

By: Lana

Lana — Mon, 18 Jul 2011 17:58:50 +0000

Yes, I purchase dill seed online from Penzey’s. They have great service and wonderful products.

By: Trish

Trish — Mon, 18 Jul 2011 17:54:22 +0000

if you don’t have seed heads, dill seed works best. I got it online in bulk.

By: Lana

Lana — Mon, 18 Jul 2011 16:44:06 +0000

Sure. I can’t give you an exact amount, though. You’ll have to use your own judgment.

By: Kris

Kris — Mon, 18 Jul 2011 16:09:37 +0000

I was just wondering if you would know whether fresh dill could be substituted for the dill seed or dill heads? Thanks!

By: Lana

Lana — Mon, 23 Aug 2010 00:42:58 +0000

You’re welcome! If you’re new to canning, the best thing you can purchase is a copy of the Ball Blue Book. It gives step-by-step instructions and has lots of recipes, too.

By: foodlvr

foodlvr — Sun, 22 Aug 2010 23:51:12 +0000

Thanks for the lesson in canning pickles. I only like half sour pickles and pickled asparagus and green beans. I’ve tried pickling watermelon rind unsuccessfully – no one liked it. I’ve also made quick pickled onions with some success. I am going to ACE next weekend and buying the 2 gadgets I need to do canning. Thanks alot.

By: Happier Than A Pig in Mud

Happier Than A Pig in Mud — Wed, 04 Aug 2010 09:43:37 +0000

Hi! I stopped over from One Perfect Bite, you have a beautiful tutorial here! I do some canning, and will copy your recipe for next time. We’ve had an unusually dry, hot summer here in Philly and my cukes did not do so well-but there’s always next year:@)