These are our family’s Favorite Kosher Dill Pickles, homemade with fresh cucumbers, dill, and garlic. It’s a tested and approved safe canning recipe for shelf stable storage.
I’ve been “puttin’ up” again, y’all! This time, it’s our favorite kosher dill pickle recipe. And when I say favorite, I really mean these are a favorite.
My daughter and grandson almost beg for these pickles every year. As a matter of fact, my old recipe notes say that the summer before our grandson was born, I put up 30 quarts of these dills. By the time he arrived in September, more than half of them were gone.
I have lots of pickling and preserving recipes like my Pickled Okra, Basic Salsa, and Home Canned Tomatoes. Some I make only occasionally, but these Kosher Dills are a must for every summer!
— This post was originally published July 9, 2010. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop Waterbath Canning
Total Time: 1 hour, 25 minutes
Servings: Makes 7 quarts (70 servings)
Primary Ingredient(s): Pickling cucumbers, pickling salt, 5% acidity white vinegar, dill, peppercorns, garlic
Skill Level: Intermediate
WHAT PEOPLE ARE SAYING …
“I made these pickles this summer and they are perfect . No better pickle out there . Thanks so much for this recipe.”
— Mary Branham
Use Proper Canning Procedures
Before I get started with the recipe, I want to take a minute to mention the importance of using proper canning procedures. If you haven’t canned before, or if it’s been a while since your last canning session, please review the process and get all your equipment ready before you start.
One of the best resources for new and seasoned canners alike is the Ball Blue Book. It’s published by the people who make the Ball canning jars. It’s available in lots of locations and on the web at amazon.com.
Some Other Good Online Resources
- National Center for Home Food Preservation (University of Georgia)
- Home Food Preservation Site (Pennsylvania State University)
The National Center for Home Food Preservation even offers a free online course in food preservation. It’s well worth the time for the amount of information you get!
Now, let’s get started making Kosher Dill Pickles!
Ingredient Notes
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For each quart jar of pickles, you’ll need:
— approximately 5 pickling (or Kirby) cucumbers
— one tablespoon of pickling salt
— one tablespoon of dill seed (or 3 heads of fresh dill)
— a sprig or two of fresh dill fronds (optional)
— five black peppercorns
— two nice fat garlic cloves.
When purchasing your produce, keep in mind that a full boiling water canner will hold seven quart or pint jars. So, if you want to make a full canner load of pickles be sure to purchase enough produce for seven jars.
I tend to use wide-mouth quart jars for kosher dills because they fit the cucumbers best. Pickling (or Kirby) cucumbers are typically no more than 6 inches in length and will fit easily into quart jars.
Pickling (or Kirby) Cucumbers
For making pickles, you will need to find pickling cucumbers, sometimes called salad cucumbers or “Kirby” cucumbers. You absolutely don’t want waxed cucumbers or English cucumbers for your pickling recipe.
Although “Kirby” is a specific variety of cucumber, these days any pickling cucumber tends to be referred to as a Kirby cucumber. They’re the shorter, plumper, sort of stubby looking cucumbers with a prickly surface. I’ve seen these called salad cucumbers in some produce sections but technically they’re simply pickling cucumbers.
The cucumbers can be left whole or cut into halves or quarters. I typically cut mine into halves unless they’re really large, in which case I’ll quarter them. It doesn’t really matter, so do whatever suits you best.
Dill Seed or Fresh Dill Heads
Dill seed is easier to acquire than fresh dill heads. It’s available in practically every grocery store and from online spice and herb sellers. Some years, I have a good crop of dill, so I have fresh dill heads available, but I can’t always depend on that. The availability of dill seed is very predictable.
If you happen to have fresh dill heads and want to use them, they work really well in the recipe. You’d use three fresh dill heads in place of each tablespoon of dill seed (1 fresh dill head = 1 teaspoon of dill seed).
The fresh dill fronds are optional. I usually place a sprig or two in each jar merely for appearances. They’re pretty in there!
Pickling Salt
Yes, you really do need a special kind of salt for pickling. Pickling salt is widely available and easy to find. It doesn’t have any anti-caking or anti-clumping agents in it so it’s very pure. The additives in other salts can turn your pickles dark or make the liquid cloudy. It’s possible to use other salts, but amounts would have to be adjusted to accommodate for the differently sized salt granules. Better to just stick with canning salt.
Garlic and Black Peppercorns
Make sure that the garlic you use is fresh and free from blemishes. The peppercorns should be fresh and nicely fragrant.
Vinegar
Although I didn’t include it in the ingredients photo above, vinegar is a very important part of the pickling process. It’s the ingredient that gives pickles their distinctive tart taste and, most importantly, the ingredient that prevents botulism from forming in pickled foods.
Most pickle recipes call for distilled white vinegar, and that’s what I use. I’ve been asked whether other types of vinegar can be used, and the answer is yes. As long as the vinegar is at least 5% acidity. You’ll need to check the label of the vinegar to confirm that it is indeed 5% acidity as several companies have recently started diluting the vinegar to 4% and that won’t work!
Just keep in mind that substituting with other types of vinegar can change the taste and color of your pickles. They may have a more mellow taste and could also be darker in color.
Vinegar such as wine vinegar, salad vinegar, or homemade vinegar should not be used unless you can verify that it has an acetic value of at least 5%.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
The Canning Process for Kosher Dill Pickles
Start by Heating a Canner Filled with Water
- The first thing I do when I start a canning session is to fill my canner with water and start it heating on the stove. It takes quite a long time to heat that much water, so I get a start on it first thing in the process. Check the canner periodically while you work to make sure the water stays at a steady simmer.
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Prepare the Jars, Lids, and Rings
- My second step is to wash the jars in hot, soapy water. Rinse them well, making sure all traces of soap are removed. Drain on a clean kitchen towel. After washing, the jars still need to be sterilized before filling them. See the paragraph below for my procedure.
👉 PRO TIP: I put the clean jars in the canner and let them heat up along with the water. Some people hold them in a 200-degree oven. However, canning jars are not designed nor tempered for dry heat.
You need the jars to be hot when you’re ready to fill them because putting hot food in a cold jar can cause breakage. Likewise, putting a cold jar of food into boiling water is just asking for broken jars and all your hard work to end up in the bottom of the canner.
- Put the lids in a small pan with enough water to cover them. Set the pan on the stove with the lowest heat possible just to keep them warm until they’re needed. Set the rings aside. NOTE: Check the package instructions on the lids you’re using. Some lids have a newer type of sealing compound that does not require them to be heated in simmering water.
⚠️ USE CAUTION! Remember you’re working with lots of boiling water when canning. Always use a jar lifter to remove jars from the hot water to prevent scalding.
Prepare the Produce
- Peel and halve the garlic. If you’re using fresh dill heads, trim them and set them aside with the garlic.
- Prepare the cucumbers by washing them and removing 1/16 inch from the blossom end of each. Cut into halves or quarters as you wish.
👉 PRO TIP: Why remove that tiny sliver from the end of the cucumbers? It’s because there’s an enzyme that remains in the blossom end of cucumbers which can cause your pickles to become soft while in storage.
Make the Brine
- For each quart jar of pickles, measure 1 cup water and 1 cup vinegar into a saucepan. Bring the water and vinegar to the boil. While the brine is coming to the boil, fill the jars (see next section).
Fill the Jars
- In each quart jar, place 1 tablespoon salt, 1 tablespoon dill seed (or 3 heads fresh dill), 6 black peppercorns, and 2 halved garlic cloves.
👉 PRO TIP: As noted earlier, each dill head counts as a teaspoon of dill seed. Since I only had a few dill heads this time, I used one head of dill and two teaspoons of seeds in each jar.
Add Cucumbers and Hot Brine to Jars
- Working with one jar at a time, pack the halved or quartered cucumbers into the hot jars.
- Using a canning funnel, pour the boiling vinegar and water solution over the jar contents leaving 1/2 inch of headspace.
What is Headspace?
When a canning recipe refers to headspace, it simply means the amount of space between the top of the liquid and the top edge of the jar.
- I realized just as I was about to put the lids and rings on that I had not included the garlic in the jars. Yikes! Just goes to show you that with this recipe, it’s never too late to add an ingredient. You could even slip a hot red pepper in there at this point if you wanted to!
Clean the Jar Rims and Add the Lids
- Wipe the top rim of each jar carefully with a dampened paper towel. This is to make sure that there is nothing on there that would prevent the lid from forming a complete seal.
- Place the lids on top of the jars and screw on the rings (bands) until just finger tight.
👉 PRO TIP: When applying the rings to the jars, don’t screw them down tight or force them. The jars must be able to expel air during the canning process in order to create a seal.
Process Using Low Temp Method
- Place the jars in the canner rack and lower them into the simmering hot water. There should be enough water to cover the tops of the jars by at least one inch.
- Place the cover on the pot. Bring the water up to between 180 and 185 degrees and process for 30 minutes (low temp pasteurization method).
Notes About Low Temp Pasteurization
I use the low temperature pasteurization method for these pickles. This method prevents overcooking the pickles and helps them to retain crispness during storage. The low temp method can only be used for high acid recipes and must be monitored carefully to make sure the water remains above 180 degrees for the entire processing time.
To use the low temp method, heat the water to a simmer while preparing the filled jars. Lower the jars into the simmering water and allow it to come up to between 180º to 185º F. Maintain the water temperature for 30 minutes. Check with a thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes.
If the temperature of the water drops below 180 degrees during processing, bring the temperature back up to at least 180 degrees and start the timing over so that the jars have a full 30 minutes of processing at 180 degrees.
Note that there should be enough water in the canner to cover the tops of the jars by at least one inch. I keep a separate pot of simmering water on the stove in case I need more water in the canner when I add the jars.
Cool Jars and Test the Seal Before Storing
- At the end of the processing time, use a jar lifter to carefully remove the jars from the canner, place them on a clean dish towel, and allow them to cool completely (24 hours recommended).
- You will notice when you remove the jars from the canner that the cucumbers have become a more olive color, and there is undissolved salt in the bottom of the jar. That’s normal. By the time the jars have cooled overnight, all the salt should have dissolved. If the salt still hasn’t dissolved after sitting overnight, gently turn the jar over a couple of times to mix and disperse.
- After the jars are completely cooled, you may remove the ring bands. Be sure to test for a complete seal. Any jars that failed to seal are not shelf-stable but may be stored in the refrigerator.
How to Test For a Complete Seal
- How to test the seal? First, gently press the center of each lid. If there is any movement, then the jar did not seal. Next, gently pull upward, trying to lift the jar by the edges of the lid. If the lid pulls away, obviously it didn’t seal. The pickles are still good but can’t be stored outside of refrigeration.
And just like that, you have seven beautiful jars of Favorite Kosher Dill Pickles!
Storage Instructions
- Store the jars in a dark, cool place such as a pantry or cellar. I recommend six weeks of standing time for the flavors to fully develop. For best quality, the pickles should be used within one year.
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Recipe
Favorite Kosher Dill Pickles
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.7 cups water, 7 cups white vinegar
- 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.7 tablespoons pickling salt, 7 tablespoons dill seed, 42 black peppercorns, 14 garlic cloves
- Pack halved or quartered cucumbers into jars. Pour boiling vinegar and water over cucumbers in jars. Affix the lids and rings.35 cucumbers
- 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
- 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
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I am going to learn to can just so I can make these! I am so excited – I have several people to teach me! THese look so delicious – thanks for sharing your secrets!
I am watching my cucumbers to turn into pickles. Thank you for sharing this recipe. -Tien
The great pics and thorough explanations almost make me feel brave enough to try canning myself. GREG
Greg, If I can do it anyone can! Although I have been canning for a long time (about 35 years) it is not so intimidating as you might think. Start with something very simple, like strawberry jam, to get an understanding of the basics. Purchase a Ball Blue Book and follow its instructions carefully and you’ll be canning in no time!
these look and sound just perfect, I can see why they are a favorite… I cannot find good cucumbers for pickling around these parts, gonna have to find a source further away I guess as I am itching to put up all kinds of pickles – do the squash, okra and green beans along with relishes, but no cukes….
Hi Drick. I got my cucumbers at the farmers market. They actually came from North Carolina but there are lots to be found around here. Hope you come up with some soon! I haven’t done my okra pickles yet. I’m waiting for an order of dill seeds from Penzey’s. Used up all I had stored from last year’s dill harvest. That’s one thing that I can’t find around here!
for clarification…..regular cucumbers or the ‘kirby’ type? many thanks…this post has my mouth watering! btw, if I do make them i have no idea how im going to keep my paws off for 6 weeks. isnt that considered cruel and unusual punishment??
clive – These are the kirby-type cucumbers. They usually labeled “pickling cucumbers” in the market. They’re the best for making pickles.
My daughter agrees with you that it’s cruel to have to wait six weeks. But, for good flavor, you do need to wait. I usually make them and don’t tell her I did them until weeks later :-)
Mmmm! I have another type of jarred pickles bookmarked right now, but these might be even better. They’re so beautiful-looking too! Great gift idea :)
They do make great gifts if you can manage to keep from eating them all first!
Mmm they look so good! Reminds me of the pickles I used to make for the 4-H fair when I was a little girl!
Once after hubby and I first married (17 years ago) I got into my head I wanted to make rasberry jam. I bought everything and read up on it, and made that jam. It was definitely a project, but I really enjoyed doing it. I’ve never canned anything since then. Why?
Back then, the directions I had for the jam had me use the wax on the tops. I don’t see that much anymore. Is it something only used for certain foods, or just a process only some people choose to use.
BTW, I have a ton of Ball canning jars that I use for storage, mixing marinades and dressings, etc. I love canning jars.
Hi Pam – The wax seal, like the inversion method, is an old technique that is not recommended any longer. The wax seals just didn’t hold well. The wax tended to shrink away from the sides of the jars letting bacteria and who knows what into the product. All jams and jellies should be processed using modern lids and rings.
That explains why I haven’t seen anyone using it. Like I said it was 17 years ago…and now I feel old. LOL
I may have to try my hand at canning again. Now I wish I grew some pickling cucumbers.
this recipe sounds a lot like one that a friend gave me – she got it from a friend 40 years ago. One difference is that my recipe calls for a dried chile in each jar. It adds a wonderful subtle smoky heat to the pickles.
Trish – You can add a chili to the jar if you like. You’re right – it adds a nice little smoky heat to the pickles.
These look delicious! I’m still eating last year’s cukes and just starting to pick this year’s. Thanks for sharing your recipe!
I LOVE you for posting this! I’ve just canned for the first time, as you know, with my cherry pie filling. :) I have always wanted to make pickles, and my daughter is obsessed with these jars of Dilly Beans (green beans) at the grocery store. I refuse to buy them because they are almost $8 a jar! :-O So I’ve been wanting to make both.
I do have a question, as I noticed this with the cherry pie filling recipe too. I noticed that your instructions say to remove the bands after they’ve cooled overnight. Why do the bands need to be removed?
Hi Amanda! You don’t *have* to remove the bands but it’s recommended by most canners for two reasons. If you leave the bands on you can’t see as easily if a jar has lost its seal during storage. And, second, if you live in a humid climate the bands have a tendency to rust. If you leave them on and they rust it’s difficult to open your jar later on. If you remove them, dry them well and store them, they can be reused over and over for years!
Honestly, a lot of times I don’t remove the bands. I think the jars look “naked” without them :-)
BTW – I have a great USDA-approved canning recipe for Dilly Beans if you want it. Just email me.
Hi Lana,
I would be interested in the Dilly bean recipe too please. Thank you!
– Doree
Hi Doris – here’s the link to Ball’s Dilly Bean recipe:
https://www.freshpreserving.com/blog?cid=dilly-beans
Enjoy!
I am going to attempt to make these pickles, but I have what may seem like a silly question. I plan to quarter the cukes, but I have no idea how many will fit into the jar. I don’t want to buy too many, but I certainly don’t want to buy too few cukes to make a decent batch! It doesn’t have to be an exact number, since cukes may vary in size. However, it would be nice to know if 4 or 5 cukes fit in each jar. Make sense?
Hi Tracey! That’s a great question. When I do the pickles in halves I can fit about 6 halves into a jar. Sometimes 7 if the cukes are more slender. So I count on about 3 1/2 cukes per quart. If I have a few left over they go into the next day’s salad!
I’ve also done quarters and, if I remember correctly, they pack in better and you can get about 12-14 quartered cukes into each jar. So, still about 3 1/2 cucumbers per quart.
These are just approximations of course and depend on how slender or fat your cukes are!!
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!
Man I wish we lived closer to each other. I’d love to have a canning party. These are beautiful!
One of these days I’ll need to learn how to pickle and can stuff. I’ve been wanting to try it out for such a long time.
Give it a shot, Jenn. Get yourself a Ball Blue Book and read all the directions thoroughly before you start. You’ll enjoy it!
Just in time, my friend has been canning tomatoes all week, and these dills look like they are ready to eat now!
We have cukes and tomatoes coming out of our ears from the garden and now I have to get some canning tools to complement my jars I’ve bought several months ago in getting ready.
You have pushed me to finish the project….pronto!
Bon appetit!
=:~)
I’m so glad I could be your inspiration! Especially when it comes to canning. It’s just one of those skills that is now almost a lost art. I’m glad to see it making a bit of a come back!