Favorite Kosher Dill Pickles

Our family's Favorite Kosher Dill Pickles - Homemade with fresh cucumbers, dill, and garlic. Tested and approved safe canning recipe for shelf stable storage.

- Julie

This was my first time canning kosher dill pickles, so I was a little nervous. I’m so glad I picked this recipe. This might be one of the best kosher dill pickles I’ve ever tasted!

— Cucumbers — Pickling salt — Vinegar — Water — Dill seed — Black peppercorns — Garlic


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 removing 1/16 inch from the blossom end of each. Cut into halves or quarters as you wish.


Make the brine. 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.


Add cucumbers and hot brine to jars. Working with one jar at a time, pack the halved or quartered cucumbers into the hot jars.


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WELCOME Y'ALL I'm Lana Stuart, the cook, writer, and founder of Lana's Cooking.