Our family's Favorite Kosher Dill Pickles - Homemade with fresh cucumbers, dill, and garlic. Tested and approved safe canning recipe for shelf stable storage.
Prep Time 45 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 70servings
Ingredients
35cucumberspickling type (estimate 5 cucumbers per quart; more or less may be needed)
7tablespoonspickling salt
7cupswhite vinegar5% acidity
7cupswater
7tablespoonsdill seedor 21 heads fresh dill
42black peppercorns
14garlic clovespeeled and halved
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
Please read through the entire post for detailed information before making the recipe.Processing: For these pickles, you will use the low temperature pasteurization method. This prevents overcooking the pickles and helps them to retain crispness during storage.Jars are processed in simmering hot water (180-185 degrees) covered by at least one-inch for 30 minutes. You must monitor the process carefully to ensure that the water temperature does not drop below 180 degrees during the canning process. See the post for detailed instructions.---------------------------------------------------
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.