Description
Learn how to make delicious Kosher Dill Pickles at home with this easy recipe. These crunchy pickles are perfect for sandwiches, burgers, or enjoying as a tasty snack!
Ingredients
Units
Scale
Cucumbers:
- 30 to 36 Small pickling cucumbers, 3-4 inches long
Brine:
- 3 cups water
- 3 cups white vinegar, 5% acidity
- 6 Tbsp canning salt
Seasonings:
- 8 heads Fresh dill, or 8 tsp dried dill
- 3 to 7 cloves Garlic, 1/2 to 1 per jar, sliced
- 3 to 3 1/2 tsp mustard seed, 1/2 tsp per jar
Instructions
- Prepare cucumbers: Wash well, slice off blossom ends, and leave ½ inch of stem.
- Make brine: In a pot, bring vinegar, water, and salt to a boil.
- Fill jars: Place dill, garlic, and mustard seed in the bottom of each hot pint jar. Pack cucumbers tightly. Add more dill halfway through. You should have about 2 dill heads per jar, or 1 tsp dried dill seed or dill greens per jar.
- Add brine: Fill jars with boiling brine, leaving ½ inch headspace. Remove air bubbles and wipe rims. Apply lids and rings.
- Canning: Process jars in a boiling water bath for 10 minutes for pints and 15 minutes for quarts (adjust for altitude). After processing, remove jars to cool on a towel on the counter.
- Cool & store: Let cool 12–24 hours. Check seals, label, and store for up to 18 months. Best after 2–3 weeks.
Notes
- Altitude Adjustments: Adjust water bath processing time based on your elevation:
- 0 to 1,000 feet: 10 minutes for pints and 15 minutes for quarts
- 1,001 to 6,000 feet: 15 minutes for pints and 20 minutes for quarts
- Above 6,000 feet: 20 minutes for pints and 25 minutes for quarts
- Prep: 30 minutes
- Cook: 10 minutes
- Canning Time: 10 minutes
- Total: 50 minutes
Nutrition
- Serving Size: 1 pickle
- Calories: 5
- Sugar: 0g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
