Kosher-Style Dill Pickles Canning Recipe

Step 1

Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.

Step 2

Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot.

Step 3

Add the 3 tablespoons of pickling spice to a spice bag, or coffee filter and tie off.

Step 4

In a large saucepan, combine the apple cider vinegar, water, sugar, pickling salt, and the pickling spice bag. Bring the mixture to a boil and stir to dissolve the sugar and salt.

Step 5

Reduce heat to low and simmer (180˚F) for 15 minutes. Remove the spice bag and keep warm until you are ready to use.

Step 6

While the brine is simmering, rinse the cucumbers under running water. Run your fingers along the fruit to remove the spines.

Step 7

Cut off 1/8-inch from each end. Leave whole, or cut into halves, spears, or slices.

Step 8

Spread a kitchen towel on the counter. Use your jar lifter to remove a warm jar from canner. Drain and place on the towel.

Step 9

Add the following to each jar: 1 bay leaf, 1 dill flower head, 1 clove crushed garlic, 1/2 teaspoon mustard seeds, 1/2 teaspoon dill seeds, 1/2 teaspoon red pepper flakes.

Step 10

Raw pack the cucumbers vertically into the jar leaving 1/2-inch headspace.

Step 11

Use your canning funnel and ladle to add hot brine over the pickles maintaining 1/2 inch of headspace. Make sure all the pickles are submerged under the brine. Remove and trim any that stick out, and adjust the headspace again if needed.

Step 12

Remove air bubbles with the bubble popper and wipe the rim. Center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars.

Step 13

Once jars are all in canner, adjust the water level so it is 2-inches over the tops of the jars.

Step 14

Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling, set the times, and process pickles for 15 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Note).

Step 15

When processing time is complete, turn off heat and allow the canner to cool down for 5-minutes.

Step 16

Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.

Step 17

Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.

Step 18

After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a month.

Step 19

Remove the screw on bands and wash the jars. Label and date the jars. Store in a cool, dark location. Allow 4 to 5 weeks for the pickles to develop their flavor. Use home canned jars within a year. Makes 6 to 7 pint jars of dill pickles.