kosher dill pickles

Our family&#039;s Favorite Kosher Dill Pickles - Homemade with fresh cucumbers, dill, and garlic. Tested and approved safe canning recipe for shelf stable storage.

Favorite Kosher Dill Pickles

cucumbers

salt

white vinegar (5% acidity)

water

dill seed (or 21 heads fresh dill)

black peppercorns

garlic

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.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1642443664/iC7dH051G.mp4

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

Delicious, crispy Refrigerator Kosher Dill Pickles without the canning process! You&#039;ll love my copycat recipe of the famous Claussen brand of dill pickles found in your grocery store&#039;s refrigerator case.

Refrigerator Kosher Dill Pickles

apple cider vinegar

onion

garlic (finely minced)

mustard seed

dill dill

In a large saucepan, bring the water, vinegar, onion, garlic, mustard seed, canning salt and dill seed (if using) to a rapid boil. Cook until the salt has completely dissolved. Set the mixture aside and allow to cool to room temperature.

Prepare six wide-mouth quart canning jars and lids. Wash the jars, lids, and rings thoroughly in hot, soapy water.  Rinse well.  Keep the lids warm in barely simmering water until ready to fill the jars.

To sterilize the jars, place the jars in a large pot and fill with water just to cover the jars. Bring to a boil. Boil 10 minutes. Remove the jars from the water using a canning jar lifter and place upside down on a kitchen towel to cool.

Prepare the cucumbers by washing in cool water being careful to remove any dirt that may cling to the skin. Remove a 1/16” slice from the blossom end of each cucumber. Slice the cucumbers lengthwise into halves or quarters.

To each sterilized jar, add one head of dill (if using) and pack with the cucumber halves or quarters.

Pour the cooled mixture over the cucumbers in the jars. Wipe the rims with a dampened paper towel. Close the jars using two-piece canning lids but don&#39;t tighten the ring -- turn it just until you meet resistance.

Allow the jars to sit at room temperature for three days. Shake or turn the jars occasionally to distribute the seasonings. After three days, transfer the jars to the refrigerator. May be stored unopened in the refrigerator for six months.

Makes 6 quarts.

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Refrigerator Kosher Dill Pickles

Top 2 kosher dill pickles recipes from across the web

The most viewed kosher dill pickles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Favorite Kosher Dill Pickles

Refrigerator Kosher Dill Pickles

The most viewed kosher dill pickles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine