kosher dills

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.

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The most viewed kosher dills 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

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