“This recipe for Kosher style dills was given to me 25 years ago by a farmers wife who grew cucumbers and it has never let me down. The two things I have found critical to crisp dill pickles are soaking the cukes in ice water for at least 2 hours and ensuring the brine is at a full boil when poured over the dills.” - by SHARON HOWARD
Ingredients
Adjust Servings
Original recipe yields 8 - 1 quart jars
Directions
- Wash cucumbers, and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.
- In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
- In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
- Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
- Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.
Nutrition
Amount Per Serving (64 total)
- Calories
- 10 cal
- < 1%
- Fat
- 0.1 g
- < 1%
- Carbs
- 2.4 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (304)
Rate This Recipe
"AWESOME DILL PICKLES! First and last recipe I will use and they are crunchy! For added zip I added in a couple slices of jalepeno peppers (with seeds) and in each jar I also added a heaping 1/8th tsp..." See more each of dried mustard seed, dill seed, and celery seed. If you like really hot and spicy pickles add in a few dashes of red pepper flakes in addition to the jalepenos. I also believe there really is something to chilling the pickles before you start canning. The recipe states to wait 8 weeks before eating the pickles. I was so impatient the 1st time, I sampled them after 3 days. They were good, but the different spices had not blended and could be tasted separately. By waiting, the flavors combine and "mellow" into a more balanced (and great!) flavor. I waited 3 weeks before sampling another jar and they were definitely better than the ones I tried after 3 days. Pickles can be stored for a couple of years in a cool dry place like a pantry."
britishcolumbiagirl
"These are absolutely the best pickles! To ensure a crisp pickle be sure to cut about 1/8" off the blossom end of each cuke because enzymes located there can cause soft pickles. I also like to chop u..." See morep the garlic cloves and then just put about 1 teaspoon in each jar, rather than the whole cloves. If I have them, I also pop a fresh dill flower in the centre each jar after the cukes are in. Thanks for a great recipe! "
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