Ingredients30 d 35 m servings 9 cals
- Combine water, vinegar, and salt in a saucepan; bring to a boil. Cook until salt is dissolved, 2 to 3 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers, dill, and garlic into hot, sterilized jars; top with vinegar mixture, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for at least 1 month.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of salt used. The actual amount consumed will vary.
Per Serving: 9 calories; 0.1 g fat; 2.1 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 4 mg sodium. Full nutrition
ReviewsRead all reviews 3
Great pickles! I did can a few jars for later use with pickling cucumbers but I also did some as refrigerator pickles. I waited just a few days for the refrigerator batch to ripen and they wer...
This is the best kosher dill recipe I've tried yet. However, processing for 15 minutes tends to make the slices a little mushy. I prefer my pickles crunchy. Trying a shorter processing time, or ...