A delicious recipe for making homemade kosher dills.

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
2 weeks 5 days
total:
2 weeks 5 days
Servings:
9
Yield:
9 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, vinegar, and salt in a saucepan; bring to a boil. Cook until salt is dissolved, 2 to 3 minutes.

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  • 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.

Nutrition Facts

9 calories; protein 0.4g 1% DV; carbohydrates 2.1g 1% DV; fat 0.1g; cholesterolmg; sodium 3.6mg. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/29/2016
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 were really good. Crisp, good vinegar bite and spice level. If the canning jars come out as good then we will make a larger batch for certain! Read More
(5)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/29/2016
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 were really good. Crisp, good vinegar bite and spice level. If the canning jars come out as good then we will make a larger batch for certain! Read More
(5)
Rating: 4 stars
08/04/2017
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 only using small whole pickles to see if that works better. The taste is wonderful and can actually be used after just 2 days in the brine! Read More
(4)
Rating: 5 stars
09/09/2018
I have tried multiple recipes and this is my favorite! I will make these over and over! Read More
(2)
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Rating: 4 stars
10/28/2017
Good crunchy pickels. Needed a bit of sugar added. Read More
Rating: 5 stars
08/16/2020
Tripled recipe for 12 or so pints. Read More