Rating: 4.5 stars 4.7
362 Ratings
  • 5 star values: 302
  • 4 star values: 37
  • 3 star values: 15
  • 2 star values: 4
  • 1 star values: 4

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.

Recipe Summary

prep:
2 hrs
cook:
15 mins
total:
2 hrs 15 mins
Servings:
64
Yield:
8 - 1 quart jars
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.n

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  • In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.n

  • 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.n

  • Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.n

  • 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.n

Nutrition Facts

10 calories; protein 0.4g; carbohydrates 2.4g; fat 0.1g; sodium 1154.7mg. Full Nutrition
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