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 test

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.

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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.

  • 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 Facts

10 calories; protein 0.4g; carbohydrates 2.4g; fat 0.1g; sodium 1154.7mg. Full Nutrition
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Reviews (361)

Rating: 5 stars
08/12/2009
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 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. Read More
(1010)
Rating: 5 stars
08/11/2009
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 up 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! Read More
(649)
Rating: 5 stars
03/18/2006
Wonderful! We make and can these every summer and always get rave reviews. I have found that picking the cucumbers when very small results in the crunchiest pickles. Also, you can substitute 1/3 Tbsp of dill seed for the dill head. Read More
(501)
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Rating: 3 stars
02/18/2009
I found this recipe was very easy to follow and I did follow it to a tee but they still turned out pretty mushy. I made sure that I filled the ice regularly and kept the pickles really cold for just over three hours. Does anyone have any hints? Read More
(411)
Rating: 5 stars
06/18/2007
these are the best...and i dont do a hot bath with mine..it makes them soggy. And do not use a metal pan to boil your brin in. It causes cloudy water. Read More
(296)
Rating: 5 stars
07/11/2008
I have a couple of ?'s.#1 is the pickling salt, the same as pickling spice?. Second, i just can't find any dill head with the sprigs. Is it the same if i just use the fresh baby dill that is sold at the market. also how critical is it to have the dill head? please help me. I really want to try this recipe,I already have the cucumbers. I dont want them to start getting soft. thanks Read More
(261)
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Rating: 5 stars
08/12/2009
I finally opened my first jar last night and they were delicious. I was hoping for super crispy pickles, but suspect the hot bath method might have made them a bit soggy? It was my first attempt at canning, too, and this was a great way to be introduced. Thanks, Sharon! Read More
(239)
Rating: 5 stars
01/17/2004
These pickles are great! It was really hard for me to wait the full two months to try them but I did and it was well worth the wait. I added some alum to the ice bath and then rinsed the pickles well before placing them in jars. I was really pleased with how crunchy the pickles turned out. I also placed the jarred pickles in a hot water bath for 10 minutes to seal the jars and it worked well. Read More
(177)
Rating: 5 stars
08/02/2010
This is THE pickle recipe, no doubt about it. You can also use this recipe as the base for pickling other stuff, like green beans. TROUBLESHOOTING YOUR PICKLES Unfortunately, Allrecipes doesn't have a great way to search through the comments or reply to people, so useful comments get buried, so most of these topics have been covered but people are asking so I'm bringing it to the top. Pickles too salty: this can happen if you leave the brine boiling for an extended period, boiling off water and leaving a high salt concentration. Pickles too mushy: you may have processed the jars in the boiling water too long. Many people successfully seal the jars by boiling them upside down with water just above the lid for 5-10 minutes. A 15 minute immersion boil is to keep the lawyers happy. OR you may have used cucumbers that were too large or old. They need to be small and young--think of the size you see in the pickle section of the supermarket. Try to get the greenest, wartiest ones of the bunch. OR enzymes from the blossom end of the cucumber may be sabotaging you. Cut 1/8" off the blossom end before placing in the jars. What's Pickling Salt? It is not the same as Pickling Spice. It is basically non-iodized salt. Kosher salt works really well. Iodized salt will make your pickles blue! Try to use a ceramic or Teflon coated pot for the brine; contact with metal clouds vinegar solutions, and you may not be able to tell later if the cloudiness indicates spoilage. Hope this helps! Read More
(175)