Favorite Kosher Dill Pickles

Name: Favorite Kosher Dill Pickles
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Ingredients: 35 cucumbers (pickling type (estimate 5 cucumbers per quart; more or less may be needed)); 7 tablespoons pickling salt; 7 cups white vinegar (5% acidity); 7 cups water; 7 tablespoons dill seed (or 21 heads fresh dill); 42 black peppercorns; 14 garlic cloves (peeled and halved)

4.9

(113)

www.lanascooking.com

Your recipes

Prep Time: 45 minutes

Cook Time: 20 minutes

Total: 65 minutes

Servings: 70

kosher dill pickles kosher dills

Ingredients

Remove All · Remove Spices · Remove Staples

35 cucumbers (pickling type (estimate 5 cucumbers per quart; more or less may be needed))7 tablespoons pickling salt7 cups white vinegar (5% acidity)7 cups water7 tablespoons dill seed (or 21 heads fresh dill)42 black peppercorns14 garlic cloves (peeled and halved)

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Prepare home canning jars and lids according to manufacturer's directions.

Step 2

For each quart of pickles, bring 1 cup water and 1 cup vinegar to the boil.

Step 3

Meanwhile, in each jar place 1 tablespoon pickling salt, 1 tablespoon dill seed (or 3 heads fresh dill), 6 black peppercorns and 2 halved garlic cloves.

Step 4

Pack halved or quartered cucumbers into jars. Pour boiling vinegar and water over cucumbers in jars. Affix the lids and rings.

Step 5

Process in simmering hot water (180-185 degrees) for 30 minutes (low temp pasteurization method).

Step 6

Remove jars from canner and allow to cool completely (24 hours recommended). Remove bands and test for complete seal. Store in a dark, cool place.

Step 7

Recommend six weeks of standing time for flavors to fully develop.