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Kosher Dill Pickles
Classic garlic and dill pickles with a satisfying crunch. These tangy, brined cucumbers are perfect for snacking, sandwiches, and pantry storage.
👥 36 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 30 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Prepare cucumbers: Wash well, slice off blossom ends, and leave ½ inch of stem.
2
Make brine: In a pot, bring vinegar, water, and salt to a boil.
water3 cups
3
Fill jars: Place dill, garlic, and mustard seed in the bottom of each hot pint jar. Pack cucumbers tightly. Add more dill halfway through. You should have about 2 dill heads per jar, or 1 tsp dried dill seed or dill greens per jar.
4
Add brine: Fill jars with boiling brine, leaving ½ inch headspace. Remove air bubbles and wipe rims. Apply lids and rings.
5
Canning: Process jars in a boiling water bath for ⏱️ 10 minutes for pints and ⏱️ 15 minutes for quarts (adjust for altitude). After processing, remove jars to cool on a towel on the counter.
water3 cups
6
Cool & store: Let cool 12–⏱️ 24 hours. Check seals, label, and store for up to 18 months. Best after 2–3 weeks.
Nutrition Facts
calories
20 kcal
fat Content
0.2 g
serving Size
1 pickle
fiber Content
1 g
sugar Content
2 g
sodium Content
1167 mg
protein Content
1 g
carbohydrate Content
3 g
saturated Fat Content
0.02 g
unsaturated Fat Content
0.007 g
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