kosher dill pickles
(3 ratings)
There are many recipes for this pickle, however, this is the one we favor the most.
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(3 ratings)
yield
7 / 8 Quarts
method
Canning/Preserving
Ingredients For kosher dill pickles
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20 / 25cucumbers, about 4 inches long
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1/8 tspalum (to each jar) (optional, see note below)
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1 lgwhole clove garlic, peeled (to each jar)
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2fresh heads of dill (to each jar)
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1 smwhole hot red pepper (to each jar)
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1 mdgrape vine leaf (to each jar)
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1 ccoarse kosher salt, (or canning salt)
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3 qtwater
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4 cwhite vinegar
How To Make kosher dill pickles
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1Sort freshly picked cucumbers, discarding any that are shriveled of have blemishes. Wash thoroughly. Scrub the cucumbers with a brillo pad or kitchen scrub brush, fresh from the garden they have nubs and lots of dirt.
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2Drop into cold water and allow to soak for at least one hour.
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3To each sterilized quart jar, add 1/8 teaspoon powdered alum, 1 large clove garlic, 2 heads dill, one grape leaf, and one whole small hot red pepper.
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4Remove cucumbers from water; wipe dry and pack into sterilized quart sized canning jars with other ingredients.
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5In a stainless steel or enamel lined pot, boil together 4 cups good quality white vinegar, one cup canning salt and 3 quarts water.
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6Pour over cucumbers while still hot leaving 1/4 inch headspace. Wipe rim clean using a damp paper towel. Adjust sterilized caps and rings.
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7Process in a boiling water bath for 5 minutes. Let cool at room temperature before storing. Store for about 4 weeks before eating.
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8Note: Alum is used to keep pickles more crisp, but its use is optional since it is not a preservative.
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