kosher dill pickles

Name: Kosher Dill Pickles
Yield: 7 / 8 Quarts
Cuisine: American
Ingredients: 20 / 25 - cucumbers, about 4 inches long; 1/8 teaspoon(s) alum (to each jar) (optional, see note below); 1 large whole clove garlic, peeled (to each jar); 2 - fresh heads of dill (to each jar); 1 small whole hot red pepper (to each jar); 1 medium grape vine leaf (to each jar); 1 cup(s) coarse kosher salt, (or canning salt); 3 quart(s) water; 4 cup(s) white vinegar

(3 RATINGS)

120 Pinches 1 Photo

Russ Myers

Necedah, WI

Updated on May 11, 2013

There are many recipes for this pickle, however, this is the one we favor the most.

Rate

prep time

cook time

method Canning/Preserving

yield 7 / 8 Quarts

Ingredients

20 / 25 cucumbers, about 4 inches long
1/8 teaspoon alum (to each jar) (optional, see note below)
1 large whole clove garlic, peeled (to each jar)
2 fresh heads of dill (to each jar)
1 small whole hot red pepper (to each jar)
1 medium grape vine leaf (to each jar)
1 cup coarse kosher salt, (or canning salt)
3 quarts water
4 cups white vinegar

How To Make kosher dill pickles

Step 1

Sort 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.

Step 2

Drop into cold water and allow to soak for at least one hour.
Step 3

To 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.
Step 4

Remove cucumbers from water; wipe dry and pack into sterilized quart sized canning jars with other ingredients.
Step 5

In a stainless steel or enamel lined pot, boil together 4 cups good quality white vinegar, one cup canning salt and 3 quarts water.
Step 6

Pour over cucumbers while still hot leaving 1/4 inch headspace. Wipe rim clean using a damp paper towel. Adjust sterilized caps and rings.
Step 7

Process in a boiling water bath for 5 minutes. Let cool at room temperature before storing. Store for about 4 weeks before eating.
Step 8

Note: Alum is used to keep pickles more crisp, but its use is optional since it is not a preservative.
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