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Kosher Dill Pickles

Russ Myers


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

★★★★★ 3 votes
7 / 8 Quarts


20 / 25
cucumbers, about 4 inches long
1/8 tsp
alum (to each jar) (optional, see note below)
1 large
whole clove garlic, peeled (to each jar)
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 c
coarse kosher salt, (or canning salt)
3 qt
4 c
white vinegar

How to Make Kosher Dill Pickles


  • 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.
  • 2Drop into cold water and allow to soak for at least one hour.
  • 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.
  • 4Remove cucumbers from water; wipe dry and pack into sterilized quart sized canning jars with other ingredients.
  • 5In a stainless steel or enamel lined pot, boil together 4 cups good quality white vinegar, one cup canning salt and 3 quarts water.
  • 6Pour over cucumbers while still hot leaving 1/4 inch headspace. Wipe rim clean using a damp paper towel. Adjust sterilized caps and rings.
  • 7Process in a boiling water bath for 5 minutes. Let cool at room temperature before storing.
    Store for about 4 weeks before eating.
  • 8Note: Alum is used to keep pickles more crisp, but its use is optional since it is not a preservative.

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About Kosher Dill Pickles

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom