Kosher Dills Recipe

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Kosher Dills

Jamie Burris


I didn't grow up aroud canning, I got into it when I married my husband. We have gardens every year and to help w/expense throughout the rest of the year I can a lot of what we grow. I've learned a lot from my mother-in-law and online as well.

★★★★★ 1 vote


this is the standard recipe if you have just 4 lbs of cukes, i usually have bags and bags that i do at a time.
4 lb
pickling cukes
14 clove
garlic peeled and split
1/4 c
pickling salt
2 3/4 c
white vinegar
2 3/4 c
12 - 14
sprigs fresh dill


1Wash and sterilize 6-7 pints or 3-4 quart jars, lids and rings.
2Wash and prepare cukes to your liking (quartered lengthwise, sliced thin rounds, sliced thin lenghwise, chunks, etc.)
3Combine garlic, salt, vinegar and water (brine); heat to boiling.
4In the bottom of each jar place 4 (or 8 depending on pint or quart) peppercorns as well as dill.
5Remove garlic from boiling brine and divide equally between jars. Pack cukes in jars to within an inch of the top.
6Pour brine over cukes to within 1/2 inch of top. Top with a lid/ring and place in water bath.
7When all jars are in boiling water bath process 10 minutes. Jars 'pop' when removed from bath.

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