Kosher Dill Pickles
Classic garlic and dill pickles with a satisfying crunch. These tangy, brined cucumbers are perfect for snacking, sandwiches, and pantry storage.
Servings: 36 Servings (6 to 7 pints)
Equipment
Ingredients
- 30 to 36 Small pickling cucumbers 3–4 inches long
- 3 cups water
- 3 cups white vinegar 5% acidity
- 6 Tbsp canning salt
- 8 heads Fresh dill or 8 tsp dried dill
- 3 to 7 cloves Garlic ½ to 1 per jar, sliced
- 3 to 3 1/2 tsp mustard seed ½ tsp per jar
Instructions
- Prepare cucumbers: Wash well, slice off blossom ends, and leave ½ inch of stem.
- Make brine: In a pot, bring vinegar, water, and salt to a boil.
- 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.
- Add brine: Fill jars with boiling brine, leaving ½ inch headspace. Remove air bubbles and wipe rims. Apply lids and rings.
- 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.
- Cool & store: Let cool 12–24 hours. Check seals, label, and store for up to 18 months. Best after 2–3 weeks.
Notes
Altitude Adjustments
Adjust water bath processing time based on your elevation:- 0 to 1,000 feet: 10 minutes for pints and 15 minutes for quarts
- 1,001 to 6,000 feet: 15 minutes for pints and 20 minutes for quarts
- Above 6,000 feet: 20 minutes for pints and 25 minutes for quarts
Nutrition
Serving: 1pickle | Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.003g | Sodium: 1167mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 0.3mg