Recipe Kosher Dill Pickles Canning

CLARA

5 min read

·

Jul 10, 2024

34

Share

Kosher Dill Pickles: A Classic Recipe for Canning

The crunch, the tang, the satisfyingly salty bite - there's nothing quite like a homemade kosher dill pickle. And with the right recipe and a little patience, you can have jars filled with these delicious treats all year round.

Here's a classic recipe for canning kosher dill pickles:

Ingredients:

• Pickles:
  • 4 pounds pickling cucumbers (choose firm, crisp cucumbers with small seeds)
• Brine:
  • 4 cups water
  • 1 cup white vinegar (5% acidity)
  • 1/2 cup kosher salt
  • 2 tablespoons dill seeds
  • 4 cloves garlic, peeled
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon mustard seeds (optional)
  • 1 small red pepper, sliced (optional)

Equipment:

• Jars: 4 pint-sized canning jars (or equivalent) with lids and rings
• Canning Pot: A large pot for boiling water
• Jar Lifter: A tool to safely lift hot jars
• Wide-Mouth Funnel: To easily fill jars with brine
• Measuring Cups and Spoons: For precise ingredient measurement
• Sharp Knife: For trimming cucumbers

Instructions:

Preparation:

1. Wash: Thoroughly wash cucumbers, jars, lids, and rings with hot, soapy water. Rinse well.
2. Trim: Trim the blossom ends of the cucumbers.
3. Pack: Pack the cucumbers tightly into the prepared jars.

Brine:

1. Combine: Combine water, vinegar, and salt in a saucepan. Bring to a boil over high heat, stirring until salt is dissolved.
2. Add Spices: Add dill seeds, garlic, peppercorns, mustard seeds (if using), and red pepper (if using) to the boiling brine.
3. Pour: Carefully pour the hot brine over the cucumbers in the jars, leaving 1/2 inch of headspace at the top.
4. Remove Bubbles: Use a clean spoon or chopstick to remove any air bubbles.

Canning:

1. Wipe Rims: Wipe the rims of the jars clean with a clean, damp cloth.
2. Seal: Place the lids on the jars and tighten the rings, but don't overtighten.
3. Water Bath: Place jars in a canning pot, making sure they are covered with at least 2 inches of water. Bring the water to a rolling boil.
4. Process: Process jars in boiling water for 10 minutes.
5. Remove: Carefully remove jars from the water bath using a jar lifter and place them on a clean, dry towel. Let cool completely.

Storage:

Once the jars are completely cool, you should hear a satisfying "pop" as the lids seal. This indicates a proper seal. Store your pickles in a cool, dark place. Enjoy your homemade kosher dill pickles for up to a year!

Tips:

• Size: For a more dill-forward flavor, increase the amount of dill seeds.
• Sweetness: If you prefer sweeter pickles, add a tablespoon of sugar to the brine.
• Crunch: To maximize crunch, leave the pickles in the brine for at least 2 weeks before eating.

Safety Note: Always follow the recommended processing times and ensure proper sealing to prevent botulism. If the lid doesn't seal, refrigerate the pickle and consume within a few weeks.

Enjoy your delicious homemade kosher dill pickles!