Classic Kosher Dill Pickles

After years of trial and error, we have a recipe and a method we like a lot. Here's the recipe for 7 quarts of canned pickles!

Printable Recipe

Ingredients:

• 7 qt jars sanitized

• 28-35 pickling cucumbers; plan for 4-5 whole (UNCUT) pickling cukes per jar

• 7 cloves of garlic

• 7 dill heads (or 1 tsp of dill seed/jar)

• 2/3 c. Pickling salt

• 10 2/3 c. Water

• 2 3/4 c. + 2 Tsp white vinegar

Directions:

1. Sanitize your jars and prepare your boiling water bath

2. In a med/lg saucepan mix your brine and bring to a boil: - 2/3 c. Pickling salt -10 2/3 c. Water -2 3/4 c. + 2 Tsp white vinegar

3. Once jars have sanitized in boiling water bath, pack them with 1 clove garlic, 1 head dill & as many uncut cucumbers as you can stuff/wedge in the jar (note: I do mean wedge, so the cucumbers don't float above the brine line)

4. Fill the packed jars 1/2-3/4” from rim with boiling brine

5. Wipe lip of jar, apply boiled canning lid, affix canning ring, return packed jar to canner

6. Process for 15 minutes at an “almost boil” remove from canner, let cool, label with date, store in a cool, dark place

7. Pickles are ready to eat immediately, but get better over time. Leaving the cucumbers whole makes the pickle texture Much more crisp, even 2 years later.