Kosher Dill Pickles

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Prep Time 30 minutes
Cook Time 5 minutes
Resting Time 16 hours 39 minutes
Total Time 17 hours 14 minutes
Course Picnic, Preserves/Canning, Vegetarian
Servings 1
Calories 0.92 kcal


Calories: 0.92 kcalCarbohydrates: 0.2 gProtein: 0.03 gFat: 0.02 gSaturated Fat: 0.01 gSodium: 1397.27 mgFiber: 0.03 gVitamin A: 0.1975 IUCalcium: 5.75 mgIron: 0.12 mg


  • 2 cups water
  • 1 tbsp kosher salt
  • 1 tbsp white vinegar optional
  • 4 to 5 cucumbers about 5 inches long
  • 2 heads dill
  • 1 clove garlic sliced
  • 1 tsp mixed pickling spices


  • In a saucepan bring the water to a boil. Add the salt and boil for 2 minutes. Let cool for 5 minutes. Then add the vinegar and let the mixture cool for several hours.
  • Wash the cucumbers and dry with paper towels.
  • Put 1 dill head in the bottom of a sterilized quart jar.
  • Pack the cucumbers into the shoulder of the jar. Add the garlic and the pickling spices. Cover with the remaining dill. Add salt and water to within 1 inch of the top of the jar and keep partially covered for 2 to 3 days.
  • When the jar starts to bubble, let it bubble a day or two, removing the scum daily.
  • Then seal and store in a dry, cool place for about 3 weeks before using.
  • Refrigerate after opening. The pickles should last several weeks after opening in the refrigerator, or indefinitely unopened.
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