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Kosher Pickle Recipe
From thirstybear.com
Makes 4 quarts
1 hr + 2–4 weeks waiting
Deli-style dill pickles packed with garlic and fresh dill, preserved in a vinegar brine and water-bath canned for shelf stability.
| prepWash canning jars in hot soapy water; keep warm until ready to fill | ||||||
| prepPrepare water bath canner with rack, ensuring it holds jars with 1 inch water above | ||||||
| 4 to 5 pounds / 1.8–2.3 kg pickling cucumbers (Kirby) | Wash cucumbers, remove blossom ends, sort by size | Pack cucumbers tightly, leaving 1/2 inch headspace | Ladle hot brine over cucumbers, remove air bubbles | Wipe rims, apply lids fingertip-tight | Process in boiling water bath 15 min | Cool 12–24 hrs, test seals |
| 16 to 20 fresh garlic cloves | Add garlic cloves & dill heads to jars | |||||
| 8 fresh dill heads or 15 g dill seed | ||||||
| 1.9 L white vinegar (5% acidity) | Combine vinegar, water & salt; bring to boil | |||||
| 1.9 L water | ||||||
| 170 g pickling salt or kosher salt | ||||||
| 8 g black peppercorns (1 per jar) | Place peppercorns, mustard seed & bay leaves in warm jars | |||||
| 5 g mustard seed (1/2 per jar) | ||||||
| 4 bay leaves | ||||||
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