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Kosher Dill Pickles

Kosher Dill Pickles like the kind you'd find at a good old fashioned Jewish deli.
Course Canning/Preserves
Cuisine They say it's from New York.
Prep Time 5 hours
Fermenting Period 30 days
Total Time 30 days 5 hours
Servings 9 pint jars
Calories 224kcal

Equipment

  • 2 gallon crock

Ingredients

  • 8 pounds cucumbers small to medium size
  • 5 tablespoons kosher or pickling salt More if canning
  • 9 dill heads fresh
  • 1 handful fresh grape cherry, oak, and/or
  • horseradish leaves if available
  • 1 pinch black peppercorns
  • 8 cups water
  • 1 head garlic cloves skinned and separated

If you want to process/can add these ingredients to the brine:

  • 1 cup pickling salt This will replace the 9 Tbsps.
  • ½ cup vinegar

Instructions

  • Bring salt and water to a boil, stirring to dissolve the salt. Let cool.
  • Wash your cucumbers and cut off the "blossom" end.  You just need to remove the blossom part.*
  • Layer your cucumbers, dill and horseradish (or grape leaves) in the crock and cover with cooled salt water.
  • Place a plate with a rock (or something else heavy) on top of the pickles to make sure they're completely submerged.  
  • Test pickles after a couple of weeks. 
  • Cucumbers will be translucent throughout when they're done.
  • Place pickles in hot pint jars with enough brine to cover them and store in the fridge for several months.

Low Heat Processing

  • Fill a canning pot with water and warm it to between 180 F - 185 F.
  • Remove pickles from the brine and stuff them tightly into pint jars.
  • Pour brine into a pot and heat until it comes to a boil. Boil for 5 minutes.
  • Pour hot brine into the jars of pickles to ½" from the rim.
  • Wipe the rim of the jars to make sure they're perfectly clean and put on a sealer and rim. Finger tighten only.
  • Place your jars of pickles into the warm water bath and process for 30 minutes making sure the water doesn't fall below 180 F or go above 185 F.

Nutrition

Calories: 224kcal