Crispy Home-Style Kosher Dill Pickles
These Crispy Home-Style Kosher Dill Pickles are a cherished recipe from the Better Homes and Gardens Home Canning Cookbook that has stood the test of time. After over 20 years of perfecting the process, I've discovered that the secret to achieving the utmost crispness is to pick your cucumbers directly from the vine and process them within a week. For the best results, opt for smaller pickles, as they tend to retain their crunch better than larger varieties. Ideal for snacking or as a side to any meal, these pickles are brimming with flavor from fresh dill and garlic, and they can be enjoyed by everyone, especially those mindful of their carb intake. Make a big batch that yields five quarts, perfect for sharing or storing in the fridge for later enjoyment!
N/A
Servings
12
Calories
7
Ingredients
Ingredients
pickling cucumbers
2 1/2 lbs (washed)
fresh dill
10 heads (none)
large garlic cloves
5 (peeled)
pickling salt
5 tablespoons (none)
hot peppers
5 (optional)
cider vinegar
1 quart (none)
water
3 quarts (none)
Instructions
1
Thoroughly wash the cucumbers under cool running water to remove any dirt.
2
In a large pan, mix together the cider vinegar and water, then bring the mixture to a rolling boil.
3
Prepare your canning jars by adding 2 heads of fresh dill, 1 peeled garlic clove, and 1 tablespoon of pickling salt to the bottom of each jar. If using, add one hot pepper to each jar for an extra kick.
4
Carefully pack the washed cucumbers into the jars, ensuring to leave 1/2 inch of headspace at the top of each jar.
5
Once the cucumbers are packed, pour the boiling vinegar and water mixture over the cucumbers, again ensuring to leave 1/2 inch of headspace.
6
Using a clean cloth, wipe the rims of the jars to ensure a good seal. Place the lids onto the jars.
7
Adjust the metal bands on the jars until they are fingertip tight.
8
Process the jars in a boiling water bath for 20 minutes, adding an additional minute for every 1000 feet in elevation above sea level.
9
Once processing is complete, carefully remove the jars using canning tongs and place them on a protected surface to cool completely.
10
Once cooled, check the seals and store the pickles in the fridge for optimal freshness.
Nutrition Information
0g
Fat
0.6g
Carbs
0.1g
Protein
0.2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the secret to making these pickles extra crispy?
The secret to the utmost crispness is picking cucumbers directly from the vine and processing them within one week.
What size of cucumber is best for this recipe?
Smaller pickles are ideal because they tend to retain their crunch better than larger varieties.
How many quarts does this recipe yield?
This recipe makes a large batch that yields five quarts.
Are these pickles suitable for a low carb diet?
Yes, these pickles are mindful of carb intake and contain only 0.6g of carbohydrates per serving.
What is the source of this recipe?
This recipe is a cherished selection from the Better Homes and Gardens Home Canning Cookbook.
How many calories are in a serving of these pickles?
Each serving contains approximately 12 calories.
What type of vinegar should be used?
The recipe calls for one quart of cider vinegar.
How much pickling salt is needed per jar?
You should add one tablespoon of pickling salt to the bottom of each jar.
How do I prepare the cucumbers before pickling?
Thoroughly wash the cucumbers under cool running water to remove any dirt.
Can I make these pickles spicy?
Yes, you can add one hot pepper to each jar for an extra kick.
How much headspace should be left in the jars?
Ensure you leave 1/2 inch of headspace at the top of each jar when packing cucumbers and adding the brine.
How long should the jars be processed in a water bath?
The jars should be processed in a boiling water bath for 20 minutes.
Does altitude affect the processing time?
Yes, you should add an additional minute of processing time for every 1000 feet in elevation above sea level.
What ingredients go into the bottom of the jar before the cucumbers?
Place 2 heads of fresh dill, 1 peeled garlic clove, and 1 tablespoon of pickling salt in the bottom of each jar.
How much water is required for the brine?
The recipe requires 3 quarts of water to be mixed with the cider vinegar.
How many garlic cloves are needed in total?
You will need 5 large garlic cloves, peeled, for the five-quart yield.
What is the protein content of these pickles?
The pickles contain 0.1g of protein per serving.
How should I store the pickles once they are processed and cooled?
Once cooled and the seals are checked, store the pickles in the fridge for optimal freshness.
How tight should the metal bands be adjusted?
The metal bands should be adjusted until they are fingertip tight.
How many heads of dill are needed for the whole recipe?
The recipe requires 10 heads of fresh dill.
What is the total weight of cucumbers used?
The recipe uses 2 1/2 lbs of pickling cucumbers.
Is there any fat in these pickles?
No, these pickles contain 0g of fat.
What is the fiber content per serving?
There is 0.2g of fiber in each serving.
What should I use to remove jars from the boiling water?
Carefully remove the jars using canning tongs.
Do I need to boil the vinegar and water mixture?
Yes, bring the cider vinegar and water mixture to a rolling boil before pouring it over the cucumbers.
Should I wipe the jar rims?
Yes, use a clean cloth to wipe the rims of the jars to ensure a good seal before placing the lids.
What are some recommended uses for these pickles?
They are ideal for snacking or as a side to any meal.
What type of salt should be used for canning?
You should use pickling salt for this recipe.
Can I use large cucumbers for this recipe?
While you can, smaller cucumbers are recommended as they stay crunchier than larger ones.
Are these pickles considered an appetizer?
Yes, they are tagged as an appetizer and a snack.