These Kosher Pickles taste like the ones you can pick up at any Jewish Deli in New York! They are garlic dill pickles. Emphasis on garlic!
Are Kosher Pickles actually Kosher?
According to Wikipedia, “A “kosher” dill pickle is not necessarily kosher in the sense that it has been prepared in accordance with Jewish dietary law. Rather, it is a pickle made in the traditional manner of Jewish New York City pickle makers, with a generous addition of garlic and dill to a natural salt brine.”
So it is with these pickles, they are not kosher, per se, only made with lots of garlic and dill!
Kosher Pickles can be cold packed or traditional water bath canned. As with all cold-packed canned goods, these must be stored in the refrigerator and will have a shorter shelf life than their water bath canned counterparts. If you are in a hurry, just cold pack them. Just know that you should use them up within 3 months or so.
What you need
- cucumbers – choose small pickling cucumbers
- coarse kosher salt or sea salt
- black peppercorns or course ground black pepper
- coriander seed
- dried chilis
- white vinegar
- garlic – use fresh whole cloves of garlic
- dill seed or a couple of fresh heads of dill
How to make Kosher Pickles
- Wash pickling cucumbers well.
- Cut spears or slices, depending on what shape you prefer.
- Peel garlic.
- Measure vinegar. Heat to boiling.
- Sterilize jars. See here for different sterilization methods.
- Add cucumbers to jars.
- For spears, lay jars on their sides to fill them to make it easier to stuff them into jar.
- Add spices.
Fill jars with hot liquid, leaving ½ inch of headspace, then add garlic and dill.
Wipe the edges of jars with a damp paper towel. Place hot lid on jar. Affix bands and fingertip tighten. If water bath canning, place in the canning pot. Low boil for 15 minutes for pints. 20 minutes for quarts. If cold-packing, allow to cool to room temperature and refrigerate.
Other delicious pickled recipes
Want to learn to grow your own cucumbers for making pickles? See these articles. They are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site.
The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
Don’t forget to sign up to my newsletter, so that you don’t miss any new recipes! Only 1 email per week, on Fridays! Sign up form is below!
Tools I use to make Kosher Dill Pickles
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
That’s how easy it is to make Kosher Pickles. Thanks for stopping by today!
Enjoy! And have fun cooking!
- Slice cucumbers into either spears or rounds. (see post for photos)
- Add half of the spices and sugar and salt to each jar.
- Pack jars with pickles. (Load spears with jars turned on to their sides.)
- Bring vinegar to boil in small pot.
- Pour hot vinegar into jars, leaving 1/2 inch headspace.
- Wipe rims of jars with damp paper towel.
- Place lids on jars. Tighten bands, fingertip tight.
Cold Packed Kosher Pickles
- Allow jars to come to room temperature on counter.
- Store in refrigerator for up to 3 months.
Water Bath Canned Kosher Pickles
- Place jars into water bath canning pot. Low boil for 15 minutes for pints and 20 minutes for quarts.
- Allow to cool on counter until room temperature.
- Check lids for seal. If lid flexes up and down, when pressed in center, jar is not properly sealed and must be stored in refrigerator.
- If jar is sealed, store in a cool, dark place for about one year.
Originally published October 4, 2019. Updated with new content April 21, 2022.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.