Kosher Pickles

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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 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.

How to make Kosher Pickles

1. Wash pickling cucumbers well.
2. Cut spears, or slices, depending on what shape you prefer.
3. Peel garlic.
4. Measure vinegar. Heat to boiling.
5. Sterilize jars. See here for different sterilization methods.
6. Add cucumbers to jars.
7. For spears, lay jars on their sides to fill them.
8. Add spices.

1. Fill jars with hot liquid, leaving 1/2″ headspace, then add garlic and dill.

Wipe edges of jars with damp paper towel. Place hot lid on jar. Affix bands and fingertip tighten. If water bath canning, place in 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

• Pickled Radishes
• Sweet Pickles
• Pickled Red Onions
• Pickled Garlic Scapes
• Easy Pickled Hot Peppers

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!

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Tools I use to make Kosher Dill Pickles

Contains affiliate links, for full disclosure, see FTC Disclosure, here.

• canning pot
• canning tools
• large saucepan
• pint jars

That’s how easy it is to make Kosher Pickles. Thanks for stopping by today!

Enjoy! And have fun cooking!

Xoxo,

Kosher Pickles

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!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

5 from 5 votes

Print Pin Rate

Course: Condiment

Cuisine: American

Prep Time: 25 minutes

Cook Time: 15 minutes

Servings: 2 quarts

Calories: 160kcal

Author: Beth Neels

Cost: $5

Ingredients

• 3½ small to medium pickling cucumbers3½ small to medium pickling cucumbers
• ¼ cup coarse kosher or pickling salt¼ cup coarse kosher or pickling salt
• 1 tsp sugar1 tsp sugar
• 1 Tbsp peppercorns1 Tbsp peppercorns
• 1 Tbsp coriander seed1 Tbsp coriander seed
• 8 dried chiles like chile de arbol8 dried chiles like chile de arbol
• ¼ cup white vinegar¼ cup white vinegar
• 20 garlic whole cloves, halved20 garlic whole cloves, halved
• 4 tsp dill seed or fresh dill heads4 tsp dill seed or fresh dill heads

Instructions

• Slice cucumbers into either spears or rounds. (see post for photos)
• Add spices and sugar and salt to jars.
• 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.

Water Bath Canning Pot

knife, chef’s knife

cutting board, bamboo

Notes

Can substitute homemade Pickling spice for the spices in the recipe. 

Follow proper canning procedures, for more information, see here.

Note: If you would like to make spears, slice cucumbers lengthwise to desired thickness. 3 1/2 lb. of cucumbers yields approximately 2 quarts. ****See post above for process photos that suggest the best way to load spears into jars*****

Calorie counts are for approximately 1 quart of pickles. 

Nutrition

Serving: 1quart | Calories: 160kcal | Carbohydrates: 32g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 14167mg | Potassium: 1020mg | Fiber: 8g | Sugar: 10g | Vitamin A: 935IU | Vitamin C: 28mg | Calcium: 240mg | Iron: 3mg

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