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
- 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.
- Add spices.
- 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
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
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That’s how easy it is to make Kosher Pickles. Thanks for stopping by today!
Enjoy! And have fun cooking!
Xoxo,
Kosher Pickles
Ingredients
- 3-3½ lbs small to medium pickling cucumbers
- ¼ cup coarse kosher or pickling salt
- 1 tsp sugar
- 1 Tbsp peppercorns
- 1 Tbsp coriander seed
- 8 dried chiles like chile de arbol
- 4 cup white vinegar
- 20 garlic whole cloves, halved
- 4 tsp dill seed or fresh dill heads
Instructions
- 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.
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Notes
Nutrition
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.
Nancy
How much spice and sugar do you put in each jar
Beth Neels
The recipe is for 2 jars, so add half of the spices and sugar to each jar. I have changed the instructions to make that more clear. Thanks for checking out the recipe Nancy!
Linda Jameson
Is that 1/4 cup of salt per jar?
Beth Neels
No. I use a quarter of a cup for the whole recipe which is 2 quarts. Thanks for checking out the recipe~
Tom L.
How can 1/4C white vinegar be enough brine for 2 quarts? Am I missing something?
Beth Neels
I so sorry Tom. That got through our proofreaders! It should be 4 cups of vinegar. Once the jars are packed, this should be sufficient to cover them. I’ve changed the recipe. Thanks for bringing it to our attention!
Jean Steverson
Can I sub dill weed for dill seed? I have no access to fresh dill, and I have no dill weed!
Beth Neels
Dill seed is stronger than dill weed. Definitely add less. It may make a small difference, but they should still be good.
rika
A great recipe! I am going to make some for my mother in law!
Beth Neels
Thanks so much Rika! I hope she likes them!
Sophie Goel
These look delicious! I love all the spices and flavor combinations! Definitely adding to my list of things to try! Thanks for sharing.
Beth Neels
Thank you Sophie! I hope you like them!
Jessica Formicola
I made these pickles last week and they turned out fantastic! This will definitely be my new go to recipe!
Beth Neels
Oh, great! I’m so glad you liked them Jessica! Thanks for letting me know.
Luci
These pickles are so tasty! I love garlic so I knew I had to give these a try and they did not disappoint! So easy to put together and delicious to enjoy.
Beth Neels
I’m so glad you liked them Luci! I love how easy pickles are to make! Thanks for letting me know!
Anita
Cucumbers are in season and there are plenty of beautiful looking ones in the market. This recipe is timely and definitely a keeper.
Beth Neels
Mine won’t be ready for about a month! I can’t wait because I’m out of pickles! Thanks Anita!