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
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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
- 3½ small to medium pickling cucumbers
- ¼ cup coarse kosher or pickling salt
- 1 tsp sugar
- 1 Tbsp black peppercorns
- 1 Tbsp coriander seed
- 8 dried chiles like chile de arbol
- ¼ 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 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.
Notes
Nutrition
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