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    Home » Food Preservation » Canning » Kosher Pickles

    Kosher Pickles

    Posted on October 8, 2019 By Beth Neels

    295 shares
    Jump to Recipe Jump to Video Print Recipe
    Kosher Pickles Pinterest Pin with text overlay
    Kosher Pickles Pinterest Pin with text overlay
    Kosher Pickles Pinterest Pin with text overlay

    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!

    Kosher Pickles in jars

    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.”

    pickles in jars with fresh cucumbers in photo

    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
    • sugar
    • 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 fresh heads of dill

    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 to make it easier to stuff them into jar.
    8. Add spices.
    cucumbers on bamboo board. Cucumbers sliced into spears and rounds. Garlic on bamboo board. Vinegar in measuring cup. Empty, sterilized canning jar. Cucumber chips packed into jar. jar layed on side packed with cucmber spears. Spices added to jars.

    Fill jars with hot liquid, leaving ½ inch of headspace, then add garlic and dill.

    Jar filled with brining liquid and topped with 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.

    Jars of kosher pickles

    Other delicious pickled recipes

    • Pickled Radishes
    • Sweet Pickles
    • Pickled Red Onions
    • Pickled Garlic Scapes
    • Easy Pickled Hot Peppers
    Pickles in canning jars.

    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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    If you try this recipe, let me know how you like it in the comments below! I would love to hear from you!
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    Jar of kosher dills

    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,

    Binky’s Signature
    Kosher dill pickles in quart jars with cucumbers on side.

    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

    • 3-3½ pounds small to medium pickling cucumbers
    • ¼ cup coarse kosher or pickling salt
    • 1 teaspoon sugar
    • 1 Tablespoon peppercorns
    • 1 Tablespoon coriander seed
    • 8 dried chiles like chile de arbol
    • 4 cup white vinegar
    • 20 garlic whole cloves, halved
    • 4 teaspoon 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.
    Water Bath Canning Pot
    knife, chef’s knife
    cutting board, bamboo
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    Video

    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
    Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky’s Culinary Carnival!

    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.

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    295 shares

    Reader Interactions

    Comments

    1. Nancy

      July 30, 2021 at 2:17 am

      How much spice and sugar do you put in each jar

      Reply
      • Beth Neels

        July 30, 2021 at 10:17 am

        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!

        Reply
    2. Linda Jameson

      July 27, 2021 at 12:21 pm

      Is that 1/4 cup of salt per jar?

      Reply
      • Beth Neels

        July 28, 2021 at 3:55 pm

        No. I use a quarter of a cup for the whole recipe which is 2 quarts. Thanks for checking out the recipe~

        Reply
    3. Tom L.

      July 11, 2021 at 6:11 pm

      How can 1/4C white vinegar be enough brine for 2 quarts? Am I missing something?

      Reply
      • Beth Neels

        July 12, 2021 at 11:08 am

        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!

        Reply
    4. Jean Steverson

      July 22, 2020 at 8:43 pm

      Can I sub dill weed for dill seed? I have no access to fresh dill, and I have no dill weed!

      Reply
      • Beth Neels

        July 23, 2020 at 10:40 am

        Dill seed is stronger than dill weed. Definitely add less. It may make a small difference, but they should still be good.

        Reply
    5. rika

      June 16, 2020 at 3:30 pm

      5 stars
      A great recipe! I am going to make some for my mother in law!

      Reply
      • Beth Neels

        June 17, 2020 at 9:24 am

        Thanks so much Rika! I hope she likes them!

        Reply
    6. Sophie Goel

      June 16, 2020 at 3:02 pm

      5 stars
      These look delicious! I love all the spices and flavor combinations! Definitely adding to my list of things to try! Thanks for sharing.

      Reply
      • Beth Neels

        June 17, 2020 at 9:24 am

        Thank you Sophie! I hope you like them!

        Reply
    7. Jessica Formicola

      June 16, 2020 at 2:44 pm

      5 stars
      I made these pickles last week and they turned out fantastic! This will definitely be my new go to recipe!

      Reply
      • Beth Neels

        June 16, 2020 at 2:51 pm

        Oh, great! I’m so glad you liked them Jessica! Thanks for letting me know.

        Reply
    8. Luci

      June 16, 2020 at 2:15 pm

      5 stars
      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.

      Reply
      • Beth Neels

        June 16, 2020 at 2:19 pm

        I’m so glad you liked them Luci! I love how easy pickles are to make! Thanks for letting me know!

        Reply
    9. Anita

      June 16, 2020 at 1:44 pm

      5 stars
      Cucumbers are in season and there are plenty of beautiful looking ones in the market. This recipe is timely and definitely a keeper.

      Reply
      • Beth Neels

        June 16, 2020 at 2:15 pm

        Mine won’t be ready for about a month! I can’t wait because I’m out of pickles! Thanks Anita!

        Reply

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    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

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