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!
Servings 2 quarts
- 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
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
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.
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.
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