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two jars of dill pickles on a table
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4.86 from 7 votes

Kosher-Style Dill Pickles Canning Recipe

These kosher-style dill pickles have a well-rounded briny flavor that is a delicious balance between sweet and tart. They are crisp, crunchy, and infused with dill, garlic, and enough saltiness to satisfy your pickle cravings.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Canning
Cuisine: American
Keyword: dill pickles
Servings: 7 pint jars
Calories: 15kcal
Author: Grow a Good Life

Ingredients

Brine:

Pickles:

  • 8 pounds small pickling cucumbers 3 to 4-inches long
  • 7 bay leaves 1 per jar
  • 7 dill flower head or sprig of dill foliage, 1 per jar
  • 7 cloves garlic peeled and crushed, 1 per jar
  • 3 1/2 teaspoons mustard seeds 1/2 teaspoon per jar
  • 3 1/2 teaspoons dill seeds 1/2 teaspoon per jar
  • 3 1/2 teaspoons red pepper flakes 1/2 teaspoon per jar

Instructions

Prepare your canning equipment:

  • Wash your jars and lids in warm, soapy water and rinse thoroughly.
  • Place jar rack into water bath canner, set jars in the canner, add water to cover jars, and boil jars for 10 minutes to sterilize.
  • Warm your lids in a small pot of water over low heat. Keep jars and lids warm until ready to use.

Make the pickling brine:

  • Add the 3 tablespoons of pickling spice to a spice bag, or coffee filter and tie off.
  • In a large saucepan, combine the apple cider vinegar, water, sugar, pickling salt, and the pickling spice bag. Bring the mixture to a boil and stir to dissolve the sugar and salt.
  • Reduce heat to low and simmer for 15 minutes. Remove the spice bag and keep warm until you are ready to use.

Prepare your cucumbers:

  • While the brine is simmering, rinse the cucumbers under running water. Run your fingers along the fruit to remove the spines.
  • Cut off 1/8-inch from each end. Leave whole, or cut into halves, spears, or slices.

Can the dill pickles:

  • Spread a kitchen towel on the counter. Use your jar lifter to remove the warm jars from canner. Drain and line up the jars on the towel.
  • To each jar add: 1 bay leaf, 1 dill flower head, 1 clove crushed garlic, 1/2 teaspoon mustard seeds, 1/2 teaspoon dill seeds, 1/2 teaspoon red pepper flakes.
  • Raw pack the cucumbers vertically into the jars leaving 1/2-inch headspace.
  • Use your canning funnel and ladle to add hot brine over the pickles maintaining 1/2 inch of headspace. Remove air bubbles with the bubble popper and wipe the rims. Use the magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight.
  • Using jar lifter, place jars carefully into water bath canner on the jar rack leaving space in between them. Once jars are all in canner, adjust the water level so it is 2-inches over the tops of the jars. If adding water, use the hot water from your small pot.
  • Cover the canning pot and bring the water to a rolling boil over medium-high heat. Once the pot boils, process pint sized jars of pickles for 10 minutes at attitude of 1,000 feet or less. (Adjustments must be made for altitudes greater than 1,000 ft.)
  • When processing time is complete, turn off heat and allow the canner to cool down for 5-minutes.
  • Spread a kitchen towel on the counter. Use a jar lifter to lift jars carefully from canner and place on the towel. Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory "ping" of the jar lids sealing as the jars cool.
  • After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.
  • Remove the screw on bands and rinse the jars. Label, date, and store in a cool, dark location. Allow 4-5 weeks for the pickles to develop their flavor. Use home canned jars within a year. Makes 6-7 pint sized jars of dill pickles.

Notes

This is a tested safe canning recipe from the Ball Blue Book Guide to Preserving. Altering the recipe may make it unsafe for canning.
All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft. Processing time for altitudes of 1,001 - 6,000 ft is 15 minutes, and above 6,000 feet is 20 minutes.

Nutrition

Serving: 0.5cup | Calories: 15kcal | Carbohydrates: 3g | Sodium: 654mg | Potassium: 4mg | Fiber: 1.6g | Sugar: 1.9g