Kosher Dills

Yield: 8 quarts


9 lbs pickling cucumbers (about 50 - 3 to 4-inches)
8 cups water
4 cups White Vinegar (5% acidity)
1 cup Pickling & Canning Salt
8 heads fresh dill
16-24 garlic cloves
8 small red or green chile peppers (optional)


1. PREPARE and PROCESS home canning jars and lids according to manufacturer’s instructions for sterilized jars.  Keep jars hot.

2. WASH cucumbers and drain.  Cut 1/16-inch slice off blossom end and discard.  Leave cucumbers whole or cut into spears.

3. COMBINE water, Pickling & Canning Vinegar, and Pickling & Canning Salt in a large non-reactive saucepan. Do not use aluminum.  Bring to boil. Remove syrup from heat.

4. PACK cucumbers tightly into hot jars, leaving 1/2-inch headspace.  In each jar add 1 head fresh dill, 2-3 garlic cloves, and 1 small chile pepper.   Evenly divide hot pickling syrup among the packed jars, leaving 1/2-inch headspace. Unused brine may be stored in a non-reactive container up to one week in refrigerator.    Remove air bubbles, wipe rim and cap each jar as it is filled.

5. PROCESS pints 10*minutes, quarts 15*minutes, in a boiling water bath canner.  Remove canner from heat, remove lid and let jars stand for 5 minutes in canner.   Remove jars.  Let jars sit undisturbed to cool at room temperature for 12 to 24 hours.  Test jars for airtight seals according to manufacturer’s directions. If jars do not completely seal, refrigerate and consume within two weeks.

Product is ready to eat after 24 hours. Before serving, chill to enhance flavor and crispness. Label and store in a dark, dry, cool place.  For plain dills, leave out the garlic.

Continually improving. All rights reserved.
Send comments or suggestions to

You are here:

Canning Recipes
Click any link below to visit other parts of our site

Return Home
Recipe of the Week
Table of Contents
Canning Index