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Canning Recipes: Dawn's Kosher Pickles

Kosher Dill Pickles

4 Cups White Vinegar
1 Cup Kosher Salt
3 Quarts Water

Pickling Cucumbers

Fresh Garlic

Fresh or Dried Dill Sprigs

Place 1 clove of peeled garlic and 1 Dill Sprig into the bottom of each jar.  Pack cleaned and dried Cucumbers into each jar.  Make sure they fit snugly.  Set aside.  My family likes hot pickles too so for some of the jars I will add a jalapeno or Anaheimpepper.

Place water, vinegar and salt into large pot and heat over high heat until boiling.  When the brine comes to a full boil it is time to fill your jars.  It is important to keep the brine boiling while filling jars.  Place a canning funnel on the jar and us a two cup measuring cup to pour brine into the jar.  Fill jar with brine leaving ½” headspace, wipe the top of the jar and put on a lid and ring.  When all jars are filled process using a water bath canner for 20 minutes after the water in canner returns to a boil.

Pickles need to sit for about 3 months before they are ready to eat.

I usually make pickles in small batches since I can only get enough from my garden for a few jars at a time.  Any left over brine will store safely in a container either in your pantry on in the refrigerator and can be used for your next batch.


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