How To Make Kosher Dill Pickles

Crispy crunchy and super simple kosher dill pickles recipe! Step-by-step ways how to make dill pickles, because these pickles are so much crunchier and flavorful than store-bought that you will want to make them on repeat! #kosher #dill #pickles #howtomake #dillpickles #pickling #recipe #canning #canpreserving #sponsored #BallProudlyHomemade | Recipe at Delightful Mom Food

5 from 2 votes

Crispy crunchy and super simple kosher dill pickles recipe! Step-by-step ways how to make dill pickles, because these pickles are so much crunchier and flavorful than store-bought that you will want to make them on repeat!

Prep Time20

Chill Time1

Total Time1 20

Course: How To, Side, Snacks

Cuisine: American

Servings: Makes about 4 (1-PT./500-mL) Jars

Calories: 128kcal

Author: Danielle Fahrenkrug

Ingredients

2 ½ lbs. 3-4 inch pickling cucumbers
2 ½ cups water
2 cups white vinegar
¼ cup sugar (I used monk fruit sweetener when eaten right away)
¼ cup Ball® Salt for Pickling and Preserving
4 cloves garlic
4 small bay leaves
12 dill sprigs
2 teaspoons yellow mustard seeds
4 small hot peppers (optional)

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Instructions

Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Wash cucumbers and hot peppers in cold water. Slice 1/16 of an inch off the blossom end of each cucumber; trim stem ends so cucumbers measure about 3 inches. Cut cucumbers into quarters lengthwise.
Combine water, vinegar, sugar and salt in a small stainless saucepan. Bring to a boil over medium heat. Lower heat to simmer.
Place 1 garlic clove, 3 dill sprigs, ½ teaspoon mustard seed, 1 bay leaf and 1 red pepper and Ball® Pickle Crisp (if desired) into a hot jar. Pack cucumber spears into jar, leaving a ½ inch headspace. Trim any cucumbers that are too tall.
Ladle hot brine into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and place on a towel or wooden cutting board. Allow to cool for 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Notes

Pickling cucumbers are small, crisp, unwaxed, and needn’t be peeled. Wide mouth jars aren’t essential for pickles, but they do make for easier packing.

We eat ours so fast they do not even last a week!

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