How To Make Kosher Dill Pickles
Learn how to make kosher dill pickles and save some money on those crunchy delicacies. There’s nothing quite like a kosher dill pickle. Regular dill pickles are not the same. Sweet pickles or bread and butter pickles don’t even come close. It’s no wonder that some people crave kosher dill pickles and nothing else will satisfy. Here’s a simple recipe that will let you put those extra cucumbers from your garden to use.
To make kosher dill pickles, you will need:
- 2 quarts of water
- 3 tbsp coarse kosher white salt
- 10 fresh cucumbers, "Pickling" cucumbers are better than "Burpless Salad Cukes"
- 5 cloves of peeled crushed garlic
- 1 tbsp pickling spice
- 3 bay leaves
- ¼ cup fresh dill weed
- Large stockpot
- Pickling jars and lids
- Sterilize the pickling jars. Use new lids. Jars can be sterilized by thoroughly cleaning then boiling in clean water.
- Heat 2 quarts of water in the stockpot. Add the salt. Stir until dissolved. Remove pot from stove.
- To make kosher dill pickles, wash the cucumbers and slice them. Pack them tightly into the pickling jars.
- Put the spices in the jars. Pour approximately the same amount in each jar. Cut the bay leaves.
- Pour the brine (salt water) over the pickles. Cover them completely.
- Seal the jars. Put the lids on the jars tightly.
- Allow time for the pickling process to work in order to make kosher dill pickles. Let the jars sit on the counter for three to six days. When they taste right to you, place the jars in the refrigerator.