CLASSIC KOSHER DILL PICKLES

The Pickle: This is a classic kosher dill pickle perfect for munching or sliding in next to a deli sandwich.

Makes 2 16oz jars

Ingredients:

  • 2 lb cucumbers, top and bottom cut off, sliced lengthwise into quarters

  • 3 garlic cloves, cut in half

  • 4” clump of washed dill on the stem, divided

  • 1 TBSP ground black pepper, divided

  • 2 cups white vinegar

  • 3 cups water

  • 1/4 cup sugar

  • 1.5 TBSP kosher salt

Making the Pickles:

  • Divide cucumber slices into the jars, packing snugly but not forcing them in. Add 3 half garlic cloves, 2” diameter clump of dill, and 1/2 TBSP of peppercorns to each jar.

  • Boil white vinegar, water, sugar, and kosher salt together.

  • Pour boiling vinegar mixture into the jars, up to 1/4 inch from the top. They will be ready to eat in 24 hours. If not canning, seal and store at room temperature for a few hours or overnight, then store in refrigerator for up to 3 months.

A Word on Canning: In order to safely keep these pickles at room temperature, is necessary to follow proper canning protocol, including completely sterilizing the jars and lids, adding in vegetables and then boiling pickling liquid when the jars are still are boiling hot, and reboiling the filled jars, keeping only those whose lids have properly sealed. If you have not canned food before, please refer to further resources on proper technique! You can also make small batches of pickles at a time, and store in the fridge for up to 3 weeks, avoiding canning entirely.

If you decide to can these pickles, fill still-hot freshly sanitized jars with boiling jam, wipe lip of jar with a damp cloth, secure lid, tighten rings finger-tight, and process in boiling water for 15 minutes. Properly canned jars whose lids compress on their own while cooling can be stored in a cool room for up to 1 year. Once open, refrigerate for up to 3 months.