If you love a tasty, crunchy pickle, you may want to try your hand at creating your own batch of Kosher Dill Pickles. While this process sounds complicated, it actually is fairly straightforward and simple. In about an hour, you can create delicious pickles for your family to enjoy.
You may wonder what is the difference between kosher dill pickles and ordinary dill pickles. Most people know that the term “kosher” describes foods that are permitted for individuals who are Jewish. While, yes, these pickles are allowed under Jewish dietary laws, that actually isn’t the reason that these pickles are labeled as kosher. Many New York delis that served the Jewish population also served pickles that they made in a unique way.
Of course, pickling on the North American continent was not necessarily a new thing in the late 1800s and early 1900s. At the establishment of the first European colonies, pickling recipes were common. However, many of the English, German, and French colonists pickled things like sauerkraut and sweet pickles. However, around the turn of the century, Jewish immigrants from places like Ukraine, Poland, and Lithuania entered many big cities like New York City.
These Jewish people brought with them recipes from their homelands. They also opened delis. At these places, a complimentary plate of kosher dill pickles were offered along with every meal. The pickles were “kosher” only in that they were of Jewish origin. In reality, what makes the kosher dill pickle what it is is simply the addition of garlic to the pickling liquid. Plain ordinary dill pickles might have plenty of seasonings, but when you add garlic, the pickles suddenly become kosher dill pickles.
Kosher Dill Pickles Recipe
- Sharp knife
- Quart Jars
- Dish Towel
- Large Pot
- Small bowl
- Canner or Stock Pot
Ingredients for Each Quart of Pickles
- ½ pound 4-Inch Pickling Cucumbers you can leave these whole, slice them into quarters, or cut them in slices
- 4 heads Fresh Dill or 2 tablespoons dill seed
- ½ teaspoon Minced Garlic or 1 clove, peeled
- 2¼ cups Water
- ¾ cup Vinegar
- 1 tbsp Pickling Salt
- To prepare your cucumbers for pickling, wash them thoroughly, removing every trace of soil. Cut away any spoiled parts, the stems, and the blossom end.
- The blossom end is the end of the cucumber opposite of the stem end. If you leave the blossom end on the cucumber, your pickles will end up soft.
- Heat clean quart jars in a large canner or in a big stock pot full of steaming hot water. You want the water to be able to cover the jars by an inch or so after they are filled. You may end up needing to remove some of the water after you add the full jars to the canner.
- Put a clean dishtowel out on the counter and use a jar lifter to remove the jars from the hot water, draining them well. Fill the jars with the clean, prepared cucumbers. Leave a half inch at the top of the jars. Add the dill and garlic.
- In a pot, combine the vinegar, water, and salt. Bring this brine mixture to a boil.
- As you are waiting for the brine to boil, pour very hot, almost simmering water over the jar lids in a small bowl. Leave the jar lids under the hot water to soften the sealing compound on the lids.
- When the brine has boiled, pour it over the cucumbers in the hot jars, leaving about a half inch at the top of the jar for headspace. Wipe the rims of the jars.
- Put the jar lids on the jars and tighten them onto the jars with the rings. You don’t have to tighten them a lot, just have them fit snugly.
- Put the jars into your canner or stock pot, covering them by about an inch with hot water. Bring the water to a boil, starting a timer for 15 minutes when they are boiling. Remove the pickles from the water and put them on a clean towel to cool. The jar lids should seal, but you should test them by pressing in the center of the jar lid when they’re cool. The lids should not flex at all.
- Let the pickles sit for about a week before eating them. The jars of pickles should be refrigerated after they are opened, but can be stored at room temperature as long as the jars are sealed.