Canned Pickles

Kosher dill pickles are made from cucumbers that are pickled in a brine of vinegar, salt, and dill, kosher dill pickles have a tangy and sour flavor profile that pairs well with a variety of foods. The "kosher" label refers to the traditional Jewish method of pickling that involves the use of a brine with garlic.

Canning is a common technique used to preserve kosher dill pickles for extended periods of time. The cucumbers are washed and packed into jars along with the brine, then sealed and processed in a hot water bath to create a vacuum seal. This ensures that the pickles stay fresh and flavorful for months.

Cucumbers should be soaked for 12 hours in a salt solution before canning to keep the pickles crisp over time. Make sure to use bottled water and pickling salt so there is no additional chlorine, iodine, or other chemicals added to the brining solution. Let the jars of pickles rest for 3-4 weeks before eating. Refrigerate after opening.

PicklesCanningCucumbers

Prep Time: 30 min

Cook Time: 10 min

Total Time: 40 min

Yield: 3 servings

jars of canned pickles

Ingredients

  • 3 lbs./pints of pickling cucumbers
  • 4 cups bottled water
  • 3 cups white vinegar
  • 4 Tbsp. + 1 ½ Tbsp. pickling salt
  • 1 Tbsp. peppercorns + 24 for the jars
  • 2 Tbsp. sugar
  • 1 cup fresh dill leaves, packed
  • 2 Tbsp. dill leaves, dried
  • 1 Tbsp. dill seed
  • 1 bay leaf
  • 4 garlic cloves
  • 4 dill sprigs

Equipment

  • Large pot with bottom rack
  • 4 mason jars with lids
  • Jar lifter
  • Chopstick or jar stirrer

Instructions

Soaking

  1. 1.
    Add 1 ½ Tbsp. of pickling salt to 1 gallon of water.
  2. 2.
    Add cucumbers to salted water and place in refrigerator for 12 hours

Sterilize

  1. 3.
    Wash jars in warm, soapy water and dry. According to Ball, the jars are not required to be further sterilized. Lid seals no longer need to be boiled, as well, since the seals are no longer heat-activated like the original jar lids.

Setup

  1. 4.
    Add the rack to the bottom of the pot and fill with water. Bring the water to a boil.
  2. 5.
    Add jars to the pot of boiling water to warm them.

Brine

  1. 6.
    Combine water, vinegar, pickling salt, sugar, peppercorns, dill leaves, dill seed, and bay leaf in a pot and bring to a boil.
  2. 7.
    Reduce to a simmer and let brine steep for 20 minutes.
  3. 8.
    Remove from the heat.

Packing

  1. 9.
    Drain and wash cucumbers to remove extra salt.
  2. 10.
    Trim 1/16 inch off bud end of cucumbers.
  3. 11.
    Depending on the size of the cucumbers, keep whole (small), or cut in half (medium), or quarters or ¼ inch slices (large). Since the cucumbers must be immersed in the brine for canning, spears/halves might have to be trimmed to fit in pint jars.
  4. 12.
    Add a garlic clove, 6 peppercorns, and fresh dill sprig to each jar.
  5. 13.
    Pack the jars with cucumbers as tightly as possible.
  6. 14.
    Strain the brine to remove the solids and pour over the cucumbers to fill the jar, leaving ½ inch of head space at the top of the jar.
  7. 15.
    Use a long, thin spatula or chopstick to poke and remove any bubbles.
  8. 16.
    Wipe the tops of the jars with a clean rag and cover with lids and rings, turning the rings finger tight. Don't over tighten so air can escape when heated.

Canning

  1. 17.
    Immerse the jars of cucumbers in boiling water for 10 minutes (for pints) or 15 minutes (for quarts) to pasteurize.
  2. 18.
    Remove the jars from the boiling water and set them on a cloth towel to cool. The lids should pop as they cool down.
  3. 19.
    Store the jars for 3-4 weeks before opening. The pickles should be good for at least a year.

Notes

  • Test dill seed vs. fresh dill vs. dried dill.