Kosher Dill Pickles: Canning Recipe (2024)

{This post is sponsored by Ball® Fresh Preserving}

As August rolls along, I’m usually busy in the kitchen canning up whatever I can! Whenever there is an excess in the garden I try to preserve it so that I can enjoy it through the fall and winter. I particularly love making pickles, even more so if they are dill pickles! These kosher dill pickles are delicious, vinegary, just a bit salty (not too much), and very simple to make.

Ball® Preserving Utensil Set & Wide Mouth Pint Jars

You don’t need a lot of tools to can, but there are a few that are important and can make your life so much easier! The Ball® Preserving Utensil Set has you covered, and is perfect if you simply need to replace a few of your tools.

The Utensil Set includes:

• Jar Lifter
• Canning Funnel
• Bubble Remover/Headspace Tool

This is also a great time of year to stock up on canning jars with this 12 pack of Ball® Wide Mouth Pint Jars! I tend to use these the most and they are definitely the most versatile in the kitchen. I never seem to have enough!

Visit FreshPreserving.com for new, seasonal recipes from Ball® Fresh Preserving, as well as to find new promotional offers throughout the summer!

Kosher Dill Pickles Recipe

Pickles are one of the easiest ways to preserve cucumbers. It doesn’t take a whole lot of prep work, and everything comes together pretty quickly. This recipe is perfect for beginning canners!

The first thing you want to do is prepare your boiling water canner. Heat 4 pint jars in simmering water until ready to use, but do not boil. Wash the lids in warm soapy water and set aside with the bands.

To make the pickles it is best to use pickling cucumbers. They hold up better to the canning process than regular cucumbers, so it’s worth seeking them out if you don’t have them growing in your garden. Try looking for them at your local farmer’s market or natural foods store.

Related: Dilly Beans Recipe for Canning

You will need about 2 1/2 pounds of pickling cucumbers. Wash them well and trim the ends off so they measure to be about 3 inches long, then cut them lengthwise into quarters.

Combine the water, vinegar, sugar, and salt in a small stainless saucepan. Bring to a boil over medium heat, then lower the heat to simmer.

Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then place 1 garlic clove, 3 dill sprigs, ½ tsp mustard seed, 1 bay leaf, 1 hot pepper (if using), and Ball® Pickle Crisp (if desired) into the hot jar.

Pack the cucumber spears into jar, leaving a 1/2 inch headspace (this headspace tool is perfect for this). Trim any cucumbers that may be a bit 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.

Once the water is boiling, process the jars for 15 minutes, adjusting for altitude. Turn off the heat, remove lid, and let jars stand in the water for 5 minutes.

Remove the jars and let them cool undisturbed on a towel or wooden cutting board for 12-24 hours. Check lids for seal, they should not flex when the center is pressed.

These kosher dill pickles are so delicious! They are perfect for a party appetizer platter, alongside a sandwich, or simply for snacking!

Totally worth the small amount of time it takes to can them up. I’ll never buy store bought pickles again!

If you want some more awesome and easy canning recipes to try, check out these recipes for strawberry honey butter and green tomato salsa verde!

What Makes a Pickle Kosher?

I was curious, so I had to look up what makes a pickle kosher. It turns out that it actually has to do with the flavorings rather than having the kosher certification for eating.

So kosher pickles may not actually be kosher, so to speak!

The traditional flavorings in kosher dill pickles are garlic and dill, plus a salty brine. Some kosher dill pickles are fermented (see my recipe for fermented cucumber pickles here), but many are in a vinegar and salt brine like the ones in this recipe.

If you want a super quick, non-canning version of pickles, see my recipes for dill pickles and bread and butter pickles.

But I must admit that these kosher dill pickles are my favorite of the bunch!