Kosher Pickles - Binky's Culinary Carnival

388PinterestFacebookFlipboard388SHARES Jump to Recipe

These Kosher Pickles taste like the ones you can pick up at any Jewish Deli in New York! They are garlic dill pickles. Emphasis on garlic!

Pin

Are Kosher Pickles actually Kosher?

According to Wikipedia, “A “kosher” dill pickle is not necessarily kosher in the sense that it has been prepared in accordance with Jewish dietary law. Rather, it is a pickle made in the traditional manner of Jewish New York City pickle makers, with a generous addition of garlic and dill to a natural salt brine.”

Save This Recipe form Contact

Want To Save This Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Send Now

Pin

So it is with these pickles, they are not kosher, per se, only made with lots of garlic and dill!

Kosher Pickles can be cold packed or traditional water bath canned. As with all cold-packed canned goods, these must be stored in the refrigerator and will have a shorter shelf life than their water bath canned counterparts. If you are in a hurry, just cold pack them. Just know that you should use them up within 3 months or so.

What you need

• cucumbers – choose small pickling cucumbers
• coarse kosher salt or sea salt
• sugar
• black peppercorns or course ground black pepper
• coriander seed
• dried chilis
• white vinegar
• garlic – use fresh whole cloves of garlic
• dill seed or a couple of fresh heads of dill

How to make Kosher Pickles

1. Wash pickling cucumbers well.
2. Cut spears or slices, depending on what shape you prefer.
3. Peel garlic.
4. Measure vinegar. Heat to boiling.
5. Sterilize jars. See here for different sterilization methods.
6. Add cucumbers to jars.
7. For spears, lay jars on their sides to fill them to make it easier to stuff them into jar.
8. Add spices.

Pin

Fill jars with hot liquid, leaving ½ inch of headspace, then add garlic and dill.

Pin

Wipe the edges of jars with a damp paper towel. Place hot lid on jar. Affix bands and fingertip tighten. If water bath canning, place in the canning pot. Low boil for 15 minutes for pints. 20 minutes for quarts. If cold-packing, allow to cool to room temperature and refrigerate.

Other delicious pickled recipes

• Pickled Radishes
• Sweet Pickles
• Pickled Red Onions
• Pickled Garlic Scapes
• Easy Pickled Hot Peppers

Pin

Want to learn to grow your own cucumbers for making pickles? See these articles. They are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site.

The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

Don’t forget to sign up to my newsletter, so that you don’t miss any new recipes! Only 1 email per week, on Fridays! Sign up form is below!

If you try this recipe, let me know how you like it in the comments below! I would love to hear from you!Also, don’t forget to FOLLOW ME on Facebook, Instagram, Twitter and Pinterest!

Pin

Tools I use to make Kosher Dill Pickles

Contains affiliate links, for full disclosure, see FTC Disclosure, here.

• canning pot
• canning tools
• large saucepan
• pint jars

That’s how easy it is to make Kosher Pickles. Thanks for stopping by today!

Enjoy! And have fun cooking!

Xoxo,