how to make koshir dill pickles | Family Cuisine

Koshir dill pickles are a traditional Jewish dish which is traditionally made with cucumbers. They are usually eaten as an appetizer or side dish.

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How to make koshir dill pickles

These kosher-style dill pickles have a well-rounded briny flavor that is a delicious balance between sweet and tart. They are crisp, crunchy, and infused with dill, garlic, and enough saltiness to satisfy your pickle cravings.

two jars of dill pickles on a table

Reading: how to make koshir dill pickles

Come harvest time, our classic bread and butter pickles canning recipe is one of the most popular articles here at Grow a Good Life. Turning an abundant harvest of cucumbers into shelf-stable jars of pickles is such a great way to preserve them.

However, not everyone likes a sweet pickle. In fact, most prefer the addicting briny taste of dill pickles.

This is a fresh pack, kosher-style dill pickle recipe with a vinegar brine flavored with pickling spices, lots of dill, a hint of garlic, and spicy kick of red pepper flakes. Enjoy these pickles with your favorite sandwiches, as a side to meals, and chop them up to add savory zest to salads.

Tips for Making Dill Pickles

Starting with freshly harvested small pickling cucumbers are your key to preserved jars of dill pickles with a whole lot of crunch. Here are more tips for canning a great batch of kosher dill pickles:

Use freshly harvested pickling cukes

Pickling cucumbers are short, stout, thin-skinned cucumbers that are primarily grown for pickling. Skip the waxed cucumbers at the grocery store. The wax prevents the pickling liquid from penetrating the cucumber.

You will get the best results if you pick the cucumbers and make the pickles the same day. Harvest in the morning while the temperatures are cool to help prevent a bitter flavor. If you purchase from a farm stand, find out if the cucumbers were picked that day.

Harvest small cucumbers that are no larger than 4-inches. The firm flesh and smaller seed cavity help the cucumbers stay crisp when pickled. Use larger or more mature cucumbers for relishes and bread-and-butter style pickles.

You’ll need about 8 pounds of pickling cucumbers to fill 6-7 pint sized jars. The exact amount will vary depending on the size of your cucumbers and if you keep them whole, cut into spears, or slices. You will be able to fill wide mouth jars with more spears or whole cucumbers than regular mouth jars.

Use pickling salt

Table salt contains iodine and anti-caking agents that can darken pickles and cause cloudiness in your jars. Instead, use pickling salt, which is also called canning salt.

Use commercial vinegar with at least 5% acidity

  • Apple cider vinegar is made from fermented apples. It has a fruity tart flavor that blends well with vegetables. The color is amber brown and may darken your pickles slightly, but the flavor is worth it.
  • White vinegar is clear vinegar made by distilling corn and rye. It tastes more sour and acidic than apple cider vinegar, but this may be just what you love about pickles. Choose an organic brand to avoid genetically modified corn.

Use good quality water

Most city tap water is filled with chemicals that can affect the pickles. Filter your water or use purchased distilled water to make your pickles.

Generously flavor the pickles

Part of the reason these pickles are so addicting is the depth of flavor. First we infuse the pickling brine by simmering it with pickling spices, making a pickle tea of sorts.

Then we will add extra dill and mustard seeds, crushed garlic, and red pepper flakes to the jars with the cucumbers give them lots of flavor. Bay leaves add flavor and tannins to help keep the pickles crisp.

Read more: add carrots to make pickles crisp | Family Cuisine

Don’t worry if you don’t have fresh dill flower heads or foliage. The main flavor of dill pickles comes from the dill seeds, so you can skip the fresh dill if you don’t have it.

Follow the recipe

When canning pickles, it is important to use a recipe that has been scientifically tested. This is a tested safe canning recipe from the Ball Blue Book Guide to Preserving.

Cucumbers contain very limited acidity and typically have a pH of 5.12 to 5.78. Clostridium botulinum can grow in improperly canned, pickled foods with a pH higher than 4.6. It is important to use scientifically tested recipes for home canning pickles to ensure their safety.

Feel free to experiment with dried herbs as flavorings, but keep the proportions of the vinegar, water, and salt the same to ensure the proper chemistry to can your pickles safely.

Steps for Making Dill Pickles

If you are new to canning, it may be helpful to review this article on water bath canning at the National Center for Home Food Preservation website.

A more detailed and printable recipe can be found at the bottom of this article, but these are the general steps for making and canning Kosher-Style Dill Pickles:

Step 1: Gather your canning gear

  • Water bath canner and canning rack
  • 7 pint sized canning jars
  • Canning lids and bands
  • Canning tools: lid lifter, jar lifter, canning ladle, funnel, and bubble popper
  • Plus basic kitchen supplies such as a large sauce pot, large bowl, small pot, towels, knife, and a cutting board.

Step 2: Prepare the canning equipment

Place the water bath canner with the canning rack on a large burner of your stove. Wash your jars, place them in the canner, add water and boil the jars for 10 minutes to sterilize.

Heat your canning lids in a small pot over low heat. Keep the canning jars and lids warm until they are ready to use.

Step 3: Make the pickling brine

Add the 3 tablespoons of pickling spice to a spice bag. If you don’t have a spice bag, use cheesecloth or a coffee filter to make a pouch and tie with thread or kitchen string.

If you don’t have pre-mixed pickling spice, substitute 2 teaspoons mustard seeds, 2 teaspoons coriander seeds, 2 teaspoons dill seeds, 2 teaspoons black peppercorns, and 1 teaspoons allspice berries. Add this to your bag and tie it off.

In a large saucepan, combine the apple cider vinegar, water, sugar, pickling salt, and the pickling spice bag. Bring the mixture to a boil and stir to dissolve the sugar and salt.

Reduce heat to low and simmer for 15 minutes. Remove the spice bag and keep the brine warm until you are ready to use it.

pickling spices in a spice bag

Step 4: Prepare your cucumbers

Rinse the cucumbers under running water to remove dust and soil. Run your fingers along the fruit to remove the spines.

Read more: how to make 14 day pickles | Family Cuisine

The blossom and stem ends of the cucumbers contain enzymes that can cause bitterness and limp pickles. Cut off 1/8-inch from each end. Leave the cucumbers whole, cut them into spears, or slice them into coins.

cucumber spears on a cutting board

Step 5: Fill the jars

Remove the warm jars from canner. Drain and line up the jars on a kitchen towel.

To each jar add: 1 bay leaf, 1 sprig of dill foliage or flower head, 1 clove crushed garlic, 1/2 teaspoon mustard seeds, 1/2 teaspoon dill seeds, 1/2 teaspoon red pepper flakes.

Pack the cucumbers vertically into the jars and pour the hot pickling brine over the cucumbers maintaining a 1/2-inch headspace.

closeup of pickling spices in jar

If you are canning cucumber slices, add the slices to the jar, fill the jar half way with the brine, and then give the slices a stir with the bubble popper. This will help separate the slices and combine them with the brine. Top off with more brine while maintaining 1/2 inch of headspace.

pickle slices packed in two canning jars

Step 6: Can the pickles

Run the bubble popper through the jars to remove air bubbles. Add the lids and process in a water bath canner.

Let the jars cool, test the seals, label and date the jars, and store the dill pickles in a cool, dark location for up to a year. Let the pickles stand for about 4 weeks before opening for the flavors to develop.

two jars of pickles on a white table

Canning Resources

  • Ball Blue Book Guide to Preserving
  • Storing Home Canned Goods – National Center for Home Preservation
  • Causes and Possible Solutions for Problems with Canned Foods – National Center for Home Preservation

You May Also Like These Canning Recipes:

  • Pickled Dilly Beans
  • Bread and Butter Pickles
  • Sweet and Sour Zucchini Pickles
  • Zucchini Relish

Good planning is key to a successful vegetable garden

Whether you are new to growing your own food or have been growing a vegetable garden for years, you will benefit from some planning each year. You will find everything you need to organize and plan your vegetable garden in my PDF eBook, Grow a Good Life Guide to Planning Your Vegetable Garden.

Grow a Good Life Guide to Planning Your Vegetable Garden

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