CANNING KOSHER DILL PICKLES RECIPES
KOSHER DILL PICKLES RECIPE - FOOD.COM
From an old Better Homes and Gardens Home Canning Cookbook. I've been making these pickles for over 20 years now, and the key is getting the pickles from vine to jar ASAP-- no more than a week, and store in the fridge. Smaller pickles tend to stay crisper than larger ones, whole more than slices or spears.
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 5 quarts, 50 serving(s)
Number Of Ingredients 7
Steps:
- Wash cucumbers.
- Mix vinegar and water in a pan and bring to a boil.
- To the bottom of each jar, add 2 heads dill, one garlic clove, one tablespoon salt, and the pepper (if desired).
- Pack cucumbers into jars, leaving 1/2 inch headspace.
- Pour boiling liquid over cucumbers, leaving 1/2 inch headspace.
- Wipe rims, place lids.
- Adjust bands fingertip tight, and process in boiling water bath for 20 minutes.
- Add one minute to processing time for every 1000 feet above sea level. Remove to a protected surface to cool completely.
- Makes 5 quarts.
Nutrition Facts : Calories 8, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 700.9, CarbohydrateContent 1.1, FiberContent 0.1, SugarContent 0.5, ProteinContent 0.2
KOSHER-STYLE DILL PICKLES CANNING RECIPE - GROW A GOOD LIFE
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.
Provided by Grow a Good Life
Categories Canning
Total Time 70 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 7
Number Of Ingredients 12
Steps:
- Prepare your canning equipment:
- Make the pickling brine:
- Prepare your cucumbers:
- Can the dill pickles:
Nutrition Facts : ServingSize 0.5 cup, Calories 15 kcal, CarbohydrateContent 3 g, SodiumContent 654 mg, FiberContent 1.6 g, SugarContent 1.9 g
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KOSHER DILL PICKLES RECIPE | SOUTHERN LIVING
Pickle lovers are often particular. Most have strong opinions on style – some prefer a juicy whole pickle while others prefer a crunchy spear – and ever deeper stances on taste. Get them on the topic of grocery store brands, and you better buckle down for a debate. While it's hard to get a bread-and-butter fan to agree with a spicy pickle fanatic or Kosher dill devotee, Southern pickle enthusiasts can see eye to eye on one thing: there's nothing quite like homemade.Here, we make classic homemade Kosher Dills in as easy as two steps and six ingredients. Pickling cucumbers are the variety used for pickles. They're small, about 3 to 4 inches long, with a think green skin and a mild, crisp flesh. With the right spices and jarring, these small cucumbers create a whole pickle with a nice snap that's never too soggy. Dress jars up for easy hostess or holiday gifts or keep them casual for everyday snacking.
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Total Time 50 minutes
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Total Time 50 minutes
- Combine garlic, salt, 3 cups water, and vinegar; bring to a boil over medium-high heat, and boil 1 minute. Remove garlic, and place 4 halves into each hot jar. Pack cucumbers into jars. Add 2 dill sprigs and 4 peppercorns to each jar. Carefully pour vinegar mixture into jars, filling to 1/2 inch from top.Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process jars in boiling-water bath 10 minutes; cool.
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KOSHER DILL PICKLES RECIPE - FOOD.COM
From an old Better Homes and Gardens Home Canning Cookbook. I've been making these pickles for over 20 years now, and the key is getting the pickles from vine to jar ASAP-- no more than a week, and store in the fridge. Smaller pickles tend to stay crisper than larger ones, whole more than slices or spears.
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Total Time 50 minutes
Calories 8 per serving
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Total Time 50 minutes
Calories 8 per serving
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KOSHER DILL PICKLES RECIPE | SOUTHERN LIVING
Pickle lovers are often particular. Most have strong opinions on style – some prefer a juicy whole pickle while others prefer a crunchy spear – and ever deeper stances on taste. Get them on the topic of grocery store brands, and you better buckle down for a debate. While it's hard to get a bread-and-butter fan to agree with a spicy pickle fanatic or Kosher dill devotee, Southern pickle enthusiasts can see eye to eye on one thing: there's nothing quite like homemade.Here, we make classic homemade Kosher Dills in as easy as two steps and six ingredients. Pickling cucumbers are the variety used for pickles. They're small, about 3 to 4 inches long, with a think green skin and a mild, crisp flesh. With the right spices and jarring, these small cucumbers create a whole pickle with a nice snap that's never too soggy. Dress jars up for easy hostess or holiday gifts or keep them casual for everyday snacking.
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Total Time 50 minutes
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