How to Make Kosher Dill Pickles

Learn How To Make Kosher Dill Pickles with the Ball Blue Book of Preserving. Hot water bath canned homemade dill pickles are a great way to use up your garden surplus of pickling cucumbers.


Kirby Cucumbers | Sugar Pickling Salt | 5% Vinegar Pickling Spice | Mustard Seed Fresh Dill | Mustard Seed Bay Leaves | Cloves Garlic Whole Red Hot Chile Peppers Ball Pickling Crisp

Prepare jars. Rinse the cucumbers and peppers in cold water. Drain. Trim each end off the cucumbers. Slice the cucumbers into sandwich slices or rounds using a mandolin. Or cut cucumbers into quarters if you'd like.


Tie the Ball Pickling Spices into a square of cheesecloth and secure with a rubber band. Combine the sugar, salt, vinegar, and water in a saucepan. Add spice bag and bring to a boil. Reduce heat to a simmer and simmer for 15 minutes. Remove spice bag.

Place mustard seed, dill, bay leaf,  garlic, and pepper in the bottom of each jar. Pack the cucumbers into the jar being sure to leave  ½-inch head space. To each jar add Pickle Fresh if using. Carefully ladle the hot pickling liquid into the jar leaving ½-inch head space.  

Remove air bubbles. Add enough pickling liquid to bring the head space back to ½ if needed. Wipe rims and place a flat lid and a band on the jar and tighten just to finger tight. Process in a hot water bath for 15 minutes. 

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