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+ servings

How to Make Kosher Dill Pickles

Arlene Mobley - Flour On My Face
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.
5 from 6 votes
Prep Time 25 minutes
Cook Time 10 minutes
Hot Water Bath 15 minutes
Total Time 50 minutes
Course Condiment, DIY
Cuisine American
Servings 7 Pints
Calories 188 kcal

Equipment

  • Pint Canning Jars

Ingredients  

  • 8 pounds Kirby cucumbers or pickling cucumbers
  • ¾ cup sugar
  • ½ cup Ball Salt for Pickling & Preserving
  • 1 quart 5% Vinegar
  • 1 quart water
  • 3 Tablespoons Ball Mixed Pickling Spice
  • 3 teaspoons mustard seed
  • 7 sprigs of fresh dill
  • 7 large bay leaves
  • 7 cloves garlic (peeled)
  • 7 whole red hot peppers
  • Ball Pickling Crisp (optional)
  • cheesecloth
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Instructions 

Prep the canning jars

  • Wash and prepare jars and lids following safe canning practices.
  • Boil the jars in hot water and keep hot.

Prep the cucumbers & 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.
  • Secure the spice bag with a rubber band.
  • Combine the sugar, salt, vinegar, and water in a saucepan.
  • Add spice bag and bring to a boil, stirring until the sugar dissolves.
  • Reduce heat to a simmer and simmer for 15 minutes. Remove spice bag.
  • Working with 2 hot jars at a time place ½ teaspoon mustard seed, one head of dill, 1 bay leaf, 1 clove of garlic, ,and one pepper in the bottom of each jar.
  • Pack the cucumber slices, rounds or wedges into the jar being sure to leave ½-inch head space (trim pickle slices or wedges if needed).
  • To each jar add ⅛ teaspoon of 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.

Recipe Expert Tips

  • Nutritional values are per pint jar.

Nutrition

Serving: 1JarCalories: 188kcalCarbohydrates: 36gProtein: 4gFat: 2gSaturated Fat: 1gSodium: 8107mgPotassium: 763mgFiber: 4gSugar: 29gVitamin A: 419IUVitamin C: 20mgCalcium: 117mgIron: 2mg
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