• 4 lb. cucumbers
  • 3 cups white vinegar
  • 3 cups water
  • 1/3 cup Pickling Salt
  • 12 peeled sliced garlic cloves
  • 2 tablespoons dill seed
  • 3 peppercorns


This procedure bypasses that for long-brined dill pickles. The brine is weaker and the curing more rapid; but the pickles do not keep so well, especially if home-processed. We suggest using a heated brine. Garlic, like all members of the onion family, is very susceptible to bacterial activity, so be sure to remove the garlic cloves before sealing the jars. Wash cucumbers thoroughly and cut in half length-wise; Combine white vinegar, water and pickling salt and heat to the boiling point. If you want to create Kosher Dills-without benefit of clergy-add sliced garlic cloves. When the boiling point is reached, remove the garlic cloves. Pack the cucumbers into hot sterile jars. Add dill seed and peppercorns to each jar. Fill the jars to within 1/2 inch of the top with the hot pickling liquid. Immediately adjust lids. Be sure to use lids recommended for pickling. Seal and process in boiling-water bath for 15 minutes.

Makes about 7 pints.

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Submitted 6/13/05.
Source: Joy of Cooking
Submitted By: Judy Wilson
Kosher Dill