Kosher Homemade Dill Pickles Recipe

A summertime classic, these homemade dill pickles will be the perfect condiment for any barbecue or cookout.



Fall 2015

Yield: About 8 quarts

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There are not many things more satisfying to farmers and gardeners alike than a kitchen pantry full of home-canned fruits and vegetables. By skipping the grocery store and using your own homegrown harvest you are not only saving money, but you are using a healthy alternative to store-bought, factory-canned ingredients. Make use of your summer’s bounty with this set of canning recipes from Capper’s Farmer.

Ingredients:

• Cucumbers, 3 to 4 inches in length
• Cold water
• Powdered alum
• Garlic cloves
• Heads of dill
• Hot peppers
• 1 quart cider vinegar
• 1 cup coarse salt
• 3 quarts water

Instructions:

1. Wash cucumbers and place them in a large bowl. Cover with cold water, and let stand overnight. The next morning, drain well. 

2. Pack cucumbers in hot, sterilized jars. Add 1/8 teaspoon powdered alum, 1 clove garlic, 2 heads of dill and 1 hot pepper to each jar.

3. In a saucepan, bring vinegar, salt and water to boiling.

4. Fill jars with boiling mixture, leaving 1/2-inch headspace. Seal jars according to manufacturer’s instructions, and process in a hot water bath for 10 minutes.

Want more home-canning recipes?  Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.