Southern Living
Active Time
30 Mins
Total Time
50 Mins
Yield
Makes 7 (1-pt.) jars

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.

How to Make It

Step 1

Wash cucumbers, and cut in half lengthwise.

Step 2

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.