Kosher Dill Pickles


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.

Kosher Dill Pickles
Photo: Southern Living
Active Time:
30 mins
Total Time:
50 mins
Makes 7 (1-pt.) jars


  • 4 pounds (4-inch) pickling cucumbers

  • 14 garlic cloves, peeled and halved

  • 1/4 cup pickling salt

  • 2 3/4 cups white vinegar (5% acidity)

  • 14 fresh dill sprigs

  • 28 peppercorns


  1. Wash cucumbers, and cut in half lengthwise.

  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.

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