Kosher Dill Pickles

Yield: 4-6 Quarts

Scrub the cucumbers. Pack them in an upright position into quart-sized glass jars. Divide the salt, garlic, pickling spice, and dill among the jars. Fill each jar to overflowing with water. Seal the jars. Store in a dark, cool place for at least 10 days before using. Chill before serving.

NOTE: Brine will become cloudy as cucumbers become pickles. Refrigerate when pickles are ready.

For success with this recipe, cucumbers must be very firm and fresh without brown spots or soft areas, otherwise, they will turn rotten in the jar

From: (Cecele W. Miller)

Joan Nathan's Kosher Dill Pickles

Yield: 1 quart

In a saucepan bring the water to a boil. Add the salt and boil for 2 minutes. Let cool for 5 minutes. Then add the vinegar and let the mixture cool for several hours.

Wash the cucumbers and dry with paper towels. Put 1 dill head in the bottom of a sterilized quart jar. Pack cucumbers into the shoulder of the jar. Add the garlic and the pickling spices. Cover with the remaining dill. Add salt and water to within 1 inch of the top of the jar and keep partially covered for 2 to 3 days.

When the jar starts to bubble, let it bubble a day or two, removing the scum daily. Then seal and store in a dry, cool place for about 3 weeks before using. Refrigerate after opening. The pickles should last several weeks after opening in the refrigerator, or indefinitely unopened.

From: Jewish Cooking in America by Joan Nathan, via

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