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Kosher Dill Pickles

Servings: 7 pint jars

Equipment

  • Medium saucepan
  • Pint size canning jars and lids
  • Water Bath canning pot and lid

Ingredients

  • 30-36 whole Cucumbers (3-4in long), washed
  • 3 cups Distilled white vinegar (5%)
  • 3 cups Water
  • 6 Tablespoon Canning salt
  • Dill – fresh or dried A generous amount
  • 1 clove Garlic to taste
  • 1 teaspoon Mustard seed to taste

Instructions

Preparing the Pickles for Canning – RAW PACK

  • Remove 16 -inch from blossom end of cucumbers and discard; leave 1-inch stem attached.
  • Make brine – mix vinegar, water, and salt; bring to boil.
  • Place dill, garlic (sliced), and mustard seed in bottom of each jar.
    ~ Always sterilize canning jars and lids just before using ~
  • Pack raw cucumbers into hot jars, filling only halfway.
  • Fill rest of jar with more dill and boiling brine mixture, take care to remove air bubbles; leave 1-inch headspace.
  • Wipe jar rims and threads.
  • Adjust lids and begin canning.

CANNING TIME

  • Water Bath Canning (pint jars) 10 minutes
    ** Pickles will shrivel after canning and plump later in sealed jar **

Notes

NOTE: Pickling cucumbers are not usually available in Hawaii; Persian cucumbers can be used instead. The local brand Keiki Cukes also works well.