The Ultimate AND Best Classic Kosher Dill Pickle Recipe is the one recipe that makes homemade dill pickles that are literally the best homemade classic dill pickle you remember from your youth. Make delicious, authentic Homemade Kosher Dill Picklesat home with this easy recipe.
I remember as a child dipping my fingers into a 10-gallon stoneware crown crock to get my little fingers on the very best dill pickle from my grandmother's antique crock (what I wouldn't give to have that crock today). I would barely finish that dill pickle before my fingers were once again diving for another and yet another until I would be shooed away.
(I doubled the below recipe to make 8 jars)
INGREDIENTS
1/4 cup kosher salt OR real salt
1 tsp. sugar (or add a bit more if you don't like your pickles too terribly sour)
1 Tbsp. whole black peppercorns
1 Tbsp. coriander seeds
1 Tbsp. red pepper flakes (optional)
3 cups white vinegar (no need to get fancy here, just plain old white vinegar will do!)
3 cups of water
10-12 cucumbers
8-10 garlic cloves, smashed
10 dill sprigs (fresh)
This recipe can be cut in half or even doubled. The main point is to have equal parts of vinegar and water. You could use the spices indicated or a pickling blend that is usually available at any grocer. Additionally, if you do not have any jars about your home, they are super easy to locate these days. You really could use old jars that you have recycled too!
CANNING PREPARATION
Combine the water, salt, sugar, peppercorns, coriander, and red pepper flakes over high heat in a medium saucepan. Bring to a boil and remove from heat. Add the vinegar, stir to combine.
Scrub cucumbers to remove any dirt. Remove any tails or pieces of stem and cut in half or quarters or really any way you like. {I did quarters and rounds slices and thin slices}
Be sure to sterilize your jars and prepare them for canning.
Place 3-4 sprigs of dill in each jar, add a couple of cloves of smashed garlic and stuff your cut cucumbers in tightly. Make sure your jar is full.
Pour the hot brine into the jars, making sure to evenly distribute spices. Close all the jars with the lids snug on top of the jars.
Place the filled jars in boiling water for 15 minutes and wait to here the lovely pop.
Now, if you prefer to simply add the hot brine to the jars and place the jars in the refrigerator INSTEAD of boiling (and canning the jar), that works as well. Just keep in mind, that jars of pickles are simply now REFRIGERATE PICKLES . . . and will need to remain in the fridge --and can remain in the fridge for a few months (if they last that long).
I like canning as I can store the jars in the cupboard for longer periods and prepare larger batches. But, if you have a handful of pickles from your garden, simply boil up the brine and pour over the sliced pickles and pop the jar in your refrigerator. I would leave them at least 24 hours before dipping your fingers into the jar!
The great thing with this brine is you can utilize it for any of your garden vegetables! I love to use this brine on cauliflower - oh my stars! SO GOOD! This is perfect for pickling slices of carrots as well. You can brine peppers, jalapenos and of course cucumbers and pickles!
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