Kosher Dill Pickles Recipe for Canning | Tips for Canning Pickles

A delicious kosher dill pickle recipe for canning is hard to come by. Learn how to can pickles, and keep them crisp, using a few simple ingredients from the garden.

Recipes which have been handed down through generations are priceless. Especially ones pertaining to preserving foods. I have been blessed to have received many preserving recipes from my husband’s family, including this kosher dill pickle recipe for canning.

Sadly, upon the arrival of supermarkets the need to preserve foods quickly diminished. Items which were grown and then canned were no longer a necessity. However, some canning recipes, like a good canned pickle recipe, made it through the generations because individuals who considered them to be a family treasure.

Traditional recipes, like this one from Justin’s great grandmother, have been passed through multiple generations and are still being canned today.

Unlike most recipes this kosher dill pickle recipe for canning calls for the use of spring water and grape leaves. Which by the way is necessary to achieve crisp pickles.

With that said, enjoy great grandma’s recipe. A recipe which has been canned since 1925.

How to Retain the Crunchy

The biggest complaint about a canning dill pickles is, they do not remain crisp after months of sitting.

Of course they won’t, cucumbers which sit in liquid for 6 months to a year will become soggy. However, there are steps which can help pickled cucumbers remain crispy for a wee-bit longer.

There are a few natural tips for keeping pickles crisp. Traditional recipes used natural tannis when canning dill pickles. The use of pickle crisp or alum is unnecessary.

There is nothing which will keep them crispy and crunchy for months on end. The biggest tip I can provide is this, can fewer jars each year or learn to love a soft pickle.

Kosher Dill Pickle Recipe for Canning

A traditional recipe is actually pretty basic. All items can be grown or purchased at a farmers market, excluding what is used as tannin.

Do not omit the grape leaf or other natural tannis. Make sure to review the article above on the tips for achieving crisp pickles.

Ingredients

• 8 to 9 pounds cucumbers (Boston, National, Bush)
• 1/4 teaspoon dill, per jar
• 7 large cloves garlic, peeled, per jar
• 15 cups spring water
• 4 cups distilled white vinegar (5% acidity)
• 2/3 cup kosher salt
• 1/4 teaspoon pickling spices
• 1/8 teaspoon dried red peppers, crushed or 1 whole per jar
• 7 grape leaf, or other natural tannin

Equipment

• Stainless steel stockpot
• Steam Canner or Hot Water Bath Canner
• Jar Funnel
• Air Bubble Remover
• 7 Quart size Mason Jars

Instructions

The steps for canning dill pickles are extremely easy. A tip for a seamless experience? Do not work one jar at a time, find your groove and batch your tasks.

1. Cut the blossom end of the cucumber by 1/4-inch.
2. Pack seven warm wide-mouth quart jars with cucumbers, garlic, spices, dill, and red pepper.
3. In a heavy saucepan, bring the water, pickling salt, and vinegar to boil.
4. Add the brine to the packed jars, leaving a 1-inch headspace. Remove any air bubbles, add more brine if needed. Add a grape leaf to each jar, covering cucumbers.
5. Wipe rim of jars, add warmed lids and tighten rings to finger tight.
6. Process jars in a steam canner or hot water bath canner based on your altitude, see chart below.

Notes

1. This recipe calls for the use of spring water. City water contains chlorine and often fluoride, which can assist in creating a mushy pickle. Many wells contain high levels of sulfur and minerals, again, another possibility as to why pickles soften quickly.
2. Removing the blossom end of cucumbers stops additional ripening of the cukes.

The Benefits of a Steam Canner

The processing times for a steam canner are identical to a boiling water bath canner. However, unlike a boiling water bath canner, the steam canner process foods using only 2 inches of water and steam. Learn more about this incredible canning tool in my article, how to use a steam canner confidently.

Enjoy an Easy Refrigerator Recipe

In addition to canning dill pickles an easy refrigerator dill pickles recipe is a great option. As you are waiting months for the canned recipe to become infused with flavor, this refrigerator recipe is ready in a few days.

Printable Recipe Card – Grandma’s Dill and Garlic Pickles

Thank you, great grandma Bertha King, for this amazing recipe. You canned it in 1925 and we are still using the same recipe in the 21st century!

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Yield: 7 quarts

Grandma's Dill and Garlic Pickles - Pickled Cucumber Recipe

Print

Canning pickles, as in this old-fashioned garlic pickle recipe, requires nothing but the basic ingredients. In truth, a traditional pickle recipe needs nothing more.

Prep Time 20 minutes

Cook Time 10 minutes

Canning Time 15 minutes

Total Time 45 minutes

Ingredients

• 8 to 9 pounds Pickling Cucumbers
• 1/4 teaspoon Dill  per jar
• 7 large cloves Garlic,, peeled, per jar
• 15 cups Spring Water
• 4 cups Distilled White Vinegar,, 5% acidity
• 2/3 cup Kosher Salt
• 1/4 teaspoon Pickling Spices
• 1/8 teaspoon Dried Red Peppers,, crush or 1 whole, per jar
• 7 Grape leaf,, or other natural tannin

Instructions

1. Cut the blossom end back by 1/4-inch.
2. Pack seven warm wide-mouth quart jars with pickling cukes, garlic, pickling spice, dill, and red pepper.
3. In a heavy saucepan, bring the water, pickling salt, and vinegar to boil.
4. Add the brine to the packed jars, leaving a 1-inch headspace. Remove all air bubbles, add more brine if needed. Add a grape leaf to each jar, covering cucumbers.
5. Wipe rim of jars, add warmed lids and tighten rings to finger tight.
6. Process jars in a steam canner or hot water bath canner for 15 minutes, adjusting the processing time for altitudes above 1,001 feet in elevation.

Notes

Spring water is used to replace using city water. City water contains chlorine and often fluoride. Many wells contain high levels of sulfur and minerals.

Removing the blossom end of cucumbers stops additional ripening of the cukes. 

Equipment

• Stainless steel stockpot

• Steam Canner or Hot Water Bath Canner

• Jar Funnel

• Air Bubble Remover

• 7 Quart Size Mason Jars

Nutrition Information:

Yield:

7

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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Remember, towards spring any remaining jars from canning will be mushy. Learn to work with soft pickles by making the following:

• pickle powder for chips, fries, and popcorn
• batter fried pickles dipped in ranch dressing
• homemade relish

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