My Kosher Dill Pickles

What to do

The method

1. 01

   Prepare the canner and jars.

   Prepare seven quart canning jars, lids, and bands according to the manufacturer’s directions. Keep the jars hot until filling.

2. 02

   Prepare the cucumbers.

   Wash them and remove a thin, 1/16-inch slice from each blossom end. Leave them whole if they fit, or cut them into halves or quarters.

3. 03

   Make the brine.

   Combine the water and 5% white vinegar in a saucepan and bring to a boil. Do not reduce the vinegar or use vinegar with less than 5% acidity.

4. 04

   Season each jar.

   Add 1 tablespoon pickling salt, 1 tablespoon dill seed, about 2 fresh dill sprigs, 6 peppercorns, 2 halved garlic cloves, and 1/2 teaspoon calcium chloride to each hot quart jar.

5. 05

   Pack and fill.

   Pack in the cucumbers without crushing them. Cover with boiling brine, leaving 1/2 inch headspace. Remove trapped air, adjust the headspace, wipe the rim, and apply the lid fingertip-tight.

6. 06

   Process at low temperature.

   Cover the jars with at least 1 inch of water. Maintain 180–185°F for a full 30 minutes, checking with a thermometer. If the water falls below 180°F, return it to temperature and restart the timer.

7. 07

   Cool, check, and wait.

   Cool the jars undisturbed for 24 hours. Check the seals and refrigerate any jar that did not seal. Store sealed jars without their bands in a cool, dark place and wait about six weeks before opening.