Nothing goes better with a summer BBQ than homemade Kosher Dills. That cold, crunchy, tangy bite of goodness is the best way to finish a meal starring Baby Back Ribs, Cornbread, and Baked Beans. I also prefer them alone, straight from the jar! My son Max loves these homemade dills and they are the only pickle my daughter Olivia will eat! But what exactly makes a Kosher pickle Kosher? Long ago, Kosher pickles were cucmbers pickled in brine with dill and garlic, under the supervision of a Rabbi which is not always the case anymore. Today we still refer to Garlic Dills as Kosher because the distinct flavor is reminiscent of the kosher food stalls of long ago New York, where the Kosher Dill was first born. I hope you enjoy making and eating these as much as my family does!
Homemade Kosher Dill Pickles
- 10 Pickling Cucumbers
- 2 Cups White Vinegar
- 2 Cups Water
- 2 Tbsp. Pickling Salt
- 4 Fresh Garlic Cloves (per jar)
- 4 Dill Heads with flowers (per jar)
- Mason Jars with bands and lids, washed with hot soapy water.
- Boil the water, vinegar and salt. Meanwhile, drop the garlic in the jars along with the dill heads. Pack the sliced cucumbers in the jars, comfortable and snugly to the top. After the liquid is at a boil, gently pour some off into a pyrex measuring cup with a pour spout for easy handling. Fill the pickle packed jars to just about the top with the solution, screw on the lids, and refrigerate! Wait about a week before you indulge, but I've had them the next day and they were fantastic. Don't forget to take a photo! We'd love to see them!!