Kosher Salt Recipes

Kosher Dill Pickles

  • Side Dish
  • Preparation Time: 24 hours
  • Yield: 6 Pints
  • Difficulty: Medium

If you can boil water, you can make pickles! Vinegar, garlic, pickling spice, dill, and Morton® Coarse Kosher Salt provide the classic dill pickle flavors.

Ingredients

  • 3 pounds of pickling cucumbers
  • 3/4 cup Morton® Coarse Kosher Salt
  • 2 quarts water
  • 3 cups distilled white vinegar
  • 5 cups water
  • 12 cloves garlic
  • 2 tablespoons whole mixed pickling spice
  • 6 sprigs of fresh dill
  • 6 small hot peppers

MORTON®
COARSE KOSHER SALT

  1. Wash cucumbers thoroughly. Slice 3/4 inch thick; discard blossom ends. Place in large bowl. 

  2. Dissolve Morton® Kosher Salt in 2 quarts water; pour over cucumbers. Cover, let stand 24 hours.
    Drain.

  3. In large kettle combine vinegar and 5 cups water. Add garlic and pickling spice tied in cheesecloth bag.
    Bring to boiling.

  4. Meanwhile place 1 sprig dill and 1 pepper in each hot sterilized pint jar. Pack cucumbers in jars.

  5. Discard spice bag; pour hot liquid over cucumbers to within ½ inch from tops of jars.

  6. Close jars as manufacturer directs.

  7. Process 10 minutes in boiling water bath.

Tip for Success:

  • To get a more polished look, use a crinkle-cut pickle knife, as pictured.