How to Can Kosher Dill Pickles: A Step-by-Step Guide

Hey everyone, welcome to my kitchen! My name is Amanda, and today we're going to be canning up some cucumbers and making delicious kosher dill pickles. I have 43 cucumbers ready to go, so let's dive right in!

Step 1: Prep Your Cucumbers
First things first, you need to wash and clean your cucumbers. My daughter was a huge help in washing all 43 cucumbers and removing the prickly bits. This is an essential step before we start cutting them up.

Step 2: Cut the Cucumbers
You'll want to cut off the ends of the cucumbers and slice them into pieces about 1/8 to 1/4 of an inch thick. Although I don't have a mandolin, cutting by hand works just fine. Place the sliced cucumbers in a bowl once you're done.

Step 3: Sterilize Your Jars
Make sure your jars are clean and sterilized. I like to run mine through the dishwasher. Having clean jars is crucial for safe canning.

Step 4: Prepare the Brine
For the brine, I'm using Mrs. Wages kosher dill pickle mix. Since we have a lot of cucumbers, we're doubling the recipe. Here's what you'll need:

14 2/3 cups of water
6 2/3 cups of white distilled vinegar (make sure it has 5% acidity)
Mix the water and vinegar in a pot, then add two pouches of the pickle mix. Bring the mixture to a boil, ensuring everything dissolves completely. Stir constantly to avoid clumps.

Step 5: Pack the Jars
While the brine is heating up, start stuffing the jars with cucumber slices. It's best to stack them neatly without overstuffing to avoid air bubbles. Leave about a 1/2 inch headspace at the top of each jar for the brine.

Step 6: Add Pickle Crisp Granules
To ensure your pickles stay crunchy, add 1/2 teaspoon of pickle crisp granules to each jar before adding the brine.

Step 7: Fill the Jars with Brine
Once the brine has cooled down a bit, pour it into the jars, making sure to leave 1/2 inch headspace. It's important that the brine isn't too hot to avoid soggy pickles.

Step 8: Process in a Water Bath
Place your jars in a water bath canner. Make sure the jars are fully submerged with water covering them by at least an inch. Bring the water to a boil and process the jars for 10 minutes. After the time is up, turn off the heat, remove the lid, and let the jars sit for 5 minutes before taking them out.

Step 9: Let the Jars Cool
Set the jars on a towel and let them cool for 24 hours. You should hear the jars ping as they seal. This sound is a good sign!

Step 10: Check the Seals and Store
After 24 hours, check the seals. If any jars haven’t sealed properly, store them in the fridge and use them first. Properly sealed jars can be stored in a cool, dark place for up to a year.

Canning pickles can be a long process, but the result is worth it. You'll have delicious, homemade kosher dill pickles ready to enjoy all year round. Happy canning!