Kosher Dill Pickles

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Preserving Method: Water Bath Canning

Prepare Kosher Dill Pickles
  1. CUT ends off cucumbers. Cut into spears.
  2. COMBINE water, vinegar, and Ball® Kosher Dill Pickle Mix in a medium saucepan. Heat to a boil.
  3. PACK based on ENJOY NOW or FRESH PRESERVE steps below.
ENJOY NOW (Refrigerate up to 3 months):
  1. POUR hot pickling liquid over cucumber spears in a large bowl. Cool to room temperature, about 30 minutes.
  2. PACK cucumber spears into jars. Ladle pickling liquid over cucumbers. Place lids and bands on jars.
  3. REFRIGERATE pickles. For best flavor, allow pickles to stand in refrigerator for 3 weeks.

-OR-

FRESH PRESERVE (Store up to 1 year):
  1. PREPARE canner, jars, and lids according to manufacturer's instructions.
  2. PACK spears into hot jars. Ladle hot pickling liquid over spears leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.place jar in boiling water canner. Repeat until all jars are filled. 
  3. PROCESS jars for 15 minutes, adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
QUICK TIP: For best flavor, allow pickles to stand 4-6 weeks. 


Kosher Dill Pickles | Kosher Pickle Recipe - Ball® Fresh Preserving is rated 4.8 out of 5 by 22.
Rated 5 out of 5 by from Great Instructions!! I have a organic peach tree and I just made organic peach jam for the first time......and this was an awesome recipe. I did not use the siracha...maybe next time. But came out amazing. I had to overcome some canning hurdles because I did not have a canning jar holder for the jars. But got creative and used a old metal flat spaghetti strainer in the bottom of the pot. Did the job!
Date published: 2017-08-27
Rated 5 out of 5 by from So easy and so much flavor! This recipe is simple and so delicious! I agree with another reviewer who said there wasn't enough liquid. I added 2-1/2 c water, 1-1/2 c vinegar and 1/4 + 1 or 2 tbsp of the Ball mix (matter of taste) and that seemed to make just enough brine. If you feel that your pickles need more crunch, add 1/4 tsp of Ball Pickle Crisp to help keep your pickles crunchy.
Date published: 2017-07-02
Rated 5 out of 5 by from excellent taste but jars didn't all stay sealed I used whole cucumbers in some jars and spears in other jars . they all taste great but several of the jars of whole pickles did not staysealed. After 24 hours they all of a sudden came unsealed. Can I put them in a hot water bath or be better to refrigerate and eat them ? Also if I use my own dill seed and fresh dill and garlic is it really necessary to do the hot water bath?
Date published: 2017-06-02
Rated 5 out of 5 by from first timer There wasn't enough liquid to fill the jars to 1/2 inch from the top. Is that ok, two jars are just filled half way, it's the fast pickles.
Date published: 2016-09-08
Rated 5 out of 5 by from Delicious Pickles! I used 5 large to very large cucumbers from my garden that together weighed just over 3.5 lbs. I did not slice them into spears because they were too large to fit into my jars, so I cut them the other way. I used pint jars because that's the size I had at that time. I used this recipe and was able to fill 5 pint jars. I did have freshly picked garlic and I put a small piece into the bottom of 3 jars for added flavor. The result was amazing! The other two jars I made them as directed per recipe. I made them for the fridge because I knew they'd be gone in less than 3 months. Wonderful recipe and very easy to use!
Date published: 2016-08-29
Rated 5 out of 5 by from Can this be done with slices instead of spears? I would like to make pickles with this recipe but tend to like using slices of pickles more than spears. Would this affect the recipe in any way?
Date published: 2016-07-20
Rated 5 out of 5 by from SO YUMMY!! I ALWAYS USE THIS MIX. I HAVE TRIED OTHERS BUT THEY DO NOT COMPARE. LAST YEAR MY HUSABAND AND I CANNED ABOUT 200 QUARTS OF PICKLES AND NOW I AM OUT...NEEDLESS TO SAY I EAT ALOT OF PICKLES. I CAN'T WAIT TO GET STARTED THIS YEAR ON CANNING SOME MORE!!!!
Date published: 2016-06-10
Rated 5 out of 5 by from Delicious and Easy to Make Easy to follow recipe. I followed the refrigerator pickle version and I received several compliments from friends. I doubled the recipe and got five quarts.
Date published: 2015-11-23
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