How to Make Crunchy Kosher Dill Pickles : Pickle Me This, Pickle Me That

How to Make Crispy Dill Pickles

Dill pickles are a common condiment used on sandwiches, hot dogs, burgers and more. Fresh herbs and flavors, such as dill, garlic and hot peppers, are used to create a tangy taste. People who make their own pickles often have a hard time ensuring they are crunchy like store bought pickles. The process of brining and canning cucumbers can be adjusted to ensure crispier pickles. Learn how to make crispy dill pickles.


  • Pickling salt
  • Cucumbers
  • Fresh dill
  • Peeled garlic cloves
  • Water
  • White vinegar


  1. Buy canning jars and pickling salt in preparation for your pickle making.Use pint (0.47l) or quart jars (0.9l), depending upon preference; however this dill pickle recipe makes 4 pint jars of pickles. You cannot substitute table salt for pickling salt.
  2. Wash the cucumbers thoroughly.Make sure they are firm, and place any that are not aside for other uses. Dry them and refrigerate them overnight.
    • For the crunchiest pickles, can your cucumbers within 24 hours after picking. Also, choose cucumbers that are 4 inches (10.2 cm) or under in length. Do not use waxed cucumbers from the supermarket.
  3. Decide how you want to package your pickles.The following 3 choices are common for homemade dill pickles:
    • If you like whole pickles, many people believe leaving them whole while canning will ensure the crispiest pickle texture.
    • If you like to serve pickles on sandwiches, you may choose to slice them horizontally. They will lay flat easily on bread and can be given in smaller servings.
    • If you like smaller portions and want to serve pickles on the side of meals, then quartering them vertically is a good option. Pickling in spears may sacrifice some crunchiness, but they will be better portions for most people.
  4. Wash your canning jars with soap and water to remove any food residue from the previous use.Rinse well.
  5. Sterilize the jars by placing them into warm water in a large pot or water canner.Allow the water to boil. Boil your jars and lids for 10 to 15 minutes. Carefully remove them with oven mitts and tongs.
    • At elevations below 1,000 feet (305m), you should boil for 10 minutes. Add an additional minute to the boiling time for each 1,000 feet (304.8 m) of elevation after 1,000 feet (304.8 m).
  6. Place your 4 pint jars on the counter to cool.Add 3 peeled garlic cloves to each jar.
  7. Place 1 head of fresh dill in each jar.Make sure to wash and dry the dill before placing it in each
  8. Consider adding 1/2 tsp.(1.5g) of whole peppercorns and 1 tsp. (3g) of mustard seeds to each jar. Some people also like to include 1 tsp. (2g) of onion powder or some chopped fresh onions.
  9. For spicy pickles, add half a hot pepper or 1 tsp.(3g) of crushed red pepper flakes.
  10. Make your brine.Place 2.5 cups (591ml) of white vinegar, 2.5 cups (591ml) of water and 1/4 cup (59ml) of pickling salt in a saucepan. Heat until the boiling point and then remove from heat immediately.
  11. Pack as many cucumbers or cucumber sections into the pint jars as you can.You should aim to try to fill it up to the top.
  12. Pour the pickling brine over your pickles and into the pint jars.Leave only 1/2 inch (1.3 cm) of space from the top of your lid.
  13. Place your lids and rings on your pint jars.
  14. Put them in your boiling canning bath.Set the time for 5 minutes and take them out when it goes off. Do not leave them in the bath for longer than 5 minutes, or they will lose crunchiness.
  15. Wipe the pickle jars with a clean towel and let them cool before placing them in your pantry.
    • Many people make "refrigerator" dill pickles. This means that they do not get a water bath and they are stored in the refrigerator before serving. If you plan to do this, place the lids firmly on the hot jars, allow them to cool on the counter and then place them in the refrigerator afterward.
    • Using the water bath canning method will prevent yeast and mold from ruining pickles.
  16. Wait at least 1 week before serving, in order to allow the flavors to develop in the pickles.

Community Q&A

  • Question
    Do I keep the water simmering after I put the jars in?
    wikiHow Contributor
    Community Answer
    No. Preheat the water and then put the jars in. Do not simmer it after adding the jars, there's a chance of the jars cracking/breaking.
  • Question
    How do I keep the pickles from getting soft?
    Cheryl Birt Hawkins
    Community Answer
    One method is to put the cucumbers in water and ice and let them sit overnight. The ice chills them, so they don't cook and soften in the water bath.
  • Question
    Do I pour the brine when it is hot or cold?
    wikiHow Contributor
    Community Answer
    Boil the brine to dissolve the salt, and pour it over the pickles while still hot.
  • Question
    How do I submerge jars when making pickles?
    wikiHow Contributor
    Community Answer
    Put water in your water bath canner and bring it to a boil before lowering the jars into the boiling water. Use canning tongs to protect your hands and to gently lower the jars into the boiling water. The water level will rise as you add jars. Make sure that you have enough water in the canner before you bring it to a boil. You can remove some water if it rises too much or you can let it overflow if you are canning outdoors in a place where the hot boiling water won't hurt anything.
  • Question
    At what point do I tighten my pickle jars when making pickles?
    wikiHow Contributor
    Community Answer
    Tighten your jars after you have put all ingredients in them.
  • Question
    Do I submerge the jars when simmering?
    wikiHow Contributor
    Community Answer
    Yes. The whole jar should be under water. If it's out of the water, the jars can heat unevenly and possibly break.
  • Question
    My water bath is the standard size. The one you have pictured is nothing like mine. Do I submerge my jars for processing, and do I put a lid on my pot?
    wikiHow Contributor
    Community Answer
    The pictures for the water processing steps are wrong. Trying to sterilize or processing your jars with an undersized pot like that would be very dangerous. Please be sure to use a pot that allows your jars to be completely submerged with at least an inch of water above them. This will ensure they stay submerged even with the evaporation from boiling. The lid is optional, but it will allow for more efficient heating, as it helps to hold the heat in the pot.
  • Question
    I mistakenly didn't put any water in my brine with the vinegar and salt. How do I fix this?
    wikiHow Contributor
    Community Answer
    There is nothing you can do to "fix" this, but they will be safe to eat, and they might still taste very good.
Unanswered Questions
  • What is pickling salt, how it differs from normal salt?
  • How much alam is added to make 4 pounds of pickles to keep them crunchy?
  • What makes the pickles crisp?
  • Why do people turn jars upside down when canning pickles?
  • Can I make dill pickles with peeled cucumbers?
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  • Never change the vinegar and water proportions in the recipe. The vinegar prevents botulism if it contains 4 to 6 percent acetic acid.

Things You'll Need

  • Canning jars
  • Oven mitts
  • Metal tongs
  • Timer
  • Canning bath
  • Saucepan
  • Clean towel

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Date: 12.12.2018, 07:00 / Views: 82385