Homemade Crunchy Kosher Dills are one reason we plant a garden.  We always plant a long row of pickling cucumbers just so I can make these crunchy dill pickles! There is nothing like a hamburger cooked on the grill with all the fixin’s and a Crunchy Kosher Dill Pickle on the side! These are just like the  ones you buy in the refrigerator section of the grocery store. They need to be kept in the fridge as they are not processed and are not shelf stable.

This recipe will make 1 quart jar.

3 cups water (boiled, then cooled)

2 dill flowers, fresh or dried

2 garlic cloves, peeled and halved

3 – 4 medium pickling cucumbers, halved (enough to fit in the jar)

1 tablespoon coarse Kosher salt

1/2 cup white vinegar

Begin by boiling the water and then allow it to cool to room temperature.

Put dill flowers and garlic cloves into the bottom of a wide mouth Mason jar. Add the cucumber halves and arrange them to fit in the jar as best you can. Sprinkle the salt over the cucumbers and pour in the vinegar. Fill the jar with enough of the boiled water (that is now cool) to reach the top of the jar. (Just leave about 1/8” head space.) Put the lid on the jar and screw the ring on tightly. Shake to dissolve salt. Set upside down on counter away from direct sunlight. Let sit 5 days on the counter top (unrefrigerated) turning the jar either upright or upside down each day, then after the fifth day, put the pickles in the refrigerator.  Reminder! These must be kept refrigerated as they are not processed and are not shelf stable.

For best quality (and best crunch), use within 2-3 weeks.