1. Recipes

How to Make Grandma Stuck's Kosher Dills - A Step-by-Step Guide

Grandma Stuck's Kosher Dills are a beloved family recipe that has been passed down through the generations. This classic pickle recipe is a favorite at family gatherings, picnics, and barbecues. With just the right amount of crunch and tang, these dills are sure to be a hit with pickle lovers of all ages.

Using simple, fresh ingredients and a tried-and-true pickling process, Grandma Stuck's Kosher Dills are a homemade treat that will rival anything you can find at the store. The secre...

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Ingredients

  • 3 cups water
  • 1 cup distilled white vinegar
  • ¼ cup salt
  • 2 cloves garlic, or more to taste
  • 2 sprigs fresh dill, or more to taste
  • 3 small cucumbers, or to taste
  • 3 (1 pint) canning jars with lids and rings, or as needed

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Additional Time: 19 days 17 hrs 2 mins
  • Total Time: 19 days 17 hrs 37 mins
  • Servings: 9
  • Yield: 9 servings

  • Combine water, vinegar, and salt in a saucepan; bring to a boil. Cook until salt is dissolved, 2 to 3 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers, dill, and garlic into hot, sterilized jars; top with vinegar mixture, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area for at least 1 month.

    • Nutrition

    9 cal.

    • Total Fat: 0g
    • Sodium: 4mg
    • Total Carbohydrate: 2g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 0g
    • Vitamin C: 2mg
    • Calcium: 12mg
    • Iron: 0mg
    • Potassium: 81mg

    Categories

    Canning recipes
    Pickling recipes
    Fermentation recipes
    Snack recipes