Claussen Kosher Dill Pickles

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These last about 6 months.


  • 1 1/2 quarts boiled water, cooled
  • 2 dill flowers
  • 2 garlic cloves, peeled and halved
  • 1 1/4 pounds (8 to 10) pickling cucumbers
  • 6 long sprigs fresh dill
  • 1 tablespoon coarse kosher salt
  • 1/2 cup white vinegar


  1. Put dill flower and garlic in bottom of a Mason jar. Add the cucumbers. Put sprigs of dill in center of cucumbers. Add salt and vinegar, then fill jar with boiled water that is now cool to within 1/8th of top. Put on seal and ring. Shake to dissolve salt. Set upside down on counter away from sunlight and heat.
  2. Let sit 4 to 5 days turning the jar either upright or upside down each day.
  3. Let sit upright 2 more days, then refrigerate.