Food.com's kosher dill pickle recipe uses a combination of water and white vinegar with 5 percent acidity for each quart jar. It also uses 1 tablespoon of kosher salt, 2 tablespoons of dill seeds, 1/4 tablespoon of celery seed and 1 teaspoon of mustard seeds.
Additional spices this kosher dill pickle recipe requires include 1 bay leaf, 2 garlic cloves and 3 to 6 cucumbers, depending on their size. When preparing the cucumbers, trim their ends and place them whole in the jar, or cut them into spears lengthwise. The pickling liquid should consist of 1 1/2 cups of water for every cup of white vinegar. Boil and cool the water to evaporate impurities.
To make kosher dill pickles according to this recipe, add the salt and spices to the jar before packing sliced cucumbers tightly inside. Fill each jar to within 1/2 inch of the top, making sure the pickling liquid covers the cucumbers entirely. Put a lid and ring on the jar, shaking it for a few moments to ensure the salt and spices are evenly distributed. Refrigerate the jar for one week, shaking the jar once daily. These pickles last up to six months in the refrigerator.