Description
Traditional Kosher Dill Pickles are a classic fermented cucumber recipe, featuring a crunchy texture and tangy, garlicky flavor. Using simple ingredients like fresh cucumbers, garlic, dill, and kosher salt, this naturally fermented pickle recipe transforms ordinary cucumbers into deliciously zesty pickles that can be enjoyed on their own or as a vibrant addition to sandwiches and salads.
Ingredients
Pickling Ingredients
- Small cucumbers (Kirby or pickling cucumbers) – quantity as needed
- Garlic cloves, smashed – 3 to 4 cloves
- Fresh dill heads or sprigs – 2 to 3 sprigs
- Whole black peppercorns – 1 teaspoon
- Mustard seeds (optional) – 1 teaspoon
- Red pepper flakes (optional) – 1/2 teaspoon
- Kosher salt (non-iodized) – about 3 tablespoons
- Filtered or dechlorinated water – 4 cups (or enough to fill jar)
- Grape leaf or bay leaf (optional, for crunch) – 1 leaf
- Wide-mouth jar (1 quart or larger)
Instructions
- Prepare the Brine: In a suitable container, dissolve 3 tablespoons of kosher salt into 4 cups of filtered or dechlorinated water by stirring thoroughly until completely dissolved. Set the brine aside.
- Prepare the Cucumbers: Thoroughly wash the cucumbers to remove any dirt or debris. Trim only the blossom end of each cucumber to prevent them from softening during fermentation while keeping the stem end intact.
- Pack the Jar: Add smashed garlic cloves, fresh dill heads or sprigs, whole black peppercorns, and any optional spices such as mustard seeds or red pepper flakes into the bottom of your wide-mouth jar. If using, add the grape or bay leaf as well to help maintain crunchiness.
- Add Cucumbers: Carefully pack the cleaned cucumbers tightly into the jar, arranging them vertically or as space allows to maximize the number of cucumbers in the jar.
- Add Brine: Pour the prepared kosher salt brine over the cucumbers, ensuring they are fully submerged. The brine should cover the cucumbers completely to promote safe fermentation.
- Weigh Down: Place a fermentation weight or a smaller jar inside the larger jar to keep the cucumbers submerged under the brine. This prevents exposure to air which can lead to spoilage.
- Cover: Loosely cover the jar with a lid, or use a cloth secured with a rubber band to allow gases produced during fermentation to escape while keeping contaminants out.
- Ferment: Leave the jar at room temperature, ideally between 65°F and 75°F (18°C to 24°C), for 4 to 7 days. Begin tasting the pickles after 3 to 4 days to check for desired tanginess. When fermented to your preference, transfer the jar to the refrigerator to slow down the fermentation process and preserve the pickles.
Notes
- Use non-iodized kosher salt to avoid cloudiness and off-flavors in the brine.
- Trim only the blossom end of cucumbers to maintain firmness while preventing enzymatic softening.
- Keep cucumbers fully submerged during fermentation to avoid mold growth.
- Fermentation time can vary depending on room temperature and personal taste preference.
- If the brine becomes cloudy, it is normal; however, if you detect an off or rotten smell, discard the batch.
- Using grape or bay leaves helps retain the crisp texture of pickles.
- Store fermented pickles refrigerated after fermentation to prolong shelf life.
