Classic Kosher Dill Pickle Recipe | Homemade, Flavorful, Tangy, Crisp

Ingredients

• Cucumbers: 2 pounds (Kirby or pickling cucumbers work best)
• Garlic cloves: 4–6, peeled and smashed
• Fresh dill: 4–5 sprigs (or 2 tablespoons dill seeds)
• Pickling salt (kosher salt): 3 tablespoons
• Water: 4 cups
• White vinegar (5% acidity): 1 cup
• Optional spices: 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, ½ teaspoon crushed red pepper

Instructions

1. Prepare the cucumbers

• Wash cucumbers thoroughly.
• Trim off the blossom ends (they can make pickles soft).
• You can leave cucumbers whole, cut into spears, or slice into rounds.

2. Make the brine

• In a medium saucepan, combine water, vinegar, and kosher salt.
• Heat until salt dissolves, then remove from heat and let cool to room temperature.

3. Pack the jars

• Place garlic, dill, and optional spices into a clean quart-sized jar.
• Pack cucumbers tightly but without crushing them.

4. Add the brine

• Pour the cooled brine over the cucumbers, leaving about ½ inch of headspace at the top.
• Make sure cucumbers are fully submerged.

5. Ferment or refrigerate

Option A: Quick refrigerator pickles

• Seal jars and refrigerate for 3–5 days before eating. Pickles will last up to 1 month in the fridge.

Option B: Fermented traditional kosher dill pickles

• Cover jar loosely with a lid or cloth to allow gases to escape.
• Let sit at room temperature (65–75°F) for 5–7 days, tasting daily until desired tanginess is achieved.
• Once fermented, seal and refrigerate.

Tips

• Use fresh, firm cucumbers for crisp pickles.
• For extra crunch, add a few grape leaves or a teaspoon of calcium chloride (optional).
• Keep cucumbers submerged in brine to avoid mold.