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

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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.

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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.