Kosher Dill Pickle Guide
1️⃣ Quick Refrigerator Pickles
Cucumbers: 2 lbs, trimmed & sliced/whole
Garlic: 4–6 cloves, smashed
Dill: 4–5 sprigs
Kosher salt: 3 Tbsp
Water: 4 cups
Vinegar: 1 cup
Spices (optional): peppercorns, mustard seeds, crushed red pepper
Steps:
1. Dissolve salt in water & vinegar → cool.
2. Pack cucumbers, garlic, dill, spices into jar.
3. Pour brine over cucumbers, leave ½” headspace.
4. Seal & refrigerate 3–5 days. Lasts ~1 month.
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2️⃣ Traditional Fermented Pickles
Cucumbers: 1 lb
Garlic: 2–3 cloves
Dill: 3–4 sprigs
Kosher salt: 1 Tbsp
Water: 2 cups
Optional spices: peppercorns, coriander seeds, grape leaves
Steps:
1. Pack cucumbers, garlic, dill, spices in jar.
2. Cover with salted water (no vinegar).
3. Keep submerged; cover loosely.
4. Ferment at 65–75°F for 5–10 days, taste daily.
5. Seal & refrigerate once tangy.
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3️⃣ Spicy Garlic Pickles
Cucumbers: 1 lb
Garlic: 4–6 cloves
Dill: 4–5 sprigs
Kosher salt: 1 Tbsp
Water: 2 cups
Spices: peppercorns, coriander, crushed red pepper, optional chili flakes
Optional: grape leaves
Steps:
1. Pack cucumbers, garlic, dill, spices.
2. Pour salted water, keep cucumbers submerged.
3. Cover loosely; ferment 3–10 days at room temp.
4. Seal & refrigerate once spicy & tangy.
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✅ Tips for All Styles:
Use firm, fresh cucumbers.
Keep cucumbers submerged.
Grape leaves help maintain crunch.
Taste daily for desired tanginess.
