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.

---

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.

---

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.

---

✅ Tips for All Styles:

Use firm, fresh cucumbers.

Keep cucumbers submerged.

Grape leaves help maintain crunch.

Taste daily for desired tanginess.