Spicy Garlic Kosher Dill Pickles Recipe | Naturally Fermented

Ingredients (for 1 quart jar)

Pickling cucumbers: 1 pound (Kirby cucumbers are best)

Fresh dill: 4–5 sprigs (or 2 tsp dill seeds)

Garlic cloves: 4–6, peeled and smashed (more if you love garlicky flavor)

Pickling salt (kosher salt): 1 tablespoon

Water: 2 cups (non-chlorinated)

Spices:

½ teaspoon black peppercorns

½ teaspoon coriander seeds

¼–½ teaspoon crushed red pepper (adjust to taste)

1–2 dried chili flakes or slices of fresh hot pepper (optional for extra heat)

Optional for crunch: 1–2 grape leaves per jar

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Instructions

1. Prepare the cucumbers

Wash cucumbers thoroughly and trim blossom ends.

Leave whole or cut into spears depending on preference.

2. Make the brine

Dissolve 1 tablespoon kosher salt in 2 cups water. No vinegar is needed—fermentation provides natural tang.

3. Pack the jar

Place garlic, dill, spices, and optional grape leaves at the bottom of a clean quart jar.

Pack cucumbers tightly but without crushing.

4. Add brine

Pour salted water over cucumbers until fully submerged.

Use a weight (glass or fermentation weight) to keep cucumbers under brine.

5. Fermentation

Cover jar loosely with a lid or cloth to allow gases to escape.

Keep at room temperature (65–75°F).

Taste after 3–5 days; fermentation can take up to 10 days depending on temperature and tanginess desired.

6. Store

Once tangy and spicy to your liking, seal with a tight lid and refrigerate.

Pickles will improve in flavor over time and last several months in the fridge.

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Extra Tips

For crunchier pickles, use smaller, firm cucumbers and grape leaves.

Adjust spice level with more or fewer chili flakes or red pepper.

Taste daily during fermentation; the longer they ferment, the more pronounced the flavor.

Smash extra garlic into the jar after 5 days for a bold punch.