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.
