Recipe for Homemade Kosher Dill Pickles

image of pickles

With all the fancy pickled items out in the market today, it can get so tempting to cozy up to a jar of good ol’ garlic dills. But you can also do it on your own! This special recipe uses the best of all pickle worlds: a delicate kosher salt brine that gives natural fermentation and a smack of vinegar for an extra pucker.

How to Make Homemade Kosher Dill Pickles

Since cucumbers start to lose moisture and soften the minute they are picked, make sure to use the freshest available. They should feel heavy and firm to the touch, with a vibrant green skin.

Kirby cucumbers, in their compact size, relatively low water content, and thin skin make them the ideal candidate for this pickle recipe. Start them the same day as when you get them to taste the best results!

Things You’ll Need

1/4 cup kosher salt
1 tsp. sugar
1 tbsp. black peppercorns
1 tbsp. coriander seeds
6 dried chiles
1/4 cup white vinegar
3 lbs. (10–12) medium Kirby cucumbers
8-10 garlic cloves, smashed
10 dill sprigs
2 16-oz. Mason jars
Cheesecloth
Rubber bands

Directions

  • Combine 1/2 cup of water, salt, sugar, peppercorns, coriander and chiles over high heat in a medium saucepan. Bring to a boil and remove from heat. Add 1 1/2 cups of water and vinegar, stir to combine; let it cool completely.
  • Scrub cucumbers to remove any dirt. Remove any tails or pieces of stem and cut in half lengthwise. Divide cucumbers, garlic, and dill sprigs among jars, making sure to pack the cucumbers tightly. Slice any remaining cucumbers crosswise to fill in the gap at the top.
  • Divide brine among jars, making sure to evenly distribute spices, leaving 1/4″ gap at the top of the jar.
  • Cover jars with cheesecloth and secure it with a rubber band to good bacteria to enter and keeps out dust and other impurities.
  • Store in a cool, dark place, and try not to disturb. Check pickles after two days to see how they are coming along. At this stage, you should have what is called a “half-sour.” Let them sit for an additional two days for a “full-sour.”
  • Place lid firmly on the jar and refrigerate, these do not need to be processed again for canning. Store and enjoy for up to two months.