Description
Traditional Kosher Dill Pickles are crisp, tangy, and perfectly seasoned pickles made using small, firm cucumbers and a classic blend of spices and fresh dill. This easy refrigerator pickle recipe requires no fermentation and yields delicious homemade pickles packed with bold flavors, ideal for sandwiches, snacks, or as a condiment.
Ingredients
Scale
Pickles
- 2 pounds pickling cucumbers (small, firm, and unwaxed)
Brine
- 4 cups water
- 1/4 cup kosher salt (non-iodized)
Spices and Flavorings
- 1 tablespoon whole black peppercorns
- 1 tablespoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional)
- 6 cloves garlic, peeled and smashed
- 4–6 fresh dill sprigs or 2 tablespoons dried dill seed
- 1 bay leaf (optional)
Instructions
- Prepare the cucumbers: Wash the cucumbers thoroughly and trim the blossom ends to prevent softening during pickling. This helps maintain their crisp texture.
- Make the brine: In a large saucepan, combine the water and kosher salt. Bring to a boil while stirring to ensure the salt dissolves completely. Remove from heat and allow the brine to cool to room temperature to avoid cooking the cucumbers.
- Fill the jars: In clean quart-size glass jars (about 2–3 jars), distribute the garlic cloves, peppercorns, mustard seeds, red pepper flakes if using, dill sprigs or seeds, and bay leaf evenly.
- Pack cucumbers: Pack the cucumbers tightly into the jars, standing them upright if possible, to optimize space and flavor infusion. The cucumbers should be snug but not crushed.
- Add the brine: Carefully pour the cooled brine over the cucumbers, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top to allow for expansion.
- Seal and refrigerate: Screw the lids onto the jars tightly and refrigerate. Shake the jars gently once a day to evenly distribute the spices and flavor.
- Wait and enjoy: Allow the pickles to sit in the refrigerator for at least 3 days before tasting. For best flavor and crunch, let them pickle for 5–7 days.
Notes
- Use only kosher or pickling salt, as iodized salt can cloud the brine and alter the flavor.
- These are refrigerator pickles and should be kept chilled to maintain freshness and safety.
- For a fermented pickle variation, omit the vinegar and leave the jars at room temperature for 5–7 days before refrigerating.
- Adjust the amount of red pepper flakes for preferred spice level or omit entirely for mild pickles.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: No-Cook, Pickling
- Cuisine: Jewish, American
Nutrition
- Serving Size: 1 pickle
- Calories: 5
- Sugar: 0g
- Sodium: 310mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
