- Preparation Time: 20 minutes
- Cooking Time: 10 minutes
- Cooling Time: 30 minutes
- Pickling Time: 5–7 days
- Total Time: Approximately 6 days
- Servings: 8
- Calories: Approximately 20 calories per serving
Ingredients
- 2 pounds small pickling cucumbers
- 4 cups water
- 2 cups white vinegar (5% acidity)
- ¼ cup pickling salt
- 8 cloves garlic, peeled
- 4 heads fresh dill or 8 sprigs fresh dill
- 2 teaspoons mustard seeds
- 2 teaspoons black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon dill seeds (optional)
- ½ teaspoon red pepper flakes (optional)
- 4 bay leaves
Equipment
- Two sterilized 1-quart glass jars with lids
- Medium saucepan
- Measuring cups and spoons
- Tongs
- Funnel (optional)
Instructions
Step 1: Prepare the Cucumbers
Wash the cucumbers thoroughly under cold running water. Trim about ⅛ inch from the blossom end of each cucumber, as this helps maintain their crisp texture during pickling. Leave the stem end intact.
Step 2: Sterilize the Jars
Wash the jars and lids with hot, soapy water and rinse thoroughly. Sterilize the jars by boiling them in water for 10 minutes or by running them through a dishwasher’s sanitizing cycle. Allow them to air dry before filling.
Step 3: Make the Brine
In a medium saucepan, combine the water, white vinegar, and pickling salt. Bring the mixture to a gentle boil over medium-high heat, stirring until the salt completely dissolves. Remove from the heat and let the brine cool for about 30 minutes.
Step 4: Fill the Jars
Divide the garlic cloves, dill, mustard seeds, peppercorns, coriander seeds, dill seeds, bay leaves, and optional red pepper flakes evenly between the jars.
Pack the cucumbers tightly into each jar, arranging them vertically whenever possible to maximize space.
Step 5: Add the Brine
Pour the cooled brine over the cucumbers until they are completely submerged. Leave approximately ½ inch of headspace at the top of each jar.
Use a clean utensil to remove any trapped air bubbles before sealing the jars tightly with their lids.
Step 6: Refrigerate
Place the sealed jars in the refrigerator immediately.
Allow the pickles to cure for at least 5 days before tasting. For the best flavor, wait 7 to 10 days.
Recipe Tips
- Always use fresh pickling cucumbers for maximum crunch.
- Pickling salt is recommended because it contains no additives that may cloud the brine.
- Fresh dill creates the best authentic flavor.
- Keep the cucumbers fully submerged beneath the brine throughout storage.
- The longer the pickles sit, the stronger and more flavorful they become.
- For extra crispness, soak cucumbers in ice water for 2 hours before pickling.
Flavor Variations
Customize your pickles by trying one of these variations:
- Add sliced jalapeños for spicy dill pickles.
- Include extra garlic cloves for a bold garlic flavor.
- Increase black peppercorns for a peppery finish.
- Add a teaspoon of sugar for a slightly sweeter pickle.
- Include a few slices of onion for additional flavor.
Serving Suggestions
Kosher Dill Pickles pair wonderfully with:
- Hamburgers
- Hot dogs
- Barbecue sandwiches
- Fried chicken
- Deli sandwiches
- Charcuterie boards
- Potato salad
- Grilled meats
- Cheese platters
- Picnic lunches
They also make a refreshing low-calorie snack right out of the jar.
Storage
Store the pickles in the refrigerator at all times.
For the best quality, enjoy within 2 months. Always use clean utensils when removing pickles from the jar to help maintain freshness.
Frequently Asked Questions
Why are my pickles soft?
Soft pickles usually result from older cucumbers or failure to trim the blossom ends. Fresh cucumbers produce much crispier results.
Can I use dried dill?
Fresh dill is highly recommended for authentic flavor, but dried dill can be substituted in smaller quantities if necessary.
Can I reuse the brine?
Fresh brine is recommended for every batch to ensure the best flavor and food safety.
Do I need to process these jars in a water bath?
This recipe is intended for refrigerator pickles and should be stored chilled rather than canned for pantry storage.
Estimated Nutrition (Per Serving)
- Calories: 20
- Carbohydrates: 4 g
- Protein: 1 g
- Fat: 0 g
- Saturated Fat: 0 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 820 mg
- Potassium: 180 mg
- Vitamin C: 6% Daily Value
- Calcium: 2% Daily Value
- Iron: 2% Daily Value