Description
Traditional Kosher Dill Pickles are a classic lacto-fermented cucumber recipe that creates crisp, tangy pickles with natural fermentation. Using kosher salt, fresh dill, garlic, and pickling spices, these pickles develop a distinctive flavor over 5 to 7 days at room temperature. Perfect as a condiment or snack, they keep well in the refrigerator for up to two months.
Ingredients
Scale
Brine
- 4 cups water
- 1/4 cup kosher salt (without additives)
Pickles and Seasonings
- 2 pounds pickling cucumbers (4–5 inches long), washed and ends trimmed
- 1 tablespoon pickling spice
- 6 cloves garlic, smashed
- 1 tablespoon black peppercorns
- 1 teaspoon mustard seeds
- 4–6 fresh dill sprigs (or 2 tablespoons dill seed)
- 1–2 grape leaves or bay leaves (optional, for crispness)
- 1 quart glass jar with tight-fitting lid
Instructions
- Prepare the Brine: In a medium saucepan, combine 4 cups of water and 1/4 cup kosher salt. Heat gently while stirring until the salt fully dissolves. Remove from heat and allow the brine to cool completely to room temperature to avoid cooking the cucumbers during fermentation.
- Layer the Jar: In a clean 1-quart glass jar, start by layering the aromatics including 6 smashed garlic cloves, 1 tablespoon black peppercorns, 1 teaspoon mustard seeds, 4–6 fresh dill sprigs or 2 tablespoons dill seed, and optionally 1–2 grape or bay leaves for added crispness.
- Pack the Cucumbers: Tightly pack the washed and trimmed 2 pounds of pickling cucumbers vertically into the jar so they stand upright if possible. This maximizes space and ensures even brining.
- Add the Brine: Pour the cooled brine over the cucumbers until they are fully submerged. To ensure complete submersion, weigh down the cucumbers with a fermentation weight or a folded cabbage leaf.
- Begin Fermentation: Seal the jar loosely with a lid to allow gases to escape during fermentation. Store the jar at room temperature away from direct sunlight for 5–7 days. Check daily for signs of active fermentation such as bubbling and cloudy brine.
- Refrigerate and Store: Once the pickles reach your desired tanginess, tighten the lid and move the jar to the refrigerator to slow the fermentation process. The pickles will stay fresh and crisp for up to 2 months when refrigerated.
Notes
- Use only kosher salt without anti-caking agents to avoid cloudy brine and ensure proper fermentation.
- For extra-crisp pickles, add a small piece of horseradish root or include oak or grape leaves.
- Avoid using tap water containing chlorine; filtered or spring water is ideal for fermentation.
