Description
Crunchy, tangy, and packed with probiotic goodness, these traditional kosher dill pickles are a game-changer for any pickle enthusiast. Made through natural fermentation, they offer a delightful balance of flavors that elevate any meal or snack. Perfect for sandwiches, burgers, or enjoying straight from the jar!
Ingredients
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Small cucumbers (Kirby or pickling cucumbers work best)
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Garlic cloves, smashed
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Fresh dill heads or sprigs
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Whole black peppercorns
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Mustard seeds (optional)
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Red pepper flakes (optional, for a little heat)
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Kosher salt (non-iodized)
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Filtered or dechlorinated water
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Grape leaf or bay leaf (optional – helps keep pickles crunchy)
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Wide-mouth jar (1 quart or larger, depending on batch size)
Instructions
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Prepare the Brine:
Dissolve the kosher salt in the filtered water, stirring until completely dissolved. Set aside. -
Prepare the Cucumbers:
Wash the cucumbers thoroughly. Trim just the blossom end to prevent soft pickles. -
Pack the Jar:
Place the smashed garlic, fresh dill, peppercorns, and any optional spices at the bottom of the jar. -
Add Cucumbers:
Pack the cucumbers tightly into the jar, arranging them vertically or as they fit best. -
Add Brine:
Pour the prepared brine over the cucumbers until they are completely submerged. -
Weigh Down:
Use a fermentation weight or a small jar to keep the cucumbers submerged under the brine. -
Cover:
Loosely cover the jar with a lid or a cloth secured with a rubber band to allow gases to escape during fermentation. -
Ferment:
Leave the jar at room temperature (65–75°F or 18–24°C) for 4 to 7 days. Begin tasting after 3–4 days. Once the pickles reach your desired level of tanginess, transfer the jar to the refrigerator to slow the fermentation process.
Notes
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A little foam or bubbles on top is normal during fermentation. Simply skim them off.
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If you see mold, discard the batch only if it is fuzzy or smells off.
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Finished pickles can be stored in the refrigerator for several months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (No cooking required)
- Category: Condiments
- Method: Fermentation
- Cuisine: Jewish, Eastern European
Nutrition
- Calories: 5
- Sugar: 0g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg