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Traditional Kosher Dill Pickles


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  • Author: Olivia
  • Total Time: 10 minutes (plus 4–7 days fermentation)​
  • Yield: Approximately 1 quart
  • Diet: Gluten Free

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

  • Small cucumbers (Kirby or pickling cucumbers work best)​

  • Garlic cloves, smashed

  • Fresh dill heads or sprigs

  • Whole black peppercorns

  • Mustard seeds (optional)

  • Red pepper flakes (optional, for a little heat)

  • Kosher salt (non-iodized)

  • Filtered or dechlorinated water

  • Grape leaf or bay leaf (optional – helps keep pickles crunchy)

  • Wide-mouth jar (1 quart or larger, depending on batch size)


Instructions

  1. Prepare the Brine:
    Dissolve the kosher salt in the filtered water, stirring until completely dissolved. Set aside.

  2. Prepare the Cucumbers:
    Wash the cucumbers thoroughly. Trim just the blossom end to prevent soft pickles.

  3. Pack the Jar:
    Place the smashed garlic, fresh dill, peppercorns, and any optional spices at the bottom of the jar.

  4. Add Cucumbers:
    Pack the cucumbers tightly into the jar, arranging them vertically or as they fit best.

  5. Add Brine:
    Pour the prepared brine over the cucumbers until they are completely submerged.

  6. Weigh Down:
    Use a fermentation weight or a small jar to keep the cucumbers submerged under the brine.

  7. Cover:
    Loosely cover the jar with a lid or a cloth secured with a rubber band to allow gases to escape during fermentation.

  8. 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

  • A little foam or bubbles on top is normal during fermentation. Simply skim them off.

  • If you see mold, discard the batch only if it is fuzzy or smells off.

  • 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