Description
This recipe guides you through making traditional kosher dill pickles using a simple fermentation process. Crisp cucumbers are combined with garlic, fresh dill, and spices, then submerged in a salty brine and left to ferment naturally, resulting in flavorful, tangy, and crunchy pickles that embody classic Jewish deli flavors.
Ingredients
Scale
Pickling Ingredients
- Small cucumbers (Kirby or pickling cucumbers, about 1 to 2 pounds)
- 4-5 garlic cloves, smashed
- 2 fresh dill heads or 4-6 dill sprigs
- 1 tablespoon whole black peppercorns
- 1 teaspoon mustard seeds (optional)
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1 tablespoon kosher salt (non-iodized)
- 4 cups filtered or dechlorinated water
- 1 grape leaf or bay leaf (optional, to help keep pickles crunchy)
- 1 wide-mouth quart jar (or larger depending on batch size)
Instructions
- Prepare the Brine: In a clean container, dissolve the kosher salt completely in the filtered or dechlorinated water by stirring thoroughly. Set this salty brine aside for later use.
- Prepare the Cucumbers: Wash the cucumbers thoroughly under cold water. Trim only the blossom end of each cucumber to prevent the development of soft textures during fermentation, leaving the stem end intact.
- Pack the Jar: Place the smashed garlic cloves, fresh dill heads or sprigs, whole black peppercorns, mustard seeds, and red pepper flakes (if using) at the bottom of the wide-mouth jar to season the pickles effectively.
- Add Cucumbers: Pack the cucumbers tightly into the jar vertically or in any way that maximizes the space, ensuring a snug fit to avoid excess air pockets.
- Add Brine: Pour the prepared salt brine over the cucumbers, making sure they are completely submerged in the liquid to prevent mold and enable proper fermentation.
- Weigh Down: Use a fermentation weight, a small jar, or a clean, heavy object to keep the cucumbers fully submerged under the brine during the fermentation process, which is essential for safety and quality.
- Cover: Loosely cover the jar with its lid, or alternatively use a cloth secured with a rubber band to allow carbon dioxide gases to escape while keeping contaminants out.
- Ferment: Leave the jar at room temperature, ideally between 65°F to 75°F (18°C to 24°C), for 4 to 7 days. Start tasting the pickles after 3 to 4 days to monitor their tanginess. Once they reach your preferred flavor, transfer the jar to the refrigerator to slow fermentation and preserve them.
Notes
- Use non-iodized kosher salt as iodized salt can inhibit fermentation.
- Filtered or dechlorinated water is important to avoid chlorine which can kill the beneficial bacteria needed for fermentation.
- Keep cucumbers fully submerged under the brine to prevent mold growth.
- Fermentation time varies depending on room temperature and personal taste preferences; cooler environments may require longer fermenting times.
- Adding grape or bay leaves is an optional traditional method to help keep pickles crisp.
