Description
Traditional Kosher Dill Pickles are classic lacto-fermented pickles made with fresh cucumbers, aromatic spices, and dill, creating a tangy and crunchy treat perfect as a side dish. This authentic recipe uses natural fermentation without vinegar, resulting in a delicious probiotic-rich pickle that’s easy to make at home.
Ingredients
Scale
Pickles and Brine
- 2 pounds pickling cucumbers (small and firm)
- 4 cups water (non-chlorinated)
- 1/4 cup kosher salt (non-iodized)
Spices and Flavorings
- 1 tablespoon whole black peppercorns
- 1 tablespoon mustard seeds
- 6 cloves garlic (peeled and smashed)
- 1 teaspoon red pepper flakes (optional)
- 6–8 fresh dill sprigs
- 1 bay leaf
- 1/2 teaspoon coriander seeds (optional)
Instructions
- Prepare the Cucumbers: Wash the cucumbers thoroughly under running water and trim just the blossom ends while leaving the stem ends intact if preferred to maintain firmness.
- Make the Brine: In a saucepan, combine the 4 cups of water and 1/4 cup kosher salt. Heat gently, stirring until the salt dissolves completely. Remove from heat and let the brine cool to room temperature before proceeding.
- Pack the Jar: In a clean quart-sized jar or fermentation container, layer the cucumbers with peeled and smashed garlic cloves, fresh dill sprigs, whole black peppercorns, mustard seeds, optional red pepper flakes, bay leaf, and optional coriander seeds. Arrange these evenly throughout.
- Add the Brine: Pour the cooled brine over the cucumbers and spices, ensuring the cucumbers are fully submerged. Use a fermentation weight or a small clean jar to weigh down the cucumbers and keep them under the brine.
- Ferment: Cover the jar loosely with a lid or cloth to allow fermentation gases to escape. Store the jar in a cool, dark place at room temperature, out of direct sunlight, for 4 to 7 days. Begin tasting the pickles from day 3 to check for desired tanginess.
- Refrigerate: Once fermented to your liking, seal the jar tightly and transfer it to the refrigerator to slow fermentation. The pickles will keep well for several months in the fridge.
Notes
- Always use non-chlorinated water and kosher or pickling salt; iodized salt can disrupt the fermentation process.
- To enhance crunchiness, try adding a few grape leaves or a pinch of black tea to the jar.
- Expect natural bubbling and cloudiness during fermentation; this is a sign of active lacto-fermentation.
