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Homemade kosher dill pickles are crunchy, garlicky and tangy. Small pickling cucumbers ferment in a salt brine with garlic, dill, peppercorns, coriander and bay leaves until they turn sour and flavorful.

How Fermentation Works

The salt brine draws out moisture and lets natural bacteria ferment the cucumbers, turning them sour without vinegar doing all the work. Use non-iodized salt, which won’t interfere with fermentation, and small, firm, unwaxed pickling cucumbers. A grape leaf or a pinch of calcium chloride keeps them extra crisp. Warmer kitchens ferment faster; taste daily.

Kosher Notes

“Kosher dill” describes the style made famous by Jewish delis in New York: garlicky, salt-brined pickles. It doesn’t by itself mean a product is certified kosher. Homemade pickles are pareve; use salt, vinegar and spices with a reliable hechsher.

Storing

Refrigerate once they’re as sour as you like; they keep for 2 months. A harmless white film (kahm yeast) can be skimmed off.

Classic Kosher Dill Pickles - Crispy Homemade Recipe

Learn how to make perfectly crispy kosher dill pickles at home with this traditional fermentation method that delivers authentic flavor.

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Prep Time 20

Total Time 3

Servings: 12 pickles

Course: Appetizer, Side Dish

Cuisine: Eastern European, Jewish

Calories: 5

Ingredients Method Notes

Ingredients

2 lbs pickling cucumbers small to medium size, unwaxed
4 cups filtered water
3 tablespoons kosher salt non-iodized
4 cloves garlic peeled and smashed
2 tablespoons white vinegar
4 sprigs fresh dill or 2 tablespoons dried dill
1 teaspoon black peppercorns
1 teaspoon coriander seeds
2 bay leaves bay leaves

Method

Wash the cucumbers thoroughly and trim off the blossom end (the opposite end from the stem). Cut into spears or leave whole if small.
In a large bowl, dissolve the kosher salt in the filtered water to create your brine. Stir until completely dissolved.
Place the garlic cloves, dill, peppercorns, coriander seeds, and bay leaves in the bottom of a clean quart-sized jar.
Pack the cucumber spears into the jar, leaving about 1 inch of headspace at the top.
Add the white vinegar to the brine and stir to combine.
Pour the brine over the cucumbers, making sure they're completely covered. If needed, weigh them down with a clean small plate or fermentation weight.
Cover the jar with a loose lid or cheesecloth secured with a rubber band. This allows gases to escape during fermentation.
Leave at room temperature for 3-5 days, tasting daily after day 3. The pickles will develop more flavor the longer they ferment.
Once they reach your desired sourness, tighten the lid and refrigerate. They'll continue to develop flavor slowly in the fridge.

Notes

Pickles will keep in the refrigerator for up to 2 months. If white film appears on top, simply skim it off - it's harmless kahm yeast. For crispier pickles, add a grape leaf or a pinch of calcium chloride to the jar. The fermentation time depends on room temperature - warmer kitchens will ferment faster.

Nutrition Facts

12 servings per recipe

Serving size 1 serving

Calories 5

% Daily Value*

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Cholesterol 0mg

Sodium 450mg 20%

Dietary Fiber 0g

Total Sugars 1g

Protein 0g

Classic Kosher Dill Pickles – Crispy Homemade Recipe

How Fermentation Works

Kosher Notes