Homemade Kosher Dill Pickles

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This is an excellent recipe for Homemade Kosher Dill Pickles. Because cucumbers start to lose moisture and soften the minute they are picked, make sure to use the freshest available. Your cukes should feel heavy and firm to the touch, with a vibrant green skin. Pickle lovers are often particular. Most have strong opinions on style – some prefer a juicy whole pickles while others prefer a crunchy spear – and ever deeper stances on taste.

There’s no question that I love dill pickles — I just can’t get enough of them. And this recipe delivers the best dill pickles you’ll ever eat, and they come together in just minutes! Best of all, these aren’t your traditional bread and butter pickles. They’re not spicy or vinegary, but are instead intensely crunchy and refreshing right out of the refrigerator. Plus, each bite has just the right amount of garlic and dill that makes these the perfect snack during meals or to serve as an appetizer with dinner.

Dill pickles are a classic American pickle. One of the first American cookbooks, published in 1802, has a recipe for dill pickles and by the 1850s there were dozens of recipes for pickles circulating in newspapers and cookbooks. In the early 20th century, commercial production of pickles really took off. The most popular variety was gherkin style pickles, which are small and easily packed into jars.

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Homemade Kosher Dill Pickles

homemade fresh dill pickle 4593930

This is an excellent recipe for Homemade Kosher Dill Pickles.

  • Author: Arthur Schwartz
  • Prep Time: :30
  • Total Time: :30
  • Yield: 18 1x
  • Category: Appetizer
  • Method: Fermented


  • 4 quarts (scant 4l) water
  • 6 tablespoons coarse white salt (kosher, if available)
  • 1820 Kirby cucumbers, scrubbed
  • 8 cloves garlic, unpeeled and lightly-crushed
  • 2 tablespoons pickling spice
  • 6 bay leaves
  • 1 large bunch of dill, preferably going to seed, washed


  1. In a large pot, bring 1 qt (1l) water to a boil with the salt, stirring until the salt is dissolved. Remove from heat and add the remaining water.
  2. Prepare three 1 quart (liter) wide jars by running them through the dishwasher or filling them with boiling water, then dumping it out.
  3. Pack the cucumbers vertically into the jars, making sure they’re tightly-packed. As you fill the jars, divide the garlic, spices, bay leaves, and dill amongst them.
  4. Fill the jars with brine so that the cucumbers are completely covered. Cover the jars with cheesecloth, secured with rubber bands, or loosely with the lids. Store in a cool, dark place for 3 days.
  5. After 3 days, taste one. The pickles can ferment from 3 to 6 days. The longer the fermentation, the more sour they’ll become. Once the pickles are to your liking, refrigerate them.
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