Homemade kosher dill pickles

Name: Homemade kosher dill pickles
Prep time: 30 min
Total time: 28 d 30 min
Yield: 9 pints
Ingredients: 8 lbs small cucumbers; 9 tablespoon sea salt; 9 dill blossoms or a bunch of fresh dill; 1 handful cabbage leaves; 1 pinch black peppercorns; 16 cups water; 1 head garlic

User Reviews

5.0

165 reviews

Excellent

Prep Time
30 mins
Additional Time
28 d
Total Time
28 d 30 mins
Servings
9 pints
Calories
66 kcal
Course
Condiments
Cuisine
Russian, Israeli

Homemade kosher dill pickles

Ethan Patterson

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Zesty, tangy and steeped in tradition, this homemade kosher dill pickles recipe is easy to master and make your own. The hardest part is waiting until all those cucumbers ferment!

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Ingredients

Servings

8 lbs small cucumbers
9 tablespoon sea salt
9 dill blossoms or a bunch of fresh dill
1 handful cabbage leaves
1 pinch black peppercorns
16 cups water
1 head garlic peeled and separated

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Instructions

Bring salt and water to boil. Stir to dissolve salt. Let cool.
Wash cucumbers. Cut off blossom end.
Layer the cabbage leaves at the bottom of the crock or jar, making a bed to avoid contact with the bare bottom.
Top with cucumbers, dill, peppercorns and garlic. Layer the ingredients as you add them.
Pour the cooled salt water brine over the cucumbers until they are completely submerged. Place a plate on top of the cucumbers and weigh it down with a sealed jar or other heavy object to submerge them in the brine. This prevents mold from growing.
Cover the crock with a clean kitchen towel and allow to ferment at room temperature for 2-4 weeks. Check the pickles periodically. They are ready when the cucumbers appear translucent throughout.
When fully fermented, use a slotted spoon to transfer the pickles, dill, and garlic to sterilized pint jars, packing them in tightly. Pour the brine over the pickles to cover by ½ inch. Seal the jars.
Refrigerate the sealed pint jars for storage.

Equipments used:

Notes

Kirby cucumbers, or small and firm cucumbers are best for this. In a pinch, Lebanese cucumbers will do as well. You can also slice your cucumbers before brining them, but the smaller the pieces, the softer they can get. I recommend keeping them whole or slicing them into spears.

Nutrition Information

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Calories 66kcal (3%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 0.5g (1%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.03g Sodium 7007mg (292%) Potassium 615mg (18%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 501IU (10%) Vitamin C 13mg (14%) Calcium 90mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 9pints

Amount Per Serving

Calories 66 kcal

% Daily Value*

Calories	66kcal	3%
Carbohydrates	16g	5%
Protein	3g	6%
Fat	0.5g	1%
Saturated Fat	0.2g	1%
Polyunsaturated Fat	0.1g	1%
Monounsaturated Fat	0.03g	0%
Sodium	7007mg	292%
Potassium	615mg	13%
Fiber	2g	8%
Sugar	7g	14%
Vitamin A	501IU	10%
Vitamin C	13mg	14%
Calcium	90mg	9%
Iron	1mg	6%