Homemade kosher dill pickles
User Reviews
5
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Prep Time
30 mins
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Additional Time
28 d
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Total Time
28 d 30 mins
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Servings
9 pints
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Calories
66 kcal
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Course
Condiments
Homemade kosher dill pickles
Description
This recipe guides preserving small cucumbers in a fermenting brine made from salt dissolved in water, flavored with dill blossoms or fresh dill, whole garlic cloves, black peppercorns, and cabbage leaves which protect the cucumbers from direct contact with the jar bottom. Preparing involves rinsing cucumbers, trimming blossom ends, layering ingredients carefully in a crock or jar, and submerging them in the cooled salt brine.
Fermentation is done at room temperature for two to four weeks, during which the cucumbers become translucent and develop the characteristic sourness of fermented pickles. Once fermented, pickles are transferred to sterilized jars with additional brine, sealed, and refrigerated to slow fermentation and preserve them. The use of Kirby or small firm cucumbers contributes to a crisp texture and desirable flavor.
Slicing cucumbers before pickling is possible but can lead to softer results; whole or speared pickles maintain better texture. The method relies on natural bacterial fermentation without vinegar, producing a distinctive kosher dill pickle.
Ingredients
- 8 lbs cucumber small
- 9 tablespoon salt sea salt
- 9 dill blossoms or a bunch of fresh dill
- 1 Cabbage leaves handful
- 1 pinch black peppercorns
- 16 cups water
- 1 garlic peeled and separated, head
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.
Notes
- Use Kirby or similarly small, firm cucumbers for best texture in fermentation.
- Whole cucumbers or spears retain crispness better than slices, which may become softer.
- Prepare the weight and layer carefully to keep cucumbers fully submerged and avoid mold.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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