Name: Classic Kosher Dill Pickles
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 2 pounds small pickling cucumbers (Kirby cucumbers are perfect) (Choose firm, bumpy-skinned cucumbers.); 2 to 3 heads fresh dill (or a big handful of dill sprigs) (Whole dill heads are preferred.); 3 cups water (Ideal for the brine.); 3 cups white vinegar (5 percent acidity) (For a tangy flavor.); 3 tablespoons kosher salt (Not table salt, as it tastes harsh.); 1 tablespoon sugar (optional) (Balances the sharpness.); 6 to 8 cloves garlic (lightly smashed) (Add more for a stronger garlic flavor.); 1 teaspoon whole black peppercorns (For added flavor.); 1 teaspoon mustard seeds (optional) (Adds a classic touch.); 1 to 2 pieces bay leaves (optional) (Enhances the brine.); 1 to 2 pieces grape leaves (optional) (Helps keep the pickles crisp.)

Description

Crunchy homemade pickles with bold garlicky dill flavor, perfect for sandwiches and snacks.

Ingredients

Scale

Cucumbers and Dill

2 pounds small pickling cucumbers (Kirby cucumbers are perfect) (Choose firm, bumpy-skinned cucumbers.)
2 to 3 heads fresh dill (or a big handful of dill sprigs) (Whole dill heads are preferred.)

Brine Ingredients

3 cups water (Ideal for the brine.)
3 cups white vinegar (5 percent acidity) (For a tangy flavor.)
3 tablespoons kosher salt (Not table salt, as it tastes harsh.)
1 tablespoon sugar (optional) (Balances the sharpness.)

Spices

6 to 8 cloves garlic (lightly smashed) (Add more for a stronger garlic flavor.)
1 teaspoon whole black peppercorns (For added flavor.)
1 teaspoon mustard seeds (optional) (Adds a classic touch.)
1 to 2 pieces bay leaves (optional) (Enhances the brine.)
1 to 2 pieces grape leaves (optional) (Helps keep the pickles crisp.)

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Instructions

Preparation

Wash cucumbers well and trim a thin slice off the blossom end of each cucumber.
In a pot, combine water, vinegar, kosher salt, and sugar (if using). Bring to a gentle simmer, stirring until salt dissolves. Allow to cool for 10 to 15 minutes.
Wash jars and lids with hot soapy water, then rinse well.
Rinse dill and pat dry.

Packing the Jars

Add dill, garlic, peppercorns, and mustard seeds to the bottom of each jar.
Pack cucumbers snugly into the jars. If using spears, slice them lengthwise first.
Pour brine over the cucumbers, covering them completely while leaving a little space at the top.
Gently tap the jar on the counter to release air bubbles and add more brine if needed.

Storing and Chilling

Close the lids and refrigerate. Let them chill for at least 24 hours for initial flavor, best after 3 to 5 days.

Notes

Use fresh cucumbers and avoid boiling brine to maintain crispness. Store in the fridge and consume within 2 to 3 weeks for best quality.

Prep Time: 30 minutes
Category: Condiment, Snack
Cuisine: American, Deli

Nutrition

Calories: 10
Sodium: 150
Carbohydrates: 2