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    Home / Recipes / Course / Snack

    68 Sep 1, 2010 Photo  |   Jump to Recipe

    Kosher Dill Pickles

    Dill Pickles

    This post may contain affiliate links.

    Pickling is one of those culinary processes that I’ve always wanted to dive into, since I find myself eating pickles at least once or twice a week.  I just love crisp dill pickle slices on top of a juicy burger or spicy pickled green beans submerged in my Sunday morning Bloody Mary.  I’m actually not sure why I haven’t tried this process sooner – it’s so easy.  Simply combine fresh cucumbers with brine, herbs and spices.  Let the mixture sit for several days and you have homemade pickles!  Continue reading for the recipe.

    Dill Pickles

    Dill Pickles

    Dill Pickles

    Kosher Dill Pickles

    by Brandon
    Adapted from David Lebovitz.
    5 from 1 vote
    Print Recipe Pin Recipe
    Servings 10 servings

    Ingredients
      

    • 4 quarts water
    • 6 tablespoons kosher salt
    • 18-20 small cucumbers, scrubbed (I used mini hot house cucumbers)*
    • 9 garlic cloves, unpeeled and lightly crushed
    • 2 tablespoons pickling spice
    • 6 bay leaves
    • 1 large bunch of dill, washed

    Instructions
     

    • Start by making the brine. In a large pot, combine 1 quart of water with 6 tablespoons of kosher salt. Bring mixture to a boil, stirring until salt is dissolved. Remove from heat and add the remaining water.
    • Prepare three 1 quart jars by filling them with boiling water, then dumping it out. This will ensure that the jars are good and sterilized.
    • Keep in mind that you will need to divide the garlic, spices, bay leaves and dill between your three jars. Start by placing some of the spices and dill at the bottom of each jar. Pack the cucumbers vertically into the jars, making sure they fit snugly together. Insert bay leaves and garlic while you are packing the cucumbers. Finally, top each jar with remaining dill and spices.
    • Fill the jars with brine so that the contents are completely covered. Cover the jars with cheesecloth and secure with a rubber band or kitchen twine. Store in a cool, dark place for 3 – 6 days.**
    • Start tasting your pickles on day 3. Once they reach a desired taste, refrigerate them.

    Notes

    * Your final product will only be as good as your starting cucumbers.  Be sure to taste one of the cucumbers before pickling.  If the cucumber tastes bitter, don’t use it.
    ** Making pickle spears requires less time than whole pickles.  You can start tasting your pickle spears on day 2.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    68
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Photo Tags: bay, cucumber, dill, garlic, kosher, kosher salt, pickle, pickling spice

    Reader Interactions

    Comments

    1. Barb says

      September 1, 2010 at 8:54 pm

      These look fantastic. I’m going to have to try them next week, after my next trip to the farmer’s market.

      Reply
    2. jessica says

      September 2, 2010 at 9:45 am

      back up.

      spicy pickled green beans in your bloody mary?

      i hereby request a recipe for that, please.

      Reply
    3. Jennifer from A Touch of Garlic says

      September 2, 2010 at 8:11 pm

      I would also like to know more about these spicy pickles in your Bloody Mary! I love pickles, and I love a Bloody Mary, especially with Old Bay around the rim.

      Reply
    4. The Cilantropist says

      September 3, 2010 at 7:30 pm

      Hey there fellow San Diegan! Love this recipe, I made something really similar earlier this summer, along with a batch of bread and butter pickles and pickled onions. Since making them the first time, I have made mannnny more batches of pickles, I cant seem to stop! I suppose there isnt really anything wrong with that though is there? 😉

      Reply
    5. Green Peccadilloes says

      September 4, 2010 at 3:06 am

      Ohhhh, spicy pickled beans and bloody marys… now there’s a reason to start pickling again!

      Reply
    6. Brandon Matzek says

      September 4, 2010 at 4:41 pm

      @jessica @Jennifer @ Green Peccadilloes Spicy pickled green beans are a must in your Bloody Marys! I usually just buy a jar of pickled green beans; however, they can get a little pricey. I will work on a Bloody Mary recipe this month. Stay tuned!

      @The Cilantropist Greetings! I don’t see anything wrong in making repeated batches of pickles 🙂 Especially since the process is so easy.

      Reply
      • Jane Wilson says

        July 30, 2011 at 3:19 am

        I need help.  I made pickled dilly beans with garlic….the garlic at the root end of some cloves turned blue after they were hotbathed.  what caused this and is it safe?  thanks for help.

        Reply
        • Brandon @ Kitchen Konfidence says

          August 5, 2011 at 9:40 pm

          Hi Jane, your pickles should be safe to eat. I would just discard the garlic. Here is some fancy scientific info I found on the Internets:

          “Blue, purple or blue-green garlic may result from immature garlic or garlic that is not fully dry, from copper pans, or from a high amount of copper in the water. Garlic contains anthocyanin, a water-soluble pigment that under acid conditions may turn blue or purple. A blue-green color also may develop in pickles made with stored red-skinned garlic. Except for blue-green color resulting from an abnormally high copper-sulfate concentration, such color changes do not indicate the presence of harmful substances.”

          Quoted from here: http://www.ext.colostate.edu/pubs/foodnut/09304.html

          Reply
    7. Savory Sweet Living says

      September 8, 2010 at 4:33 pm

      These pickles look delicious and love your pictures! Pickling is also on my to-do list; hopefully I’ll get to experiment soon.

      Reply
    8. Jason's BBQ Adventures says

      September 8, 2010 at 6:14 pm

      Great post on the dill pickles. Love your recipe.

      Reply
    9. Foodtographer says

      September 8, 2010 at 6:48 pm

      I LOVE dill pickles but have never tried making them myself. I need to try this in the next couple weeks. I also would like to make the spicy green beans also. Now I’m salivating. LOL.

      Reply
    10. Elizabeth Bridges says

      September 8, 2010 at 7:46 pm

      This is so easy! I always thought it would be hard to pickle something! (Wow– that sounds almost dirty!) I have also fallen in love with pickled okra. Wonder if I could try that…

      Thanks!

      Reply
    11. fooddreamer says

      September 8, 2010 at 9:35 pm

      I love dill pickles. I have no “end of the season” cukes, but I might just have to buy some pickling cukes at the farmer’s market to make this. Thanks for sharing!

      Reply
    12. Lee Ann Foster says

      September 9, 2010 at 12:31 am

      This is just what I’ve been looking for as I have a good crop of cucumbers this year and don’t have much time to can this year. This recipes looks lovely! A quick pickle recipe is handy to have with a garden surplus! Thank you LA.

      Reply
    13. Brandon Matzek says

      September 10, 2010 at 2:07 am

      @Elizabeth HA!!! Almost dirty 😉 I really enjoy pickled okra. Okra is in season now too. I’ve seen different varieties at the farmer’s market. Please let me know if you try it!

      @Lee Ann Agreed. I just got a bunch of cucumbers in my CSA box. I am thinking about making another round of these pickles!

      Reply
    14. HappyWhenNotHungry says

      September 10, 2010 at 1:04 pm

      These look great! I will definitely have to try. Your pictures are awesome too!

      Reply
    15. Marina says

      September 11, 2010 at 3:11 am

      That’s a very easy recipe. I’ve always wanted to learn how to pickle cucumbers. Question, what if I don’t have the jars, can anything else be used instead?

      Reply
    16. Jennifer says

      September 12, 2010 at 8:49 pm

      As soon as it stops raining I am raiding the farmers market for cucumbers AND string beans! Thanks for making it sound so easy!

      Reply
    17. Brandon Matzek says

      September 14, 2010 at 2:37 pm

      @Marina I would really recommend using glass jars. You could try to use a different glass container (bowl, baking dish, etc.); however the cukes need to be complete submerged in the brine. This might be a difficult task in something other than a glass jar. Never use plastic, metal or enamel containers. And always make sure the container you use is sterilized (with boiling water).

      Reply
    18. Linda Richards says

      September 16, 2010 at 4:38 pm

      Where is the recipe for “salted browned butter rice crispy bars” please?

      Reply
    19. Brandon Matzek says

      September 28, 2010 at 1:57 pm

      @Linda You can find them here:

      https://www.kitchenkonfidence.com/2010/08/salted-brown-butter-rice-crispy-bars/

      Reply
    20. RavieNomNoms says

      October 7, 2010 at 1:28 pm

      What great pictures! Thanks so much for sharing this, I have been looking for a good dill pickle recipe (I am not really a fan of sweet). So thank you!

      Reply
    21. Crystal's Cozy Kitchen says

      October 7, 2010 at 4:16 pm

      I’ve also wanted to try making my own pickles… I’m going to bookmark this site for next summer (my life has to be a little less hectic then, right?!)

      Reply
    22. Brie says

      October 9, 2010 at 12:54 am

      i *love* dill pickles! this recipe is fabulous with lovely photos! i also save the brine from the organic dill pickles I buy, then I purchase mini cucumbers and make more pickles with little effort!

      Reply
    23. JErry Urban says

      October 9, 2010 at 3:37 pm

      I cannot wait to make these! I LOVE pickles

      Reply
    24. Eliot says

      October 18, 2010 at 2:12 pm

      These look beatiful. I have saved this recipe to try next summer. I found this recipe in an antique cookbook and they came out great. I loved using a grape leaf (which I am told makes them crisp): http://eliotseats.com/?p=1103 They came out delicious!

      Reply
    25. Brandon Matzek says

      October 19, 2010 at 8:25 pm

      @Brie I’ve heard of that method before, but haven’t tried it yet. I am going to have to give it a go next Summer. Thanks!

      @Eliot Thanks for the tip!

      Reply
    26. Sahar says

      January 5, 2012 at 3:49 am

      Wow……… Have been looking for a recipe like this for a long time… Thank you thank you thank you!

      Reply
    27. Hannah says

      April 27, 2014 at 2:42 pm

      Hi there – what’s in the pickling spice mix? Thanks!

      Reply
      • Brandon Matzek says

        May 1, 2014 at 12:43 pm

        Pickling spice mixes can vary. Usually they contain mustard seeds, coriander, allspice, bay, black pepper and red pepper flake. Sometimes cinnamon and clove.

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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