Fresh Kosher Deli Dill Pickles
Easy fridge-style kosher dill pickles. Ferment 3 to 6 days, use unwaxed pickling cucumbers, then refrigerate up to a month.
My Mom and Dad would can both bread & butter and garlic spear pickles from the family garden, but Dad would always save some of those tasty little cucurbits for these fresh deli styles.
He liked them half-ripe, or set on the counter for only a day or two before the pickles started to turn that lovely olive color in the brine. Me, I love full-on kosher deli flavor and as long as the brine remains mostly clear, I leave them on the counter for at least 4 to 6 days.
Submitted by: Jim Klocek from North Aurora, IL
Yield: 10 to 12
- Keep everything very clean and use unwaxed pickling cucumbers; scrub the flower end to prevent softening.
- Ferment at room temperature for 3 to 6 days until the brine stays mostly clear and smells pleasantly tangy.
- Keep pickles fully submerged in the brine, then refrigerate to stop fermentation; eat within about a month.
Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
How long should I ferment these deli pickles?
Leave the jar on the counter out of direct sun for at least 3 days. For full deli flavor, 4 to 6 days is common. When the brine stays mostly clear and smells pleasantly tangy, move the jar to the fridge to stop fermentation.
How can I tell if the pickles have spoiled?
Throw them out if you see fuzzy mold, a strong rotten odor, or very thick bad-smelling slime. A little light film on top can be normal, but heavy slime or a bad smell means spoilage.
Do I have to scrub the cucumbers and why?
Yes. Scrub especially the flower end to remove the brown or beige caul. That caul contains enzymes that can make cucumbers go mushy during fermentation if not removed.
Can I use store-bought cucumbers?
You can use store cucumbers only if they are unwaxed. Many commercial cucumbers have a wax coating that prevents brine penetration and makes fermentation fail.
Do I need to sterilize the jar and tools?
You do not need commercial canning pasteurization, but everything must be very clean. Wash jars and tools in hot, soapy water or run them through the dishwasher and air dry to reduce spoilage risk.
Can I scale the recipe to smaller jars?
Yes. The recipe per gallon equals about 3 quarts water, 3/4 cup white vinegar, and 6 tablespoons kosher salt. For each quart of water, use about 2 tablespoons salt and 1/4 cup vinegar.
Are these pickles shelf stable? Can I can them?
No. This is a refrigerator-style fermented pickle, not a shelf-stable canned product. Refrigerate after fermentation. If you want shelf stability you must use a proper canning method and recipe designed for canning.
Can I change the spices or add more garlic?
Yes. You can tweak spices and garlic to taste, but keep the basic salt and liquid ratio and ensure pickles stay submerged. Big changes can alter fermentation and texture.
How long should I ferment these deli pickles?
Leave the jar on the counter out of direct sun for at least 3 days. For full deli flavor, 4 to 6 days is common. When the brine stays mostly clear and smells pleasantly tangy, move the jar to the fridge to stop fermentation.
How can I tell if the pickles have spoiled?
Throw them out if you see fuzzy mold, a strong rotten odor, or very thick bad-smelling slime. A little light film on top can be normal, but heavy slime or a bad smell means spoilage.
Do I have to scrub the cucumbers and why?
Yes. Scrub especially the flower end to remove the brown or beige caul. That caul contains enzymes that can make cucumbers go mushy during fermentation if not removed.
Can I use store-bought cucumbers?
You can use store cucumbers only if they are unwaxed. Many commercial cucumbers have a wax coating that prevents brine penetration and makes fermentation fail.
Do I need to sterilize the jar and tools?
You do not need commercial canning pasteurization, but everything must be very clean. Wash jars and tools in hot, soapy water or run them through the dishwasher and air dry to reduce spoilage risk.
Can I scale the recipe to smaller jars?
Yes. The recipe per gallon equals about 3 quarts water, 3/4 cup white vinegar, and 6 tablespoons kosher salt. For each quart of water, use about 2 tablespoons salt and 1/4 cup vinegar.
Are these pickles shelf stable? Can I can them?
No. This is a refrigerator-style fermented pickle, not a shelf-stable canned product. Refrigerate after fermentation. If you want shelf stability you must use a proper canning method and recipe designed for canning.
Can I change the spices or add more garlic?
Yes. You can tweak spices and garlic to taste, but keep the basic salt and liquid ratio and ensure pickles stay submerged. Big changes can alter fermentation and texture.
My gallon jug only held 2 quarts of water after the cucs and spices were in the jar. I also added a couple cloves of garlic and some grape leaves. I just made mine…..Can’t wait to see how they turn out. Will keep you posted
That is indeed the way to do it. Only addition; to get the salt to dissolve properly you need boiling (or very hot) water. So do that first, and you need not boil all the water, just enough to get the salt dissolved. Then add cold to recipe proportions. I also add a few cloves of fresh garlic, peeled and smashed. I go right into the refrigerator and the pickles are pickles in 2 , more so in 3 and never around by 4. And if you are growing cucumbers, the more you pick, the more you get. Don’t leave them on the vine any longer than necessary, or the plant will stop producing. Add a few strips of red sweet pepper for color, and late in the season do this with green tomatoes. Halve them and give it a little extra time.