Kosher Dill Pickles
Easy refrigerator kosher dill pickles—no canning. One-quart recipe, ready in 3-4 days with simple brine and spice tips.
This is my favorite pickle recipe because I just make them and store them in the fridge. No fancy canning process involved. They never last long enough to worry about spoilage.
Submitted by: Lois from West Allis, WI
Yield: 1 Quart
- This is a refrigerator pickle recipe—no water-bath canning required. Pack cucumbers, garlic, and dill in a jar, pour hot brine, cool, then chill.
- Brine per quart: 1 3/4 cup water, 3/4 cup white vinegar (5% acidity), 1 tablespoon pickling salt. Let sit 3 to 4 days; flavor improves with time.
- Use pickling cucumbers or baby cukes whole. The recipe also works well for green beans, carrots, cauliflower, and peppers with the same basic brine.
Spices
Featured in this Recipe
Preparation Instructions:
Wash and air dry a 1 quart mason jar. ring and lid.
Wash cucumbers and remove the ends.
Quarter the cucumbers lenthwise.
Pack the cucumers, garlic and dill into the jar.
Add the mustard seed and the pickling spice.
Make a brine with the water, vinegar and salt. Bring to a boil.
Pour the hot brine into the jar leaving 1/2 inch headspace.
Place the lid on but do not screw it on tightly.
Let cool to room temperature.
Screw on lid tightly.
Place in fridge.
Wait 3 - 4 days.
Enjoy.
The longer they sit, the better they get.
thespicehouse.com
More About This Recipe
This recipe is for 1 quart. Multiply for the # of Quarts you want to make. You can also do this with the litttle baby cucumbers, just leave them whole. This receipe works exceptionally well with green beans, carrots, caulifower, assorted peppers. Anywhere your imagination can go as far as pickling.
Frequently Asked Questions
What does Kosher Dill mean in this recipe?
Kosher dill refers to the style: lots of dill and garlic. It does not mean the pickles are certified kosher unless you use certified kosher ingredients and equipment.
Do I need to can these pickles for shelf stability?
No. This recipe is for refrigerator pickles. Store them in the fridge and eat them chilled. If you want shelf-stable jars, use a tested water-bath canning recipe from a trusted source.
How long will these pickles last in the refrigerator?
They are best within the first month for crunch and flavor. They can often keep up to 2 months refrigerated. Toss any jar with off smells, visible mold, or foam on top.
Can I change the vinegar or adjust the tang?
Yes. Use a vinegar with 5% acidity for safety. White vinegar gives a neutral flavor; apple cider vinegar gives a milder, fruitier taste. You can change the amount to suit your taste but keep adequate acidity.
How can I keep my pickles extra crisp?
Start with firm pickling cucumbers and trim the blossom ends. Use cold, fresh cucumbers and refrigerate promptly. You can add a grape leaf or a small pinch of calcium chloride product like Pickle Crisp to help maintain crunch.
Can I use this recipe for other vegetables?
Yes. The same brine works well for green beans, carrots, cauliflower, and peppers. Cut vegetables to similar sizes for even pickling. Harder vegetables like carrots may benefit from a brief blanch before pickling.
Why do I leave the lid slightly loose until the jar cools?
Leaving the lid loose lets steam escape as the hot brine cools. That reduces pressure build-up and helps prevent jar or lid problems. Once the jar is room temperature, screw the lid on tightly and refrigerate.
What does Kosher Dill mean in this recipe?
Kosher dill refers to the style: lots of dill and garlic. It does not mean the pickles are certified kosher unless you use certified kosher ingredients and equipment.
Do I need to can these pickles for shelf stability?
No. This recipe is for refrigerator pickles. Store them in the fridge and eat them chilled. If you want shelf-stable jars, use a tested water-bath canning recipe from a trusted source.
How long will these pickles last in the refrigerator?
They are best within the first month for crunch and flavor. They can often keep up to 2 months refrigerated. Toss any jar with off smells, visible mold, or foam on top.
Can I change the vinegar or adjust the tang?
Yes. Use a vinegar with 5% acidity for safety. White vinegar gives a neutral flavor; apple cider vinegar gives a milder, fruitier taste. You can change the amount to suit your taste but keep adequate acidity.
How can I keep my pickles extra crisp?
Start with firm pickling cucumbers and trim the blossom ends. Use cold, fresh cucumbers and refrigerate promptly. You can add a grape leaf or a small pinch of calcium chloride product like Pickle Crisp to help maintain crunch.
Can I use this recipe for other vegetables?
Yes. The same brine works well for green beans, carrots, cauliflower, and peppers. Cut vegetables to similar sizes for even pickling. Harder vegetables like carrots may benefit from a brief blanch before pickling.
Why do I leave the lid slightly loose until the jar cools?
Leaving the lid loose lets steam escape as the hot brine cools. That reduces pressure build-up and helps prevent jar or lid problems. Once the jar is room temperature, screw the lid on tightly and refrigerate.
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