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Fermented Kosher-Style Dill Pickles
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Prep Time
15m
Cook Time
5m
Total Time
20m
This tangy recipe for Fermented Kosher-Style Dill Pickles features crisp Kirby cucumbers, fresh garlic, and dill, all fermented in a brine of water, kosher salt, and chile de arbol peppers. Perfect for snacking or adding crunch to sandwiches, these pickles are sure to be a hit at your next gathering.
Ingredients
Servings:
16
Scale:
Scale
0.25
0.5
1
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6
Steps
1
Pour 1/2 gallon water into a large container or pot. Cover loosely and allow to sit for 24 hours to allow dissolved chlorine to escape.
2
Crisp cucumbers by storing in the refrigerator or soaking in very cold water for 1 hour.
3
Bring 1 cup water to a boil in a saucepan. Add salt and stir to combine. Set aside to cool.
4
Wash cucumbers in cold water and remove any blossoms clinging to them. Quarter large cucumbers lengthwise; cut medium cucumbers in half lengthwise; leave gherkin-sized cucumbers whole.
5
Peel and gently crush garlic cloves, but don't splinter them into fragments.
6
Pour cooled salt water into a 1/2-gallon mason jar. Add cucumbers, garlic, dill, and dried chile peppers, arranged attractively. Pack cucumbers tightly; they will shrink as they pickle. Fill the jar with dechlorinated water until cucumbers are just covered to avoid overly diluting brine.
7
Loosely cover the jar and set it aside at room temperature; set the jar on a dish if it is full to catch any dribbles. Let sit undisturbed until fermentation begins, 12 to 24 hours.
8
Refrigerate pickles in brine and loosely covered as they approach the pickling stage you prefer: new, half-sour, or sour. Don't overshoot the mark, as refrigeration slows but does not stop fermentation.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories20kcal1%
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Fat0g0%
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Saturated Fat0g0%
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Carbohydrates4g0%
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Fiber1g0%
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Sugar1g0%
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Protein0g0%
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Cholesterol0mg0%
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Sodium1,770mg88%
Percent Daily Values are based on a 2,000 calorie diet.