📝 About This Recipe
Step back into the bustling delis of the Lower East Side with these authentic, naturally fermented Kosher dills. Unlike vinegar-based pickles, these are cured in a salty brine with wild lactobacillus, resulting in a complex, probiotic-rich crunch and a signature cloudy brine. Infused with a heavy hand of garlic and aromatic spices, these pickles offer a nostalgic, savory snap that mass-produced jars simply cannot replicate.
🥗 Ingredients
The Produce
- 2 lbs Kirby or Pickling Cucumbers (firm, small to medium sized, scrubbed clean)
- 1 large bunch Fresh Dill (including stems, leaves, and flowering heads if available)
- 8-10 pieces Garlic Cloves (smashed and peeled)
The Brine (3.5% Salinity)
- 1 quart Filtered Water (chlorine-free is essential for fermentation)
- 3 tablespoons Kosher Salt (ensure it contains no anti-caking agents or iodine)
Aromatics and Tannins
- 1 tablespoon Black Peppercorns (whole)
- 1 tablespoon Mustard Seeds (yellow or brown)
- 1 teaspoon Coriander Seeds (whole)
- 1/2 teaspoon Red Pepper Flakes (optional for a hint of heat)
- 2 pieces Bay Leaves (dried or fresh)
- 1-2 pieces Grape, Oak, or Horseradish Leaf (essential tannins to keep pickles crunchy)
👨🍳 Instructions
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1
Begin by washing your cucumbers thoroughly in cold water. Trim about 1/16th of an inch off the blossom end (the end opposite the stem) as it contains enzymes that can make pickles soft.
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2
Soak the trimmed cucumbers in a bowl of ice water for 20-30 minutes. This pre-chill ensures a superior crunch in the final product.
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3
Prepare the brine by whisking the 3 tablespoons of Kosher salt into 1 quart of filtered water until completely dissolved. Use room temperature water to speed up the process.
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4
Sterilize two wide-mouth quart jars or one half-gallon jar. Place half of the smashed garlic, peppercorns, mustard seeds, coriander, and red pepper flakes at the bottom of the jars.
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5
Add a generous layer of fresh dill and one tannin-rich leaf (grape or oak) to the bottom of the jar.
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6
Pack the cucumbers into the jar as tightly as possible without bruising them. For the best result, stand them vertically for the first layer and horizontal for any remaining space.
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7
Tuck the remaining garlic, dill, and bay leaves into the crevices between the cucumbers.
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8
Pour the brine over the cucumbers, ensuring they are completely submerged. Leave at least 1-2 inches of headspace at the top of the jar.
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9
Place a fermentation weight (or a small bag filled with extra brine) on top of the cucumbers to keep them below the liquid line. Anything exposed to air will develop mold.
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10
Cover the jar with a fermentation lid or a clean cloth secured with a rubber band. If using a standard lid, screw it on loosely to allow gases to escape.
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11
Place the jar in a cool, dark spot (65-72°F) away from direct sunlight. Place a bowl under the jar to catch any brine that might bubble over.
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12
Monitor daily. After 3 days, the brine should start to turn cloudy—this is a sign of healthy fermentation. Skim off any white 'kahm' yeast that may appear on the surface.
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13
Taste a pickle after 5-7 days. For 'Half-Sour' pickles, move to the fridge now. For 'Full-Sour' pickles, continue fermenting for up to 14 days until they reach your desired tang.
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14
Once perfected, seal the jar with a tight lid and store in the refrigerator. The cold temperature will significantly slow fermentation and help the flavors mellow.
💡 Chef's Tips
Always use filtered water; chlorine can kill the beneficial bacteria needed for fermentation. Never skip the tannin leaf (grape, oak, or black tea bag); it is the secret to a professional-grade snap. If your brine turns pink or the pickles feel slimy, discard them; this indicates bad bacteria took over. Use a scale for salt if possible; 3 tablespoons of Kosher salt is roughly 50-55 grams. Keep the fermentation temperature consistent; too hot and they soften, too cold and they won't ferment.
🍽️ Serving Suggestions
Serve alongside a classic pastrami on rye with spicy brown mustard. Dice them finely to create a world-class tartar sauce or relish. Pair with a chilled glass of crisp Pilsner or a shot of ice-cold vodka. Enjoy as a palate cleanser during a heavy BBQ feast or with grilled burgers. Serve the 'pickle juice' (brine) as a 'Pickleback' shot with whiskey.