Sides » Kosher Dill Pickles
Salt, water, pickling cucumbers, garlic and dill. That's all there is to making your own Kosher Dill Pickles. Who knew? JJ Gonson demonstrates something incredibly simple and fabulously delicious that we could bring to a potluck, barbecue or just have right at home. This recipe makes 2 quart-size jars.
Print Recipe
Makes 2 quart-sized jars of pickles
Ingredients
- 3 cups boiling water
- 1 cup kosher salt
- 10 medium-size pickling cucumbers
- 2 cloves garlic, smashed
- fresh dill
- ice cubes
How-to
- Pour boiling water into bowl
- Mix in salt until it is completely dissolved
- Add ice cubes until brine is cooled to room temperature
- Smash cloves and add to mason jar
- Quarter cucumbers and pack tightly into jar
- Add dill to jar until empty spaces are filled
- Fill sterilized quart jars with the brine
- Put lid on tight and shake jar
- Leave on counter at room temperature for 3-4 hours
- Refrigerate for 1-2 days
These pickles will only keep for about a week
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