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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 strikes again by showing us 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.

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About 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 strikes again by showing us 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.

About JJ Gonson

JJ is a Personal Chef, mom to Ruby and former Rock and Roll photographer. Now that's a full life. She is dedicated to making healthy meals for her customers with farm fresh ingredients whenever possible. We have learned a great deal from JJ, particularly around keeping things simple when you have wonderfully fresh-off-the-vine fruit and vegetables on hand. JJ was recently voted Best Personal Chef from Boston Magazine. Congratulations, JJ!

Recipe

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Ingredients

Makes 2 Quart Size Jars of Pickles

  • 3 cups boiling water
  • 1 cup kosher salt
  • 10 medium size pickling cucumbers (depends on size of your cucumbers)
  • 2 cloves garlic
  • fresh dill
  • ice cubes for cooling down your brine

How-to

  1. Pour boiling water into bowl
  2. Mix in salt until it is completely dissolved
  3. Add ice cubes until brine is cooled to room temperature
  4. Break garlic cloves and add to mason jar
  5. Quarter cucumbers and pack tightly into jar
  6. Add generous amount of dill to jar
  7. Fill sterilized quart jars with the brine
  8. Put lid on tight and shake jar
  9. Leave on counter at room temperature for 3-4 hours
  10. Refrigerate for 1-2 days

These pickles will only keep for about a week, so don't forget to enjoy them!

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