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Kosher Dills

Dead Easy Dills - Kosher Style

Kosher Pickles
Servings: 1 Quart/Litre


  • 1 Cup Boiling water
  • 2 Tbsp White Vinegar
  • 2-3 Tsp Pickling Salt I use dover gray salt
  • 2 Cups Cold Water or equivalent in icecubes.
  • 1 Lb Pickling Cucumbers With the ends trimmed off.
  • 1 Grape Leaf If you can get one. This helps with crsipness
  • 2 Cloves Garlic Peeled and smashed
  • 2 Hot Peppers Dried

Flavouring Herb

  • 1 Stalk Dill or
  • 1 Stalk Fennel Fresh, and preferably with seeds. Same with the dill if you use that instead. If fresh dill or fennel are not available, use 2tsp of seeds.

Optional Spices/Seasonings

  • 1 Tsp Peppercorns
  • 1 Tsp Mustard Seeds
  • 1 Tsp Coriander Seeds
  • 1 Tsp Allspice Seeds
  • 1 1/3 Fresh Ginger Root


  • The optional spices are a list of common pickling spices. You will want to use at least one of them, but don't use them all, or if you do, use no more than 1tablespoon total.


  • Dissolve the pickling salt in the saucepan with boiling water and vinegar, and include your chosen dried spices.
  • Add the cold water to the brine. If you are not sure how to measure 2 cups of ice cubes, pour the hot brine into a 4-cup glass measuring cup and add the ice cubes until the volume of the glass measures 3 cups.


  • Making sure the cucumbers are washed first, slice them lengthwise into halves or quarters.
  • Put the sliced cucumbers in the 1 quart jar (or 2 pint jars), with the garlic and grape leaf. Keep the leaf close to the top so you can remove it later.
  • Pour the brine over this and cover the jar with cheesecloth. You may secure this with either a rubber band, or the ring of the jar if you are using canning jars.
  • Put the jar in a dark cool corner to ferment. Leave them for 2 - 6 days depending on how sour you like your pickles.
  • Remove the grape leaf, put the jar lid on, and put into the refrigerator.
  • Lasts up to 2 months in the refrigerator.
Tried this recipe?Let us know how it was!