Garlic Dill Pickle Recipe

Kosher Garlic Dill Pickles » Just Good Eats

Once you taste these pickles, you will be ruined for good. Any other pickle will leave you wondering why you didn’t fill your own crock with tart and tangy pickles a few days earlier.

I love this recipe because it is pure, simple, and completely old-fashioned. Unlike regular dills, real deli-style Kosher pickles are made without vinegar. They get their bite from fermentation. Once pickled, these crunchy cucumbers must be kept in the fridge, otherwise the fermentation will continue unabated. The cold greatly slows down the fermentation, but it won’t stop it completely. The only way to do that is to eat the pickles!

This recipe can be altered to suit your taste and should be adjusted slightly to the number of pickles and the size and shape your crock or jar. It is essential that the pickles be covered by the brine.

Because of the yeast that it contains, the crust of rye bread will result in a mildly fermented brine and will give a subtle, mildly fermented flavor to the pickles.

Do not used mixed pickling spices. The cinnamon, cloves, and other aromatic spices will detract from the true flavor of the Kosher dills. Also, be sure you do not use iodized salt, since this will leave a bitter, chemically aftertaste. Kosher salt will work, but may leave the brine cloudy. For best results, stick with pickling salt.

15 small, firm Kirby cucumbers, free of bruises or brown spots (preferably unwaxed) 6 tablespoons pickling salt, or as needed

Thoroughly wash a wide-mouthed pickle crock, bean pot, or glass jar. Carefully wash the cucumbers, rubbing gently with a sponge, soft brush, or your hands to removed all traces of sand. Discard any with bruises.

Stand the cucumbers on end around the sides and across the bottom of the crock or jar, so that they hold each other in place, but not so tightly that they will crush each other. A second upright layer can be added if the crock is tall enough. Add the bread, the garlic, and all of the herbs and spices to the crock.

Mix 1 1/2 quarts (6 cups) water with 6 tablespoons pickling salt, and stir until the salt dissolves. Pour the salt water into the crock to completely cover the pickles. The brine should overflow so you can make sure no air pockets remain. If it doesn’t overflow, place the crock under the faucet and let water run in slowly until it does overflow. You may wash out a few spices in the process, but that will not be critical.

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