Kosher Jewish Pickles
Experience the timeless tang of Kosher Jewish Pickles, a classic recipe steeped in tradition and bursting with bold, briny flavors. Crafted with crisp Kirby cucumbers, fresh dill, and aromatic garlic, these naturally fermented pickles deliver the perfect balance of crunch and zest. Enhanced by a medley of black peppercorns, mustard seeds, and optional chili flakes for a hint of heat, this easy, no-cook recipe brings out the authentic taste of old-world pickling. With just 15 minutes of preparation and a simple fermentation process, you can enjoy these probiotic-rich delights in as little as three days. Perfect for snacking, pairing with sandwiches, or serving as a savory side, these homemade pickles will take your culinary creations to the next level!
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Recipe Information
Ingredients
- 2 pounds Kirby cucumbers (or small pickling cucumbers)
- 4 cups Water
- 3 tablespoons Kosher salt
- 5 cloves Fresh garlic cloves
- 4 sprigs Dill (fresh, large sprigs)
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 2 leaves Bay leaves
- 0.5 teaspoons Chili flakes (optional, for a spicier pickle)
Instructions
Thoroughly wash the cucumbers and trim off any stems. If the cucumbers are thick, you may slice them lengthwise or into spears. If small, you can leave them whole.
In a medium bowl or jar, dissolve the kosher salt in the water to create a brine. Stir well until the salt is completely dissolved.
Peel the garlic cloves and lightly crush them with the side of a knife for better release of their flavor.
Start layering the cucumbers, fresh dill sprigs, garlic cloves, black peppercorns, mustard seeds, bay leaves, and chili flakes (if using) into a large glass jar or ceramic crock. Pack everything tightly but without squishing the cucumbers.
Pour the prepared brine into the jar, ensuring the cucumbers are fully submerged. If necessary, use a clean weight (like a smaller jar or food-safe weight) to keep the cucumbers under the brine.
Cover the jar with a cheesecloth or loose-fitting lid to allow gases to escape during fermentation. Place the jar on a plate or tray to catch any overflow during the fermentation process.
Leave the jar at room temperature (ideally around 65-72°F) for 3-7 days. Check daily to ensure the cucumbers remain submerged and skim off any foam or scum that forms on the surface.
Taste the pickles starting on day 3. Once they reach your desired level of sourness, transfer the jar to the refrigerator. The cooler temperature will slow the fermentation and they will keep for several weeks.
Nutrition Facts
Calories |
218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5374 mg | 234% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 15.5 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1602 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
