Sun Kosher Type Dill Pickles
Capture the essence of homemade flavor with these crisp and tangy Sun Kosher Type Dill Pickles, a delightful recipe perfect for pickle enthusiasts and DIY food lovers alike. Crafted with fresh Kirby cucumbers, fragrant dill sprigs, garlic cloves, and a perfectly spiced brine featuring mustard seeds, black peppercorns, and a hint of red pepper flakes, these pickles achieve an irresistible balance of crunch and zest. This small-batch recipe involves easy-to-follow steps, including sterilizing jars, creating a flavorful brine with vinegar and pickling salt, and allowing the cucumbers to marinate for at least 48 hours to achieve their signature bold taste. Ideal for snacking, sandwiches, or charcuterie boards, these homemade kosher-style dill pickles offer a classic deli-inspired experience in the comfort of your kitchen. Plus, the recipe yields long-lasting results, staying fresh for up to two months in the refrigerator, making this a must-try for preserving the flavors of summer.
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Recipe Information
Ingredients
- 2 pounds Kirby cucumbers (small pickling cucumbers)
- 6 sprigs Fresh dill sprigs
- 6 cloves Garlic cloves
- 3 tablespoons Pickling salt
- 1.5 cups White distilled vinegar
- 4 cups Water
- 1 teaspoon Mustard seeds
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Red pepper flakes
Instructions
Wash the cucumbers thoroughly and trim off the blossom ends. If desired, cut the cucumbers into halves or spears, or leave them whole for full pickles.
Sterilize three 1-pint mason jars by boiling them and their lids in a large pot of water for 10 minutes. Remove and allow them to air-dry on a clean towel.
In each jar, place 2 sprigs of fresh dill, 2 garlic cloves, a pinch of mustard seeds, a pinch of black peppercorns, and a small pinch of red pepper flakes (optional for heat).
Tightly pack the prepared cucumbers into the jars, leaving about 1/2 inch of space at the top.
In a medium saucepan, combine water, vinegar, and pickling salt. Bring the mixture to a gentle boil, stirring to fully dissolve the salt.
Pour the hot brine into each jar, covering the cucumbers completely but leaving 1/2 inch of headspace at the top. Seal the jars tightly with sterilized lids.
Allow the jars to cool to room temperature, and then refrigerate them for at least 48 hours to let the flavors fully develop. For best results, let the pickles cure for 1 week before serving.
Store the pickles in the refrigerator. They will keep for up to 2 months if properly sealed and refrigerated.
Nutrition Facts
Calories |
25 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1753 mg | 76% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.6 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 157 mg | 3% | |
*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.
