Kosher Dill Pickles
If you savor the taste of a great NY deli style kosher dill pickle, you know that store-bought pickles just don't measure up. These homemade kosher dill pickles are packed with flavor and crunch, and they are easy to make.
Equipment
- Pickle crock
Ingredients
- 10 Kirby pickling cucumbers
- 2 garlic cloves smashed
- 3 tbls pickling spice
- 64 oz water
- 80 grams kosher salt Diamond brand
Instructions
- Rinse the cucumbers thoroughly and cut off the flowering ends. Place cucumbers in a pickle crock (vertically).
- Add salt to the water in a large pitcher. Stir until salt is dissolved. Pour over the cucumbers. Add garlic and pickling spice.
- Add water and cover with dill. Weigh down with weights to keep cucumbers submerged.
- Leave covered on the counter at room temperature for three days then place the crock in the refrigerator. Wait three weeks for perfect sour dill pickles.
Video
Notes
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Nutrition
Serving: 1eachCalories: 54kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3897mgPotassium: 542mgFiber: 3gSugar: 5gVitamin A: 282IUVitamin C: 13mgCalcium: 80mgIron: 1mg
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