An Addictively Delicious Kosher Dill Pickle Recipe (And they’re SUPER easy to make too!)

When the weather here in Hong Kong is in the 15C-18C range (59F – 65F),  I get the itch to start pickling and fermenting things! And while I’m usually torn between my grandparent’s age old kosher dill pickle recipe and my kimchi recipe (we only have so much fridge space), these addictively delicious and satisfyingly crispy dill pickles seem to win out more often than not. I’m guessing in a Korean household, the score might be a little bit different!

As an aside, you can make this kosher dill pickle recipe any time of year, it’s just a little more difficult to control the fermentation in the warmer/summer months.

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Keep It Simple With This Kosher Dill Pickle Recipe

This recipe is SUPER easy to make. The only “specialized” pieces of gear you’ll need is a food scale, or some other way to weigh out salt as well as jar that is big enough to satisfy your level of pickle-love. We need a rather large jar, as we go though these things like they’re water.

Health Benefits of Kosher Dill Pickles

Fermented foods have massive health benefits.  I’m just going to scratch the surface of them here, but suffice it to say, these kosher dills are not only delicious, but they are also a GREAT source of probiotics.

“If you’re consuming a diet rich in fermented foods, you’re essentially bathing your GI tract in healthy, food-related organisms,” says food scientist Robert Hutkins, PhD, a professor at the University of Nebraska-Lincoln whose lab focuses on the link between fermented foods and human health.

An estimated 100 trillion microorganisms make a home in your gut, and they play a big, though not yet fully understood, role in your health. They influence metabolism and the immune system, and they may be involved in the development of colorectal cancerobesity, and diabetes.” (Source linked below.

Have a look here if you want to know more about the health benefits of fermented foods.

Pictures of the Process

(The recipe card is below the pictures)

Kosher Dill Pickle Recipe
Any cucumbers are fine for this recipe, but the less seeds the better.
Kosher Dill Pickle Recipe
Into the jar put your pickling spice, chili, dill and garlic.
Kosher Dill Pickle Recipe
Cut the cucumbers so that they’ll fit in your jar. Any jar will do!
Kosher Dill Pickle Recipe
Pack in the cucumbers! You don’t want them floating when you pour in the salty brine.
Kosher Dill Pickle Recipe
Fill the jar with the brine!
Kosher Dill Pickle Recipe
With the brine, fill the jar up to the very top!
Kosher Dill Pickle Recipe
Kosher Dill Pickles after a week of fermentation in the fridge

When you see these bubbles, it’s time to put them in the fridge! (If you’re watching the video clip on a computer, to see the bubbles, make sure you view it in full screen.)

Get Fermenting!

Try this out yourself, and in the comment section below, let us know how they turned out!  If you’re keen to check out some of our other recipes, have a look at our cooking section, and I’m sure you’ll find plenty of other delicious recipes to peruse!

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