Kosher Dill Pickles

Ingredients

• 2 pounds pickling cucumbers (Kirby cucumbers) – washed and scrubbed; trim 0.25 inch from blossom ends
• 2 quarts water – non-chlorinated (filtered preferred)
• 3.25 ounces kosher salt – by weight, non-iodized (for 2 quarts water; ~5% brine)
• 8 sprigs fresh dill
• 6 cloves garlic – peeled and lightly crushed
• 2 leaves bay leaves – dried
• 2 teaspoons coriander seeds – whole
• 1 teaspoons mustard seeds – yellow, whole
• 2 teaspoons black peppercorns – whole
• 2 leaves grape leaves – rinsed (optional; helps keep pickles crisp)

Instructions

1. Wash the cucumbers and trim about 0.25 inch from the blossom end of each; leave them whole.
2. Make the brine: Combine the water and kosher salt in a pot, bring just to a simmer, and stir until the salt dissolves, 2–3 minutes. Cool the brine completely to room temperature.
3. Pack the jar: Put the garlic, fresh dill, bay leaves, coriander seeds, mustard seeds, black peppercorns, and grape leaves in the bottom of a clean 2-quart glass jar (or two 1-quart jars).
4. Pack the cucumbers in tightly, then pour in the cooled brine to completely cover by 0.5 inch, leaving about 1 inch headspace. If you have extra brine, reserve it for topping up.
5. Submerge: Add a fermentation weight or a small zip-top bag filled with a little brine to keep cucumbers fully submerged. Close with a lid set loosely or use an airlock.
6. Ferment at cool room temperature (68–72°F) out of direct light. Check daily to ensure everything stays submerged; skim any surface yeast and top up with reserved brine as needed. For half-sour pickles, ferment 3–5 days until crisp, bright green, and lightly tangy with visible bubbling. For full-sour pickles, ferment 7–14 days until olive-green throughout and fully sour; warmer rooms ferment faster.
7. When the pickles taste the way you like, remove the weight, tighten the lid, and refrigerate to slow fermentation. Chill at least 24 hours before serving. Store refrigerated for up to 4 weeks.