Grandma Dykun'S Fresh Kosher Pickles
Crisp, tangy homemade kosher pickles with fresh dill and garlic, perfect as a snack or side. Suitable for pickle lovers and those seeking traditional flavors.
Ingredients
Instructions
- Bring water to a boil and make a brine with kosher salt.
- Peel garlic cloves and place them on the bottom of a jar along with half of the dill.
- Pack cucumbers into the jar.
- Add pickling spices into the jar.
- Pour the hot brine over the cucumbers and spices.
- Place the remaining dill on top of the cucumbers.
- Add a heel of rye bread into the jar.
- Fill the jar to the top with brine.
- Cover the jar.
- Set the jar at room temperature for 1 week.
- After fermentation, refrigerate the pickles.
Tips & Substitutions
For the best flavor, use fresh, firm cucumbers and consider adding a pinch of sugar to balance the saltiness of the brine. If you prefer a spicier pickle, add red pepper flakes to the jar. Make sure the cucumbers are fully submerged in the brine to avoid spoilage. If you have leftover dill, it can be used in Mrs. Scott'S Crisp Green Tomato Pickles for added flavor.
Serving Suggestions
These pickles are fantastic as a snack on their own or served alongside sandwiches and burgers. They pair beautifully with a plate of charcuterie or can be chopped and added to salads for a tangy crunch. Consider serving them with Rhubarb Royal Salad for a refreshing meal.
Storage & Reheating
Once the pickles have fermented for a week, transfer them to the refrigerator. They can be stored in an airtight container for up to a month. If you notice any off smells or mold, discard them immediately. To enjoy them chilled, simply take them out of the fridge about 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Dykun'S Fresh Kosher Pickles contains roughly 616 calories, with 15g protein, 74g carbohydrates, and 29g fat. It is an excellent source of iron (33% of the Daily Value) and protein (30% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2701mg per serving (117% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long do these pickles need to ferment?
The pickles should be left at room temperature to ferment for about one week. During this time, you can check for taste, as fermentation times can vary based on temperature and personal preference.
Can I use different spices for pickling?
Absolutely! While this recipe calls for pickling spice, you can experiment with your favorite flavors. Mustard seeds, coriander seeds, or even a touch of dill seed can add unique notes to your pickles.
What types of cucumbers are best for pickling?
For the best results, use pickling cucumbers, which are typically smaller and have a thicker skin. However, if they are not available, you can also use Kirby cucumbers or any firm, fresh variety.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).