Kosher Dill Pickles

Ingredients

• 3–4 cucumbers Kirby cucumbers, quartered lengthwise into spears
• 1/4 cup fresh dill
• 6 cloves garlic cloves, peeled, whole
• 2 tsp whole black peppercorns
• 1 1/2 cups water
• 2 tbsp kosher salt
• 1/2 tsp crushed red pepper flakes, optional

Instructions

1. Bring 1 1/2 cups water and the kosher salt to a boil. Stir until all of the salt has completely dissolved. Remove from heat and allow the brine to cool slightly.
2. Place the fresh dill, garlic cloves, and black peppercorns in a clean 1-quart glass jar. If using crushed red pepper flakes, add them now.
3. Pack the cucumber spears tightly into the jar. Arrange them snugly so they remain submerged as well as possible once the brine is added.
4. Pour the warm salt brine into the jar until the cucumbers are completely covered and the jar is filled close to the top.
5. Close the jar securely. Turn the sealed jar upside down and leave it on the counter for approximately 1 hour.
6. Return the jar upright and refrigerate. Allow the pickles to chill for at least 2–3 days before eating.
7. For deeper flavor, continue refrigerating for approximately 1 week before serving. Keep refrigerated. The pickles should keep approximately 1–2 months in the refrigerator.

Nutrition

Chef's Notes

- Kirby or other small pickling cucumbers work best because they remain firm and crisp. - Pack the cucumbers tightly so they stay submerged beneath the brine. - The pickles become more flavorful with additional refrigeration time. - Chili flakes are optional and add gentle heat. - This recipe uses a salt brine rather than vinegar. - Use a clean glass jar and keep the finished pickles refrigerated. - This is a refrigerated pickle recipe, not a shelf-stable canned pickle. KEEP REFRIGERATED.

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