Old-fashioned kosher dill pickle recipe

These old-fashioned kosher dill pickle recipe are rustic. All you need is salt, garlic, dill, and a splash of vinegar — no sugar, no fancy steps. Just an old-school recipe passed down from my late beloved mother-in-law.

Super Easy Pickles, Ready in No Time

These homemade Kosher dill pickles come together in minutes and are ready to enjoy in just a few days. No canning — just pack, pour, and let time do the work – 3 to 4 days tops. If you’re new to pickling, this is the perfect place to start.

Why make these dill pickles?

Because they taste like real pickles without the supermarket bought flavor: bold, tangy, garlicky, and naturally crisp. Made with everyday ingredients, this recipe is rooted in simplicity and tradition.

Whether you’re preserving summer’s bounty or just want a jar in your fridge, these pickles deliver flavor without the fuss, and every bite reminds me of the woman who made them for decades with love.

Ingredients

• Cucumbers – The star of the show, bringing crunch and freshness to every bite.
• Salt – Draws out moisture, preserves the cucumbers, and kickstarts fermentation.
• Garlic cloves – Adds bold, savory flavor and a classic pickle bite.
• Fresh dill – Gives the pickles their signature herbal aroma and taste.
• Vinegar – Adds a touch of acidity to balance flavor and help preserve, without overpowering the brine.
• Chili peppers (whole) – Infuse the pickles with subtle heat and extra depth.
• Water – Forms the base of the brine and helps dissolve the salt for even distribution.

Instructions

1. Add cucumbers, garlic, and dill to a clean glass or plastic jar.

1. In a separate container, mix water, salt, and vinegar until the salt dissolves or add the water first and, counting how many cups of water you added, add the relative quantity of salt.
2. So, if you added tap water without the salt, now, pour the brine over the cucumbers, ensuring they’re fully submerged.

1. You can use a weight if needed to keep everything below the surface. I don’t. I just stick the cucumbers tightly and firmly inside so the DON’T FLOAT!
2. Tightly seal the jar putting a plastic bag beneath the lid.
3. Leave it at room temperature for 3–4 days in an area that gets a lot of sunlight but NOT direct sunlight.

1. Taste to adjust the saltiness. If they are overly salty, pour out some of the water, add tap water and another tablespoon of vinegar. If they are not salty enough, just add some more TABLE salt (start with a tablespoon). Don’t use Kosher salt to adjust saltiness.
2. Store in the refrigerator and enjoy within a few weeks, if they last that long! 🙂

Storage Tips

Once they’ve reached your desired flavor, move the pickles to the fridge to slow fermentation. Stored in the brine, they’ll last several weeks, though they rarely stick around that long! Always use a clean utensil when dipping in to avoid contamination.

Altitude Note – Do You Need to Adjust?

At higher altitudes, fermentation may take a little longer and require more careful watching for spoilage or softness. Keep your pickles submerged, and if needed, place a clean weight (like a small jar or bag of water) to keep them in the briny water. On day 4, put them into the refrigerator.

FAQs

1. Should I be gentle with the cucumbers and add them in such a manner that they float? No. You need to firmly position them in the jar. If you can get more to stick in between the other cucumbers, go ahead and do so. You don’t want any pickles to FLOAT! If they end up floating, they might end up rotting instead of pickling.
2. Is it okay that the garlic falls to the bottom and doesn’t remain where I put it? Yes, for sure. It will fall down below.
3. Can I dissolve the Kosher salt in the amount of water I need, rather than sprinkle it on top? Yes you can. I do that often. Mix the salt with 2 cups tap water and add it to the jar.
4. Can I use hot water instead of tap water? Will it speed up the process? I wouldn’t use hot water. Warm water is okay I’ve heard but I’ve never tried it.
5. Should I boil the jar or pour in boiling water besides using vinegar to rid of bacteria? If it’s glass, you can pour boiling water into the jar and then apply the vinegar.
6. I forgot to add the salt. Just remove the lid/cover and add the salt, whether it’s the first or last day of the pickling process or whether they are already in the refrigerator. It’s fine.
7. What if I forgot to add the vinegar? Trial and error. Add it as soon as you remember. You’ve got nothing to lose. Let me know how that worked out for you.

Tip: Remove pickles with a clean fork. You don’t want to insert unwanted bacteria or whatnot into the jar. The pickles might rot.

Let’s Chat

Do you have a pickle memory or a family recipe like this one? Drop a comment below. I’d love to hear about the old-school pickles in your life. Recipes like this deserve to live on, one crunchy bite at a time.