Fermenting Kosher Dill Pickles At Home

You might be familiar with the crunchy, tangy taste of store-bought pickles, but making your own fermented pickles at home is much more satisfying. If you've been looking for the perfect starter kosher dill pickles recipe, this is it!

My entry into the world of homemade fermented pickles began on my grandfather's knee and, technically, in their dark and crowded kitchen. My grandfather's pickled sauerkraut is legendary around our town, as is the my grandmother's raspberry preserves. So naturally I wanted to find my own way towards fermentation.

Kosher dill pickles were the natural starting point. I already have a vinegary spicy dill pickles recipe I love. Fermented pickles were just the natural next step.

Known throughout the world from Jewish delis, I love the tangy, mild pickled flavor of homemade fermented dill pickles. Any vinaigrette salad, pasta pickle salad, or sabich sandwich would be elevated by their presence, so I had to find my favorite fermented kosher pickles recipe. And happily, my experiments did not disappoint!

From the classic garlic and dill flavor combination to more adventurous options, these kosher dill pickles are the gateway drugs into making your own fermentation experiments. 

Be sure to check out more canning and preserves recipes!

What makes these fermented dill pickles different?

Fermented pickles use the natural bacteria in vegetables and a saltwater brine to transform. During fermentation, the bacteria convert sugars into lactic acid, which acts as a preserver. An example for these ancient pickles are Middle Eastern preserved lemons.

On the other hand, in the case of regular pickles, it's the vinegar that serves as the primary preserving agent. Examples of this include Icelandic pickled beets. They have a much shorter fermentation time but a stronger, less nuanced flavor.

Notes on the Dill Pickle Ingredients: 

• Cucumbers: Kirby cucumbers, or small and firm cucumbers are best for this. In a pinch, Lebanese cucumbers will do as well. You can also slice your cucumbers before brining them, but the smaller the pieces, the softer they can get. I recommend keeping them whole or slicing them into spears.
• Dill: The blossoms are the sturdiest and have the most flavor, but are hard to find outside out late summer. Use any fresh dill otherwise, or dill seeds or fennel seeds.
• Pickling salt: Kosher salt or pickling salt is best. It must be non-iodized. Pickling salt helps keep pickles crisp.

If you're unsure what constitutes kosher salt, then you should check out this guide!

Essential Canning Equipment

To make these homemade fermented dill pickles, you'll need a few essential tools and equipment.

• First, you'll need a fermentation container. This can be a large stoneware crock, a glass jar or a food-grade plastic container.
• Weights to keep the vegetables submerged in the brine. You can use pie weights, a bag of water or a plate with another jar on it.

If you want to get serious about fermentation, I have a guide for the fermentation supplies that I love!

Long-Term Storage and Refrigeration 

Fermented pickles can last for varying amounts of time, depending on your method and recipe. Transfer them to the fridge once you start consuming them. In general, you should eat the pickles within one to two months.

Using Fermented Kosher Dill Pickles

I love adding pickles to my vegan shawarma, or to my turkey kebab pitas.

Fermented pickles are also an excellent choice for snacking or as a part of a tasty mezze spread. The pickles are great on their own but are even better when served in a charcuterie board alongside crackers, cheese, and cured meats for a delicious charcuterie board. Try adding them to a lox and bagel spread  or charcuterie board for a pickled twist!

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