Dill Pickles

Dill pickles do not come close to Kosher Dill Pickles. Kosher dill pickles do not have vinegar. These are boring.

Folks! All you need is time to make good-for-your-gut pickles. First, swap out the vinegar for water. That's right--jes plain water. not boiled, unless it'll make you feel better to do so; do not add sugar. Jes' water and the following: 1 - 3 T pickling spices, plus one head of dill, 1 - 2 T peppercorns, 2 - 4 cloves of garlic, 2 - 4 T Kosher salt, and 1 oak OR grape OR horseradish leaf. Cover the cucs and/or veggies with a stone or a plate that'll keep them submerged. Cover the entire jar opening with a piece of cheesecloth, secured or not with a rubber band; move the jar to a quiet, cool part of the kitchen, and walk away to give it time. After a week, cut off a piece of veggie and taste it. IF you like the taste, use a sieve to strain the liquid into a bowl. IF you want it to be stronger, resecure the cheese cloth and wait another couple of days. IF you like the taste, but you want it to be a bit more salty, add more salt. When the taste is to your liking, pour the brine back into the jar with the veggies/cucs, cover with a lid, put the jar in the fridge, saving out one of the veggies/cucs to eat and make your gut smile. The jar I've used for decades is an old tall Ball jar with a rubber gasket and a metal spring top.

Just tried these and they were ok but I agree with several commenters that these are too sweet. The sugar is absolutely unnecessary. Will try again without the sugar and hopefully get a true dill and not half dill half sweet.

We have made Dill pickles and Kosher Dill and never have I added any sugar. All of our pickles are refrigerator pickles. They have lasted up to 7 months. We made the pickles up and put them in 5 gallon pales,

These sound delicious, but really more of a "half-sour" than a true, NYC-style dill pickle. I'll be making them as soon as my local grocery gets some Kirby cukes.

Can you make without the sugar?

I noticed a few people ask this but didn't receive a response. Will this recipe work if we alter it for hot-water bath canning? Instead of soaking the pickles in the mix can I just boil the mix then pour it directly into jars with the cut cukes? Or does it lose something in translation.

A week?? When you pickle cucumbers (i.e., make pickles) the salt and vinegar act as preservatives. This means they're -preserved- longer than food that would normally go bad after about a week. Pickles will pretty much last as long as you need them to, so make a bunch! #askachef

Really good. I added 3 cloves. if you process and seal them will they last longer than a week?

Made these and served along side my fried chicken.  Delicious. 

Highly disappointed!! They taste like sweet pickles with garlic... nothing about them taste dill. I thought by using sugar it was to tone down something in the recipe.... need to be labled sweet not dill

How long will they keep in a fridge? I love pickles and I was thinking about a week or two to store it and have some to gobble whenever I get hungry.

Should there be more vinegar to the brine to keep it fresh a little longer?

They turned out to be great! Such an awesome recipe! It was an easy step to follow and I'm loving it so much. Thanks!

How can I see reviews?