Kosher Dill Pickles

Kosher dill pickles are a classic for a reason—crunchy, salty, garlicky, and loaded with dill flavor. Whether you eat them straight from the jar, layer them into sandwiches, or serve them alongside a burger, these briny cucumbers are a must-have pantry staple.

This recipe makes a batch of crisp, tangy pickles with plenty of traditional flavor thanks to garlic, mustard seed, and fresh or dried dill. The “kosher” in the name refers to the style—bold and garlicky—not necessarily the certification, though you can always use kosher-certified ingredients if that’s important to you. These pickles are processed in a boiling water bath for shelf-stable storage, and they’re best after resting a few weeks in the brine to fully develop flavor.

The batch makes about six to seven pint jars, depending on how tightly you pack the cucumbers. It’s a great weekend project, especially if you’re swimming in pickling cukes from the garden or farmers market.

Ingredients for Kosher Dill Pickles

This is a straightforward pickle recipe with just a few essential ingredients, and if was specifically developed for canning by the National Center for Food Preservation. 

You can adjust the seasonings to your taste, but here’s the core of a traditional kosher dill:

• Pickling Cucumbers: These small cucumbers are ideal for pickling. Look for firm, blemish-free cucumbers that are freshly harvested. Slicing 1/16″ off the blossom end is essential—it contains enzymes that can soften the pickles during storage. You can leave a small piece of the stem for a rustic look, but it’s mostly for presentation.
• Vinegar: The acidic base of the brine. White vinegar keeps the pickles looking bright and clean, but cider vinegar works too if you don’t mind a slightly darker brine. Always use vinegar with at least 5% acidity.
• Water: Balances the vinegar and makes the brine palatable. Don’t increase the water or reduce the vinegar if you want safe, shelf-stable pickles.
• Canning Salt: Essential for flavor and preserving crunch. Table salt is not recommended, as it can cloud the brine and contain anti-caking agents. Kosher salt may work, but amounts may vary.
• Dill (fresh or dried): The signature herb in this style of pickle. Use a generous amount—both in the bottom and middle of the jar—for full flavor. Dill heads, fronds, or dried dill seed all work.
• Mustard Seed (½ teaspoon per jar): Adds a subtle tang and complexity to the brine.
• Garlic (½ to 1 clove per jar): Garlic is key to the bold flavor of kosher dills. You can use fresh sliced garlic or substitute granulated garlic if needed. For stronger garlic flavor, use a whole clove per pint.

How to Make Kosher Dill Pickles

Start by washing your cucumbers thoroughly. Slice off 1/16 inch from the blossom end—this is important for texture—and leave about ½ inch of the stem attached if you like. In a large pot, combine the vinegar, water, and salt, and bring the brine to a boil.

Meanwhile, place a generous layer of dill, ½ to 1 sliced garlic clove, and ½ teaspoon mustard seed in the bottom of each hot, sterilized pint jar. Pack the cucumbers in tightly. When each jar is about half full, add another sprig or pinch of dill before finishing the packing.

Once the cucumbers are packed in, fill the jars with hot brine, leaving ½ inch of headspace. Remove air bubbles with a knife or chopstick and top off the brine if needed to maintain the headspace. Wipe the rims clean, add the lids and rings, and process the jars in a boiling water bath for 10 minutes, adjusting for your altitude (see below).

After processing, let the jars cool undisturbed for 12–24 hours. The pickles may look shriveled at first, but they’ll plump back up as they absorb the brine. For best flavor, wait at least 2–3 weeks before opening a jar. Properly sealed jars can be stored in a cool, dark place for up to 18 months. Refrigerate after opening.

Altitude Adjustments

Adjust water bath processing time based on your elevation:

• 0 to 1,000 feet: Pint jars: 10 minutes
• 1,001 to 6,000 feet: Pint jars: 15 minutes
  Above 6,000 feet: Pint jars: 20 minutes

Cucumber Pickling Recipes

Looking for more cucumber pickling recipes? Kosher dills are a classic, but they’re not the only pickle in the pantry.

Bread and Butter Pickles are just as well known, and they take their flavor from garlic and mustard seed instead of dill. They’re quite sweet, but also tangy from extra vinegar in the recipe. They’re a great way to use up extra large cucumbers, as really you only want little ones for kosher dills.

French Cornichons are another regional treat, made with the tiniest of baby cucumbers for maximum crunch. Instead of dill, they take their flavor from tarragon.

And Old Fashioned Cucumber Pickles with Lime are made with pickling lime for the crunchiest pickles ever. They’re a great way to keep cucumbers crisp in a jar, though the recipe is a bit more complicated than classic dills.

There are just so many choices! Let me know your favorite homemade cucumber pickles in the comments below!