Keesing

Kosher Dill Pickles

Jews didn't invent the pickle, but deserve credit for helping to spread its good name.

​

Ingredients

• 3.5 litres of water

• 6 tablespoons kosher salt (un-iodised salt)

• 18-20 gerkins, scrubbed

• 9 garlic cloves, unpeeled and lightly crushed

• 2 tablespoons pickling spice

• 6 bay leaves

• 1 large bunch of dill, washed

​

Method

Start by making the brine.  In a large pot, combine 1 litre of water with 6 tablespoons of kosher salt.  Bring mixture to a boil, stirring until salt is dissolved.  Remove from heat and add the remaining water.

​

• Prepare three 1 litre jars by filling them with boiling water, then pouring it out.  This will ensure that the jars are good and sterilized.

​

• You will need to divide the garlic, spices, bay leaves and dill between your three jars.  Start by placing some of the spices and dill at the bottom of each jar. 

• Pack the gerkins vertically into the jars, making sure they fit snugly together.  Insert bay leaves and garlic while you are packing the cucumbers. 

• Finally, top each jar with remaining dill and spices.

​

• Fill the jars with brine so that the contents are completely covered. 

• Cover the jars with cheesecloth and secure with a rubber band or kitchen twine. 

​

• Store in a cool, dark place for 3 – 6 days.*

​

Start tasting your pickles on day 3.  Once they reach a desired taste, refrigerate them

​

* Your final pickle will only be as good as your starting gerkins (baby cucumbers).  Be sure to taste one of the gerkins before pickling.  If the gerkin tastes bitter, don’t use it!