The Best Refrigerator Kosher Dill Pickle Recipe is the one that make the pickles that are literally the best classic dill pickle you remember from your youth. Make delicious, authentic Kosher Dill Pickles at home with this easy recipe.

A "kosher" dill pickle is not necessarily kosher in the sense that it has been prepared in accordance with the Jewish dietary restrictions. Rather, it is a pickle made in the traditional manner of Jewish New York City pickle makers, with generous addition of garlic and dill to a natural salt brine.

I have grown cucumbers in gardens since I was a child. The thing about cucumbers if you don't already know, is that seem to take over your garden. ☺ At the end of the summer, you end of with loads and loads of cucumbers. What to do with all thee delicious cucumbers? Well, we always made huge crocks FULL of Homemade Classic Dill Pickles. I recall as a small child just dipping my fingers into a large stoneware crock to get the very best dill pickle from my grandmother's antique crock (I totally want to scour her house now for that crock, but am quite sure my aunt will never relinquish ☺). My brothers and I and all our cousins were shooed away quite often during the summer days. 

I wanted my kids to have this great memory as well, so we plant cucumbers in our small little garden each summer. We use the cucumbers from the end of our summer growing season and make Refrigerator Kosher Dill Pickles. I wanted to taste that goodness  that I so remember from my youth summer days, so I decided to make some Homemade Classic Dill Pickles with my kiddos.  I do not have the lovely antique pickling crock to place the pickles in, to ferment, so I simply use Mason jars and put the pickles with the good old fashioned refrigerator method.

(I doubled the below recipe to make 8 jars)

Easy Homemade Garlic Dill Pickles Recipe

INGREDIENTS

• 1/4 cup kosher salt OR real salt

• 1 tsp. sugar (a bit more if you don't like your pickles too terribly sour)

• 1 Tbsp. black peppercorns

• 1 Tbsp. coriander seeds

• 1 Tbsp. red pepper flakes (optional)

• 3 cups white vinegar

• 3 cups water

• 10-12 small to medium sized cucumbers

• 8-10 garlic cloves, smashed

• 10 dill sprigs

This post may contain affiliate links. Please see my disclosure policy.

Some of my Favorite Finds

Some of my favorite finds from Amazon are:

This recipe can be cut in half or even doubled. The main point is to have equal parts of vinegar and water. You could use the spices indicated or a pickling blend that is usually available are any grocer. Additionally, if you do not have any jars about your home, they are super easy to locate these days. As long as you have a sturdy container that you can seal, you should be good to go. As far as the fresh dill, if you can not locate any, you can use a dried version. However, the refrigerator Dill Pickles will not taste the same as with fresh dill, so keep that in mind. 

PREPARATION

Combine the water, salt, sugar, peppercorns, coriander and red pepper flakes over high heat in a medium saucepan. Bring to a boil and remove from heat. Add the vinegar, stir to combine.

Scrub cucumbers to remove any dirt. Remove any tails or pieces of stem and cut in half or quarters or really anyway you like. {I did quarters as this is what my family likes the most}

Place 3-4 sprigs of dill in each jar, add a couple cloves of smashed garlic and stuff your cut cucumbers in tightly. Make sure your jar is full. Full and tight is what you want. You do not want any room for movement. Literally, just stuff as many cut cucumbers in as possible! ☺

Pour the hot brine into the jars, making sure to evenly distribute spices. Close all the jars with the lids snug on top of the jars. Wait for the jars to cool and then place the jars in the refrigerator. (This is IN PLACE of caning). Just keep in mind, these jars of pickles are simply now REFRIGERATE PICKLES . . .  and will need to remain in the fridge --and can remain in the fridge for a few months (if they last that long, which they never do in my home).

I like canning as I can store the jars in the cupboard for longer periods and prepare larger batches. But, if you have a handful of pickles from your garden, simply boil up the brine and pour over the sliced pickles and pop the jar in your refrigerator. I would leave them at least 24 hours before dipping your fingers into the jar!

The great thing with this brine is you can utilize it for any of your garden vegetables! I love to use this brine on cauliflower - oh my stars! SO GOOD! This is perfect for pickling slices of carrots as well. You can brine peppers, jalapenos and of course cucumbers and pickles!

EAT AND ENJOY!

Ours are filled with some sour pucker goodness - and they didn't last long!!!