By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
209 cal · 40 min
The Ultimate Straight-Up Regular Kosher Dill Pickle
Recipe GLPR24264c06135d30
Crisp, tangy kosher dill pickles made with whole Kirby cucumbers, fresh dill, garlic, and warm spices. This traditional Jewish-style pickle is brined with kosher salt, vinegar, peppercorns, and coriander seeds for authentic flavor. Ready to serve fresh or store for extended enjoyment.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 lbs. (10–12) medium Kirby cucumbers, cleaned and trimmed
1/4 cup kosher salt
1/4 cup white vinegar
1 tsp. sugar
1 Tbsp. black peppercorns
1 Tbsp. coriander seeds
6 dried chiles de árbol, optional
8-10 garlic cloves, smashed
10 dill sprigs, fresh
Directions
Bring 4 cups of water to a boil in a large pot or Dutch oven.
While water heats, scrub the cucumbers under cool running water and trim off the blossom end. Pat dry with paper towels.
Add the kosher salt, sugar, black peppercorns, coriander seeds, and optional dried chiles to the boiling water. Stir until the salt and sugar dissolve completely, about 1–2 minutes.
Remove the brine from heat and stir in the white vinegar.
Pack the trimmed cucumbers into a clean glass jar or pickling crock, layering them with the smashed garlic cloves and fresh dill sprigs.
Pour the hot brine over the cucumbers, ensuring they are completely submerged. Discard any cucumbers that float above the liquid.
Let the pickles cool to room temperature, approximately 20–25 minutes, then seal the jar.
Refrigerate for at least 24 hours before serving. The pickles will develop flavor over the first week and keep for several weeks in the refrigerator.
Comments
This is a same-night pickle that will not keep past a day or two, so you're committing to eating them immediately rather than building pantry inventory. The 40-minute timer is honest for the brine-and-pickle step, but assumes you already have the spice rack stocked with coriander seeds and dried chiles, which most weeknight cooks do not; if you're buying them fresh from Harris Teeter or Kroger, budget a second errand and another $3–$5. Cucumbers, salt, vinegar, and garlic are always available and cheap at any Charlotte chain, making the base ingredient cost negligible. The recipe suits someone who wants the experience of quick-pickled vegetables on a weeknight without the long fermentation, but it's not a make-ahead or a leftover play—this is eat-it-tonight cooking.
Sign in or create a free account to add your review.
