The Best Crunchy Kosher Dill Pickle Guide: Tangy, Crisp & Homemade

Love pickles that snap with every bite? This guide shows you how to make the ultimate crunchy kosher dill pickles, whether you’re a fan of classic fridge pickles or want to try a full fermentation method. Tangy, garlicky, and perfectly crisp, these pickles are perfect for snacking, sandwiches, or adding a punch to your favorite dishes.

Why You’ll Love It

• Crispy & Crunchy: Techniques to keep your pickles perfectly firm.
  

• Bold Flavor: Garlic, dill, and spices create a classic tangy taste.
  

• Homemade Simplicity: Easy steps for fridge pickles or fermented varieties.
  

Ingredients (for fridge pickles):

• 4–5 medium cucumbers, sliced or whole (kirby cucumbers recommended)
  
• 4 cloves garlic, smashed
  
• 1/4 cup fresh dill sprigs
  
• 2 cups water
  
• 1 cup white vinegar
  
• 2 tbsp kosher salt
  
• 1 tsp sugar (optional)
  
• 1 tsp black peppercorns
  
• 1 tsp mustard seeds
  
• 1/2 tsp red pepper flakes (optional, for a little heat)
  

How to Make It

1. Prep the cucumbers: Wash cucumbers and trim ends if desired. Slice into spears or rounds for quicker pickling.
   

2. Make the brine: In a saucepan, combine water, vinegar, kosher salt, sugar, and spices. Bring to a simmer until salt and sugar dissolve. Let cool slightly.
   

3. Pack jars: Layer cucumbers, garlic, and dill in clean jars. Add peppercorns, mustard seeds, and red pepper flakes.
   

4. Add brine: Pour brine over cucumbers, making sure they’re fully submerged. Seal jars with lids.
   

5. Refrigerate & enjoy: Chill for at least 24 hours for flavor. Pickles will develop more flavor over 3–7 days. For fermented pickles, leave at room temperature for 2–5 days before refrigerating.
   

Don’t Forget This Tool

Explore our selection of Mason Jars — High-quality, airtight jars are essential for making crunchy, flavorful pickles. They make packing, storing, and fermenting easy while keeping your pickles crisp and delicious.