Kosher Dill Pickles

Pickle lovers are often particular. Most have strong opinions on style—some prefer a juicy whole pickle while others prefer a crunchy spear—and ever deeper stances on taste. Get them on the topic of grocery store brands, and you better buckle down for a debate.

While it's hard to get a bread-and-butter fan to agree with a spicy pickle fanatic or kosher dill devotee, Southern pickle enthusiasts can see eye to eye on one thing: There's nothing quite like homemade.

Learn how to make homemade kosher dill pickles in three steps and with six ingredients. With the right spices and jarring, these small cucumbers create pickles with a nice snap that are never soggy. Dress jars up for easy host or holiday gifts or keep them casual for everyday snacking.

What Makes Kosher Dill Pickles Different?

If you're used to bread-and-butter pickles or sour pickles, kosher dill pickles may feel like an entirely new pickle experience.

Kosher dill pickles are made in the traditional Jewish, New York deli-style. While classic dill pickles are delicious to begin with, kosher dill pickles up the ante with a generous amount of garlic in the brine. Their savory, complex flavor makes these pickles the perfect addition to sandwiches, burgers, potato salad, or just fried up as a satisfying appetizer.

Ingredients for Kosher Dill Pickles

To make these kosher dill pickles, you'll need:

• Pickling cucumbers: Pickling cucumbers are short, plump cucumbers with a thick skin and mild flesh that fit perfectly into pickling jars. We call for halves, but they can also be left whole, cut into quarters, or sliced.
• Garlic cloves: Make sure your garlic is fresh for the best flavor.
• Pickling salt: Pickling salt doesn't contain any anti-caking agents, which could cause a cloudy brine.
• Water: Mellows the brine.
• White vinegar: For pickling, be sure to use a vinegar with at least 5 percent acidity.
• Dill sprigs: Adds a fresh, herby flavor, and a nice look to the jars.
• Peppercorns: Should be fresh and fragrant. The choice of black, white, or mixed peppercorns is up to you.

How To Make Kosher Dill Pickles

Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare cucumbers: Wash and cut in half lengthwise.
• Step 2. Make brine: Combine garlic, salt, water, and vinegar; boil 1 minute. Remove garlic, and place into hot jars. Pack cucumbers, then dill and peppercorns into jars. Top with vinegar mixture, filling to 1/2 inch from top.
• Step 3. Process jars: Cover and screw on bands. Process jars in boiling-water bath; cool.

Our Tips for Crisp Pickles Every Time

There's nothing worse than going through the trouble of making a big batch of pickles, only to take a bite and realize they're missing that signature crunch. Here are a few tips to keep your homemade pickles crisp every time:

• Use pickling cucumbers: Pickling cucumbers are small, firm, with a thick skin. They won't break down as easily during the pickling process.
• Trim the end: Trimming the blossom end of the cucumbers before pickling is said to stop an enzyme that causes the cucumbers to soften over time.
• Use a strong brine: Using the right amount of salt and vinegar is key to pulling out excess moisture from the cucumbers as they pickle.
• Pack them tight: Wedge the pickles into the jars to make sure they're completely submerged in the brine.
• Avoid over-processing: Process the jars for the amount of time called for to avoid heating the mixture for too long.

How To Store Kosher Dill Pickles

For properly sealed jars, store in a cool, dark place for up to one year. Store opened jars in the refrigerator for up to three months.

Editorial contributions by Katie Rosenhouse.