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Jacob’s Pickles – Kosher Dills
4 cups water
2 cups white vinegar
½ cup sugar
6 tablespoons kosher salt (do not use iodized salt)
6 garlic cloves, peeled and smashed with a knife
2 teaspoons black peppercorns
2 lbs kirby cucumbers (or other small pickling cucumbers)*
1 small handful fresh dill
Combine water, vinegar, sugar, salt, garlic, and peppercorns in a medium pot over medium heat. Bring to a boil and stir until well dissolved.
Slice cucumbers lengthwise into spears* and place in a large bowl. Cover with dill.
Pour hot pickling liquid over cucumbers so they are completely covered. Use a small plate to weigh down cucumbers so they are submerged. Allow to cool for 20 minutes.
Remove plate and fill mason or other air-tight containers with cucumbers, being sure to add garlic, dill, and peppercorns. Fill with pickling liquid and tap each container a few times to remove any air bubbles.
Close lids and refrigerate 48 hours. Pickles will last up to two months in the fridge..
*Try to choose cucumbers that are about the same length so they’ll all fit uniformly in the jars.
*Try leaving cucumbers whole or cutting into slices as well!
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Music: “Forward” by Northbound