Classic Dill Pickles Recipe
Quick Answer
Classic dill pickles: pack whole small cucumbers into a jar with garlic, dill, and peppercorns. Dissolve 3 tablespoons salt in 4 cups water, pour over cucumbers. Cover loosely and ferment at room temperature for 3-5 days. Refrigerate when sour enough.
By RecipesQueen Kitchen • June 15, 2026
Classic dill pickles are whole cucumbers fermented in a salt brine with garlic, dill, and pickling spices. Unlike quick refrigerator pickles, these are lacto-fermented — the natural bacteria on the cucumbers create lactic acid that preserves them and gives them their characteristic tangy, complex flavor. This old-fashioned method produces the crunchy, garlicky dill pickles found at every great New York deli.
Ingredients
- 2 lbs small pickling cucumbers (Kirby)
- 4 cups water (non-chlorinated)
- 3 tbsp sea salt or pickling salt
- 6 cloves garlic, peeled and halved
- 4 sprigs fresh dill with flower heads
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 2 grape leaves or horseradish leaves (for crunchiness)
Instructions
- 1
Wash cucumbers well and trim the blossom end (the end opposite the stem) — this removes enzymes that can soften pickles.
- 2
Place grape leaves at the bottom of a clean 1-quart jar. Add garlic, dill, peppercorns, and mustard seeds. Pack cucumbers vertically into the jar.
- 3
Dissolve salt in water. Pour the brine over cucumbers until fully submerged. Use a small weight or zip-lock bag filled with brine to keep cucumbers under the liquid.
- 4
Cover loosely with a lid or cloth. Ferment at room temperature (65-75°F / 18-24°C) for 3-5 days, tasting daily. When sour enough, seal and refrigerate.
Nutrition Facts (per serving)
Frequently Asked Questions
Why are my pickles soft instead of crunchy?
Common causes: using regular cucumbers instead of pickling varieties, not trimming the blossom end, fermenting at too-high temperatures, or fermenting too long. Adding a tannin source (grape, oak, or horseradish leaves) helps maintain crunch.
Is the white film on my pickles safe?
Yes — the white film (kahm yeast) is harmless. Simply skim it off. It's different from mold, which would be fuzzy and colored. As long as pickles smell tangy and not foul, they're fine.
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