Monday, 17 June 2013

Easy Refrigerator kosher style Dill Pickles

One thing that is American and near impossible to find in the UK is a good kosher style pickle. I originally found a similar recipe through The Homestead Survial Guide on Facebook. It is an American site and geared up for American measurements and ingredients. My version has been tweaked and modified ( with the help of my sister )for the making of these here in UK.


3 1/2 cups water
1 1/4 cup white vinegar ( white malt vinegar fine to use)
2 Tablespoons rock salt
1 Tablespoon granulated sugar
6-8 baby cucumbers plus a half of a large cut up cucumber
2 cloves garlic
2 bunches of fresh dill.
1 Tablespoon black peppercorns and mustard seeds

Boil water and vinegar until sugar/ salt dissolved. Pour warm mixture over rest of ingredients placed in a large jar. Leave in refrigerator to pickle for 4 plus days and then they will be good in refrigerator for up to 6 weeks. Ours never lasts that long.


  1. WHAT?! This looks amazing!!!! *rushes off to turn printer on*

    I have resorted to putting slices of cucumber on my home made hamburgers then sprinkling dill over them. Sort of works...

  2. Oh thanks for this x I may just have to give them a go

  3. They are so easy to make and delicious. A quick refreshing snack. Can use the brine more than once too! Looks pretty when you make it!

  4. Do let me know how you get on!

  5. Also I have found baby pickles and both ASDA and Waitrose.

  6. If you buy dill pickles from asda or tesco, you can make them "kosher" by adding some very lazy garlic,(@ 2 Tsp), and a sprinkle of crushed red pepper, been doing this for awhile and is too easy. The pickles over here are usually sweeter, but this works a treat

  7. Thanks, sounds like a taste of home worth trying.