Fresh Kosher Pickles

We got one too many cucumbers from the garden this week, so I started making fresh pickles.  It’s so easy to make good pickles this way.  You just have to have the patience to wait.  I’ve done a quicker version (a couple of hours) by increasing the vinegar and spices.  They taste really fresh and delicious even though it’s a shorter time period.

This recipe works really well with squash spears also.

Fresh Kosher Pickles

Yield: 1 quart

The ingredients are per quart of pickles. For half gallon containers, just double it.


  • 1 TBSP kosher salt
  • 1 large clove garlic, cut into 3 pieces
  • 1 tsp red pepper flakes
  • 1 tsp pickling spice
  • 2 sprigs fresh dill, or use a tsp of dried dill
  • 1 bay leaf
  • 2-3 TBSP white vinegar
  • Sliced cucumbers
  • Sliced onions (optional)


  1. Place all ingredients in jar. Fill with water to rim. Seal and place in fridge.
  2. It takes about 2 weeks for the full flavor to develop.
  3. Taste after one week and correct seasoning. Make sure you keep them stored in the fridge.

One Comment

  1. Jessica says:

    Aww man! I should have done this last year with my abundance of cucumbers! I have a dozen jars of nasty hot-packed pickles that I don’t have the heart to throw out. Lesson learned I suppose.

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