Dill pickles are Ashkenazi, New York style pickled cucumbers in vinegar and salt, garlic and dill.

I prefer these after a few days, when they are pickled for a short time and are still crunchy. But you can leave these pickles to brine for a longer period too. At my house, these are usually gone way before they get a chance to fully ferment.

Dill pickles

Recipe by Vered GuttmanCourse: Dips, pickles and relishesCuisine: ashkenazi, American, JewishDifficulty: Easy

Yields

16 oz. jars

Prep time

minutes

Dill pickles are Ashkenazi, New York style pickled cucumbers in vinegar and salt, garlic and dill.
You can use two 16 oz. jars, or one larger jar.

INGREDIENTS

10 pickling (Kirby) cucumbers
8 garlic cloves, peeled
2 teaspoons yellow mustard seeds
2 teaspoons coriander seeds (optional)
2 teaspoons peppercorns, pink peppercorn, juniper berries, or a mix of the three,
4-6 dill sprigs
2 cups boiling water
2 tablespoons sugar
2 tablespoons Kosher salt
2 cups distilled white vinegar

DIRECTIONS

Slice the cucumbers lengthwise into quarters to make pickle spears. Divide the cucumbers among the jars. Divide the garlic, spices, and dill sprigs among each jar.
Pour boiling water to a large bowl, add sugar and salt and mix until they dissolve. Add vinegar and mix again.
Gently pour (still hot) vinegar-water over cucumbers to cover them completely and seal the jars.
Transfer jars to fridge. For fully pickled cucumbers, wait for 5 days before serving. Pickles keep in the fridge for a couple of months.