I’ve recently been making homemade kosher dill pickles. I’m in the middle of batch four, which is the best batch yet. They’re delicious and crunchy. They’re brine cucumbers (as opposed to vinegar cucumbers), so don’t go into them expecting the standard store-bought taste.
I started with this recipe and modified it very slightly as follows.
3 tablespoons pickling spices*
9 cloves garlic
12 pickling cucumbers
1/4 cup Kosher salt
1 bunch fresh dill
The biggest change from the recipe was that I only left the jar out of the fridge for about 6 hours instead of 4 days. (They took another day or two in the fridge until they were fully pickled*.) I actually left the first couple batches 4 and 1.5 days out and the last batch turned out much better, crunchy and delicious.
Another thing that seems to be helpful is to cut about 1/16″ off the bloom end of the cucumbers. Apparently the blooms have some detrimental enzymes in them.
** While they’re fermenting, I’d recommend opening the jar at least once a day to let out the gas that they’re producing or you’ll end up with slightly fizzy pickles.