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Parve
Easy
6-8 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
This recipe will be featured in my cookbook, Eat Jewish, set to be published in September 2025. I highly recommend doubling or even tripling the batch – these pickles are irresistible after just 1-2 days, and they will disappear quickly!
Yield: makes 1 quart (32-ounce) glass jar of pickles
4 to 5 kirby (also known as pickling) cucumbers, sliced in quarters lengthwise to make spears
1/4 cup fresh dill
6 whole garlic cloves, peeled, such as Mr. Dipz
2 teaspoons black peppercorns
1 and 1/2 cups water
2 tablespoons Haddar Kosher Salt
1/2 teaspoon chili flakes, optional
Boil water with salt until all the salt is dissolved. Set aside to cool slightly.
Add the dill, garlic, and peppercorns to the jar. If you are adding chili flakes, add them here as well.
Top with sliced cucumbers and pack the jar tight.
Fill the jar to the top with the water/salt mixture.
Close the jar, flip upside down for 1 hour on the counter, then refrigerate for two to three days before eating. The pickles will continue to become more flavorful after a week. These pickles should last one to two months in the fridge.
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