November 10, 2015

Dad’s Classic Dill Pickles

Pickles Cover

By the end of 2015, my dad will have accomplished three very exciting things – attended the Super Bowl, attended the World Series, and have one of his best recipes featured on Lana del Crave.  This recipe deserves all of the ‘fame’ it will receive from this post, as these classic dill pickles are delicious and so easy to make.  After getting this authentic recipe from a Russian Jewish client, my dad has since made these pickles a staple in our family.

Growing up, my dad’s kitchen responsibilities have been scarce but crucial.  He is on-call for grocery store trips to pick-up ingredients my mom and I may need for last minute recipes.  He’s also responsible for taste testing – especially broken cookies he’d ‘secretly’ break while my mom and I had our backs turned.  And finally, for executing the few dishes he’s mastered including the best Caesar salad, anything grilled, and these dill pickles.  

The Tips

Pickles 4

Pickles 3

Pickles 1

The Recipe

Dad's Classic Dill Pickles
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  1. 5-12 small, firm kirby cucumbers
  2. 2-3 fresh jalapenos, sliced down the middle (optional)
  3. 5 whole, peeled garlic cloves
  4. 1 bunch of fresh dill
  5. 1 1/2 tablespoons black peppercorns
  6. 3 bay leaves
  7. 2 tablespoons kosher salt
  8. 1/2 cup white vinegar
  9. Boiling water (amount depends on jar size)
  1. Bring 2-4 cups of water to a boil, either in a teapot or large pot.
  2. While the water is boiling, slice the Kirby cucumbers in half lengthwise - this is preference, my dad keeps his whole.
  3. If using jalapenos, make a slice down the middle (this will allow more heat to come through).
  4. Pack the Kirby cucumbers as tightly into the jar as possible, leaving a bit of space for additional ingredients. Pack in the jalapenos (if using), garlic, peppercorns, bay leaves, and salt
  5. Pour in the white vinegar, then fill the remaining jar space with boiling water, ensuring the Kirby cucumbers are totally covered.
  6. Loosely cover the jar with tin foil or a dish towel and store in a dark place for 12-14 days during the fermentation process. After 12-14 days, close the jar with the lid and store in the fridge. Once the pickles are cold they are ready to enjoy (see notes).
  1. I like to chill my pickles for at least 24 hours before eating, but as long as they're cold they will be delicious!
Adapted from Dad
Adapted from Dad
Lana del Crave

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