Instructions:
- Prepare the Brine:
- In a large saucepan, combine the water, white vinegar, and kosher salt.
- Bring the mixture to a boil over medium-high heat, stirring until the salt is completely dissolved. Remove from heat and let the brine cool to room temperature.
- Prepare the Jars:
- While the brine is cooling, prepare your jars by placing the garlic cloves, dill seeds (or sprigs of fresh dill), black peppercorns, mustard seeds, red pepper flakes (if using), and bay leaves evenly in the bottom of each jar.
- Pack the Cucumbers:
- Pack the cucumbers tightly into the jars, ensuring they are fully submerged once the brine is added.
- Add the Brine:
- Pour the cooled brine over the cucumbers, filling each jar to within 1/2 inch of the top. Tap the jars gently to remove any air bubbles.
- Seal and Store:
- Seal the jars with lids and store them in the refrigerator. The pickles will be ready to eat in about 48 hours, but they will develop more flavor if left to ferment for at least a week.
- Enjoy Your Pickles:
- Enjoy your homemade Kosher dill pickles with sandwiches, burgers, or as a crunchy snack!
These classic dill pickles are crisp, tangy, and full of garlic and dill flavor, making them the perfect accompaniment to any meal.