Emeril’s Kosher-Style Dill Pickles – Recipe

Kosher-Style Dill Pickles

Emeril Lagasse
Cold and crispy garlicky pickle slices.
5 from 1 vote


  • 1.5 lbs pickling cucumbers such as Kirby
  • 6 sprigs fresh dill
  • 3 C water
  • 1 C distilled white vinegar
  • 2 T kosher salt
  • 9 cloves garlic smashed
  • 2 bay leaves crumbled
  • 1 t dried dill weed -or- dill seeds
  • 1/2 t black peppercorns
  • 1/2 t whole fennel seeds


  • Trim stem and blossom ends off cucumbers, and slice them into 1/4" slices; divide the cucumber slices evenly among 3 pt jars, then add 2 dill sprigs to each container.
  • Combine all the remaining ingredients in a small saucepan and bring to a boil, reducing the heat to a simmer and cook for 5 minutes.
  • Ladle the hot brine over the cucumbers, being sure to get 3 cloves of garlic into each container.
  • Set the jars aside, uncovered, to cool for 1 hour at room temperature.
  • Refrigerate the jars for 1 hour, then cover and store in the refrigerator for up to 3 months.


Yummy, but could be stronger.
Adapted from Farm to Fork

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