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Overhead image of a crock filled with kosher dill barrel pickles.

How To Make Kosher Dill Barrel Pickles

Arlene Mobley - Flour On My Face
Do you miss the flavor of those old-fashioned barrel pickles you enjoyed as a kid? I'm going to show you How To Make Kosher Dill Barrel Pickles at home. Making old-fashioned homemade Deli Style Kosher Dill Pickles is easy, tasty and an awesome way to learn how to preserve your own food.
5 from 10 votes
Prep Time 10 mins
Cook Time 0 mins
Fermenting 10 d
Total Time 10 d 10 mins
Course Side Dish
Cuisine American
Servings 30 Pickles
Calories 27 kcal


  • 30 medium firm and fresh Kirby cucumbers
  • 8 medium cloves of fresh garlic
  • 1 teaspoon coriander seeds
  • ½ teaspoon yellow mustard seeds
  • ½ teaspoon brown mustard seeds
  • 1 teaspoon black peppercorns
  • ½ teaspoon crushed red pepper flakes
  • 5 medium dried bay leaves
  • 14 sprigs fresh Dill flower heads, leaves and stems
  • ½ cup 5% vinegar
  • 3 quarts non-treated filtered water
  • ¼ cup kosher salt
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  • Wash the Kirby cucumbers and trim off ends.
  • Place the Kirby cucumbers tightly in crock or container standing up vertically. Pack the cucumbers in as tight as you can without bruising them.
  • Add the whole garlic cloves, mustard seeds, coriander and fresh dill sprigs to the crock or container on top of the cucumbers.
  • Mix the untreated water with the Kosher salt in a bowl. Stir until the salt is completely dissolved, add the vinegar and stir.
  • Pour the salt water mixture (brine) over the cucumbers and spices in the crock or container until the cucumbers are covered completely, mixing more brine if needed to completely cover the cucumbers.
  • Place a fermentation weight, plate or bowl on top of the cucumbers to force the cucumbers under the brine and keep them submerged at all times. Check frequently, at least once a day to make sure the cucumbers stay completely submerged.
  • Ferment the Kosher Dill Barrel pickles in a cool area where the temperature stays about 65 to 70 degrees F. at all times.
  • Check the cucumbers every 24 hours and remove any foam that floats on the top of the brine surface.
  • For half sour Kosher Dill Barrel Pickles ferment the cucumbers for 5 days. For full sour Kosher Dill Barrel Pickles ferment up 10 days. After 5 days of fermenting begin tasting the Kosher Dill Barrel Pickles for the preference of pickle sourness you enjoy.
  • Once the kosher dill barrel pickles have achieved the sourness that you like transfer the Kosher Dill Pickles to individual glass jars, cover with the pickling brine and store in the refrigerator.
  • If using a one-gallon mason jar to ferment the pickles you may cover the jar with a lid and store it in the refrigerator.

Recipe Expert Tips

  • Make sure you wash your crock and utensils well before beginning.
  • If you like a more garlicky pickle feel free to add more fresh garlic or dill to the crock.
  • Buying mustard seeds. I buy brown and yellow mustard seeds by the pound. I use them for making pickles and also for making this awesome homemade Dijon Mustard recipe.


Serving: 1Pickle | Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 953mg | Potassium: 281mg | Fiber: 2g | Sugar: 3g | Vitamin A: 164IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 1mg
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