Taste Tested: Dill Pickles

This week, Chloe’s going back to her roots with a batch of kosher dills, sure to pick(le) up your end-of-summer blues!


“With more than 725 taste-tested recipes, Kinnereth Cookbook is a fixture in most Jewish households. Their pickle recipe is utterly simple and a great way to enjoy fresh Ontario cucumbers. Plus, because it’s made through a process of natural lacto-fermentation, there are amazing probiotic and health benefits. So feel free to enjoy as many as you wish, guilt free! Your body will thank you.”


Recipe: Kosher Dill Pickles

For the best results, use the freshest and firmest Ontario pickles you can find!


  • 1 six-quart basket small Ontario cucumbers
  • 4 tbsp kosher salt
  • 8 Ontario garlic cloves
  • Bunch of fresh dill
  • 4 tsp pickling spices
  • 4 1-litre mason jars


  1. Wash all jars and lids in hot soapy water
  2. Scrub cucumbers thoroughly in cold water.
  3. On the bottom of each jar, pack about 2 sprigs of dill, 1 teaspoon of pickling spices, and 2 cloves of garlic. Place cucumbers in to each jar, packing them as firmly as possible (without squishing them).
  4. Add 1 tablespoon of kosher salt, then fill each jar with cold water. Seal with lids and shake well.
  5. Store pickles in a cold dark place for about 1-2 weeks, making sure to check on them every couple of days to skim off any bubbles or scum (don’t worry, this is supposed to happen! It means the fermentation is working).
  6. Once finished, store in refrigerator: they should last for 6 months.

Preparation time: 15 minute(s)

Fermenting time: 1-2 weeks

Number of servings (yield): 4 jars

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!

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    1. […] pickles (like these, these or these!) are a great token when arriving at a dinner party. They’re personal, […]

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