Kosher dill pickles require kosher salt for fermentation, along with vinegar and dill for flavor. A simple recipe includes those ingredients plus peppercorns, coriander seeds and garlic. Once they are made, the pickles are stored in mason jars. The cucumbers used should be as fresh as possible.
To make the brine mixture, mix 1/4 cup of kosher salt with 1/2 cup of water. Add 1 teaspoon of sugar, 1 tablespoon of black peppercorns and 1 tablespoon of coriander seeds, then bring the mixture to a boil.
Once it is boiling, remove the mixture from the heat and add 1 1/2 cups of water and vinegar.
Scrub and slice 3 pounds of cucumbers, then divide them between mason jars along with dill sprigs and smashed garlic cloves. Once the jars are full, pour in the brine to cover the cucumbers.
Secure cheese cloth over the jars and leave them in a cool, dark place for two days. The pickles develop their sour flavor over this time; for extra sourness, leave them for two extra days.
When the pickles are ready, screw lids onto the jars and store in the refrigerator.
For a simpler recipe, put a layer of dill into each jar, then add garlic and mustard seeds. Add cucumber until the jars are half-full, then repeat the process. Once the jars are full, top them up with a brine made from 3 cups water and 6 tablespoons salt.