How to Make Jewish Rye Bread Refrigerator Pickles

by Robin Devereaux ; Updated September 28, 2017

Fresh dill makes these Kosher pickles a yummy treat.

green diil with grains as spice image by Maria Brzostowska from

If you love those fresh-tasting deli Kosher dills, you can make them right at home in your own refrigerator with a few ingredients. This recipe is easy that it makes a fun project to do with your kids. It takes only a few minutes to assemble, and produces a whole gallon of Jewish-style Kosher dills. These delicious pickles can be kept in the refrigerator for up to 12 months.

Assembling the Pickles

Thoroughly wash the cucumbers and immerse them in ice water while preparing the rest of the ingredients.

Wash and rinse a gallon jar or plastic container with a tight-fitting lid. Wrap half the dill around your hand to make a "wreath" and place it in the bottom of the container. Place the onion and half the garlic on top.

Drain the cucumbers and slice them lengthwise into quarters to form pickle spears. Pack the spears into the container on top of the dill, onion and garlic.

Make another dill "wreath" and push it down on top of the spears. Add the remaining garlic. Place a piece of Jewish rye bread with caraway seed on top of all the ingredients and push down lightly.

Place the water, vinegar and Kosher salt in a 4-quart pan. Stir to dissolve the salt. Heat the brine to boiling. Remove from heat.

Slowly pour the brine through the bread, covering the ingredients. Place the lid on the jar or container and allow the concoction to sit at room temperature for 48 hours.

Remove the bread and place the pickles in the refrigerator. They will keep in the refrigerator for up to 12 months.


  • For easier storage or for gift-giving, this recipe can be made into four quart jars by dividing the ingredients equally.

    Only make one batch of brine at a time if making multiple batches of pickles.

Photo Credits

  • green diil with grains as spice image by Maria Brzostowska from

About the Author

Robin Devereaux has been writing professionally for more than 25 years. She has written for "The Sowell Review, "Health and Healing Magazine" and has been a contributor to several local Eastern Michigan publications. Robin is a graduate of the Central Michigan University Arts Program.