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Fermented Kosher-Style Dill Pickles
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
2900 minutes
Create tangy fermented dill pickles packed with probiotic goodness by making them the traditional way with brine fermentation.
Ingredients:
  • 0.5 gallon water
  • 2 pounds Kirby cucumbers
  • 1 cup tap water
  • 0.33333334326744 cup kosher salt
  • 5 cloves fresh garlic, or more to taste
  • 1 bunch fresh dill, stems trimmed
  • 3 dried chile de arbol peppers
Instructions:
  • In a large container or pot, add 1/2 gallon of water. Cover loosely and let it sit for 24 hours to release dissolved chlorine.
  • Achieve crisp cucumbers by chilling in the refrigerator or soaking in ice-cold water for 1 hour.
  • Boil 1 cup of water in a saucepan. Stir in salt until blended. Allow it to cool.
  • Rinse the cucumbers under cold water and brush off any remaining blossoms. Cut large cucumbers into quarters lengthwise, halve medium cucumbers lengthwise, and keep gherkin-sized cucumbers whole.
  • Peel and lightly crush garlic cloves, being careful not to break them into pieces.
  • Gently pour the cooled salt water into a 1/2-gallon mason jar. Layer in the cucumbers, garlic, dill, and dried chile peppers in an appealing arrangement. Ensure the cucumbers are packed tightly as they will shrink during pickling. Top off the jar with dechlorinated water, making sure the cucumbers are just covered to maintain brine concentration.
  • Cover the jar with a cloth and place it at room temperature; set it on a dish if it's full to catch any spills. Allow it to ferment undisturbed for 12 to 24 hours.
  • Refrigerate pickles in brine with a loose cover until they reach your desired level of pickling: new, half-sour, or sour. Be mindful not to over-ferment them, as refrigeration only slows down the process.

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