adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fermented Pickles
0 Likes
Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
1455 minutes
Effortless DIY fermented pickles for the best dill pickles ever.
Ingredients:
  • 4 cups water
  • 20 grams kosher salt or sea salt (see recipe note)
  • 5 cloves garlic, smashed
  • 10 peppercorns, optional
  • 1 to 2 dried chiles, optional
  • 1 to 2 heads fresh dill, or 1 bunch fresh dill, or 1 teaspoon dried dill or dill seeds, optional
  • 2 pounds small pickling cucumbers (such as Kirby), rinsed
Instructions:
  • Prepare the brine: Bring water to a boil, stir in salt until dissolved, and allow to cool to room temperature.
  • Place garlic, peppercorns (if desired), dried chile, and dill in the jars to infuse the seasonings. Set aside.
  • Prepare the cucumbers by trimming any mushy or blemished spots. Quarter larger cucumbers into long spears, halve thicker ones, and leave slender tiny cucumbers whole. Trim off any wrinkly or soft stem or blossom ends if needed.
  • Fill the jars: Fill the jar (or jars) with cucumbers, ensuring they are packed tightly and standing upright. Trim any spears that are too tall to leave at least 1 inch of space between the tops of the cucumbers and the rim of the jar. If needed, arrange shorter cucumbers across the top to fit them all in.
  • Pour the chilled brine into the jars until the cucumbers are completely submerged, with a 1-inch gap at the top. Secure the lid tightly and label the jar with the date of preparation.
  • Check your pickles after 24 hours. Examine their color, aroma, and taste one by cutting a piece. Push any floating spears back into the brine. Look for a less vibrant green color, cloudy brine, and foam on top - signs of fermentation. Taste daily, adjusting to your preference from mild (1 day) to tangy (up to 7 days). Enjoy!
  • Allow the pickles to enhance in flavor and texture by chilling in the refrigerator for up to 1 month after they have fermented to your satisfaction. To maintain their crunchiness, consider using the chopped garlic cloves from the jar as well. Feel free to rate the recipe by leaving stars below if you love it!

Similar Recipes