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Homemade Dill Pickles
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
11540 minutes
Transform Kirby cucumbers into homemade, crunchy dill pickles in a crock within a week.
Ingredients:
  • 8 cups cold fresh water
  • 8 tablespoons kosher salt
  • 4 cloves peeled garlic
  • 4 whole cloves
  • 3 bay leaves, or more to taste
  • 2 teaspoons whole coriander seeds
  • 2 teaspoons whole black peppercorns
  • 1 bunch fresh, flowering dill weed
  • 2 pounds very fresh Kirby cucumbers, washed thoroughly
Instructions:
  • In a large saucepan, mix water, salt, and garlic. Add cloves, bay leaves, coriander seeds, and peppercorns. Stir until salt dissolves. Gently warm over low heat for a few minutes to reach room temperature without making it warm.
  • Prepare a large jar or crock for the cucumbers and spices. Layer dill flowers at the bottom, then add a few cucumbers. Continue alternating layers of dill and cucumbers, finishing with a layer of dill. Pour in the pickling brine, tap the crock to remove air bubbles, and place a ramekin on top to weigh down the pickles. Cover the crock with more brine and reserve the extra for fermentation.
  • Find a cozy spot for your crock to ferment at a temperature range of 65 to 75 degrees F (18 to 24 degrees C). Let the pickles ferment for a week, making sure they stay submerged by checking daily; top up with more brine if needed. Seeing small bubbles is completely normal during fermentation.
  • After eight days, remove the foam from the pickles. Taste one for flavor and crunch. If you prefer, ferment for a few more days; otherwise, transfer the pickles to a large jar and fill it with the brine. Refrigerate the pickles once done.

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