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Fermented-Dill-Pickles

Fermented Dill Pickles

These fermented dill pickles are crisp, garlicky, and perfectly tangy, made with fresh cucumbers, dill, garlic, and a simple salt brine.
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Course: Side Dish
Preparation: Fermenting
Prep Time: 25 minutes
Ferment Time: 20 days
Total Time: 20 days 25 minutes
Servings: 16 ser
Author: Connor Flynn

Ingredients

  • 2 lbs pickling cucumbers (4 in / 10 cm)
  • 1 Tbsp dill seed OR 2 dill heads OR 3 fresh dill sprigs
  • 2 Tbsp canning & pickling salt
  • 1/8 cup 5% vinegar
  • 4 cups water
Optional Add-ins
  • 1 clove garlic
  • 1 fresh hot chili, sliced
  • 1 tsp whole mixed pickling spice
Imperial - Metric

Instructions

Prepare Cucumbers

  • Wash well, scrubbing soil off.
  • Trim 1/16 inch off blossom end (discard).
  • Leave 1/4 inch stem intact.

Pack the Jar

  • place half the dill (and spices if using) in the bottom of a clean jar.
  • Pack cucumbers tightly on their sides.
  • Top with remaining dill and spices

Make Brine

  • Whisk salt, vinegar and water until salt dissolves.
  • Pour brine over cucumbers.

Weight & Ferment

  • Add fermentation weight to keep cucumbers submerged.
  • Leave 1 inch headspace.
  • Cover with fermentation lid or loose lid.

Fermentation Time

  • Store in a dark place:
    21-23 °C (70-75 °F): 3-4 weeks
    13 -18°C (55-65°F): 5-6 weeks
  • Avoid temperatures above 26°C (80°F)
  • Check several times per week and remove surface scum.
  • If mould develops, discard and start fresh.

Notes

 
 
Nutrition Facts
Fermented Dill Pickles
Serving Size
 
1 serving
Amount per Serving
Calories
9
% Daily Value*
Fat
 
0.1
g
0
%
Saturated Fat
 
0.01
g
0
%
Sodium
 
889
mg
39
%
Potassium
 
89
mg
3
%
Carbohydrates
 
2
g
1
%
Fiber
 
0.5
g
2
%
Sugar
 
1
g
1
%
Protein
 
0.4
g
1
%
* Percent Daily Values are based on a 2000 calorie diet.