Homemade Fermented Cucumbers (Dill Pickles)
Once you learn how to make your own homemade fermented cucumbers, you’ll never buy store-bought pickles again! This pickle recipe is a great way to start your fermentation journey. It’s simple, easy to follow and the results are crunchy pickles you’ll want to make over and over again.
- Prep time
- 20 min
- Cook time
- 84 hr 14 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups Fresh un-chlorinated water (- Filtered or spring water (946ml))
- 2 tbsp Kosher, pickling or sea salt (- 34 grams)
- 2 tbsp Pickling spices (- Mustard seeds, coriander seeds, bay leaves, black pepper – use more or less to taste)
- 2-4 Garlic cloves (- Peeled)
- Fresh dill sprigs (- Use dill flower heads if you have them)
- 3-4 lbs Pickling cucumbers (- Or Persian cucumbers)
- 2 tbsp White vinegar (- Optional. Helps balance out the flavor of the final product.)
Instructions
- 1
Prepare the saltwater brine. In a large glass measuring cup or jug, combine 4 cups Fresh un-chlorinated water with 2 tbsp Kosher, pickling or sea salt. Mix well to dissolve the salt.
- 2
Prepare the spice bundles. In a small cheesecloth square, bundle the loose spices. Tie the bundle with twine or simply make a knot. You will need one bundle per mason jar.
- 3
Prepare the cucumbers. Cut your cucumbers into spears, halves, or slices. Discard the blossom ends.
- 4
Pack the jars. To each quart jar, add the garlic cloves, spice bundle, dill, and bay leaf. Pack in the cucumbers, making sure you have an inch (2.5cm) of headspace.
- 5
Pour brine. Carefully pour the brine solution over the cucumbers. Tap to release any air bubbles. If you need more brine to cover your cucumbers, make sure to make more following the same salt-to-water ratio above.
- 6
Add weight. Apply the fermentation weight (if using), making sure that all the cucumbers are submerged in the brine.
- 7
Add fermentation lid. Apply the fermentation lid to the top of the jar, if using.
- 8
Ferment. Place the jars away from direct sunlight and ferment for at least 5 days. If you are using a standard lid, make sure to burp your jars once a day to release built-up gasses. On day 5, taste the cucumbers. If you want them to be tangier and sourer, replace the weight and lid and continue to ferment for a few more days. If you’re happy with the taste, remove the weight, and fermentation lid. Add the optional vinegar. Apply a standard lid and place the pickles in the fridge.