Naturally Fermented Dill Pickles
Fermentation can be intimidating, but when it comes to making pickles, it doesn't get any easier! These naturally fermented dill pickles are the easiest way to make pickles.
Equipment
- 2 Quart Size Mason Jars
- 1 Fermentation Lid and Ring
- 1 Fermentation Weight
- Knife and Cutting Board
Ingredients
- 3 Medium Cucumbers
- 2 Tablespoons Fine Himalayan Pink Sea Salt
- 1 Quart Filtered Water (Tap water contains chlorine, which kills bacteria and will make your pickling adventure a big fail.)
- 2 Heads Fresh Dill or 1 Tablespoon Dill Seeds
- 1-2 Cloves Garlic (To taste)
- 2-3 Grape Leaves or Oak Leaves Optional. These leaves contain tannins, which help keep pickles crispy.
Instructions
- Slice the pickles about 1/4 inch thick. Discard the ends of the cucumbers. The blossom end contains enzymes that make pickles go mushy, and we don't want that.
- Peel the garlic
- Layer grape or oak leaves, garlic, dill, and cucumbers in 2 or 3 layers. Leave about 2 inches of headspace at the top of the jar.
- Pour 2 Tablespoons of salt into an empty mason jar. Add 1 quart of filtered water and stir until dissolved.
- Pour the saltwater brine into the jar of cucumber slices until you have about 2 inches of headspace.
- Place the fermentation weight in the jar, submerging all the ingredients under the surface of the brine.
- Screw on the fermentation lid.
- Put jar in a dark, room temperature place for about 5 days. Then, open the jar and taste the pickles. If you like the taste, put them in the fridge and enjoy. If you'd like them to be a little more sour, let them ferment for another day or two before refrigerating.
Video
Notes
Here are affiliate links for the equipment in this recipe. If you purchase something through one of my links, I may make a small commission at no cost to yourself.
Mason Jars
Fermentation Lids
Fermentation Weights
Berkey Water Filter