Homemade Pickles with Garlic and Dill

5760 mins
Serves 1
https://www.feastingathome.com/fermented-pickles/

Directions

  1. 1Rinse the cucumbers, remove 1/16-inch of the flower end of each cucumber, and place them in an ice-water bath for 15-30 minutes to crisp them up, leaving them whole.
  2. 2Rinse the cucumbers, remove 1/16-inch of the flower end of each cucumber, and place them in an ice-water bath for 15-30 minutes to crisp them up, leaving them whole.
  3. 3Rinse the cucumbers, remove 1/16-inch of the flower end of each cucumber, and place them in an ice-water bath for 15-30 minutes to crisp them up, leaving them whole.
  4. 4Mix the salt (2 tablespoons) and 5 cups cold water until dissolved to make the brine.
  5. 5Mix the salt (2 tablespoons) and 5 cups cold water until dissolved to make the brine.
  6. 6Mix the salt (2 tablespoons) and 5 cups cold water until dissolved to make the brine.
  7. 7Wash your hands, jars, and any utensils; no need to sterilize, just clean.
  8. 8Wash your hands, jars, and any utensils; no need to sterilize, just clean.
  9. 9Wash your hands, jars, and any utensils; no need to sterilize, just clean.
  10. 10In a large, clean two-quart mason jar, place all the whole spices into the bottom.
  11. 11In a large, clean two-quart mason jar, place all the whole spices into the bottom.
  12. 12In a large, clean two-quart mason jar, place all the whole spices into the bottom.
  13. 13Add the dill, garlic, and onions or turmeric if using.
  14. 14Add the dill, garlic, and onions or turmeric if using.
  15. 15Add the dill, garlic, and onions or turmeric if using.
  16. 16With clean hands, pack one layer of cucumbers tightly, standing on end.
  17. 17With clean hands, pack one layer of cucumbers tightly, standing on end.
  18. 18With clean hands, pack one layer of cucumbers tightly, standing on end.
  19. 19Add the bay leaves, then add the second layer of cucumbers standing on end.
  20. 20Add the bay leaves, then add the second layer of cucumbers standing on end.
  21. 21Add the bay leaves, then add the second layer of cucumbers standing on end.
  22. 22Press everything down, leaving 1 ½ inches of headroom.
  23. 23Press everything down, leaving 1 ½ inches of headroom.
  24. 24Press everything down, leaving 1 ½ inches of headroom.
  25. 25Pour the saltwater brine over the top and weigh down the cucumbers with fermentation weights so they are submerged under the brine.
  26. 26Pour the saltwater brine over the top and weigh down the cucumbers with fermentation weights so they are submerged under the brine.
  27. 27Pour the saltwater brine over the top and weigh down the cucumbers with fermentation weights so they are submerged under the brine.
  28. 28Remove any spices that may have floated to the surface to prevent mold.
  29. 29Remove any spices that may have floated to the surface to prevent mold.
  30. 30Remove any spices that may have floated to the surface to prevent mold.
  31. 31Cover the jar loosely with a lid or with a cloth to allow air to escape.
  32. 32Cover the jar loosely with a lid or with a cloth to allow air to escape.
  33. 33Cover the jar loosely with a lid or with a cloth to allow air to escape.
  34. 34Place the jar in a pan or bowl to collect any overflow and leave it in a cool dark place (60-70F) for 2-3 days and check for bubbles or overflow, indicating fermentation.
  35. 35Place the jar in a pan or bowl to collect any overflow and leave it in a cool dark place (60-70F) for 2-3 days and check for bubbles or overflow, indicating fermentation.
  36. 36Place the jar in a pan or bowl to collect any overflow and leave it in a cool dark place (60-70F) for 2-3 days and check for bubbles or overflow, indicating fermentation.
  37. 37After 2 days, check for signs of life: bubbles, overflow, or clouding; tap the jar to see if tiny bubbles rise to the top.
  38. 38After 2 days, check for signs of life: bubbles, overflow, or clouding; tap the jar to see if tiny bubbles rise to the top.
  39. 39After 2 days, check for signs of life: bubbles, overflow, or clouding; tap the jar to see if tiny bubbles rise to the top.
  40. 40You can taste them at any point after you see bubbles, and ferment longer if you like.
  41. 41You can taste them at any point after you see bubbles, and ferment longer if you like.
  42. 42You can taste them at any point after you see bubbles, and ferment longer if you like.
  43. 43Once you see active bubbles, you can place the jar in the fridge, where it will continue to ferment much more slowly, keeping the pickles submerged.
  44. 44Once you see active bubbles, you can place the jar in the fridge, where it will continue to ferment much more slowly, keeping the pickles submerged.
  45. 45Once you see active bubbles, you can place the jar in the fridge, where it will continue to ferment much more slowly, keeping the pickles submerged.
  46. 46Once chilled, taste them; they should be crispy and flavorful with a little tang.
  47. 47Once chilled, taste them; they should be crispy and flavorful with a little tang.
  48. 48Once chilled, taste them; they should be crispy and flavorful with a little tang.
  49. 49If you want a tangier or softer pickle, you can pull them back out again and ferment for a few more days longer.
  50. 50If you want a tangier or softer pickle, you can pull them back out again and ferment for a few more days longer.
  51. 51If you want a tangier or softer pickle, you can pull them back out again and ferment for a few more days longer.
  52. 52If you like fizzy brine, tighten the lid, burping every week or so or try using an airlock.
  53. 53If you like fizzy brine, tighten the lid, burping every week or so or try using an airlock.
  54. 54If you like fizzy brine, tighten the lid, burping every week or so or try using an airlock.
  55. 55If you don’t want to think about it, give the lid one loose twist, so it’s on there, but gases can escape.
  56. 56If you don’t want to think about it, give the lid one loose twist, so it’s on there, but gases can escape.
  57. 57If you don’t want to think about it, give the lid one loose twist, so it’s on there, but gases can escape.

Ingredients

  • 2 lbs pickling cucumbers, all similar size (5 inches)
  • 2 lbs pickling cucumbers, all similar size (5 inches)
  • 2 lbs pickling cucumbers, all similar size (5 inches)
  • 5 cups filtered water or tap water (that is not overly chlorinated)
  • 5 cups filtered water or tap water (that is not overly chlorinated)
  • 5 cups filtered water or tap water (that is not overly chlorinated)
  • 2 tablespoons fine sea salt or Himalayan salt (or one heaping teaspoon fine sea salt (7 grams) per one cup of water, for a 3% brine)
  • 2 tablespoons fine sea salt or Himalayan salt (or one heaping teaspoon fine sea salt (7 grams) per one cup of water, for a 3% brine)
  • 2 tablespoons fine sea salt or Himalayan salt (or one heaping teaspoon fine sea salt (7 grams) per one cup of water, for a 3% brine)
  • 0.25 teaspoon turmeric (optional, adds a fresh flavor)
  • 0.25 teaspoon turmeric (optional, adds a fresh flavor)
  • 0.25 teaspoon turmeric (optional, adds a fresh flavor)
  • 1 teaspoon fennel seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon allspice
  • 1 teaspoon allspice
  • 1 teaspoon allspice
  • 1 teaspoon peppercorns (feel free to add more)
  • 1 teaspoon peppercorns (feel free to add more)
  • 1 teaspoon peppercorns (feel free to add more)
  • 1 teaspoon dill seeds
  • 1 teaspoon dill seeds
  • 1 teaspoon dill seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon celery seeds
  • 1 teaspoon celery seeds
  • 10 garlic cloves, sliced (or double for extra garlicky)
  • 10 garlic cloves, sliced (or double for extra garlicky)
  • 10 garlic cloves, sliced (or double for extra garlicky)
  • 0.5 onion, thinly sliced (optional)
  • 0.5 onion, thinly sliced (optional)
  • 0.5 onion, thinly sliced (optional)
  • big handful fresh dill
  • big handful fresh dill
  • big handful fresh dill
  • 1 fresh red chilies or dried arbol chilies, or chili flakes (all optional)
  • 1 fresh red chilies or dried arbol chilies, or chili flakes (all optional)
  • 1 fresh red chilies or dried arbol chilies, or chili flakes (all optional)
  • 3 bay leaves (or a grape leaf or oakleaf, sources of tannic acid to help them stay crisp)
  • 3 bay leaves (or a grape leaf or oakleaf, sources of tannic acid to help them stay crisp)
  • 3 bay leaves (or a grape leaf or oakleaf, sources of tannic acid to help them stay crisp)

Equipment

large two-quart mason jarfermentation weightspan or bowllid or clothairlock (optional)

Tips

  • Ferment at cooler temps (60-70F) to keep pickles crisp. If your home is hot, try placing in a cooler with ice.
  • The longer you ferment them (unrefrigerated), the tangier they will get, but they will also get softer. You can taste them at any point after you see bubbles.
  • Your ferment should smell tangy, garlic, and fresh. If you notice anything foul or unpleasant, your ferment may have been contaminated.
  • If you want to create a “fizzy” brine for drinking, tighten the lid, and burp daily if leaving out. You can tighten the lid in the fridge, but burp weekly.
  • Always fish out any floating spices with a slotted spoon to prevent mold.
  • If pickles turn out too soft, it may be due to too warm of temperature during fermentation, or the flower end wasn’t removed.
  • If using a grape leaf, place it on the side of the jar, then layer the remaining ingredients.
  • The 3% salt water brine is considered safe and allows for drinking the brine. For a stronger, saltier brine, you can go up to 4.5%.
  • For full sour pickles (14-21 days) use a 4.5% brine.
  • Leaving cucumbers whole provides a better texture.