Fermented dill pickles should be considered a superfood. So much health is packed into a small package. Fermented foods have been a part of almost every culture in history for a good reason. The natural probiotics created in the fermentation process are necessary for a healthy gut and strong immune system.
The fermentation process is the same for any vegetable (also try fermented garlic). Of course there are variations that offer different flavors. A classic sour dill pickle, the kind you would find in a Jewish deli or a farmers market, are made with only a few ingredients. A salt brine is the most important part of this recipe because it allows the fermentation to occur naturally. If you are new to the idea of fermenting I highly recommend you read, Wild Fermentation. It's a phenomenal resource for a beginner. In addition to cucumbers of course, the other two ingredients for these fermented dill pickles are garlic and dill.
Fermented Sour Dill Pickles
Equipment
- 1 Glass jar
Ingredients
- 1 handfull Fresh Dill
- 3 cloves Fresh garlic
- 1/2 sliced onion (optional)
- fresh cucumbers (enough to fill your jar)
- 3 tbsp sea salt
- 1 quart hot filtered water
- 1 green or black tea bag (this is optional but helps keep pickles crisp)
Instructions
- In your clean glass jar place dill and garlic on the bottom
- Fill the jar with as many fresh cucumbers as you can fit
- Use a glass measuring cup to mix together the salt and water to make a brine, stir until completely dissolved
- Pour the prepared brine over the cucumber in the jar.
- Put your tea bag on top and cover with a lid. An airlock lid is ideal but a plastic lid will do just fine.
- Allow the jar to sit at room temperature for 3 days. Taste your pickles, if they have fermented to your liking, move them to the fridge.
Tips & Tricks
- If you are just getting started with fermenting, any glass jar and lid will do. However, you will need to open it everyday to let out some air.
- I highly recommend using a glass airlock jar or a Polish stone fermenting crock for larger batches.
- The rate at which your cucumbers ferment will depend on the temperature of your home. Warmer temperatures cause fermentation to happen faster.
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