Fermented Dill Pickles

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

Fermented Sour Dill Pickles

Print Recipe

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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