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
- 1 Glass jar
- 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)
- 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.
Thank you for reading this post, don't forget to subscribe.
You might also like these posts...