Best Fermented Dill Pickles - Simple Summer Garden Recipe
Are you looking to preserve your abundance of garden cucumbers? Are you looking to make a healthy homemade dill pickle that contains many health benefits? The Best Fermented Dill Pickles are a family favorite in our home. They are simple to make and taste delicious!
Equipment
- 2 quart mason jar or two 1 quart jars
- Fermentation weight or substitute, see above
- Large measuring cup or bowl for mixing brine
- Large metal spoon
- Light/thin cloth
- Rubberband
- Label for processing date
Ingredients
- 6 small/medium sized cucumbers
- 1 bunch of dill or 2 dill heads
- 3 cloves of garlic peeled
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp peppercorns
- 2 tbsp sea salt
- 4 cups filtered water
Instructions
- Slice the cucumbers ¼ inch thick.
- Add the dill to the bottom of the fermentation jar or 2 quart mason jar.
- Fill the jar half way with the cucumber slices.
- Add the garlic cloves.
- Fill up the jar with the remaining cucumber slices. Leaving ½ inch headspace at the top.
- Add the spices: mustard seeds, coriander seeds, and peppercorns.
- Using a large measuring cup or bowl, add 4 cups of filtered water.
- Add 2 tablespoons of salt to the water and mix well with a metal spoon to create the brine.
- When the salt is dissolved, pour the brine into the jar leaving about ½ inch of space at the top of the jar.
- Add the fermenting weight or alternative. Be sure all of the cucumbers are submerged under the brine. If needed, add a little more water or brine.
- Cover the jar with the light cloth and secure it with the rubberband.
- Label your jar with the processing date.
- Allow the cucumbers to ferment at room temperature (approx 70 degrees) for about 3-5 days or to taste.
- When fermenting is complete, cap the jar with the proper tight fitting mason jar lid and refrigerate.
- Enjoy!
Notes
Optional add-ins: caraway seeds, fennel seeds, herbs (basil, cilantro, parsley, mint), red pepper flakes, spicy peppers.