Easy Homemade Dill Pickles

Combine water, salt, and minced garlic in a large saucepan. Add whole cloves, bay leaves, coriander seeds, and peppercorns to the saucepan. Stir until salt is fully incorporated into the liquid. Allow the mixture to warm up slightly over low heat for a short period of time, just enough to bring the water to room temperature. The ideal state is for the water to be cool, not warm.

Next, prepare a container large enough to hold cucumbers, spices, and some brine. Place a layer of fresh dill flowers at the bottom of the container and follow with a few sliced cucumbers. Alternate layers of dill flowers and cucumbers, finishing with a layer of dill on top. Pour pickling brine into the container, making sure to cover all the ingredients. Gently tap or shake the container to remove any air bubbles that may have formed. Place a small ramekin on top of the pickles to weigh them down and keep them submerged in the brine. Top with more brine and cover the container. Reserve any extra brine for future use during fermentation.

Position the container in a location where it can ferment at a temperature between 18 and 24 degrees Celsius (65 to 75 degrees F). Allow the pickles to ferment for a week, checking on them daily to ensure they remain submerged; add more brine if necessary. As the fermentation process progresses, small bubbles may appear as a normal byproduct.

After approximately eight days, you can skim off the foam that has formed on top. Test a pickle for flavor and crunch to determine if it is ready or if further fermentation is needed. If you prefer your pickles at this stage, transfer them to a large jar. Fill the jar with the brine from the fermentation process and cover it. Store finished pickles in the refrigerator to slow down the fermentation process.