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Fermented Dill Pickles

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PREP TIME
15 min
COOKING TIME
5 min
TOTAL TIME
2900 min
SERVINGS
16 servings
Snack Eastern European
Fermented Dill Pickles
Ingredients
  • 1/2 gallon water
  • 2 pounds Kirby cucumbers
  • 1 cup tap water
  • 1/3 cup kosher salt
  • 5 cloves fresh garlic, or more to taste
  • 1 bunch fresh dill, stems trimmed
  • 3 dried chile de arbol peppers
Instructions
1
Place 1/2 gallon of water in a large container or pot and cover it loosely, allowing the mixture to sit for 24 hours to allow any chlorine in the water to dissipate.
2
Chill your cucumbers by either refrigerating them or submerging them in very cold water for about an hour.
3
Boil 1 cup of water in a saucepan and add salt, stirring to combine. Set the mixture aside to cool down.
4
Rinse your cucumbers in cold water and remove any flowers that may be attached to them. Cut large cucumbers into quarters, medium-sized ones in half lengthwise, and leave the smaller gherkin cucumbers whole.
5
Mince garlic cloves by peeling them and gently crushing them, taking care not to break them into tiny pieces.
6
Fill a 1/2-gallon mason jar with cooled salt water, leaving enough room at the top to cover your cucumbers. Add sliced cucumbers, minced garlic, fresh dill, and dried chile peppers in an attractive arrangement. Pack the cucumbers tightly into the jar, as they will shrink during the pickling process.
7
Fill the jar with dechlorinated water until your cucumbers are just submerged, avoiding excessive dilution of the brine.
8
Cover the jar loosely and let it sit at room temperature, ideally on a dish if the jar is full to catch any spills. Allow it to sit undisturbed for 12 to 24 hours, or until fermentation begins.
9
Once fermentation is underway, refrigerate your pickles in the brine and cover them loosely as they approach the desired level of sourness. Be cautious not to over-sour, as refrigeration slows but does not halt the fermentation process.