Easy Homemade Fermented Dill Pickles Recipe

Discover the art of making classic dill pickles through the magic of lacto-fermentation. This time-honored technique produces deliciously tangy pickles that are both flavorful and probiotic-rich. Whether you prefer half-sour or full-sour, this recipe will guide you through creating the perfect pickle.

Lacto-fermentation is a natural process where friendly bacteria convert the sugars in cucumbers into lactic acid, resulting in that signature pickle tang. This method not only preserves the cucumbers but also enhances their nutritional value. Originating in the Baltic region, these fermented pickles have evolved into various styles, including the beloved American versions.

Get ready to embark on a culinary adventure that connects you to centuries of pickling tradition. With just a few simple ingredients and a bit of patience, you’ll be rewarded with crisp, flavorful pickles that are perfect for snacking, sandwiches, or as a zesty side dish.

Ingredients

• 1/4 cup plus 2 tablespoons pickling salt or other pure salt (3 3/4 ounces/105g), divided
• 10 pickling cucumbers (number-one or number-two-size)
• 3 tablespoons whole mustard seeds, divided
• 1 tablespoon whole allspice
• 1 tablespoon whole juniper berries
• 1 tablespoon ground turmeric
• 2 teaspoons coriander seeds
• 5 whole cloves
• 1 teaspoon ground ginger
• 2 bay leaves, crushed
• 1 small (2-inch) cinnamon stick, broken into pieces
• 1 whole star anise, broken into pieces (optional)
• 1/4 cup thinly sliced white onion (from about 1/4 medium onion)
• 2 cloves peeled garlic
• 1 stem of whole, mature dill weed, including flower, or a medium-size tuft of young feather-like dill
• 1 quart water (1 liter), preferably distilled

Directions

1. Create a saltwater bath by dissolving 1/4 cup salt in 1 quart (1 liter) cold water in a large bowl. Wash the cucumbers and trim off the flower ends. Submerge the cucumbers in the saltwater while you prepare the spice blend.
2. In a separate bowl, mix 2 tablespoons mustard seeds with allspice, juniper, turmeric, coriander, cloves, ground ginger, bay leaves, cinnamon, and star anise (if using). Set aside 1 tablespoon of this aromatic blend for your current batch.
3. Thoroughly clean a 1-quart glass canning jar. Layer the sliced onion, garlic, dill, 1 tablespoon of your custom pickling spice, and the remaining 1 tablespoon mustard seeds at the bottom of the jar.
4. Prepare the fermentation brine by dissolving the remaining 2 tablespoons of salt in 1 quart of cold water. Drain the cucumbers from their saltwater bath and pack them into the jar. Pour the new brine over the cucumbers until they’re fully submerged.
5. Seal the jar with a Pickle Pipe or another suitable airlock system designed for canning jars. This allows gases to escape while preventing contaminants from entering.
6. Place your fermenting pickles in a cool, dry spot away from direct sunlight. The ideal fermentation temperature is between 60°F (16°C) and 70°F (21°C). A dry basement often provides the perfect environment.
7. Monitor your ferment every few days. You may notice some white yeast growth, which can be skimmed off. The brine should develop a pleasant sour aroma. If you detect any signs of mold, rot, or see gray, soft cucumbers, discard the batch to ensure food safety.
8. Fermentation times vary, but generally, half-sour pickles are ready in about 3 weeks, while full-sour pickles take around 6 weeks. Once your pickles reach your desired level of tanginess, transfer them to the refrigerator.

Polish-Style Variation

For a unique twist, try the Polish-style vinegar-fermented hybrid pickle. Simply follow the recipe as described, but add 1 cup of white vinegar for every quart of water used in the brine. This method adds an extra layer of tang and complexity to your pickles.

Storage Tips

Your homemade lacto-fermented pickles will stay fresh in the refrigerator for up to 2 months when stored in an airtight container. The cool temperature slows down the fermentation process, allowing you to enjoy your tangy creations for weeks to come.

Pickling Cucumber Selection

For this recipe, you can use either ‘number one’ or ‘number two’ sized pickling cucumbers. The smaller ‘number one’ cucumbers are ideal if you want to fit more into your jar, while the larger ‘number two’ cucumbers work well for bigger pickle spears. Choose firm, fresh cucumbers for the best results.

Water Quality Matters

While the recipe suggests using distilled water, this isn’t always necessary. If you live in an area with good water quality, your tap water should work fine. However, if you’re unsure about your water quality or know it contains high levels of chlorine or other contaminants, opt for distilled water to ensure a successful fermentation.

Nutritional Facts

Why Make Your Own Pickles?

Creating your own lacto-fermented pickles is not just a culinary adventure, it’s a journey into the world of beneficial bacteria and gut health. These pickles are packed with probiotics, which can support digestive health and boost your immune system. Plus, the satisfaction of crafting your own preserves connects you to age-old food traditions and allows you to control exactly what goes into your food.

Customizing Your Pickle Flavors

While this recipe provides a classic dill pickle flavor, don’t be afraid to experiment with your spice blend. Try adding different herbs like thyme or tarragon, or spice things up with some crushed red pepper flakes. The world of pickling is vast and varied, so let your taste buds guide you to your perfect pickle!