Fermented Sour Dill Pickles
Preserved cooking illustration

Fermented Sour Dill Pickles

Fermented Sour Dill Pickles

Fermented Sour Dill Pickles

(Yield: 1 gallon)

INGREDIENTS

Enough small pickling cucumbers to fill a one gallon jar

2 quarts filtered water

6 tbsp sea salt 2 large heads fresh dill 6-9 cloves garlic, peeled 3-4 fresh grape, oak or horseradish leaves (for their tannins) 1 Tbsp Dill Pickling Spice or Spicy Dill Pickling Spice

To ensure the cucumbers stay firm, soak for 2-4 hours in ice water prior to brining. Then, scrape off the blossom end (even if there's no blossom, scrape the little brown star).

Dissolve 6 tbsp of sea salt into two quarts of filtered water.

Place dill, garlic and spices at the bottom of a one-gallon vessel. Pack cucumbers tightly into your vessel, leaving an inch of headspace at the top. Pour the brine over the cucumbers, covering the cucumbers completely and leaving 1/2 inch of headspace at the top. Lay your tannin-containing leaves on top followed by a weight of some kind to keep cucumbers submerged.

Cover jar with an airlock lid or loose-fitting lid and let ferment in a dark, cool spot (out of direct sunlight) for 7-14 days, then transfer to the refrigerator. Feel free to taste the brine to assess sourness. (Hint: If your ambient temperature is very warm, move to fridge after 7 days, if cooler, up to 14 days.) Pickles should be ready after 2 weeks additional week of cold storage in the fridge!

***For Half Sour Cucumbers - move to the fridge after 5 days, then wait at least a week to enjoy!

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.