Homemade Fermented Cucumbers (Dill Pickles)

Mason jars packed with cucumbers and spices.

5 from 6 votes

Homemade Fermented Cucumbers (Dill Pickles)

Once you learn how to make your own homemade fermented cucumbers, you’ll never buy store-bought pickles again! This pickle recipe is a great way to start your fermentation journey. It’s simple, easy to follow and the results are crunchy pickles you’ll want to make over and over again.

Prep Time20

Ferment Time5

Total Time5 20

Course: Appetizer, condiment, Side Dish

Cuisine: American

Servings: servings

Author: Luay Ghafari

Cost: $10

Equipment

2 Quart jars - 32 ounces (1000ml) mason jars
Fermentation weight - Optional but recommended
Fermentation lid or airlock - Optional but recommended

Ingredients

4 cups Fresh un-chlorinated water - Filtered or spring water (946ml)
2 tbsp Kosher, pickling or sea salt - 34 grams
2 tbsp Pickling spices - Mustard seeds, coriander seeds, bay leaves, black pepper – use more or less to taste
2-4 Garlic cloves - Peeled
Fresh dill sprigs - Use dill flower heads if you have them
3-4 lbs Pickling cucumbers - Or Persian cucumbers

After Fermentation is Complete

2 tbsp White vinegar - Optional. Helps balance out the flavor of the final product.

Instructions

Prepare the saltwater brine. In a large glass measuring cup or jug, combine 4 cups Fresh un-chlorinated water with 2 tbsp Kosher, pickling or sea salt. Mix well to dissolve the salt.
Prepare the spice bundles. In a small cheesecloth square, bundle the loose spices. Tie the bundle with twine or simply make a knot. You will need one bundle per mason jar.
Prepare the cucumbers. Cut your cucumbers into spears, halves, or slices. Discard the blossom ends.
Pack the jars. To each quart jar, add the garlic cloves, spice bundle, dill, and bay leaf. Pack in the cucumbers, making sure you have an inch (2.5cm) of headspace.
Pour brine. Carefully pour the brine solution over the cucumbers. Tap to release any air bubbles. If you need more brine to cover your cucumbers, make sure to make more following the same salt-to-water ratio above.
Add weight. Apply the fermentation weight (if using), making sure that all the cucumbers are submerged in the brine.
Add fermentation lid. Apply the fermentation lid to the top of the jar, if using.
Ferment. Place the jars away from direct sunlight and ferment for at least 5 days. If you are using a standard lid, make sure to burp your jars once a day to release built-up gasses. On day 5, taste the cucumbers. If you want them to be tangier and sourer, replace the weight and lid and continue to ferment for a few more days. If you’re happy with the taste, remove the weight, and fermentation lid. Add the optional vinegar. Apply a standard lid and place the pickles in the fridge.

Video

Notes

Refer to the blog post above for detailed step-by-step photos.

Tips for selecting the best possible cucumbers:

- Always use firm, unblemished fruits. Fresh cucumbers are a must!

- Avoid fruits that are soft, wrinkled, or yellowish, as they might be overripe and won't ferment well.

- Choose smaller fruits as this means their seed cavity will be underdeveloped.

- Choose organic cumbers (conventional produce may have been sprayed with pesticides)

While the cucumbers are fermenting keep them on the counter away from direct sunlight. The ideal fermenting temperature is room temperature, 60°F to 75°F (15°C to 24°C).

The fermentation time will depend entirely on your preference. I recommend a minimum of 4 days. By the 4^th day you’ll notice that the cucumbers have turned from a bright green to a dull green. This is your indication that they are ready. Give them a taste. If you like them the way they are, you can proceed to the next step. If you prefer them more sour and tangy, you can continue to ferment them for another 3-7 days.

Nutrition