Fermented Dill Pickles
Modified from my Classic Dill Pickles recipe.
I only started fermenting pickles in 2022, and while I still need to dial this recipe in a bit (the last batch didn’t have a strong enough hit of dill and could probably use some other ingredients to round out the flavour of the brine), the umami flavours you get in a fermented pickle are delicious and addictive!
Plus, fermenting foods is fun!
Ingredients
| Amt | Ingredient |
|---|---|
| 4 | Pickling cucumbers |
| 4 Cloves | Garlic, peeled and sliced |
| 1 | Dill head |
| 1 T | Pickling Spice |
| 1 | Fermented Vegetable Brine |
Equipment
- Two mason jars
- Airlock lids
- Fermentation weights
Preparation
I tend to ferment pickles in small batches right in the jars rather than the old school method of crocking them.
- Clean and sterilize mason jars and airlock lids. My preferred method is to wash with soap and water and then boil for 10-15 minutes.
- Wash and sterilize fermentation weights as per manufacturer instructions (mine are glass so soap and water is sufficient).
Instructions
- In each jar, layer cucumbers, garlic, and pickling spice.
- Add dill head.
- Place the fermentation weights into the jars on top of the veggies.
- Pour hot brine into jars leaving a 1/4” of headspace and close with airlock lids.
- Allow to cool and then transfer to a cool, dark place to ferment. Aim for a location with a stable temperature between 18-22C (which describes my basement).
- Allow to ferment for 6 days.
- Replace airlock lid with standard lid and transfer to refrigerator.
After step 6 it’s a good idea to taste the pickles to see if they’ve reached the desired level of sourness. If you prefer more tang, ferment for longer before transferring to the refrigerator (or let them sit in the fridge for a few days, as they will continue to ferment, just slowly). Just remember to clean and sterilize whatever you use to fish out those pickles, as you don’t want to contaminate the brine if you discover they need a bit more time on the shelf.
I’d also check the jars every few days to make sure no garlic has escaped past the fermentation weights, as any exposure of food to the air can result in spoilage.