How To Make Fermented  Pickles

How To's

You might be familiar with the crunchy, tangy taste of store-bought pickles, but making your own fermented pickles at home is much more satisfying. If you've been looking for the perfect starter kosher dill pickles recipe, this is it!

INGREDIENTS Small cucumbers Sea salt Dill blossoms or a bunch of fresh dill Cabbage leaves Black peppercorns Water Garlic peeled and separated

STEP 1

Bring salt and water to boil. Stir to dissolve salt. Let cool. Wash cucumbers. Cut off blossom end.

STEP 2

Layer the cabbage leaves at the bottom of the jar, making a bed. Top with cucumbers, dill, peppercorns and garlic. 

STEP 3

Pour the cooled salt water brine over the cucumbers until they are completely submerged.

STEP 4

Cover the crock with a clean kitchen towel and allow to ferment at room temperature for 2-4 weeks. 

STEP 5

When fully fermented, use a slotted spoon to transfer the pickles, dill, and garlic to sterilized pint jars, packing them in tightly. Pour the brine over the pickles to cover by ½ inch. Seal the jars.

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