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5 from 3 votes

Fermented Pickles Recipe: Easy Crunchy Brined Cucumber Dill Pickles

Let's make a delicious gut-healthy snack with this fermented pickles recipe.This easy step-by-step tutorial will teach you how to make crunchy naturally fermented dill pickles - a great way to preserve cucumbers from the garden!
Prep Time20 minutes
Fermentation Time (varies)5 days
Course: Fermented Foods, Preserved Food, Side Dish, Snack
Keyword: Crunchy fermented pickles, Fermented, Fermented Pickles, Lactofermentation, Naturally brined pickles
Servings: 1 quart

Equipment

  • Fermenting vessel, such as a mason jar (pint, quart, or half-gallon)
  • An all-in-one fermentation lid, or other fermentation weights and an air lock device 

Ingredients

  • fresh cucumbers, small cucumbers or pickling cucumbers preferred

Fermented pickles salt water brine

  • 2 cups filtered water, non-chlorinated water (per quart jar)
  • 1 tbsp kosher or pickling sea salt (not iodized table salt) per 2 cups of water used

In-Jar Seasonings (per quart)

  • 4-6 sprigs of fresh dill, 1-2 dill heads, or 1 Tbsp dried dill
  • 2 cloves fresh garlic, peeled and lightly crushed
  • 1 tsp mustard seeds
  • 1/2 tsp black peppercorns
  • 1/2 tsp red chili flakes OR a fresh hot chili pepper (optional, adjust per flavor preference)
  • 1 Tbsp pre-mixed pickling spices - use instead of mustard seeds, peppercorns and chili flakes
  • Optional: 1 or 2 grape leaves, oak leaves, bay leaves, horseradish leaves or 1 tsp (bag) of black tea for tannins and extra crunch

Instructions

  • Create the salt water brine: dissolve 1 Tbsp of salt in 2 cups of water and set aside. Either use warm water or lightly heat the brine on the stovetop until the salt dissolves (no need to boil)
  • Wash the cucumbers, trim off the ends, and cut as desired (halves, spears, slices, etc). The cucumbers should be at least 1 to 2 inches shorter than the jar, allowing enough headroom for your chosen fermentation weight.
  • Optional: for maximum crunch, soak the cut cucumber slices in an ice bath for 30 minutes to a few hours before proceeding.
  • In the bottom of a clean jar or ferment vessel, add all other in-jar seasonings.
  • Next, pack the cucumbers into the container until completely full. Stuff as many as you can close together, minimizing empty air space as you go.
  • Pour the cooled brine (room temp to lukewarm is ideal) into the ferment vessel or jar until the cucumbers are fully submerged and covered by at least 1 inch.
  • Next, add a fermentation weight to keep the cucumbers submerged below the brine. If your fermentation lid includes a weight or spring, you don’t need an additional weight. Finally, add the airlock fermentation lid to the jar.
  • Set the jar of cucumbers in a cool place (60-70F is ideal) for 3 to 5 days, up to two weeks or longer. Taste-test after 3 or 4 days to gauge if they're fermented to your liking, or continue to ferment longer. Keep the container on a plate to catch overflowing brine.
  • When the time is up, remove air lock lid and weights, cover the container with a standard lid, and store the finished fermented pickles in the refrigerator.
  • Enjoy the fermented dill pickles for several months, or possibly up to a year. As long as they aren't moldy or obviously putrid, they're still good!

Notes

Note: If you happen to run out of brine, mix a mini batch by dissolving 1 tsp of salt in ½ cup of water and then top off the jar.