📝 About This Recipe
Experience the transformative power of salt and time with these authentic, probiotic-rich lacto-fermented dill pickles. Unlike vinegar-based quick pickles, these gems develop a complex, tangy depth of flavor and a legendary crunch through a natural fermentation process. Brimming with fresh dill, pungent garlic, and a hint of spice, they are the gold standard of traditional preservation.
🥗 Ingredients
The Produce
- 2 pounds Kirby or Persian Cucumbers (small, firm, and bumpy; ends trimmed)
- 1 large bunch Fresh Dill Sprigs (including flowers and stems if available)
- 6-8 pieces Garlic Cloves (smashed and peeled)
- 1 inch piece Fresh Horseradish Root (peeled and sliced into matchsticks)
The Brine
- 4 cups Filtered Water (chlorine-free is essential)
- 2 tablespoons Sea Salt or Pickling Salt (non-iodized)
Spices and Tannins
- 1 tablespoon Black Peppercorns (whole)
- 1 teaspoon Mustard Seeds (yellow or brown)
- 1 teaspoon Coriander Seeds (whole)
- 1/2 teaspoon Red Pepper Flakes (optional for a hint of heat)
- 2-4 pieces Fresh Oak, Grape, or Bay Leaves (provides tannins for crunch)
👨🍳 Instructions
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1
Thoroughly wash your cucumbers in cold water. Using a sharp knife, slice off the blossom end (the tip opposite the stem) of each cucumber; this end contains enzymes that can make pickles soft.
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2
Prepare your brine by whisking 2 tablespoons of sea salt into 4 cups of filtered water until completely dissolved. Ensure the water is room temperature.
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3
Sterilize two wide-mouth quart jars and their lids. Place half of the peppercorns, mustard seeds, coriander, and red pepper flakes into the bottom of each jar.
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4
Add 3-4 smashed garlic cloves, half of the horseradish matchsticks, and a generous handful of fresh dill to each jar.
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5
Pack the cucumbers into the jars tightly. Start by standing them up vertically, then wedge smaller ones or halves into the gaps. Leave about 1.5 inches of headspace at the top.
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6
Tuck the tannin-rich leaves (oak, grape, or bay) over the top of the cucumbers. These act as a secondary barrier and keep the pickles crisp.
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7
Pour the salt brine over the cucumbers, ensuring they are completely submerged. If necessary, use a glass fermentation weight to keep the vegetables under the liquid level.
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8
Seal the jars with a fermentation lid or a standard lid screwed on loosely to allow gases to escape. If using a standard lid, you must 'burp' the jar daily.
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9
Place the jars in a cool, dark spot out of direct sunlight (65-72°F is ideal). Place a tray underneath to catch any brine that might bubble over.
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10
Observe the jars daily. After 2-3 days, the brine will turn cloudy—this is a sign of healthy lactic acid bacteria at work.
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11
Taste a pickle after 5 days. If you prefer a more sour flavor, let them ferment for up to 10 days. The longer they sit, the more 'half-sour' turns into 'full-sour'.
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12
Once the desired flavor is reached, remove any weights, tighten the lids, and transfer the jars to the refrigerator. This halts the fermentation process.
💡 Chef's Tips
Always use filtered water, as chlorine in tap water can inhibit the growth of beneficial bacteria. Don't skip the tannin source (oak or grape leaves); they are the secret to that 'snap' when you bite into the pickle. Ensure the cucumbers are very fresh and firm; soft cucumbers will never become crunchy pickles. If you see a white film on the surface (Kahm yeast), simply skim it off; it is harmless but can affect flavor if left too long. If the brine smells putrid or the pickles are mushy, discard them and start over—fermentation should smell pleasantly sour and yeasty.
🍽️ Serving Suggestions
Serve alongside a classic pastrami sandwich on rye bread for the ultimate deli experience. Dice them finely to create a superior homemade tartar sauce or relish. Pair with a sharp aged cheddar cheese and crusty sourdough for a simple ploughman’s lunch. Enjoy chilled directly from the jar as a low-calorie, probiotic-rich snack. Use the leftover 'pickle juice' in a dirty martini or as a brine for fried chicken.