Homemade Fermented Pickles
Ingredients
The pickles
-
6-7
pieces
very fresh pickling cucumbers
-
2
cloves
garlic
-
6
pieces
bird's eye chili peppers
-
3-4
sprigs
fresh dill
-
2
tbsp
dill seeds
-
1
tbsp
pickling spice
The brine
-
3
cups
bottled or boiled water
-
1½
tbsp
Himalayan or unrefined salt
The jar
-
1
large
very clean glass jar (2 pint Mason type or hinged-top jar)
Instructions
- Trim the ends from the cucumbers and cut them in half if desired, or leave them whole.
- Stuff the cucumbers into the jar along with fresh dill, bird's eye peppers, dill seeds, and pickling spice.
- Mix salt and water in a large measuring cup until the salt is completely dissolved, then pour over the cucumbers until they are submerged, leaving 1 inch of head space.
- Optionally, heat the dill seeds, pickling spice, salt, and water until simmering, then let cool before adding to the jar.
- Place a small non-reactive object in the jar to keep the cucumbers submerged, then close the lid loosely to allow gas to escape.
- Leave the jar on the counter for 7 to 10 days, occasionally loosening the lid to let excess gas escape.
- After fermentation, transfer the pickles to the refrigerator for several weeks.
Nutrition Facts (estimated)
Servings
4-6
Calories
50
Total fat
0g
Total carbohydrates
12g
Total protein
1g
Sodium
500mg
Cholesterol
0mg
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