Fermented Kosher Dill Pickles

Cucumbers are everywhere this time of year, so why not make use of the bounty with delicious pickles.  These are crunchy, garlicky, peppery dill pickles.  Add dried chiles if you like them spicy.  They're fermented for 2-4 days so they are full of probiotics and naturally good for digestive health.  Enjoy. 

Kosher Dill Pickles, Cucumbers, Garlic & Dill

print recipe
Fermented Kosher Dill Pickles
These naturally fermented dill pickles are full of flavor, and probiotics, so they're good for digestive health too.
  • 3 lbs pickling cucumbers, medium
  • 8-10 garlic cloves
  • 10 sprigs or 5 heads dill sprigs or heads
  • 1 tsp sugar
  • 1/4 cup sea salt or kosher salt
  • 1 tbsp black peppercorns
  • 1 tbsp coriander seeds
  • 1 tbsp mustard seeds
  • 1/4 cup white vinegar
  • 2 cups water
1. Wash 2 one-quart jars thoroughly. Sterilize by boiling the jars, lids and rings in water for 10 minutes. Let everything cool.2. Make the brine by combining 1/2 cup of the water with the salt, sugar, peppercorns, coriander and mustard seeds in a medium pan. Bring to a boil over high heat. Add the remaining 1-1/2 cups of water, the vinegar, and let the mixture cool completely.3. Wash the cucumbers thoroughly and slice them into chips, spears, or halves. You can also leave them whole but they will take an additional 2-4 days to ferment.4. Divide the cucumbers, garlic and dill between the 2 jars. Pack the cucumbers in tightly. You'll need something on top to hold everything below the brine. You can use a cucumber half wedged down across the top, or any type of clean weight (even a smooth stone that's been scrubbed and boiled).5. Pour the brine into the jars, taking care to distribute the spices evenly. Make sure everything is covered in brine but leave a small airspace at the top - maybe 1/4 to 1/2 inch.6. Cover the jars with cheesecloth and secure it with string or a rubber band. The cheesecloth will keep dust and bugs out, but allow the good bacteria in. Place jars in a cabinet or other dark spot at room temperature and just let them sit undisturbed.7. After 2 days you should have 'half sour' pickles, crunchy with plenty of flavor. If you prefer a little more kick, let them ferment for an additional 2 days for 'full sour' pickles.8. Once pickles are fermented to your liking, put the lids on the jars, keep them in the refrigerator, and enjoy for up to 2 months.
Prep time: Cook time: Total time: Yield: 2 quarts

You May Also Like . . .