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Fermented Dill Pickles

Fermented DIll Pickles

Deliciously nutritious fermented dill pickles full of probiotics.
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Prep Time 10 mins
Total Time 12 mins
Servings 2 Quarts

Ingredients
  

  • 2-3 ea cucumbers (large) Cut in half and quartered to fit in jars.
  • Filtered water to fill Jar

Amounts for each quart jar

  • 2-3 sprigs Fresh Dill or 1 tsp dried Dill
  • 1-2 TBLSP Pickling Spice
  • 2-3 Cloves Garlic, whole peeled
  • 1 TBSP Sea Salt I used Himalayan Salt. Make sure salt has no fillers.
  • 1/4 tsp Crushed Red Peppers or to taste if you want spicy pickles (OPTIONAL)

Instructions
 

  • Place Dill, Pickling Spice, Crushed Red Pepper and Garlic in a clean quart jar.
  • Pack jar with cucumbers that have been cut in half and quartered.
  • Mix Salt with 1 cup of filtered water. Pour into jar. Add additional filtered water to fill jar within 1" of the rim. Make sure all the ingredients are under the brine. You can place a fermentation weight, a smaller jar, or a boiled rock on top to prevent the cucumbers from floating.
  • Place a lid or a lid with airlock (preferred method) on jar. Set jars on a plate or pan to catch drips. Check one to two times a day for the next 2 to 8 days and burp the lids to release built up gases. This will prevent jars from exploding so don't forget this step. If you are using an airlock it will automatically release the pressure and the jars will not have to be burped manually.
  • Check or taste pickles anytime after day 2 to see if the flavor is to your liking. The timing of the fermentation process has to do with temperatures of the room so this can vary greatly from house to house and room to room. Once done, place jars in refrigerater and they will store for at least 6 months.