Fermented Dill Pickles

The idea of fermenting anything intimidates me. I have fermented juices and pickles thus far. I haven’t perfected fermenting juice yet, but my pickles turned out great!

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I finally found a combination of seasonings for pickles that were perfect for me. I’ll show you what seasonings I used. However, I like my pickles with a bit of a kick. You can experiment (if you want) with different types and amounts of seasonings to find the perfect pickle for you.

I used a pint size mason jar for my batch.

Ingredients:

  • about 1 1/2 lbs. of cucumbers (preferably unwaxed-fresh from the garden is best. I got mine from Trader Joes since it’s the middle of winter here)
  • about 1 cup or so of filtered water
  • 2 TBS sea salt
  • 1 TBS dried dill
  • 2 garlic cloves chopped and mashed

Directions:

1.  Boil about 1/5 of your filtered water on stove then add it to your mason jar.

2.  Add salt to water in the jar and mix it up.

3. Add the dill and chopped/mashed garlic to water in your mason jar.

4. Wash your cucumbers, then cut the ends off, and cut them into wedges.

5. Add your seasonings to the water in your mason jar.

6. Cram as many cucumber slices into the jar as possible. You want them packed nice and tight so they wont float to the top when you add the remainder of the water.

7. Fill your mason jar with the rest of your filtered water until you have covered the pickles but leave about an inch of air between the top of the water and the top of your jar.

8. Seal your mason jar tightly. Lightly shake/move the jar to mix all the ingredients and tap on the top to remove bubbles.

9. Leave the sealed jar on your counter for 1-2 weeks depending on how fermented you would like your pickles. When I left mine for 1 week I couldn’t tell if they were fermented. When left for 2 weeks my pickles fizzed when I opened the jar and they had the tangy fermented taste.

10. Lastly, you will want to taste the pickles after about a week with a clean fork to see if they are fermented (pleasantly sour tasting). If the pickles are not sour, put the lid back on tightly, and let them sit on the counter. Test them each day or two until you get the sour taste you desire.  Once they are sour and fermented you can then store them in your refrigerator.

NOTE: Other optional ingredients you might want to try adding are: 1-3 bay leafs, peppercorns, or more garlic.

Here is a great video tutorial on how to ferment pickles in case you learn better by watching. I know I do!

How To Make Fermented Pickles at Home

Here are just 5 or MANY great reasons to eat fermented foods!

1. Fermented foods have beneficial bacteria which aid in digestion.

2. Fermented foods are better than store bought supplements. Store bought supplements usually only have a strain or two of probiotics as opposed to fermented foods which have many!

3. Fermented foods are better for you than non fermented. The processes of fermenting creates enzymes and more vitamins than when the food was in it’s previous raw state.

4. Fermented food can heal your intestines. Those who suffer from intestinal issues (such as Crohn’s Disease, Irritable Bowel Syndrome, Celiac Disease, and Lactose Intolerance, just to name a few) can begin to repair their gut by eating fermented foods).

Check out this story about how one woman reversed her food allergies with probiotics.

5. They taste great! At least I think so.

Tell me what you think? Do you love fermented food? This is my first try and I am ready to venture out into more than just pickles.

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3 Responses

  1. June 1, 2014

    […] a lot of space in my garden. I am hoping to get an abundance of cucumbers so I can make tons of fermented pickles. […]

  2. November 1, 2014

    […] do burger and fries at our house too it’s just usually lettuce wrapped grass fed burgers with fermented pickles and sweet potato […]

  3. April 1, 2015

    […] lemon water for a “more natural than Gatorade” electrolyte boost. I even like to eat a fermented pickle or two after a run where I have lost a lot of water. I know, I’m […]

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