Unveil the authentic taste of naturally fermented cucumbers with this vinegar-free dill pickles recipe. This recipe is not only straightforward but also a healthier alternative to store-bought options. Whether you choose whole or sliced cucumbers you're just steps away from crafting a delicious and authentically fermented vegetable.
Course Side Dish
Cuisine American, Clean Eating, Paleo, whole30
Prep Time 15 minutesminutes
Fermentation 5 daysdays
Total Time 5 daysdays15 minutesminutes
Servings 10
Author HealthyTasteOfLife
Ingredients
2 to 2.5lbpickling cucumbers~ 10 to 12 cucumbers (5-6 inch size)
2-3leavesgrape, oak, cherry or bay leavesfor tannins
Optional
1/2onionsliced
other favorite spices celery seeds or jalapeños
Instructions
Preparation:
Choose fresh, firm cucumbers. Rinse them well to remove any dirt.
Also make sure your jar was thoroughly washed and steamed steamed with boiling water.
Salt Brine:
Mix salt with water until dissolved. This brine is essential for fermenting cucumbers the right way.The salt-to-water ratio in a brine affects taste and fermentation speed. A 2-3% brine, made from 2-3 grams of salt per 100 milliliters of water, is commonly used for fermenting vegetables and offers a balance of flavor and preservation (you can drink it). A higher percentage, like 5%, yields a saltier brine that can slow down fermentation and enhance preservation but might be too salty for some tastes.
In this recipe I'm using a brine concentration of 3%. Feel free to add a little bit more, if you pefer salty food.
Jar Preparation:
Place dill and garlic at the bottom of a clean glass jar along with chosen spices. Or spread them around the cucumbers. For fermenting pickles, select a jar that’s large enough to hold your cucumbers comfortably, or split into 2 jars.
Ensure there’s 1-2 inches of headspace at the top to allow for brine expansion and gas release. Lids are crucial to prevent contaminants but ensure gas can escape or “burp” the jar occasionally. I like these wide medium size 67 oz glass jars with airtight design.
Pack the Cucumbers:
Place your clean cucumbers into the jar. You can either use cucumber slices or go for whole cucumbers.
Add the Brine:
Pour the salt brine over the cucumbers, ensuring they are fully submerged.
Seal and Store:
Cover the jar lightly with a lid, allowing it to breathe.
To keep the cucumbers submerged in brine to prevent exposure to air and avoid spoilage I like to fill a smaller, clean jar with water, seal it, and place it on top inside the fermenting jar to weigh the cucumbers down.
Let the mixture sit in a dark, cool place for 5-7 days. Usually sliced cucumbers will be ready in about 3-4 days and whole cucumbers a little longer - 5 to 7 days.
Check and Refrigerate:
Once you’ve achieved the desired fermentation level, refrigerate your lacto-fermented pickles to halt the process.