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Fermented Pickles Recipe
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Fermented Pickles

This is an old-fashioned fermented dill pickles recipe, not a vinegar pickle recipe!
Keyword: fermented pickles, pickles, probiotic pickles
Servings: 1 Quart/Liter Jar
Author: Clean Food Living

Equipment

  • 1 Quart/Liter Jar
  • 1 Glass Fermentation Weight If you don't have a glass fermenting weight, watch my video on DIY alternatives provided on my website or YouTube channel.
  • 1 Lid A regular lid will work. Optionally, you can use a specialty fermenting lid.

Ingredients

  • Cucumbers (enough to fill the jar) Small pickling cucumbers are best
  • 1¼ tsp Coriander Seeds whole
  • 5-10 Cloves
  • 2 cloves Garlic sliced
  • handful Dill Flowers or Fresh Dill Weed sub with dill seeds if you don't have fresh dill available.
  • 5 Bay Leaves
  • 1 Rounded tbsp Fine Salt use a salt that not contain anti-caking agents.
  • 1 quart water
US Customary - Metric

Instructions

Brine Note

  • In the video I use a 4.25% brine. However the saltwater brine concentration in this recipe has been reduced to a 2.25% due to popular request.
    Use a salt that does not contain anti-caking agents since they can cause a fermentation to fail.

Brine Instructions

  • Combine the salt & water and mix thoroughly. Set aside for later use.

Jar Instructions

  • Wash the jar(s) being used in hot soapy water. Sterilization is not required.

Cucumber Notes

  • Official pickling cucumbers work best, however any variety can be used.
  • If the cucumbers have dirt on them then lightly rinse it off. If they are not dirty, do not rinse.
    The beneficial bacteria needed for the fermentation to take place are naturally present on the surface of the vegetable skin. If washed with produce soap or power rinsed, those good bacteria will go down the drain.
  • Garden or farmer's market cucumbers work best. Store bought cucumbers, even organic, are power washed before they are placed on the store shelf. Since most (if not all) of the beneficial bacteria have been washed away, most likely the fermentation will fail.
    Garden or famer's market cucs have not been washed which is why they will successfully ferment.
    TIP: If buying the cucumbers from a farmer's market, ask the farmer if they have been washed beforehand. 99% of the time they say no, but it doesn't hurt to confirm!

Ingredient Instructions

  • Add the coriander seeds, cloves, some of the fresh dill and garlic slices to the bottom of the jar.
    NOTE: If using dill seeds instead of fresh, add all the seeds to the bottom of the jar.
  • Fill the vessel tightly with the cucumbers whether they be in the form of slices, spears or whole. (Whole cucumbers will retain their firmness better than slices or spears)
    Add the bay leaves, garlic slices and some more dill between the cucumbers as you load the vessel.
    TIP: The bay leaves contain tannins which help retain the firmness of the cucumber during fermentation. Add more bay leaves for more tannins if you desire. The taste of the fermented pickle will not be adversely affected.
  • Top off the jar with any remaining dill, but leave a 2-3 inch (5cm) headspace so that there is room for the weight.
  • Add the fermenting weight.
    Even though the cucumbers seem tightly packed in the jar for now, come days 2 and 3 they will begin to loosen and float up. Therefore, it is imperative to use a fermentation weight. Don't skip it!
  • Pour the brine over the cucumbers and weight until everything is fully submerged beneath the brine. The brine will protect the food from mold and other bad pathogens.
  • Place a loose lid on the jar. If the lid is kept loose, the fermentation gasses will be able to escape without needing to burp the jar.
  • Leave on the counter out of direct sunlight for 5 to 8 days for the fermentation period.
    TIP: A longer fermentation period will contribute to the cucumber’s loss of firmness which is why I don't recommend longer than 8 days.
    Feel free to taste test the cucumbers daily beginning on day 5 of the fermentation period. End the fermentation when their texture & flavor taste good to you. This can be on day 5, 6, 7 or 8.

End The Fermentation

  • Once the fermentation period is over, with clean hands take out the fermenting weight.
    Remove any kahm yeast that may have developed. Watch the video to see how to do this because I provide a visual demonstration.
    Note: Although kahm yeast is unattractive atop a fermentation, it is harmless.

Storage

  • For long term storage, there is no need to return the weight to the jar. Secure the lid on the jar tightly and keep the pickles in the refrigerator where they will last for many months.
    NOTE: Fermentations require cold storage to last long term. In the olden days root cellars were used, but most people do not have these in modern times. That is why a refrigerator is needed.

Video

Notes

NOTES #1
  1. If making a quantity larger than a quart/liter jar, see instructions below on how to adjust the ingredient measurements.
  2. Tannins help fermenting cucumbers remain firm.  Tannins can be found naturally present in bay leaves, grape leaves, oak leaves and black & green tea.  I have found 5+ bay leaves or 4-5 grape leaves per quart/liter to be quite effective.  Black & green tea changes the flavor of the pickles and in my opinion, does not work as well as the bay & grape leaves.  I have not personally experimented with oak leaves, but have heard some people swear by them.
  3. For visual & detailed instructions including how to remove kahm yeast, please watch the video.
NOTE #2
  1. Scroll upward to the recipe above
  2. Under the recipe heading, hover over the numeric value next to the jar size
step 1
3. A slider will appear. Using the mouse cursor, adjust the slider to the quantity needed
step 3