Ingredients
Equipment
Method
Prep the Cucumbers
- Rinse your pickling cucumbers thoroughly under cool water.
- Remove about 1/16-inch from the blossom end of each cucumber (the end opposite the stem) as it contains enzymes that can lead to soft pickles.
- Immediately place all trimmed cucumbers into an ice-water bath for 30 minutes to firm them up. Leave them whole for optimal results.
Make the Brine
- In a large bowl, combine 2 tablespoons of fine sea salt or Himalayan salt with 5 cups of cold filtered water or treated tap water.
- Stir the brine mixture until the salt is completely dissolved and the liquid is clear, creating a 3% salt concentration.
Prepare Your Jar
- Wash your hands, jars, and any utensils thoroughly with hot soap and water. Cleanliness is essential to prevent unwanted bacteria.
- Use a two-quart mason jar for this recipe.
Assemble the Pickles
- Place all whole spices (fennel seeds, coriander seeds, allspice, peppercorns, dill seeds, mustard seeds, celery seeds) and turmeric (if using) into the bottom of the clean mason jar.
- Next, add the sliced garlic and sliced onion (if using), and a big handful of fresh dill.
- With clean hands, begin packing the cucumbers tightly into the jar, standing them on end.
- Once you have a layer, distribute the bay leaves, grape leaves, or oak leaves throughout the jar.
- Add a second layer of cucumbers, also standing on end.
- Gently press everything down, ensuring you leave about 1 ½ inches of headspace at the top of the jar.
Add Brine and Weigh Down
- Carefully pour the saltwater brine over the packed cucumbers, ensuring they are completely submerged to prevent mold.
- Use fermentation weights (glass or ceramic) to keep the cucumbers firmly below the brine line.
- Remove any spices or dill that float to the surface to avoid potential mold growth.
- Cover the jar loosely with a lid or a breathable cloth to allow air and fermentation gases to escape while keeping dust and pests out.
Ferment
- Place the jar in a pan or bowl to catch any overflow.
- Store your jar in a cool, dark place, ideally between 60-70°F (15-21°C).
- The fermentation process will take 2 to 21 days, depending on desired sourness: 3-5 days for half-sour, 14-21 days for full-sour. Cooler temperatures slow fermentation, warmer temperatures speed it up.
Check and Inspect
- After about 2 days, check for signs of active fermentation: small bubbles rising, some overflow, or cloudiness in the liquid. Gently tap the jar to encourage bubbles.
- Taste test at any point after bubbles appear; continue fermentation longer for a tangier pickle.
- Once active bubbling is observed, transfer the jar to the refrigerator to significantly slow down fermentation. Ensure pickles remain submerged.
Refrigerate
- Once your pickles have reached your desired tanginess and are chilled, give them a final taste test. They should be wonderfully crispy and flavorful.
- If you prefer a tangier or softer pickle after refrigeration, you can ferment them for a few more days at room temperature before returning them to the fridge.
Optional: Fizzy Brine
- To achieve a fizzy brine, tighten the lid on your jar and "burp" it by unscrewing the lid weekly (if refrigerated) or daily (if still fermenting at room temperature) to release built-up pressure.
- Alternatively, use an airlock on your jar or simply give the lid one loose twist to allow gases to escape naturally without daily attention.
Nutrition
Notes
For optimal crispness, select firm, small pickling cucumbers and always remove the blossom end. An ice-water bath for 30 minutes before brining is essential. Use fine sea salt and filtered or de-chlorinated water. Grape or oak leaves (or bay leaves) are key for tannins that prevent softening. Ferment in a cool, dark place (60-70°F or 15-21°C) for 2 to 21 days, depending on desired sourness. Keep cucumbers fully submerged using fermentation weights to prevent mold. Distinguish harmless kahm yeast (white film) from harmful mold (fuzzy, colored growth); discard if mold is present. Burp jars for fizzy brine or use an airlock. Store refrigerated for months, ensuring pickles remain covered by brine.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.