Get ready to transform ordinary cucumbers into a probiotic powerhouse that will make your taste buds dance and your gut microbiome cheer! These fermented garlic dill pickles aren't just a condiment; they're a culinary adventure that bridges traditional preservation techniques with gourmet flavor. Imagine crunchy, zesty pickles bursting with garlic and dill, crafted right in your own kitchen with just a few simple ingredients and a dash of patience.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 1 quart
Ingredients
- 1 quart cucumbers, small
- 4 cloves garlic, peeled
- 1 tablespoon dill seeds
- 4 cups water
- 1/4 cup salt
- 1 tablespoon black peppercorns
Instructions
- Begin by preparing your cucumbers. Wash them thoroughly under cold running water to remove any dirt or debris. If desired, you can trim the ends of the cucumbers for a neater appearance.
- In a clean quart-sized glass jar, layer the cucumbers, placing them upright. You can cut the cucumbers in half or quarters if they are too large to fit whole.
- Add the peeled garlic cloves to the jar, distributing them evenly among the cucumbers.
- Sprinkle the dill seeds and black peppercorns over the cucumbers and garlic in the jar, ensuring an even distribution for flavor.
- In a separate bowl, prepare the brine by combining the water and salt. Stir until the salt is completely dissolved. This will create your pickling brine.
- Carefully pour the brine over the cucumbers in the jar, ensuring that the cucumbers are fully submerged. If necessary, use a clean weight or a small plate to keep the cucumbers submerged beneath the brine.
- Seal the jar with a lid, but do not tighten it completely. This allows gases produced during fermentation to escape. Alternatively, you can cover the jar with a clean cloth secured with a rubber band.
- Place the jar in a cool, dark place at room temperature to begin the fermentation process. This can take anywhere from 3 days to 2 weeks, depending on your taste preference. Check the pickles daily to ensure they remain submerged and to taste for desired flavor.
- Once the pickles have reached your preferred level of fermentation, tighten the lid and transfer the jar to the refrigerator. This will slow down the fermentation process and help preserve the pickles.
- Enjoy your homemade fermented garlic dill pickles as a snack, condiment, or side dish!
Tips
- Use fresh, crisp cucumbers for the best texture - preferably small pickling varieties like Kirby or Persian cucumbers.
- Always use non-chlorinated water to ensure healthy fermentation.
- Keep your cucumbers fully submerged in brine to prevent mold growth.
- Room temperature should be consistent (around 65-75°F) for optimal fermentation.
- Taste your pickles daily to monitor flavor development and prevent over-fermentation.
- Clean all equipment thoroughly to prevent unwanted bacterial growth.
- Don't be afraid of a white film on top - it's usually harmless kahm yeast, but skim it off if it appears.
- For extra crunch, add a grape leaf or oak leaf to the jar, which contains tannins that help maintain pickle crispness.
Nutrition Facts
Calories: 5kcal
Carbohydrates: 1g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
