Easy Homemade Fermented Cucumber Dill Pickles (Video)

The perfect old-school fermented cucumber dill pickles. Delicious, tangy, crispy, healthy and full of probiotics.

📝 Ingredients

• 1300 g cucumbers (pickling or Kirby)
• 1400 g water (clean drinkable)
• 54 g salt (pure non-iodized)
• 8 each garlic cloves (optional)
• 4 g mustard seeds (optional)
• 4 g black peppercorns (optional)
• 1/2 bunch dill blossom or fresh dill (optional)

👨‍🍳 Instructions

1. 1prep ingredients and equipment: Wash the cucumbers under cold running water. Place a large properly cleaned 3L Glass jar or plastic bucket onto the scales and zero the weight. If you do things in gallons then use a 1-gallon container. Make sure to wash the container, your hands and utensils properly to avoid any unwanted bacteria from joining the party.
2. 2place into container: Add the cucumbers so that they neatly fill the container.
3. 3take note of total weight: Fill the container up with water taking note of the total weight of the ingredients and the water.
4. 4calculate salt needed: Multiply that number by 0.02. That is the amount of salt needed in the recipe. Pour the water out into a jug or container and mix in the salt until fully dissolved along with the garlic, mustard seeds and dill blossom. Now you have the brine.
5. 5making brine: Pour this brine back into the vessel with cucumbers and place a small plate on top or a plastic bag filled with water. This is to make sure the cucumbers stay submerged in the brine.
6. 6fermenting and monitoring process: Close the container with a lid, leaving 4cm or 2 inches room at the top of the vessel, and let the cucumbers ferment at room temperature (21°C or 69°F°) for 5 to 12 days or until you are happy with their taste.