Imported from Instagram
Classic Fermented Pickles
Crunchy, naturally sour pickles made by fermenting cucumbers in a 4.5% salt brine with garlic, dill, celery, spices, and optional honey. No vinegar is used; fermentation develops the sour flavor over seven days.
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Ingredients
- 2 bags Pickling cucumbers (Washed; use cucumbers from 2 bags. Trim off the blossom end of every cucumber.)
- Garlic cloves (A big handful)
- Fresh dill (A big handful)
- Celery
- Water (Use enough to cover the cucumbers; the source does not specify a volume.)
- Salt (4.5% by weight of the water)
- Spices of choice
- Honey (A splash; optional and said to make the pickles more sour)
- Bay leaves (A few, placed on top)
Steps
- 1
Wash the pickling cucumbers well. Slice the blossom end off every cucumber; the source notes that this end contains an enzyme that can soften pickles.
- 2
In a separate jar, make the brine by dissolving salt in water at 4.5% salt by weight of the water.
- 3
Add the spices of choice and the optional splash of honey to the brine.
- 4
Build a clean 1-gallon jar in layers of garlic, fresh dill, celery, and cucumbers. Repeat the layers and pack everything snugly.
- 5
Pour the brine over the packed vegetables so that everything is under the liquid.
- 6
Lay the bay leaves on top, then cap or close the jar.
- 7
Leave the closed jar at room temperature for 7 days, until the pickles are sour all the way through.
- 8
Refrigerate the pickles after the 7-day fermentation.
Notes
The source does not specify the volume of water, the exact weight of the cucumber bags, or the quantities of garlic, dill, celery, spices, honey, and bay leaves. It also does not specify a fermentation temperature beyond room temperature. Keep the vegetables submerged in the brine as directed. The pickles are naturally fermented and contain no vinegar.
Nutrition per serving
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