Fermented Garlic Dill pickles are crunchy and chock full of dill and garlic flavors. These pickles do not require any canning at all. They are fermented on the counter for 7-10 days and then placed in a cool place or the refridgerator.
Fermented pickles do not use any kind of vinegar. Through the fermenting process the pickles will get a tangy vinegar flavor. This pickles will stay crunchy for months in a cool place.
How does fermentation work? The salt brine keeps the bad bacteria from growing while allowing the good bacteria to covert the natural sugar in the pickles into lactic acid. This preserves the pickles and adds that tangy vinegar flavor that we love. This recipe does not call for vinegar but it actually does create a vinegar brine through fermenting. Vinegar is created by fermenting raw apple cider with a “mother scoby”.
Preparing the cucumbers:
Scrub pickles to remove any dirt and the spines. Cut a thin slice off on the stem and blossom ends. Do not let the blossom end on the cucumbers; it will soften the pickles. If cucumbers are to large, they can be cut into thick spears.
Packing the jar:
Layer 3 heads of dill, 5 halves of garlic, and 1/2 of the jalapeno pepper slices on the bottom of the jar. Pack in cucumbers until the jar is half full. Add remaining dill, garlic, and jalapenos. Contine to pack in cucumbers until the jar is filled with an inch of the rim. Add the pickling spice.
Mixing and adding the brine:
Combine the salt and water together. Stir until dissolved. Pour over the cucumbers in the jar. Fill the jar completely full making sure all the cucumbers are totally covered with brine. Add a weight to keep the cucumbers under the brine. Add a Fermenting lids or an airlock lid.
Fermenting:
The jar on the left was fermented for 7 days on the counter. It was then placed into the fridge. As you can see, we are already enjoying these crunchy, tangy pickles. The jar on the right was just packed and is ready to ferment on the counter for 7-10 days.
If you are a person who enjoys sauerkraut you will enjoy these pickles. They are so delicious. You can also find a recipe for sauerkrate at this page…Old Fashioned Sauerkraut. Since our family is not as large, I use a Polish Fermenting Crock which holds approximately 1 gallon of sauerkraut.
You can add turmeric is you woul like the pickle brine so it will have a yellow color like canned dill pickles do. I do not add it. The cucumbers and dill heads were grown in my garden. I purchased locally grown garlic to use in this recipe. Garlic is a cash crop in our area and we can purcase it at any market stand in the area.
Try these pickles, I am sure you wil love them as we do. They are one of the easiest produce items to ferment. If you do not have a garden you can purchase pickling cucumbers at produce markets. I prefer pickling cucumbers as they have a thinner skin and ferment much better.
Fermented Garlic Dill Pickles
- 15-20 small-medum size pickling cucumbers
- 6 heads fresh dill
- 5 cloves garlic, sliced in half
- 1 tablespoon pickling spice
- 4 tablespoons mineral salt or canning salt
- 1/2 teaspoon turmeric, for color
- 4 cups water
- 64-ounce jar
- Instructions: Wash cucumbers. Remove the stem and blossom end by cutting a thin slice off of each end. Layer 3 heads of dill, 5 halves of garlic, and 1/2 of the jalapeno pepper slice in the bottom of the jar. Pack in cucumbers until the jar is half full. Add remaining dill, garlic, and jalapeno. Contine to pack in cucumbers until the jar is filled with an inch of the rim. Add pickling spice. Combine the salt and water together. Stir until dissolved. Pour over cucumbers. Use weight to hold the cucumber under the brine. Cover with fermenting lid or a cloth.
- Fermenting: Set the jar on a plate. It you do not have a fermenting lock on the jar, the brine can bubble out of the jar. Ferment for 7-10 days. When fermentation is complete, store the pickles in the refridgerator.
- You may not need all of the brine depending on how tight you pack the cucumbers.
You will find many more preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook and the sourdough recipes in the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
This blog post has affiliate links. When you purchase through these links I receive a few pennies but your price doesn’t change. This helps keep this blog updated with new recipes and support us as we serve in a new outreach of our Mennonite Church. I to thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.
Fermenting jars with lids, airlocks, weights, ect.
The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.
Fermented Dill PIckles
Ingredients
- 6 heads fresh dill
- 5 cloves garlic sliced in half
- 1 tablespoon pickling spice
- 4 tablespoons mineral salt or canning salt
- 1/2 teaspoon turmeric for color
- 4 cups water
- 64- ounce jar
Instructions
-
nstructions: Wash cucumbers. Remove the stem and blossom end by cutting a thin slice off of each end. Layer 3 heads of dill, 5 halves of garlic, and 1/2 of the jalapeno pepper slice in the bottom of the jar. Pack in cucumbers until the jar is half full. Add remaining dill, garlic, and jalapeno. Contine to pack in cucumbers until the jar is filled with an inch of the rim. Add pickling spice. Combine the salt and water together. Stir until dissolved. Pour over cucumbers. Use weight to hold the cucumber under the brine. Cover with fermenting lid or a cloth.
-
Fermenting: Set the jar on a plate. It you do not have a fermenting lock on the jar, the brine can bubble out of the jar. Ferment for 7-10 days. When fermentation is complete, store the pickles in the refridgerator
You will find many more preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook and the sourdough recipes in the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
Can I divide this up between two 32 oz jars instead? And are there any modifications that would need to be made?
yes, you can. Divide everything into 2 parts and use 1 part to fill each quart jar.