Canning recipe
Fermented Dill Pickles
Crisp cucumbers in brine with dill and garlic. A classic ferment without vinegar.
35 min.
-
16
4
Medium
Ingredients
2 kg small firm cucumbers
2 l water
50 g salt without iodine and without anti-caking agents
8 garlic cloves
4 dill sprigs or 4 tsp dill seeds
2 tsp mustard seeds optional
4 small bay leaves optional
Important:
The cucumbers must stay completely below the brine.
Preparation
2. Trim off the blossom ends of the cucumbers.
3. Stir the water with the salt until the salt has fully dissolved.
4. Divide the garlic, dill and optional spices among the clean jars.
5. Pack the cucumbers tightly into the jars.
6. Cover with brine and weigh down so everything stays below the brine.
7. Do not fill the jars to the rim, because pressure builds during fermentation.
8. Let ferment at room temperature and check daily.
9. When the flavor and acidity are right, store in a cool place.
10. Before eating, check that smell, color and texture are normal.
Storage
Store at room temperature during fermentation. Then keep cool and dark. Store opened jars in the refrigerator.
Shelf life
Usually keeps for 1 to 3 months when refrigerated, if the cucumbers were processed cleanly and remain under the brine.
Safety note
This recipe is a lactic acid fermentation without vinegar and is not a shelf-stable preserve for unrefrigerated storage. Do not dilute the brine heavily. Cucumbers must always remain under the brine. Discard if there is mold, a rotten smell, slimy brine or strong gas formation with an unusual smell.