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Fermented Dill Pickles

262h 50m Total time
10m Prep
15 Serves
easy
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About

Dill pickles (gherkins for the British lot) are a weakness for me. I was so disappointed when I moved to the UK, bit into a pickle and was greeted with a sweet taste instead of a crisp tangy dill.

This recipe was my gateway to lacto-fetmented everything and I promise you won’t be disappointed.

Method

  1. Slice your cucumber into spears.
  2. Place a springform jar on the scale and zero out. Add the spears with your dill to the jar and cover fully with filtered water.
  3. Note the weight and multiply it by .03. This gives you the number of grams of salt you will need to complete the fermentation process.
  4. Remove the jar and add your mortar and pestle to the scale, zeroing out. Add the correct number of grams of salt, remove and grind fine.
  5. Add your salt to a measuring jug or bowl and pour the water from your jar into it, making sure to leave the cucumber and dill in the jar. Mix well until the salt dissolves.
  6. Add the salt water back into the jar. Press a piece of cling film gently down so that it seals against the water and sides of the jar. You don’t want your veggies to touch the air or it will mould and ruin the batch.
  7. Leave to sit for four days.
  8. Keep in the fridge up to three months.