Garlic Dill Pickles (Batch 1)
- Makes
- 1 jar
Ingredients
- 2 cucumbers, skin on, washed and scrubbed
- 12 cloves of garlic (look, “garlic” is in the title)
- 2 bay leaves
- 2 dried chiles de arbol, seeds removed
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- ½ tsp caraway seeds
- 1 handfull of fresh dill
Notes
My first attempt at homemade dill pickles.
Directions
- Prepare a 4% salt brine:
- Weigh out a decent amount of water, and note the weight. The exact amount you need will vary based on the size of the cucumbers and the container you’re fermenting them in, and you can always make more if needed.
- Multiply that weight by 0.04, and measure that much salt into the water. You can use any type of salt you want, but pickling salt will dissolve quickly.
- Shake or stir to dissolve.
- Cut cucumbers in halves or thirds, the quarter each piece so you have spears.
- Smash and peel all 12 garlic cloves.
- Place all ingredients into a mason jar or fermentation crock, and pour prepared brine over everything to cover, weighing down if necessary.
- Ferment at room temperature until they hit your desired level of sourness. If you use a mason jar, burp it around twice a day—this ferment is quite active.