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Simple Dill Pickles

Truly fermented pickles are hard to find these days. If you’re a fan of half-sour pickles you can stop the fermentation anytime by placing the jar in the refrigerator while the pickles are still bright green.
By / Photography By Julie Kramer | March 01, 2014

Ingredients

  • 4–5 cucumbers, preferably unwaxed
  • 1 T fresh whey
  • 4 tsp sea salt
  • 1 tsp mustard seeds
  • 1–2 T fresh dill
  • clean water

Instructions

Cut the cucumbers into spears by quartering lengthwise. In a clean jar, pack the cucumbers with the dill, leaving an inch of headspace at the top of the jar.

Spoon the whey, sea salt, and mustard seeds over the cucumbers. Pour water over the cucumbers until it fills the jar with a half-inch to spare at the top. Screw on the lid tightly and gently shake to combine the salt and the water.

Leave your pickles at room temperature for 3–5 days, tasting periodically until your brine and pickles taste just as you’d like them. When your pickles are ready, stop the fermentation process by putting the jar in the fridge.

Related Recipes: Cultures in Your Kitchen

 

Ingredients

  • 4–5 cucumbers, preferably unwaxed
  • 1 T fresh whey
  • 4 tsp sea salt
  • 1 tsp mustard seeds
  • 1–2 T fresh dill
  • clean water
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