Pickling Cucumbers
How to pickle cucumbers at home.
Equipment
- 1 quart glass jar with lid
Ingredients
- 1 pound pickling cucumbers Kirby cucumber are best
- 4 cups water filtered works best
- 2 tablespoons sea salt or kosher salt (non-idoized)
- 4 cloves garlic peeled and lightly crushed
- 2 teaspoons whole black peppercorns
- 2 teaspoons mustard seeds optional
- 2 sprigs fresh dill or 1 tablespoon dried dill
- 2 grape leaves or oak leaves (optional)
Instructions
Prepare the Cucumbers
- Wash the cucumbers well, removing any dirt or residue. Trim off the blossom end of each cucumber, as the enzymes in the blossom can make the pickles soft. Depending on your preference, you can leave the cucumbers whole, cut them in half, or slice them into spears.
Make the Brine
- In a mixing bowl, dissolve the salt in the water to create your brine. Stir until the salt is completely dissolved.
Pack the Jar
- Place the garlic cloves, peppercorns, mustard seeds (if using), and fresh dill at the bottom of your clean glass jar.
- Pack the cucumbers tightly into the jar, standing them upright if possible. Leave at least 1 inch of headspace at the top of the jar.
- If you have grape leaves, oak leaves, or horseradish leaves, place them on top of the cucumbers. This helps keep them submerged and adds tannins, which help keep the pickles crunchy.
Add the Brine
- Pour the brine over the cucumbers until completely submerged. You may need to use a fermentation weight or a small, clean object to keep the cucumbers under the brine.
Ferment
- Cover the jar with its lid, but don’t screw it on too tightly. Alternatively, you can cover the jar with a clean cloth secured with a rubber band, allowing gases to escape.
- Place the jar in a cool, dark place, like a pantry or cupboard, at room temperature. Let the cucumbers ferment for 5 to 7 days or until they reach your desired level of tanginess. During fermentation, you may see bubbles or foam on top of the brine—this is normal.
Check Daily
- Check on your pickles daily to ensure they remain submerged in the brine. Skim off any surface scum or mold that may form (this is also normal). You can begin tasting the pickles after a few days to see if they have reached the flavor you like.
Store
- Once the pickles have reached your desired flavor, seal the jar tightly and move it to the refrigerator. This will slow down the fermentation process and preserve the pickles. Fermented pickles will last for several months in the refrigerator.
Notes
The fermentation time will vary depending on the temperature. Warmer temperatures speed up the process, while cooler temperatures slow it down.
Consider adding calcium-rich leaves, like grape or oak leaves, to the jar for extra crunch. These leaves release tannins that help keep the pickles crisp.
Enjoy your homemade fermented pickles as a snack, on sandwiches, or alongside your favorite meals!