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Homemade Dill Pickles

Homemade Dill Pickles

Course Side Dish
Prep Time 5 minutes
Servings 6 people

Ingredients

  • 1/2 pound cucumbers
  • 1 cup filtered water
  • 1 tablespoon sea salt
  • 1/4 cup whey if not using, add additional tablespoon of sea salt
  • 3 tablespoons dried dill or two tablespoons fresh roughly chopped
  • three garlic cloves peeled and smashed
  • 1 tablespoon mustard seeds
  • 5 black peppercorns

You will need:

  • 1 quart mason jar with ring and lid
  • boiling water
  • additional filtered water as needed

Instructions

  1. Wash cucumbers. Leave whole if small, or chop or slice as you desire. In general, larger pieces will take longer to ferment.
  2. Clean mason jar with boiling water, drain out and let dry.
  3. Mix the sea salt through peppercorns in one cup filtered water in mason jar.
  4. Add cucumbers, then fill rest of container with additional filtered water to just cover, allowing at least one inch of empty room between water and the lid.
  5. Tightly close the mason jar, put in a dark, cool place and allow to ferment for 3-5 days, or longer if you went with the large pieces.
  6. After cultured to your liking, transfer to fridge and eat unabashedly.
  7. Please note: if your cucumbers turn out mushy (boo!), you may add an oak or grape leaf to the jar to ensure more crunch.