Today, let’s make easy homemade fermented dill pickles that provide a bright color, crisp texture and nice tang to any meal or snack this summer.
Easy Homemade Fermented Dill Pickles Video
My garden was abundant with cucumbers; yes I did say ” was Abundant” as the nights and days become cooler they are growing less and less.
However, I have a huge harvest that we will snack on, make salads but, unfortunately I still have to much to eat.
I decide it is time to spend a day canning and fermenting all my cucumber into pickles chips and spears. My family and I love pickles, especially dill and what better reason to can and ferment.
It does not matter what kind of variations of pickles you make but, this easy homemade fermented dill pickle recipe is amazing and not to mention if you ferment you gain many health benefits.
If you decide to can just remember preserving by canning your pickles you kill the good bacteria but, that is ok it is all moderation!
Why Should you Ferment?
Fermenting foods is a wonderful way to incorporate probiotics into your diet and maintain a healthy gut. There are many benefits of probiotics such as oral health, detoxification, cancer protection, regulate metabolism, helps immune and inflammation!
There are lots of foods that are rich in probiotics such as yogurt, sauerkraut, olives, kombucha, buttermilk, sourdough but, did you know raw pickles are filled with good probiotics.
When fermenting your brine that you create using water, salt, vinegar and spices are is strong enough to kill bacteria and prevent spoiling.
Finally, did you know eating and drinking fermented foods on a regular bases promote a healthy immune system and healthy weight.
Tips and Tricks on making these Easy Homemade Fermented Dill Pickles
Keep everything in your mason jar submerged in the brine with a stone or rock.
When fermenting keep your glass jars in a cool, dark area. Cover your fermenting jar with a tea towel.
Do not use iodized salt use kosher, or coarse salt.
Use filtered water not chlorinated water to create a good, healthy ferement.
Use fresh, organic dill if you want a crisp fermented pickle. Dill is an option and you can omit if you desire.
Adding a Grape Leave to your fermented dill pickles with retain the crispness during fermenting or canning process.
If mold does grow on the surface, scrape off and top with more brine until everything in your glass mason jar is covered.
Cover your mason jar with cheese cloth or tea towel to keep fly insects out.
Herbs I Used for Easy Homemade Fermented Dill Pickles
I cannot say enough about garlic, I adore it in everything! This herb grows from a bulb and creates amazing flavor. A bulb grows underground. Garlic is no stranger in my home, I pretty much put it into everything including my fermented dill pickles.
Dill is a great salt substitute because of it vibrant flavor. This light, feathery herb is wonderful in a variety of meals such as pickles and flavoring fish. I love adding dill to my pickle recipe because it provides much flavor and crispness.
Peppercorns are a fruit, aka berry that is dried and used often for seasoning. I used whole peppercorns in my fermented dill pickle recipe for it’s many benefits. Pepper stimulates the digestion which not only adds flavor but, health benefits.
This seed actually does not come from celery. However, celery seed comes from a relative and is dried and used as a seasoning or pickling Celery Seed is a “flavor bomb” with a earthy taste.
This seed first was discuss in the bible because of it small size. “Faith the Size of a Mustard Seed.” Matthew 17:20. Mustard Seed is bold in flavor and provides great texture.
Easy Homemade Fermented Dill Pickle Recipe
These easy homemade fermented dill pickles are easy and gut friendly. It is important to digest gut friendly foods daily to ensure everything in your body is working properly including the immune system.
- 4-8 pickling organic cucumbers; sliced into chips or spears
- 4 cloves of garlic; chopped
- 8 tablespoons of sea salt
- Two teaspoons of mustard seed
- 2 teaspoons of celery seed
- 2 teaspoons of whole peppercorns
- Two tablespoons raw, organic apple cider vinegar
- 2 sprigs of fresh dill
- 2-3 grape leaves
- 1 1/2 cups white vinegar (5% acidity)
- 1 cup of filtered water
- 2 pint or quart mason jars
First, wash all your cucumbers and slice lengthwise or slice into chips. Making a variety is nice because the chips can be used for sandwiches and the spears for snacking.
In a large pot bring to a boil water, vinegar’s, and sea salt: stir to dissolved the salt. In mason jar place all spices including sea salt, celery seed, mustard seed, and peppercorns to the bottom of the jar and then pack cucumbers grape, leaf and dill. Next, add boiled vinegar to mason jars, leave about 1/2 inch from top and your tops.
Process by canning or fermenting. Next, add grape leave on top of brine and submerge all the ingredients. If fermenting add a weight and cover with cheese cloth or tea towel and secure with a rubber band. If you decide to fermented Pickles leave on counter for three to five days in summer or five to seven in cooler months. Check pickles daily to ensure all ingredients are completely covered.
When pickles reach desired taste or to your liking, cover and refrigerated for up to one month. The longer the ferment the tangy the pickles will become.
These homemade fermented dill pickles are so yummy, crisp and seriously addicting.
I love adding fermented pickles to tops of hamburgers, hot dogs or just for snacking.
Want to know detail instructions on how to canning; let me know in the comments below.
Incorporating ferment foods into my diet has changed my gut and overall health. I feel less sluggish by providing my body what it needs because of ferment foods. Have you experience ferment foods into your diet recently; if so what did you try?