Dill Pickled Cucumbers

These traditional pickles achieve the perfect crunch and flavor through proper brining and fermentation.

Ingredients

• 1kg small cucumbers (pickling variety)
• 60g sea salt
• 1L filtered water
• 120ml white vinegar
• 4 garlic cloves
• 2 tbsp dill seeds
• 4 fresh dill sprigs
• 1 tsp black peppercorns
• 2 bay leaves
• 1/2 tsp mustard seeds

Method

Prepare cucumbers

1. Wash cucumbers thoroughly, removing any blossom end.
2. Slice into spears or leave whole if small.
3. Soak in ice water 2 hours for maximum crispness.

Make brine

1. Dissolve salt in water completely.
2. Add vinegar for extra tang and preservation.
3. Heat gently if needed to dissolve salt, then cool.

Pack jars

1. Layer garlic, dill, and spices in clean jars.
2. Pack cucumbers tightly, leaving 2cm headspace.
3. Cover with cold brine, ensuring cucumbers are submerged.
4. Weight down if necessary to keep submerged.

Ferment

1. Cover with cloth, secure with rubber band.
2. Ferment at room temperature 3-5 days until tangy.
3. Taste daily to monitor progress.
4. Refrigerate when desired flavor is reached.

Crispness factors

Use fresh, firm cucumbers and keep them cold until brining. The calcium in filtered water helps maintain crunch.

Fermentation signs

Bubbling and cloudy brine indicate active fermentation. This is normal and desired.

These pickles improve with time and keep refrigerated for several months.