An easy step-by-step guide to making the most flavourful, crunchy, tangy Raw Dill Pickles full of healthy probiotics, with only 20 minutes of hands-on time!
The pickle brine is like a “tonic” -drink a shot of it daily to help build immunity!
- 1 1/2 c filtered water
- 3 tbsp. raw apple cider vinegar
- 1 1/2 tablespoons Himalayan or sea salt or other high quality salt
- 4─5 (3-4 inches long) un-waxed pickling or “Kirby” cucumbers
- 4─8 sprigs fresh dill
- 2 cloves garlic, peeled, cut in half and smashed
- 1 teaspoon whole peppercorns
- Optional seasonings: red pepper flakes, hot chilies, mustard seeds, coriander seeds, fennel seeds, celery leaves, bay leaves, fresh herbs, onion, cinnamon stick, cloves
- Prepare salt brine by combining the filtered water and salt, and let the brine sit until salt dissolves.
- Wash cucumbers in filtered water. Using a knife, cut the tips off of the ends of each cucumber. You may leave the cucumbers whole or cut them in half lengthwise.
- Place 4 sprigs of the dill, along with all garlic cloves and the peppercorns (as well as any other optional seasonings) in the jar, and then tightly pack the cucumbers in the jar, lengthwise, reserving one cucumber for the top. Add the remaining dill to the jar.
- Cut one cucumber in half and set it horizontally on top of the other cucumbers to act as a weight, keeping the cucumbers from floating above the water during the fermenting process.
- Pour the salt brine into the jar. It should completely cover the cucumbers.
- Set the lid loosely on top of the jar; don’t seal it. Cover with the clean dish towel and put the jar in the pantry or in the cupboard, or in a warm, dark place.
- After about 2 days, start to visually inspect the water in the jar to see if it has bubbles rising to the top. The water will become cloudy and there may be a scum forming on the top of the water. This is normal and not a problem; simply scoop away some of the scum with a clean spoon that has been rinsed with filtered water. The pickles may begin to smell a little sour, which is fine, but if the smell is rotten, something might have gone awry and it may need to be thrown out.
- It will take about 3-10 days before the pickles are ready, depending on the temperature and how sour you like your pickles. Taste them from time to time to see if the taste and texture are to your liking. When they taste good to you, they are done.
- To store the pickles, tighten the lid, and store it in the refrigerator. Because there is no vinegar to preserve the pickles, they will only keep about 2 weeks.