Ingredients
2 lbs Kirby or pickling cucumbers
4 cups filtered water
3 tbsp pickling salt (non-iodized)
4–6 fresh dill heads with stalks
6 cloves garlic, smashed
1 tsp whole black peppercorns
1 tsp mustard seeds
Optional: 1/2 tsp red pepper flakes for heat
Instructions
Step 1: Thoroughly wash the cucumbers in cold water, removing any dirt and the blossom ends to ensure they stay crunchy.
Step 2: In a large pitcher, whisk together the filtered water and pickling salt until the salt is completely dissolved to create your brine.
Step 3: Into two clean quart-sized glass jars, divide the garlic, peppercorns, mustard seeds, and half of the dill heads.
Step 4: Pack the cucumbers tightly into the jars, leaving about an inch of space at the top.
Step 5: Pour the brine over the cucumbers until they are completely submerged. Add the remaining dill heads to the top of each jar.
Step 6: Place the lids on the jars but do not tighten them completely; leave them slightly loose to allow fermentation gases to escape.
Step 7: Place the jars in a spot that receives direct sunlight for at least 6-8 hours a day. Leave them there for 2 to 4 days, depending on the intensity of the sun.
Step 8: Taste a pickle after 2 days. Once the flavor is tangy and the color has changed, tighten the lids and move the jars to the refrigerator to stop the fermentation.
Notes
Always use filtered water to avoid chlorine, which can stall fermentation. If you don’t have dill heads, 2 tablespoons of dill seed per jar can be substituted.
- Prep Time: 20 minutes
- Cook Time: 72 hours
- Category: Appetizers & Snacks
- Cuisine: American
Nutrition
- Serving Size: 1 medium pickle
- Calories: 18 kcal
- Sugar: 1.5 g
- Sodium: 310 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 3.5 g
- Fiber: 1.1 g
- Protein: 0.8 g
- Cholesterol: 0 mg
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