Classic Fermented Pickles (1 Gallon)
Classic Fermented Pickles (1 Gallon)
Ingredients
- 2 bags pickling cucumbers, washed
- 1 handful garlic cloves, peeled
- 1 handful fresh dill, branches
- as needed celery, stalks with leaves
- 4.5 % salt, by weight of the water
- as needed spices of choice, (such as peppercorns, mustard seeds, chili flakes, coriander seeds)
- 1 splash honey, optional, makes them more sour
- a few bay leaves
Instructions
- 1
Wash the pickling cucumbers thoroughly.
⏱️ 5 min
- 2
Slice the blossom end off every cucumber. This end contains an enzyme that can soften the pickles.
⏱️ 10 min
- 3
Prepare the brine: In a separate jar or container, dissolve salt in water at 4.5% by weight. For example, if you use 1000 grams of water, you would use 45 grams of salt. Ensure the salt is fully dissolved.
⏱️ 5 min
- 4
Add your chosen spices (such as peppercorns, mustard seeds, chili flakes, coriander seeds) and an optional splash of honey to the brine. The honey will contribute to a more sour pickle.
⏱️ 2 min
- 5
Begin building the gallon jar in layers. Start with a layer of peeled garlic cloves, fresh dill branches, and celery stalks (including leaves) at the bottom.
⏱️ 3 min
- 6
Add a layer of the prepared cucumbers, packing them snugly into the jar.
⏱️ 2 min
- 7
Repeat the layers of garlic, dill, celery, and cucumbers until the gallon jar is full, ensuring everything is packed tightly.
⏱️ 3 min
- 8
Pour the prepared brine over the contents of the jar, making sure that all ingredients are completely submerged under the liquid. Use a fermentation weight if necessary to keep everything below the brine.
⏱️ 2 min
- 9
Lay a few bay leaves on top of the submerged ingredients. These can help with crunchiness.
⏱️ 1 min
- 10
Cap the jar tightly.
⏱️ 1 min
- 11
Leave the jar at room temperature (ideally between 65-75°F or 18-24°C) for 7 days. During this time, fermentation will occur, and the pickles will become sour. There is no vinegar used; the sourness comes from the beneficial bacteria naturally present on the cucumbers.
⏱️ 10080 min
- 12
After 7 days, or once the pickles have reached your desired level of sourness, transfer the jar to the refrigerator. Refrigeration will slow down the fermentation process.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Fermented Pickles (1 Gallon)
- 2 bags pickling cucumbers, washed
- 1 handful garlic cloves, peeled
- 1 handful fresh dill, branches
- as needed celery, stalks with leaves
- 4.5 % salt, by weight of the water
- as needed spices of choice, (such as peppercorns, mustard seeds, chili flakes, coriander seeds)
- 1 splash honey, optional, makes them more sour
- a few bay leaves
Instructions
- 1
Wash the pickling cucumbers thoroughly.
⏱️ 5 min - 2
Slice the blossom end off every cucumber. This end contains an enzyme that can soften the pickles.
⏱️ 10 min - 3
Prepare the brine: In a separate jar or container, dissolve salt in water at 4.5% by weight. For example, if you use 1000 grams of water, you would use 45 grams of salt. Ensure the salt is fully dissolved.
⏱️ 5 min - 4
Add your chosen spices (such as peppercorns, mustard seeds, chili flakes, coriander seeds) and an optional splash of honey to the brine. The honey will contribute to a more sour pickle.
⏱️ 2 min - 5
Begin building the gallon jar in layers. Start with a layer of peeled garlic cloves, fresh dill branches, and celery stalks (including leaves) at the bottom.
⏱️ 3 min - 6
Add a layer of the prepared cucumbers, packing them snugly into the jar.
⏱️ 2 min - 7
Repeat the layers of garlic, dill, celery, and cucumbers until the gallon jar is full, ensuring everything is packed tightly.
⏱️ 3 min - 8
Pour the prepared brine over the contents of the jar, making sure that all ingredients are completely submerged under the liquid. Use a fermentation weight if necessary to keep everything below the brine.
⏱️ 2 min - 9
Lay a few bay leaves on top of the submerged ingredients. These can help with crunchiness.
⏱️ 1 min - 10
Cap the jar tightly.
⏱️ 1 min - 11
Leave the jar at room temperature (ideally between 65-75°F or 18-24°C) for 7 days. During this time, fermentation will occur, and the pickles will become sour. There is no vinegar used; the sourness comes from the beneficial bacteria naturally present on the cucumbers.
⏱️ 10080 min - 12
After 7 days, or once the pickles have reached your desired level of sourness, transfer the jar to the refrigerator. Refrigeration will slow down the fermentation process.
⏱️ 1 min