Dilly Sour Pickles
Love my little helper! Crispy fermented dill pickles are so easy to make. I love buying the cucumbers at the farmers’ market, but be sure to look for the pickling rather than the slicing variety. I like to make my pickles whole so they don’t become mushy. Pickles taste great on their own, in salads, or on a burger. Fermented pickles are rich in natural probiotics which introduce beneficial bacteria into your digestive system and improving your immune system. Eating fermented foods will help your body absorb more nutrients from the foods you eat.
- 5-6 pickling cucumbers, whole
- 4 sprigs fresh dill (or more) or 1½ T. dried dill
- 2 whole cloves garlic
- ½ T. mustard seeds
- pinch of black peppercorns
- 1-2 T. sea salt
- 1 c. filtered water
- 1 grape leaf or horseradish piece
- Basically, all you need is a sharp knife, wide mouth quart mason jar with two part lid, 1 tablespoon measuring spoon, cutting board, and your ingredients.
- Wash cucumbers well, cut and place in jar. Cucumbers should fit tightly. It may be helpful to put the jar on its side to pack the cucumbers.
- Combine remaining ingredients into measuring cup and mix. Pour over cucumbers. Add more water if necessary to cover the cucumbers.
- The top of the liquid should be 1 inch below the top of the jar and it should cover all of the cucumbers. Tighten the lid.
- Cover loosely with a towel in case there is overflow and allow to sit at room temperature, undisturbed for at least 3-4 days. Check to see if the vegetables are “done” by pressing down the center of the lid. When the lid is tight, the process is finished.
- Place in the refrigerator. Pickles can be stored for 6-8 months.