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Homemade Dill Pickles

Rated as 3.4 out of 5 Stars

"If you make a simple salt brine, add some spices, and submerge Kirby cucumbers in it for about a week, you get some fairly delicious pickles. I'm pretty sure if you measure your salt right and store the fermenting pickles at an appropriate temperature you'll get crunchy pickles."
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7 d 15 m servings 12 cals
Original recipe yields 16 servings


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  • Prep

  • Ready In

  1. Place water, salt, and garlic into a large saucepan. Add cloves, bay leaves, coriander seeds, and black peppercorns. Stir until salt is dissolved. Heat over low for just a few minutes to bring water to room temperature. The water should not be warm.
  2. Place some dill flowers in the bottom of a jar or crock large enough to hold the cucumbers, spices, and some brine. Place a few of the cucumbers on top of the dill weed. Alternate layers of dill flowers and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Weigh down the pickles with a small ramekin to ensure they stay below the surface of the brining liquid. Top with more brine. Reserve any extra brine to add if necessary during the fermentation process. Cover crock.
  3. Place crock where it can ferment at a temperature between 65 and 75 degrees F. Let pickles ferment for a week, checking every day to ensure pickles remain submerged. Small bubbles may appear; this is a normal product of the fermentation process. Add more brine if necessary.
  4. After about 8 days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.


  • Cook's Notes:
  • You need exactly 80 grams of salt for 8 cups of water. The brand I use weighs about 10 grams per tablespoon, but yours may vary, so it's best to use a scale.
  • Ferment at room temperature (I hear that between 70-75 F. is ideal) for about a week. Check every day as these can ferment fast. They are done when you like the taste. If you go too far, they start to get soft, and the inside gets hollow. Keep the brine level topped off.
  • This makes extra brine for topping off.
  • Pickling Spice Note: I tend not to like a lot of spices in my pickles, so I believe the amounts listed here are fairly puny compared to most recipes. Feel free to find one of the many pickling spices recipes online, and use that instead.

Nutrition Facts

Per Serving: 12 calories; 0.1 g fat; 2.9 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 2887 mg sodium. Full nutrition

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Read all reviews 4
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I find that fermentation results are more variable, & less controllable, than those of any other food preparation method. They can be affected by any of the following: the ratio of salt to water...

This is a very old fashioned way of doing dills. It is exactly the way my Ukrainian grandmother and aunt made pickles. They are delicious and perfectly sour. I do omit any spices, using only lot...

Extremely salty. Not edible. Flavor - yuk. No redeeming facets.

Only my opinion, coriander seed very over powering