Fermented Cucumber Dill Pickles

Step 1

Make the brine by combining the salt and water in a pitcher or jar and stir well to dissolve the salt.

Step 2

Divide the dill flowers, garlic, and spices into two 1-quart jars.

Step 3

Trim the ends of the cucumbers and cut them into spears (or halves if they are on the small side). Place the cucumbers into the two 1-quart jars with the herbs and spices, filling them as much as you can.

Step 4

Fill the jars with the saltwater brine, leaving an inch of headspace.

Step 5

Place a fermentation weight over the vegetables to keep them under the brine. Cap the jars with fermentation lids.

Step 6

Place the jars in a cool place out of direct sunlight. Check them every few days to see how they’re progressing.

Step 7

The pickles will be finished when they're paler green in color and a bit softer, but not mushy - this usually takes about 3-6 days. Give them a taste to be sure they're to your preference. If not, ferment a bit longer.

Step 8

Once the fermented cucumber pickles are done fermenting, take off the airlock cap, close with a regular lid, and store in the refrigerator. They will last many months or even up to a year in the refrigerator.