Ingredients
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1 lb fresh pickling cucumbers (Kirby or small Persian)
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2 cups filtered water (non-chlorinated)
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1 tablespoon fine sea salt (non-iodized)
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3–4 cloves garlic, smashed
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2–3 fresh dill sprigs (or 1 tsp dill seeds)
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Optional: ½ tsp black peppercorns, pinch red pepper flakes
Step 1: Make the Brine
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Stir 1 tablespoon salt into 2 cups of room-temp filtered water until fully dissolved.
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That’s about a 2–3% salt brine, perfect for crunchy pickles.
Step 2: Pack the Jar
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Trim a thin slice off the blossom end of the cucumbers (helps keep them crisp).
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Place garlic + dill at the bottom of a clean glass jar.
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Pack cucumbers in tightly (they should be snug).
Step 3: Add Brine
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Pour brine over cucumbers until fully submerged.
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Nothing should stick out above the liquid. If needed, place a small fermentation weight or even a clean cabbage leaf on top to keep everything submerged. If the pickle pokes out that’s when the “bad bacteria” can get to it so keep it submerged.
Step 4: Ferment
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Cover loosely (or use an airlock lid).
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Leave at room temperature (65–75°F) for 4–5 days.
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You’ll see:
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Tiny bubbles (good sign)
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Slight cloudiness (normal)
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That amazing sour, garlicky smell
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Taste on day 4.
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When they’re as sour as you like, move to the fridge.Storage
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Keep refrigerated.
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They’ll continue to slowly develop flavor and last several weeks.
