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Sour Dill Cucumber Pickles

Crunchy Sour Dill Cucumber Pickles for True Flavor Lovers

Homemade Sour Dill Cucumber Pickles offer freshness and tangy flavor, perfect for snacking or enhancing sandwiches.
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Prep Time 20 minutes
Fermentation Time 3 days
Total Time 3 days 2 hours
Servings: 10 pickles
Course: Snacks
Cuisine: American
Calories: 5
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 10 small Cucumbers Firm
  • 3 tbsp Kosher or Sea Salt For brine
  • 4 cups Filtered Water
For Flavoring (Optional)
  • 1 bunch Fresh Dill Preferably fresh
  • 3 cloves Garlic Adjust to taste

Equipment

  • Gallon Jar
  • Bowl
  • spoon
  • Freezer Bag

Method
 

Pickling Process
  1. Clean a large gallon jar thoroughly and layer in the cucumbers, dill, and garlic.
  2. Dissolve salt in filtered water to create the brine, stirring until clear.
  3. Pour the brine over the cucumbers to ensure they are fully submerged.
  4. Place a gallon-size freezer bag filled with brine in the jar to keep cucumbers submerged.
  5. Cover the jar loosely with a lid and let it ferment at room temperature for about 3 days.
  6. Skim off any scum daily to ensure cleanliness during fermentation.
  7. Check pickles after 10 to 14 days for desired sourness and color.
  8. Seal the jar and store it in the refrigerator to enhance flavor.

Nutrition

Serving: 1pickleCalories: 5kcalCarbohydrates: 1gSodium: 140mgPotassium: 45mgVitamin A: 100IUVitamin C: 2mgCalcium: 5mg

Notes

For best results, use fresh, small cucumbers and kosher or sea salt. Regularly monitor the fermentation process for optimal flavor.

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