Crunchy Lacto Fermented Dill Pickle Recipes To Try

There’s something undeniably delightful about homemade dill pickles. They add a crunchy, zesty flair to sandwiches, burgers, and salads, making every bite even more satisfying. Today, I’m excited to share with you a simple yet effective recipe for making your own crunchy homemade dill pickles using the lacto-fermentation method. This old-fashioned technique not only preserves the cucumbers but also enhances their flavor, giving you a jar of tangy pickles in no time!

Crunchy Homemade Dill Pickles (Lacto-fermented Method)

These dill pickles are not just any pickles—they’re fermented to perfection, full of probiotics, and bursting with flavor. Let’s jump right into the ingredients and the steps to make these fabulous pickles!

Crunchy Homemade Dill Pickles ### Ingredients:

8-10 small cucumbers (pickling cucumbers work best)
4 cups water
2 tablespoons sea salt
4 cloves garlic, peeled and crushed
1 tablespoon dill seeds (or a few sprigs of fresh dill)
1 teaspoon black peppercorns
1 teaspoon red pepper flakes (optional, for a spicy kick)
1 bay leaf

Instructions:

Start by washing your cucumbers thoroughly. Trim the ends off each cucumber, which helps them absorb the brine better.
In a large measuring cup or bowl, combine water and sea salt. Stir until the salt is completely dissolved, creating your brine.
In a clean quart-sized jar, place the crushed garlic, dill seeds (or sprigs of dill), black peppercorns, red pepper flakes, and the bay leaf at the bottom.
Pack the cucumbers tightly into the jar, leaving a little space at the top to allow for the brine.
Pour the salted water brine over the cucumbers, ensuring they are fully submerged. You can use a fermentation weight or a small clean jar filled with water to keep the cucumbers submerged if needed.
Seal the jar loosely with a lid to allow gases to escape during the fermentation process, and place it on a plate to catch any overflow.
Let the jar sit at room temperature, away from direct sunlight for about 5-7 days, tasting them after a few days to reach your preferred level of tartness.
Once fermented to your liking, remove any scum that may have formed on the top, seal the jar tightly, and store it in the refrigerator. These pickles can last for several months if stored correctly.

Enjoy these crunchy homemade dill pickles on sandwiches, as a tangy side, or just straight out of the jar! You’ll be amazed at how easy and rewarding it is to make your own pickles at home.