No Vinegar Dill Pickles
Discover the tangy, aromatic goodness of these **No Vinegar Dill Pickles**, a traditional recipe that celebrates the art of natural fermentation. Made with fresh cucumbers, garlic, dill sprigs, and a perfectly balanced saltwater brine, this pickle recipe forgoes vinegar in favor of a slow, natural fermentation process that results in bold, complex flavors and a satisfying crunch. With simple ingredients like black peppercorns and a bay leaf adding depth, these pickles are easy to prepare and thrive on time and patience, transforming your cucumbers into probiotic-rich delights. Perfect for topping burgers, serving alongside sandwiches, or enjoying straight out of the jar, this quick 20-minute prep recipe is ideal for any home cook looking to explore the world of homemade fermented foods.
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Recipe Information
Ingredients
- 4 cups Fresh cucumbers (small to medium-sized, preferably pickling cucumbers)
- 4 whole Garlic cloves
- 6 sprigs Fresh dill sprigs
- 2 tablespoons Non-iodized salt (e.g., kosher or sea salt)
- 4 cups Water (filtered or distilled, avoid chlorinated tap water)
- 1 teaspoon Black peppercorns
- 1 whole Bay leaf
Instructions
Wash the cucumbers thoroughly and trim off the blossom ends to prevent them from becoming mushy during fermentation.
Sterilize a large glass jar or fermentation crock by rinsing it with boiling water and letting it dry completely.
In a small pot, heat 2 cups of the water until warm (not boiling). Stir in the salt until fully dissolved. Add the remaining 2 cups of cold water to cool it down, creating your brine solution.
Layer the cucumbers, fresh dill sprigs, garlic cloves, black peppercorns, and bay leaf in the jar or crock. Pack them tightly but without crushing.
Pour the cooled brine over the cucumbers, ensuring they are fully submerged. Leave about 1 inch of headspace at the top of the jar.
Weigh the cucumbers down with a fermentation weight, small plate, or clean rock to keep them submerged in the brine. Oxygen exposure can cause spoilage.
Cover the jar loosely with a clean cloth or fermentation lid to allow gases to escape while keeping dust and insects out.
Place the jar in a cool, dark spot (ideally 65–75°F) and let the cucumbers ferment for 5–7 days. Check daily to ensure they remain submerged and remove any foam or scum that develops on the surface.
Taste the pickles after 5 days. If they aren't tangy enough, allow them to ferment for 1–2 more days until the desired flavor is achieved.
Once fermented to your liking, transfer the pickles and brine to a clean jar with an airtight lid. Store them in the refrigerator, where they will keep for up to 1 month.
Nutrition Facts
Calories |
171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11665 mg | 507% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 16.2 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1529 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
