Saltwater Pickles with Dill
Transform your homemade pickle game with this irresistible recipe for Saltwater Pickles with Dill! Crafted from crunchy pickling cucumbers, fresh sprigs of dill, and a perfectly balanced brine of kosher salt and filtered water, this recipe is a fermentation classic. The addition of garlic, black peppercorns, mustard seeds, and optional red chili flakes brings layers of bold flavor and subtle heat to every bite. These easy, no-cook pickles are ready in as little as three days, making them a quick and satisfying project for anyone interested in small-batch fermenting. Perfect as a tangy snack, a sandwich staple, or a zesty side dish, these saltwater pickles are sure to impress. Discover how simple and rewarding it is to make your own dill pickles from scratch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces (small to medium size) Pickling cucumbers
- 4 sprigs Fresh dill
- 4 pieces Garlic cloves
- 4 cups Filtered water
- 3 tablespoons Kosher salt
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Red chili flakes (optional)
Instructions
1. Wash the cucumbers thoroughly and trim off the ends to prevent bitterness during fermentation.
2. In a clean glass jar or fermentation crock, arrange the cucumbers vertically. Add the sprigs of fresh dill, peeled garlic cloves, black peppercorns, mustard seeds, and red chili flakes (if using).
3. In a medium saucepan, combine the filtered water and kosher salt. Heat gently until the salt fully dissolves, then let the brine cool to room temperature.
4. Pour the cooled brine over the cucumbers in the jar, ensuring they are fully submerged. Leave some headspace at the top of the jar (about 1 inch).
5. Place a weight, such as a small, food-safe ceramic fermentation weight or a clean glass object, on top of the cucumbers to keep them submerged below the brine.
6. Cover the jar loosely with a lid, a cheesecloth secured with a rubber band, or a fermentation airlock system to allow gases to escape while keeping contaminants out.
7. Store the jar in a cool, dark place at room temperature (65-75°F) for 3 to 7 days. Check daily to ensure the cucumbers remain submerged, and skim off any foam or mold that may appear on the surface.
8. Start tasting the pickles after 3 days. When they reach your desired level of tanginess, transfer the jar to the refrigerator to stop the fermentation process.
9. Enjoy your saltwater pickles with dill as a snack or alongside your favorite dishes!
Nutrition Facts
Calories |
138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5328 mg | 232% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 10.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1019 mg | 22% | |
*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.
