Homemade Dill Pickle Recipe | Crisp Lacto-Fermented Cucumbers
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- Опубликовано: 29 сен 2024
- Learn how to make homemade dill pickles with this easy recipe! We'll cover traditional dill pickles, plus a spicy pickle recipe. These crisp pickles are made using lacto-fermentation, with just a salt brine, and are rich in probiotics. Yum! Paul and Sarah from The Fermentation Adventure walk you through their easy recipe.
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If you like dill pickles, you'll love these pickles made with watermelon rinds! ruclips.net/video/QvVlW5bJoE8/видео.html
These are not regular dill pickles, kosher dills!
n
I made some fermented cucumbers last week and used yalls method. They turned out GREAT!!!
That is fantastic! We love hearing about successes like this. Yum... We might be due to make another fresh batch of pickles soon.
@@FermentationAdventure I already started another batch myself! I didn't add fresh dill the first time but I did this go around 😊
Awesome and comprehensive video! Thanks.
Our pleasure! We're happy to hear it was helpful! 😃
For 1 Quart Jar:
1 pound or around 4 pickling small cucumbers
4 cloves Garlic- lightly smashed
1/4 onion- thin slices
Dill- 1/2, TBS dry dill
Mustard seeds- 1 tsp dry seeds, white, whole
1/4 tsp celery seeds
Pepper corn- ground, 1/8 tsp
All spices in bottom of jar first
Thanks so much for the shortened list! Happy fermenting! 🥒
It would be great to have the measurements also in grams (instead of spoons) for those not living in USA, Canada,...where all receipts are always provided in weight and never in volume.
@@oaklejant I second this
Hi !
Thanks for this recipe. I know it's older but I'm hoping you will see this. You talk about half sour and full sour. How do you "stop" fermentation to get half sour or is it a matter of salt addition or something?
I'm confused. Your pickles are ready in roughly 4 days. If I leave them longer do they turn to full sour?
Thanks again! I have subscribed and look forward to trying a lot of your recipes. 🤗
Hi! Thanks! We're glad you found us. :) Since these pickles are alive and healthy, they will continue fermenting in the fridge, but at a very slow pace. So we like to stop fermenting maybe a day before the taste would be "perfect" for us, and then we put them in the fridge. We really look at it as they'll just become more flavorful after being in the fridge. If you ferment on the counter longer, say another week before putting them in the fridge, then they will become full sour pickles. Hope that helps and happy fermenting!
You guys are awesome.
Love from Australia.
Another Paul! And all the way from Australia! So glad you're enjoying our videos in the land down under. So great to hear from you! 😊
Excuse me, I do believe one of them is actually a girl, no mistaking that to most people!
What will be the fermentation temperature and storage temperature
Thanks for the question Jeya! When we're fermenting we're just fermenting at the temperature of our house which is usually around 74 degrees F. You're house might be colder or warmer so it might take longer or shorter than ours. Then we just put it in the refrigerator or you could also use an underground root cellar that's a little chilly. We hope that helps!
I have a question
Is leaving fermented veg longer going to have more probiotics? If so is the a limit of time?. Thanks
What if one added a little sugar, would that spoil the ferment? Love your channel and videos!
No that should work just fine! It will just add a little bit of sweetness! 😊
I actually like the vinegar taste. Can i do your recipe maybe less salt or no salt and replace with vinegar all together?
Hi just new to your channel. I've been making pickles for a few years. I use the same 4.5 % salt to water. I didn't see you add any tannins to your jars. How are your pickles still crisp?
We've had different batches where we had cucumbers that had a larger center that turned out softer. Sometimes we add things like oak leaves to make sure they turn out crispy. Normally though we try to only find small Boston pickling cukes to make sure they turn out nice and crispy. The larger cucumbers can be a little tricky!
Have you tried Pickle Crisp in any of your ferments for keeping the pickles crisp? Also, I think I may have missed what the difference was between half sour and full sour.. didn't hear it in the 'later'
Thanks so much for your suggestions! We haven't tried pickle crisp but we've heard of it. Usually we'll just put an oak leaf or something with tannins to keep things crisp. A half sour is just fermented for maybe three days or so while a full sour is fermented for longer, maybe a week or more. Basically just stopped the fermentation process early so it's less sour or continuing for more sour. 🥒
I just subscribed today. 😃
I'm going to make this full sour pickles for family (and from another one of y'alls videos, the hot sauce for my husband.)
Great videos!
Just remember to tell everyone, to always refrigerate the pickles. You didn't say it this time. I was going to ask, but I seen in the comments, that I wasn't the only one, needing to know. Lol.
Keep up the very informative information 👍🏼
Blessings 😎⚘💜
Thanks so much! Really appreciate the love. Certainly, great observation! All living ferments are intended to be refrigerated, like these homemade pickles. After they reach the sourness that you like, just put them in the fridge. We like to stop the fermentation about a day earlier than that, because it will also continue to ferment in the fridge very slowly. Happy fermenting!
Are you aware of placing a tea bag in bottom of jars, keeps pickles extra crispy? Hope you will try that tip.
What a great idea Peggy! We've mentioned tea leaves before either in this video or maybe it was one of our other videos, but it's a great suggestion to just use the tea bag itself. What kind of tea have you used - green tea maybe? Might add a little bit of extra flavor (and caffeine). Caffeine pickles?! 🤣
I know this is an old video but I will comment anyway. I will be trying to make some fermented things this year for better health. My whole family and my self have canned many things every year from our gardens, one of those is pickles but we have always did it with the white vinegar/salt brine. Doing it that way I usually have jars of pickles on the shelf for up to 5 years and they never lose their flavor but after 5 years they say to replace because the nutrition is pretty much gone. I noticed in this video that you had some for a year but they had lost flavor. One difference that might help with yours is you need to put both dill weed and seed in not just the weed. In fact, our dill pickle recipe calls for the dill seed and also dill weed that is still on the branched out stem at the top of the dill plant. I have found that the dill weed that is in a spice bottle from the store doesn't have as much flavor.
Thank you so much for the suggestion Robert! We'll have to remember to add dill seed the next time we make this. It must have a lot more flavor over the long term. So happy to hear from someone who cans on a regular basis. Great information! 😊
How do you stop the fermentation at half?
At halfway we just move it right to the fridge where it slows it way down. It will keep fermenting very slowly in the refrigerator over a long period but that's what you'd have to do to slow it down to that point. To absolutely stop it you have to kill the ferment with heat or chemicals but then you wouldn't have the good probiotics that we love. Happy fermenting!
Great so I’m just getting into fermenting. You’re saying three days for half fermentation or longer for more fermentation. So how do you stop the fermentation is my question❓❓
Welcome to the world of fermentation Spirit Wind Vue! To slow down the fermentation to a crawl you'd just put your jars into the refrigerator. The cold will slow it down. Hope that helps! They're sooo tasty!
@@FermentationAdventure thanks👍💥
When you cut onios try to chew on a vegetable like a carrot or gum. It actually helps.😂
Really! We've never heard that one but will have to try it. Maybe we'll munch on some of the other veggies while we're cutting them. Hehe. Happy fermenting!
Ours turn very mushy after a month or so in fridge.
Oh no! We went over some tips in this video for a more crispy pickle, but they do tend to get a bit more soft over time. Have you tried adding a bit of tannins to keep it crispy? For example, oak, grape, or bay leaves?
Wakey , wakey , wake up. Please put a barrier difference between pickling versus fermenting. Acid pickling is not lacto fermentation dumbdum 😅. Next time u cut onions, wear a welders helmet 😅😅😅😅
Yes pickling and fermenting are very different! But the vast majority of the population knows a fermented cucumber as a "pickle" so that's the generally accepted term. Would you like a lacto-fermented cucumber on your hamburger? Somehow it doesn't ring the same. Lol. 😂🥒
They literally said that in the first part of the video dumbdum 🤦♂️
you guys are so cheesy, it's painful to watch
🧀🧀🧀
i love cheese, so i love to watch ya, its very entertaining .pay no mind to Tom Dom Clarke 😆
You mention for 'more salt' to use a half tablespoon instead of 2 tsp. However, that is actually less salt, since a half tablespoon would only be 1.5 tsp.
Thanks so much for the comment! It's possible we might have misspoke. We usually put as much salt as would make it taste good. Happy fermenting!
My grandmother used to use dried garbanzo beans as tannins! Her pickles tasted delicious!!
Oh wow! We've never heard of that but it sounds interesting! Thanks so much for sharing!
Apparently the mustard seeds help to keep the pickles crispy, as would bay leaves .
We love crispy pickles! Yum!
Yes. Also a black tea bag and grape, oak or horseradish leaves. The trick to crispy pickles is the tannins that these containe.
I know this video is 2 years old but I wanted to offer you a pro tip I learned in culinary school. If you leave the root end on the onion while cutting it that helps hold it together.
Thanks so much for the suggestion Matthew! I'm sure that helps a lot. If only I could implement that, it would look pretty cool on video the way pro chefs mince through an onion like on the cooking channels. Ha!
Notes for Dill Pickles. Instead of dried dill, use dill seeds (that's where the flavor is). Also, use fresh dill fronds to make your jar of pickles really look professional.
if you want super crunchy pickles, add a Black Tea teabag to the jar -- remove it when you open the jar.
Thanks so much for the suggestions Stephen! All those would definitely work and it's nice to change it up sometimes. Thanks again!
I know this is an old comment but bay leaves work well too to keep them crunchy
how did you store the one year old pickles. in the fridge or on the counter. with or without the silicone tops
Hi! We store all of our ferments in the refrigerator which slows down the fermentation process to a near stop, but you'll still want to ensure everything stays below the brine or you could still get mold over time. You can pretty much use any top you'd like. We usually use a plastic top made for mason jars. You could definitely leave the silicone tops on there as well, but we usually need those for new ferments. Hope that helps!
I'm picking up some organic cukes at a farm tomorrow!
I've also got a 1/2 gallon jar just waiting!
I've never added onion, but I will, along w sea salt, cracked pepper, dill, garlic, bay and some cayenne peppers! I can't wait!
You mentioned table salt, but any iodized or anti-aging agent won't work. I'm sure you meant to mention it! 💕
Hello to you both. I'm a new sub & came back to learn to make these pickles. I love ferments. A very short time after I made fermented eggs, which are delicious & addicting. I have Irritable Bowel D/O, Hypertension, Diabetes, Major Depression, Anxiety & Panic D/On a, GERD, Eczema & other allergies, & after drink several shotglasses of the ferment solution (yummy) I've felt much better. For about 1 week, I've felt much better, having less embarrassing spontaneous gas, that is expelling gas unconcontrollably. I must admit that I'm anxious to make more delicious & healthy ferments, & I love the eggs. I do the salt water ferments, by making a starter ferment culture. I like to get some blueberries that are very ripe, but not bad,. Take about 1/3 cup & fill approx 3/4 way up an approx 1 pt jar with water. I let it sit, away from sunlight. Raisins do great bc they have natural sugars. Let them sit in a jar closed with a lid or a cloth & rubber band. I'm in Florida, so it takes about 3 days to get fizzy. Add a tsp of sugar every 3 days to feed your culture, as long as it's on the counter, not so much feeding if you put it in fridge to slow growth when not using. Simple but valuable culture. Nature gives so generously, to us & gives us lots of health.
Thanks so much for sharing Annette! We hope the pickles are delicious and that you're loving them! 😊 The world if fermentation is so interesting.
So you don't store your ferments in the fridge? You mentioned keeping the pickles on the shelf for a year. I just wanted to clarify.
Thanks so much for your question Katrina! I think we might have meant keeping them on the shelf in the fridge. We definitely keep our pickles in the fridge to make them last longer. 🥒
Do you use the same salt to water ratio for your brine on all of your vegetable ferments or only for pickles?
We generally use this same salt brine ratio or very similar for all our fermented vegetables. It's OK to have slightly less or more than this, so it's really how salty you like your fermented vegetables. We sometimes use more salt on harder vegetables that may be slower to soak in the salt brine, like our fermented carrots (ruclips.net/video/uphpp16BlC4/видео.html).
Where can I get more info on what you do with the brine when you’re done?
We'll have to do a video on that sometime. There's a ton of ways you can use your fermented brine though. Some of our favorites are using brine to make salad dressing, adding it as a broth to make rice, and using it to flavor meals. If you find another good use, let us know! Thanks for the question Zach!
Do you know Hungarian pickled cucumbers? Kovászos uborka (cucumber fermented with sourdough or bread)? Here in Hungary we make it all summer. Sometimes we make grated cabbage with this method (kovászos káposzta), but we eat this cabbage mostly in cooked meals.
What if my stomach has problems with garlic and onions? Since this recipe turns to lactic acid, do you think it'll still affect me?
Oh that's an interesting question! We're not sure on this one... Fermenting does change the nutritional content of foods, so you want to do a little more research before you could consider trying it. We did find this interesting article though, it case it is helpful to you: www.webmd.com/diet/fermented-garlic-health-benefits Best of luck!
@@FermentationAdventure
Thanks for the information. I will read it to get more inside on the nightshade effects.
I'm excited about this, I love pickles! I'm assuming that 1 year old pickle was in the fridge? :D
Yay! Yep, we store all of our ferments in the fridge, like these pickles. 😀
Ever do green tomatoes pickled
One day we plan to try that. Have you tried this?
I used to tear up when cutting onions when I was young but that has not happened for years now.
What's the trick? Sarah's eyes water ever time!
@@FermentationAdventure ? just does not bother me any now ... some say to cut the onions under water ...
You would think making pickles seems very easy.
In reality it's extremely tricky.
Getting the flavor and the crispness right, takes a lot of practice.
Seriously! We've had batches of pickles that end up very soft and we're always trying new things with the flavors. Adding spicy peppers always gives a good flavor to the pickles and adding things with tannins like oak leaves seems to crisp them up a bit. We love pickles though! Thanks for watching!
Love these two!!! Such positive energy!!!!
Thank you so much Cory! We appreciate your kind words, and thank you for watching! 😊
My cucumbers went all mushy. Any advice? All other vegetables i fermented are fine
Where do we find the watermelon pickle video?
Here you go Deborah! ruclips.net/video/QvVlW5bJoE8/видео.html We've loved the watermelon rind pickles. They're so crispy! 🍉
Im guessing that after counter rest the cucumbers needs refrigeration in order to stay as half sour???
Fermentation only work in cold countries where It gets. very cold In winters. but In tropicals and also fermentation too much can. lead to cancer.
Hmm, I can't say I've ever heard that before. We still feel that fermented foods are a good addition to your diet, no matter where you live.
If you put a bay leaf in each jar, the tannins from the bay leaf keep the cucumbers crispy, no matter how small you make the spears
Thanks so much for the suggestion Dominic! We forget that a lot of people have bay leaves just sitting in their cabinets. Good idea!
Great video. If I may, I’d recommend looking into a whole house water filter and then you won’t really have to worry about chlorine in your water. I hope y’all have doing some great fermentations ❤
Hi! Thank you!! Now that's an idea!
I'm watching your videos marathon.....hi from Missouri....thank you
Hi Yvonne! Thank you so much for watching. Glad to have you on the channel!
You talk tomuch than your work cracy
Thanks for your comment! We like to be thorough! 😁
So nice to following step by step of your tutorials.. I love that..
But 1 question, how can I do if I'm not using that 'silicon lid' because I don't have one.. Thank you so much..
Thanks for the question! We used to use a small glass jelly jar that fit right into the top of the mason jar. That always worked for us very well in sealing out most of the air. Happy fermenting!
@@FermentationAdventure Many thanks to your fast response..
Warm regards from Indonesia 🇮🇩👍
My mouth is watering watching this video... Can't wait to try these receipes
Woohoo! We hope you love it! 😃
Try: coriander, red pepper flakes, dried onion, allspice, bay leaves, jalapeno.
Yum! Jalapeno must give it a great flavor! Do the red pepper flakes give it a good spicy kick?
Takes them forever to get to the point, at least i assume it does, i stopped watching several minutes in.
We try to be thorough! People find us from all over the world with different experience levels so we want to give them as much info as we can. 🙂
Hi. Thank you for sharing your knowledge. Question please. Do you keep the ferments on the same water or rinse out snd put fresh water on jar? Tk you!
Thanks for the question Susan! Once we like how it tastes, we simply move the entire jar to the fridge and don't change anything out. Happy fermenting!
Her: “who wants a soft dill pickle?”
Me: “giggity”
🤣🤣🤣
I love you guys. You give such great instructions.
Thank you Colleen! ❤️ you back!
One of them is a girl, pretty sure about that.
I noticed that you guys are using the same knife that I just invested in LOL what a game changer.
Awesome! Yes, we love these knives too!
Excuse me, I do believe one of them is actually a girl, no mistaking that to most people!
Glad to find your channel! Recently have been discovering the importance of fermented foods!
Hello! Nice to meet you and welcome to the world of fermentation! It's all so very exciting, and amazingly healthy!
Can you use the same technique to pickle potatoes?
Thanks for the question Andre! You could definitely use this same method to ferment potatoes. With raw potatoes (except sweet potatoes) you'll have to take care about the toxins that may be present. Cassava and taro for example need to have their skin peeled and some may even need to be cooked after to destroy the toxins that might make you sick. Some people even cook raw potatoes whole or chopped, cool them down, and then ferment them so they can enjoy them after. You might have to introduce pickle juice from a previous batch to get it started since the bacteria and yeast will be destroyed. Also popular is cooking your potatoes, cooling to room temperature, and adding it to a fermenting sauerkraut. Lots of good possibilities!
so interested in fermenting and pickling but the thought of botulism turns me off
As long as you're fermenting where you're getting an acidic pH then it shouldn't be a worry. We've always followed the recommendations in Sandor Katz "The Art of Fermentation" to be safe since that's the first thing everyone thinks of in terms of botulism. If you're fermenting something and end up with less acid then you'd have to add vinegar to make it more of an acid to prevent botulism from growing but we've never had a problem with our fermented pickles. Good luck and happy fermenting!
Do you need to store them in the refrigerator or just leave the jars in the basement?
Thanks for the question Sary! If you're basement is cold like your refrigerator, it should be a good place so either one!
Why dont you using a fresh dill for that and fresh celery.
You definitely can! We usually only have dried dill around which still tastes great but feel free to use fresh also!
This is a great recipe but the rambling 😏
We're glad you liked the recipe! 😅
Another excellent video. Thanks again!!
Thank you! Are you as crazy about fermented pickles as we are??
Just found your channel and loving it. I am a big time fermenter. This is what I do with onions. I wash them first and it does not bother me. have a great day and ferment on!!!
Thank you so much Terry for the great tip. We're assuming you mean that by rinsing the onion, it won't make Sarah cry? LOL Welcome to our channel and happy fermenting!
sara u can wet a paper towel n ring it sit it right there by you where ur cutting the onion the moisture of towel absorbs from the onion what causes you to tear up try it
btw im trying ur recipe soon 👍
I just started watching your channel. You guys are awesome!! I have learned so much!!
We're so happy you found us! 😃
Excuse me, I do believe one of them is actually a girl, no mistaking that to most people!
can i use ginger bug instead of salt bcos i m on salt restriction? TQ
In theory, you should be able to ferment in a brine without salt. The salt is more for flavor and it helps discourage unwanted bacteria for mold. So you'll definitely want to make sure everything is submerged under the water. You could use a ginger bug to help the fermentation process get started, but it also could change the flavor a bit since you'll be introducing a new bacteria. But it's worth experimenting!
@@FermentationAdventure Salt introduces Lactobacillus, so does Ginger bug contain Lactobacillus, the same strain of helpful bacteria, so i think it might work. Will update when done. TQ
What do I do if most of the liquid bubbles out of the jar?
We usually put it on a plate to catch some of the mess. That happens when we've filled it too high in the jar but it shouldn't hurt anything!
@@FermentationAdventure but, I have only about 1/4 of the liquid left. I wanted it to ferment longer. Do I add more brine?
As long as you have enough to cover to make sure it stays below the brine. If we run out sometimes we'll cut the pieces smaller to keep the under the brine or even add a bit of salty water to top it up again if we absolutely have to. Hope that helps!
Happy I found u guys. Tks for sharing
We're so happy you found us! Enjoy the world of fermentation! 😊
Excuse me, I do believe one of them is actually a girl, no mistaking that to most people!
You didn't add anything with a tannin source from what I could tell. I find that if I put a grape leaf or a couple fresh bay leaves, it imparts enough tannin to really keep the cucs super crisp.
Definitely the tannins help! We mentioned in the video about either grape or bay leaves, but if we don't have any on hand, we're happy with the pickles as they are. Especially when we plan to eat them right away. They never last long! 😂
gotcha! ... you got caught not watching the entire video!
😂
We just fermented zucchinis (video coming out today) where we used oak tree leaves and they were so crispy!! Those tannins really do work!
@@FermentationAdventure I really do love the energy you two give off. Thank you for responding to my comment.
I'm so happy I found you two! First of all, you both seem to be really cool human beings. Y'all are a breath of fresh air and a much needed break from all the craziness of 2020. Secondly, your love for each other and teaching about lacto fermentation is equally impressive. I make a lot of ferments... kombucha, water kefir, milk kefir, yogurt, beet kvass, and sauerkraut. I'm learning a lot from you both! I just made tepache along with your video, and I'd never heard of it before. Haven't tasted it yet, but I'm excited to know how to make another lacto fermented goodie!
Wow, you're the best! What a great way to start our morning - with your sweet comment! ❤️ We really hope you like Tepache. It develops quite nicely over time, but you might want to try it day by day to see at what point you like it best. We've even let it go for a couple weeks and got more of a wine taste and consistency. Enjoy!
Thanks a lot❤️
Yay! Thanks for watching!
Thanks!
Wow!! Thank you so much Bob! We really appreciate it and are glad you're enjoying our videos! Happy fermenting! 💖
What happens if ya use the sandwich ones u talked about?
I think you're taking about the big cucumbers often used in sandwiches? If you use those, they are a little softer and with more seeds, so it will make a much softer pickle after it's fermented.
@@FermentationAdventure thanks 😊.. love the channel..I got some going but using the big ones cuz I couldn't find the small ones
Let us know how it goes! Did you happen to use any bay leaves or oak tree leaves? That would help it stay crunchier.
@@FermentationAdventure lol I was just gonna edit it to say I added a tea bag for the tannins..I tried this a few weeks ago but I did thin slices b they were mush.. watched this video n decided I'd try again but thicker
You could even leave the cucumbers whole. That might be better for cucumbers that are more likely to go soft. Good luck!
Love the attention to detail eg. trimming garlic, cues ends, plus your wonderful positivity. Great recipes, great videos .
Thank you so much! We're glad you're joining us on this fermentation adventure!
Can you use alum
We can't comment on alum since we don't use it in any of our ferments. We try to stick to just salt, herbs, and spices! We've read some people use it in the pickling process but we haven't used it.
Please do not use 'alum', this is ALUMINUM, toxic to ingest!
I've only ever used chlorinated tap water, and I yield beautiful results EVERY TIME. When sodium chloride (salt) dissolves in water it becomes chlorine regardless. Contrary to popular belief, using tap water is just fine.