Homemade Fermented Dill Pickles are a delicious and healthy snack.
Now let’s be honest guys: is there anything cooler than fermenting your own veggies? I really don’t think so! It’s like the ultimate happiness for both the housewife and the hipster part of me. Oh so good! Pickling your own veggies is a whole lot easier than most people think, so there’s really no reason not to try it. There are various health benefits of fermented foods, but most importantly they taste amazing. These fermented dill pickles are slightly spicy, pleasantly sour and have just the perfect crunch. So be prepared, because once you make your own fermented dill pickles you’ll never be satisfied with the store-bought version again.
Up until a few weeks ago I always used my quick pickling method for veggies (like green tomatoes and onions), mainly because I was sure that I can never ferment veggies in never-sunny Hamburg. Luckily my mom convinced me that it could work and that I should try her recipe, and I’m so happy I believed her! I’m already preparing my 4th batch of fermented dill pickles and veggies, and believe me, I won’t stop as long as they keep selling here small pickling cucumbers!
This recipe here is a very basic one that you can totally experiment with. The spices I used here are my favourites, but as always, feel free to add or take ingredients to your liking. Bay leaves, fenugreek, coriander seeds, juniper berries, cloves, allspice, summer savoury, rosemary or thyme are just a few of your options. You can use this method to ferment basically any veggie you have on hand, cauliflower, peppers, green beans, radishes, cabbage, onions, beetroot or green tomatoes all work wonderfully!
So don’t be afraid of fermenting, it’s really a fun and easy process! 💚
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 2 kg/4.5 lbs small pickling cucumbers
- 3 carrots
- 10 cloves of garlic
- 1 bunch of dill
- 1,5 tsp whole peppercorns
- 1,5 tsp mustard seeds
- 1 tsp red pepper flakes
- 1 tbsp salt
- 1 slice of toasted sourdough bread*
- Wash and scrub cucumbers and slice the ends off. Slice into them lengthwise from both ends making sure they stay in one piece.
- Peel garlic and carrots, and cut carrots into sticks (roughly the same length as cucumbers).
- Place third of the dill and spices on the bottom of a large jar. Layer half of the cucumbers and carrots standing upright. Add a few cloves of garlic. Make sure the veggies are standing tight but not squeezed.
- Add another third of the dill and spices and layer the rest of cucumbers, carrots and garlic. Add remaining dill and spices, and top with a slice of toasted bread.
- Bring 6 cups of water with salt to a boil, then pour it over veggies and toast. Close the jar and place in the sun for 3-5 days.**
- Once the water turns cloudy and the pickles are done, discard toast and rinse pickles. Place them back in the cleaned jar and cover with sieved fermentation water. Pickles will keep for 3-4 weeks in the fridge. Enjoy!
** Fermentation time depends on the weather and the amount of sun your veggies get. If you live in a not so sunny area, like I do, the process might take a few days longer, but don't worry, it works without direct sunlight as well. If you live in a very warm and sunny area make sure your pickles are always covered with water - if any water evaporates or spills over, just top it up with a bit of salt water.