Easy Dill Pickle Recipe – 4 Step Lacto-Fermented

I first started making lacto-fermented pickles about ten years ago, and my first batch was pretty interesting to say the least. Over the years I’ve perfected my easy dill pickle recipe to where it’s consistent. The crisp, tangy pickles often last over a year without canning!

This recipe doesn’t require refrigeration, but does need to be kept in a cool place. I store mine in an unheated basement that runs from the low 50’s to low 60’s depending on the time of year. They absolutely can be kept in the fridge too.

The best part about this dill pickle recipe is how fast it is! You don’t have to get out a bunch of equipment or spend hours in the kitchen. It’s so easy that you can just make one jar at a time if you only have a few cucumbers.

Pickle Jars

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You’ll need glass jars to make this easy dill pickle recipe, unless you happen to have a pickle crock. Quart size canning jars work great, but this is also a great use for recycled glass jars! Using jars with lids will help to keep the critters out, but they don’t have to be standard canning lids. Any lid that fits the jar is fine. I often use the plastic lids that come on mayonnaise jars.

Finally, a jar with a narrower mouth is better. If you are using canning jars, go with regular mouth, not wide mouth. The narrower mouth will help to keep the cucumbers submerged in the brine so they don’t mold.

 

Pickling Cucumbers

 

The cucumbers you use for pickling should be as fresh as possible. They will pickle best if processed the same day they are picked. Smaller cucumbers work the best. I’ve found that sliced cucumbers get soggy much faster than whole ones. I still do make a few jars of spears each year from cucumbers that got too big, but I try to use those jars first.

It’s important to cut the blossom end (end opposite the stem) off. This also helps the cucumbers to remain crisp!

 

Why the Leaf?

You’ll notice my recipe includes a grape leaf or raspberry leaf on the top of the jar. The leaf plays two important parts. First, it adds tannins to keep the pickles crisp. Second, it keeps the cucumbers submerged under the brine so they don’t float and mold. If you don’t have access to raspberry or grape leaves, you can try adding a commercial pickle crisp. If you go this route, you will also need a fermenting weight to keep the pickles under the brine.

 

Easy Dill Pickle Recipe

 

To make this easy dill pickle recipe, for each quart jar you will need

• Small cucumbers to fill jar
• 1 head dill (can substitute dried dill)
• 1 grape leaf or raspberry leaf
• 2 T sea salt or Himalayan salt
• Optional: garlic, mustard seeds, or other spices of choice
• Non-chlorinated, fluoride-free water to fill jar

Step 1: Make sure your jar is clean. I like to wash the jars in soapy water right before filling them, even if they were already clean.

Step 2: Place the dill and any other spices in the bottom of the jar. Cut the blossom end off your cucumbers. You can cut off the stem end too if desired. Fill the jar, leaving at least 1 1/2″ of headspace. Don’t be afraid to pack them in tightly. This will help keep them under the water.

Step 3: Add 2 tablespoons salt. The large amount of salt keeps the cucumbers from spoiling until the good bacteria can start working and creating lactic acid. Lactic acid is what ultimately preserves the pickles and gives them their tart flavor. Fill the jar with water and top with the leaf.

Step 4: Fill the jar with water. The water should cover the cucumbers by at least 3/4″. Tighten the lid and shake till the salt is dissolved. Loosen the lid so gasses can escape during the fermenting process and leave on the counter for 2 days. The jar should be bubbly at this point. After 2 days, transfer the jar to a cooler area, such as a fridge, root cellar, unheated basement or cool garage. The lids should be loosely screwed on to make sure that any gasses that form during storage can escape.

The pickles will be ready to eat in a few weeks, and should last many months. I just opened some that were almost two years old and they were still good!

 

Troubleshooting

 

There are a few issues I have come across with this easy dill pickle recipe. Fermenting foods is a bit of an art, so don’t give up if something goes wrong the first time!

 

Moldy Pickles

Probably the most common problem with our easy dill pickle recipe is mold. And the most common reason for mold is that the cucumbers and spices aren’t completely submerged under the brine. Make sure they are pressed down under at least 3/4″ of liquid. Use small mouth jars to help hold the cucumbers down. If needed, you can also use a fermenting weight.

 

 

If you are checking your pickles frequently and notice the mold early on, you can skim it off the top. If it’s been there for a while, you’ll probably find that the pickles have gone soft and/or developed an off flavor from the mold. Those go in the compost!

 

Mushy Pickles 

To avoid getting mushy pickles, be sure to use the grape or raspberry leaf. Choose smaller, whole cucumbers rather than sliced ones.

 

Have fun pickling!