Dill Pickles Made at Home

Follow our step-by-step guide on how to make Dill Pickles Made at Home.

1. Step 1

   Begin by pouring cold, fresh water into a large saucepan, then add kosher salt and peeled garlic.

2. Step 2

   Stir in whole cloves, bay leaves, coriander seeds, and black peppercorns until the salt dissolves completely.

3. Step 3

   Heat the mixture gently over low heat, just enough to bring it to room temperature without warming it too much.

4. Step 4

   Choose a jar or crock that can comfortably hold your cucumbers, spices, and brine.

5. Step 5

   Start by placing a layer of dill flowers at the bottom, then alternate layers of cucumbers and dill, finishing with a final layer of dill on top.

6. Step 6

   Carefully pour the prepared pickling brine over the layered cucumbers and dill, gently tapping or shaking the crock to release any trapped air bubbles.

7. Step 7

   To ensure the cucumbers stay submerged, place a small ramekin on top and add more brine if necessary.

8. Step 8

   Cover the crock and reserve any extra brine for later use during fermentation.

9. Step 9

   Store the crock in a cool, dark spot where it can ferment at a temperature between 65°F and 75°F.

10. Step 10

    Allow the pickles to ferment for about a week, checking daily to ensure they remain submerged and adding more brine if needed.

11. Step 11

    You may notice small bubbles forming, which is a sign that the fermentation is working its magic.

12. Step 12

    After around eight days, skim off any foam that has developed.

13. Step 13

    Taste a pickle to check for flavor and crunch; if you desire a stronger taste, let them ferment for a couple more days.

14. Step 14

    Once they meet your preference, transfer the pickles to a large jar, filling it with the brine from the fermentation.

15. Step 15

    Seal the jar and store your delicious homemade pickles in the refrigerator, ready to enjoy whenever you crave that perfect crunch.