Crock-Fermented Dill Pickles at Home

Name: Crock-Fermented Dill Pickles at Home
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 16 servings
Cuisine: Jewish, Polish, American
Ingredients: 2 tsp Black Peppercorns; 2 tsp Coriander Seed; 2 lb Cucumber; 3 whole Dried Bay Leaves; 1 bunch Fresh Dill; 4 whole Peeled Garlic; 8 tbsp Salt; 8 cups Water; 4 whole Whole Cloves

Side Dish 🥗Snack 🍿 Jewish 🇮🇱Polish 🇵🇱American Low-Carb Low-Sodium Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Clean Eating Pescatarian 🐟

Crock-Fermented Dill Pickles at Home deliver a crisp snap with a bright, tangy brine layered with garlic, coriander, and peppercorn warmth. Flowering dill infuses a fresh, herbal aroma that balances the salt and gentle funk of natural fermentation. Serve alongside sandwiches, barbecue, or charcuterie boards when you want a refreshing, crunchy accent.

Prep15 mins
Cook5 mins
Serves16
DifficultyMedium

1

Combine the water, salt, and garlic in a large saucepan. Add the cloves, bay leaves, coriander seeds, and peppercorns. Stir until the salt is dissolved. Warm over low heat for just a few minutes to bring the water to room temperature. The water should not be warm.
2

Choose a jar or crock large enough to hold the cucumbers, spices, and some brine. Lay some dill flowers on the bottom and add a few cucumbers on top. Continue with alternating layers of dill and cucumbers, finishing with a layer of dill. Pour the pickling brine into the crock. Gently tap or shake the crock to release any air bubbles. Set a small ramekin on the pickles to weigh them down and keep them below the surface of the brine. Add more brine on top and cover the crock. Save any extra brine to use during fermentation.
3

Set the crock to ferment at a temperature between 65 and 75 degrees F (18 to 24 degrees C). Let the pickles ferment for a week, checking daily to ensure they stay submerged; add more brine if needed. Small bubbles may appear; this is a normal sign of fermentation.
4

After about eight days, skim off the foam. Taste a pickle for flavor and crunch. You can keep fermenting for a couple more days or, if you like them as they are, move the pickles to a large jar. Fill the jar with the brine from fermentation. Cover and store the finished pickles in the refrigerator.