Classic Fermented Dill Pickles

Crunchy, tangy, and full of probiotic goodness — these naturally fermented pickles bring out the best in our farm’s pickling cucumbers and dill flowers. Just salt, water, and time.

🌱 From the Field

Our pickling cucumbers are hand-picked for size, crunch, and flavor. We also bundle dill flowers just for this season — a fragrant, essential ingredient in traditional pickles. Add in garlic and maybe a grape or horseradish leaf, and you’ve got a jar of magic.

🧺 Ingredients (for a 1L jar)

🌀 Instructions

  1. Prepare the brine: Dissolve salt in water (non-chlorinated, room temp or cool).

  2. Clean the cucumbers: Rinse and trim the blossom end of cucumbers to avoid softening.

  3. Pack the jar: Place dill flowers, garlic, and any optional spices at the bottom. Pack cucumbers tightly into the jar standing up.

  4. Add brine: Pour brine over cucumbers to fully cover. Leave about 1 inch of headspace.

  5. Weigh them down: Use a fermentation weight or a small clean jar inside the larger one to keep cucumbers submerged.

  6. Cover: Use a loose lid or cloth secured with a rubber band to let gases escape.

  7. Ferment: Leave the jar at room temperature (18–22°C) out of direct sunlight. Taste after 3–5 days. They’ll continue to sour the longer they sit — usually ready in 5–10 days.

  8. Store: Once they’re sour enough, seal with a tight lid and store in the fridge for up to a few months.

🌾 Farmer’s Tip:

Adding a grape or horseradish leaf helps keep the pickles extra crunchy thanks to their tannins. You can also use black tea leaves in a pinch!

🕓 Prefer a faster version?

🧊 Quick Fridge Pickles (No Fermenting Needed)

Ready in 24 hours, crunchy and sweet-tangy. Great for burgers, sandwiches, or snacking.

Ingredients:

  • 5–6 pickling cucumbers, sliced

  • 1 cup vinegar (white or apple cider)

  • 1 cup water

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 1 garlic clove, smashed

  • 1 head dill flower or 1 tsp dried dill

Instructions:

  1. Pack cucumbers, garlic, and dill in a clean jar.

  2. In a saucepan, bring vinegar, water, sugar, and salt to a boil.

  3. Pour hot liquid over cucumbers. Let cool to room temp.

  4. Seal and refrigerate. Ready in 24 hours, better after 2–3 days.

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