2 ways to ferment dill pickles

Fermented dills are the wonderful pickles that make delis famous. You can easily make your own for less. Buy unwaxed cucumbers and try both the fermentation and fresh-pack method to see which is easier and tastier to you.

Makes 4 to 6 litres (4 to 6 quarts)

• 4 L (1 gal) water
• 150 g (2/3 c) salt
• 250 ml (1 c) white vinegar
• 15 sprigs fresh dill
• 30 peppercorns
• 15 garlic cloves (optional)
• 2 kg (4 pounds) small to medium pickling cucumbers, unpeeled and scrubbed1. Prepare the brine: In a large, nonreactive bowl, combine two litres (1/2 gallon) of the water, 50 grams (1/3 cup) of the salt and 150 millilitres (1/2 cup) of the vinegar.

  2. Sprinkle half the dill, 15 of the peppercorns, and if using, half the garlic cloves over the bottom of a clean, four litre (one gallon) stone crock. Place the cucumbers on top of the dill-spice mixture, then layer the remaining dill and spices over the cucumbers. Pour the brine over the cucumber mixture to cover. Place a heavy plate on top of the cucumbers and weight it down to keep it below the level of the brine.

  3. Set the crock in a moderate (20°C to 22°C/68°F to 72°F), dark place and let the pickles ferment for one to three weeks. Skim off and discard any scum that forms on top of the brine daily. The pickles are ready when the scum stops forming, the mixture no longer bubbles and the pickles are olive-green in colour with no white spots.

  4. Prepare fresh brine: In a large, nonreactive pot, combine the remaining two litres (1/2 gallon) of water, 50 grams (1/3 cup) of salt and 125 millilitres (1/2 cup) of vinegar. Drain the pickles; remove and discard the garlic cloves, if used. Divide and ladle the pickles into sterilized one litre (one quart) canning jars. Pour the fresh brine over the pickles in the jars, dividing it equally.

  5. Wipe the rims, cover and process for 15 minutes in boiling water. Cool and test for airtight seals. Label, date and store in a cool, dark place for four to six weeks. Once a jar has been opened, store the pickles in the refrigerator.

Makes 2 litres (2 quarts) 

• 50 grams (1/3 c) salt
• 2 litres (1/2 gal) hot water
• 2 kg (4 lb) small to medium pickling cucumbers, unpeeled and scrubbed
• 4 garlic cloves
• 8 sprigs fresh dill
• 20 ml (4 tsp) mustard seed
• 45 ml (3 tbsp) salt
• 15 ml (1 tbsp) sugar
• 350 ml (1 1/2 c) vinegar
• 750 ml (3 c) water1. Prepare the brine: In a large, nonreactive bowl, combine 50 grams (1/3 cup) salt and two litres (1/2 gallon) hot water. Stir until the salt has completely dissolved. Add the cucumbers to the brine; let stand overnight to pickle.

  2. Drain the pickles and discard the soaking brine. Place the pickles, divided equally, into two sterilized one litre (one quart) canning jars, packing the pickles so that they are standing on end. Place two garlic cloves, four dill sprigs and 10 millilitres (two teaspoons) of mustard seed in each jar.

  3. In a large, nonreactive pot, combine 45 millilitres (three tablespoons) salt, 15 millilitres (one tablespoon) sugar, 350 millilitres (1 1/2 cups) vinegar and 750 millilitres (three cups) water. Bring the mixture to a boil. Pour the hot brine over the pickles in the jars, dividing it equally.

  4. Wipe the rims, cover and process for 20 minutes in boiling water. Cool and test for airtight seals. Label, date and store in a cool, dark place for four to six weeks. Once a jar has been opened, store the pickles in the refrigerator.

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