Canned Fermented Dill Pickles
User Reviews
5
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Prep Time
2 hrs
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Additional Time
28 d
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Total Time
28 d 2 hrs
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Servings
50 pickles
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Calories
14 kcal
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Cuisine
American, Eastern European
Canned Fermented Dill Pickles
Description
This recipe for Canned Fermented Dill Pickles starts with pickling cucumbers kept whole with just the blossom ends trimmed. They're layered with seasonings such as garlic, horseradish, dill sprigs, peppercorns, coriander seeds, bay leaves, mustard seeds, cloves, allspice berries, and hot chili peppers. The cucumbers are submerged in a 5% salt water brine to encourage wild fermentation over 21 to 28 days. This fermentation creates a characteristic tang and enhances the crunchiness instead of softening the cucumbers.
Once fermentation is complete and the cucumbers have taken on a translucent olive-green color, the brine is carefully boiled to sterilize it without disturbing sediments, then poured over the washed pickles in sterilized jars for canning. The canned pickles maintain their fermented flavor and texture, offering a sour and spicy dill pickle that stores well.
This approach suits home cooks interested in preserving traditional dill pickles through fermentation and canning, with the brine and spices carefully balanced to ensure authentic flavor and shelf stability. Adjusting quantities is straightforward for different jar sizes.
Ingredients
- 8 1/2 lbs cucumber pickling variety
- 1 gallon water 3,785 g; room temperature
- 2/3 cup pickling salt 189 g; kosher salt without additives will work as well
- 8 cloves garlic
- 4 inches horseradish peeled and sliced or diced, root
- 6 dill or 12-16 dill twigs, umbrellas
- 4 Tbsp peppercorns black or assorted pink, green, white and black
- 2 Tbsp coriander seeds
- 8 bay leaf
- 2 tsp mustard seeds
- 8 cloves whole
- 8 allspice whole, berries
- 6 hot chili peppers whole, dried
Instructions
- Wash the cucumbers but don't brush them off. Remove 1/16" off the blossom ends of the cucumbers.
- Prepare a 5% salt brine by whisking the salt in the water until fully dissolved.
- Add half the seasonings to the bottom of the fermentation crock, followed by the cucumbers and the other half of the seasonings.
- Add enough brine to cover the cucumbers.
- Add a weight on top to keep the cucumbers submerged. For more details refer to the How to ferment dill pickles guide.
- Ferment the cucumbers at 64F - 72F for about 21-28 days (the higher the fermentation temperature, the faster the fermentation will be) until the flesh of the cucumbers turns translucent olive green.
- When fermentation is done, carefully pour off the brine into a boiling pot, without disturbing the sediment and leaving it behind.
- Bring the brine to a boil, lower the heat and simmer for 5 minutes.
- Meanwhile, rinse the pickles and place them in sterilized 1-quart jars.
- You can also add the seasonings after giving them a quick rinse.
- Fill the jars with the hot brine leaving 1/2" headspace. Wipe the rims with a clean paper towel.
- Put sterilized lids on, tighten the bands finger-tight and process in a boiling water bath as follows: pints for 10, 15 and 20 minutes at 0-1,000, 1,001-6,000, and 6,001+ feet above sea level respectively, and quarts for 15, 20, 25 minutes at 0-1,000, 1,001-6,000, and 6,001+ feet above sea level respectively.
- Store in a cool, dry and dark place.
Notes
- This recipe yields six 1-quart jars; scale ingredients proportionally for other batch sizes.
- Keep cucumbers submerged under the brine during fermentation to prevent spoilage.
- Maintain fermentation at 64°F to 72°F for 3 to 4 weeks for proper sourness and texture.
- Boil brine before canning to ensure preservation and safety.
- Use sterilized jars and equipment to avoid contamination during canning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50pickles
Amount Per Serving
Calories 14 kcal
% Daily Value*
| Calories | 14kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 520mg | 22% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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