Sour Pickles

Sour Pickles

by Apr 26, 2020Recipes1 comment

These sour pickles are flavored with garlic and dill making them the perfect combination of healthy, crunchy and tangy.  This recipe produces a lot of pickles, enough to share with friends.


1 gallon (16 cups) of pickling cucumbers, non-waxed

2 bunches of fresh dill

16 cloves of whole peeled garlic

3 Tbsp. spices – peppercorns, mustard seeds, bay leaves, cloves

5 – 6 Tbsp. sea salt


Soak the cucumbers in cold water for a few hours then scrub them thoroughly to prevent any mold from forming during the fermentation process.

Place the cucumbers, dill, garlic and spices in your fermentation jar and sprinkle a bit of sea salt as you go along.

Prepare a brine of 5 tablespoons sea salt to 8 cups water, making sure to stir well to dissolve the salt, and fill the fermentation jar with the brine so it covers the cucumbers.

Cover the jar, place it in a warm spot in your kitchen and allow the cucumbers to ferment for 5 to 10 days.

A good way to know when it’s ready is to taste it during the fermentation process. It’s ready when you’re satisfied with the taste.

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