This dill pickle recipe is so easy to make! These fermented quick pickles will quickly become a favorite snack—they are crunchy and perfectly sour.
Wash the cucumber and trim both ends. If the cucumbers aren't crunchy, soak the cucumbers in icy water for 30-60 minutes before starting.
Make the pickle brine: To a small saucepot add 2 cups water, 1 tbsp kosher or pickling salt, 1 bay leaf, 4-5 black peppercorns, 1 chili pod (if using), 1/4 tsp red pepper flakes, 1/2 tsp coriander and bring to a boil.
Fill the jars: In the meantime, fill a clean 1 qt jar or a crock with 1 dill flower, 2 dill sprigs, 3 crushed garlic cloves, 1 horseradish leaf or a couple shavings of the horseradish root. Then, top with the cucumbers (for quick pickles cut the cucumbers into rounds or spears to speed up fermentation) fitting them snuggly and leaving about 1 inch headspace.
Cover with brine: Place the filled jar in a bowl, then pour the boiling hot brine over the cucumbers all the way to the brim. The bowl is to catch any overflow as the cucumbers ferment. Add something heavy to the top to keep the cucumbers submerged in the brine.
Keep in a warm place: Transfer the bowl with the jar to a warm place (like a garage, or top of the fridge) for about 48 hours, tapping the jar or lifting the weight off the top to "burp" the jar and allow trapped gasses to escape. Once the pickles have changed their color to a more yellow color, and the brine has turned cloudy trim off a piece of a cucumber with clean hands and knife and taste it to see if they're pickled to your liking. If you'd like them more fermented leave them in a warm place for a little longer. Otherwise, move to the next step.
Refrigerate: Remove the weight and cover the jar with a lid. Refrigerate until ready to eat. Will keep for at least 2 weeks in the fridge.
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