Homemade Dill Pickles
Ingredients: pickling cucumbers, dill weed, kosher salt, water, peeled garlic · 10080 min cook time · 20kcal · ~₩10,100
Ingredients
1kg pickling cucumbers, 1bunch dill weed, 4Tbsp kosher salt, 4cup water, 4cloves peeled garlic, 1tsp whole coriander seed, 1tsp black peppercorns, 4leaves bay leaves, 2whole whole cloves
Instructions
1. Prepare the brine by adding cold fresh water to a saucepan. Add peeled garlic, kosher salt, whole coriander seed, black peppercorns, bay leaves, and whole cloves. Stir to combine.
2. In a fermentation crock, place some dill weed at the bottom, followed by a layer of cucumbers, then more dill weed, and finally more cucumbers.
3. Carefully pour the prepared brine into the crock, filling it almost to the top. Gently shake and tap the crock to release any air bubbles.
4. To keep the cucumbers submerged, place a small ramekin on top of the cucumbers and add a little extra brine to cover it. This prevents exposure to air.
5. Cover the crock and transfer it to a location with a consistent temperature between 65-75°F (18-24°C). Allow it to ferment for about a week.
6. After fermentation, transfer the pickles and brine into a container suitable for refrigeration. Latch it up and store in the fridge, where they can be enjoyed for months.
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