Step 1

Create the salt water brine: dissolve 1 Tbsp of salt in 2 cups of water and set aside. Either use warm water or lightly heat the brine on the stovetop until the salt dissolves (no need to boil)

Step 2

Wash the cucumbers, trim off the ends, and cut as desired (halves, spears, slices, etc). The cucumbers should be at least 1 to 2 inches shorter than the jar, allowing enough headroom for your chosen fermentation weight.

Step 3

Optional: for maximum crunch, soak the cut cucumber slices in an ice bath for 30 minutes to a few hours before proceeding.

Step 4

In the bottom of a clean jar or ferment vessel, add all other in-jar seasonings.

Step 5

Next, pack the cucumbers into the container until completely full. Stuff as many as you can close together, minimizing empty air space as you go.

Step 6

Pour the cooled brine (room temp to lukewarm is ideal) into the ferment vessel or jar until the cucumbers are fully submerged and covered by at least 1 inch.

Step 7

Next, add a fermentation weight to keep the cucumbers submerged below the brine. If your fermentation lid includes a weight or spring, you don’t need an additional weight. Finally, add the airlock fermentation lid to the jar.

Step 8

Set the jar of cucumbers in a cool place (60-70F is ideal) for 3 to 5 days, up to two weeks or longer. Taste-test after 3 or 4 days to gauge if they're fermented to your liking, or continue to ferment longer. Keep the container on a plate to catch overflowing brine.

Step 9

When the time is up, remove air lock lid and weights, cover the container with a standard lid, and store the finished fermented pickles in the refrigerator.

Step 10

Enjoy the fermented dill pickles for several months, or possibly up to a year. As long as they aren't moldy or obviously putrid, they're still good!