Sour Dill Pickles

Step 1

Be sure to let the brine cool to room temperature before pouring it over the cucumbers. These pickles cannot be processed for long-term storage.

Step 2

Toss cucumbers with 1 tablespoon salt in bowl and refrigerate for 3 hours. Drain cucumbers in colander; do not rinse.

Step 3

Meanwhile, bring water and remaining 2 tablespoons salt to boil in medium saucepan over high heat. Remove from heat and let cool to room temperature.

Step 4

Cut out parchment paper round to match diameter of ½-gallon wide-mouth jar. Tightly pack cucumbers, dill sprigs, garlic, dill seeds, and peppercorns into jar, leaving 2½ inches headspace. Pour cooled brine over cucumbers to cover. Press parchment round flush against surface of brine.

Step 5

Fill 1-quart zipper-lock bag with ½ cup brine, squeeze out air, and seal well; discard excess brine. Place bag of brine on top of parchment and gently press down to submerge cucumbers. Cover jar with triple layer of cheesecloth and secure with rubber band.

Step 6

Place jar in 50- to 70-degree location away from direct sunlight and let ferment for 7 days; check jar daily, skimming residue from surface and pressing to keep pickles submerged. After 7 days, taste pickles daily until they have reached desired flavor (this may take up to 7 days longer; pickles will look darker with an earthy and tangy flavor).

Step 7

When pickles have reached desired flavor, remove cheesecloth, bag of brine, and parchment, and skim off any residue. Serve. (Pickles and brine can be transferred to clean jar, covered, and refrigerated for up to 1 month; once refrigerated, flavor of pickles will continue to mature.)