Dill Pickles are my absolute favorite ferment, Sour And Crunchy! This recipe is Vinegar Free.

Dill pickles are my absolute favorite ferment! This recipe doesn’t use vinegar to make pickles. Instead, we lacto-ferment cucumbers. As a result they are less acidic, more flavorful and just as crunchy as those preserved in vinegar. You can add your favorite herbs and spices – in my opinion dill is a must.

Health Benefits Of Pickles

Pickles are believed to be protective against kidney stones and gout as they help dissolve the precipitates of uric acid. Uric acid is a byproduct of purine metabolism, which are found in meats and meat products. Interestingly, the French tradition is to serve pickles with pâtés, terrines and sausages. Somehow they figured out a long time ago that preserved meats and pickles should go together.

The brine used to ferment pickles is loaded with good bacteria so I highly encourage you to drink it, add to soups or salad dressing. A little bit goes a long way! For more information on health benefits of eating fermented foods please refer to my article on fermentation.

two mason jars with pickles

Crunchy Dill Pickles

Ingredients:

Bunch of pickling cucumbers (2-3 inches in length)
1/2 Tbsp dill seeds or fresh dill plant with seeds and stem
1 Tbsp mustard seeds, cilantro, caraway, black pepper in any combination
1 Tbsp sea salt, preferably Celtic
¼ cup whey or an additional 1Tbsp of salt
Filtered water

Directions:
  1. Tightly pack the cucumbers, the dill and garlic and other spices into a quart size glass jar.
  2. Add salt, whey and water. Make sure to leave at least ½ inch below the top of the jar.
  3. Cover tightly with a lid and keep at room temperature for 2-3 days. Time of fermentation is going to depend on whether or not you are using whey and on the temperature of the room.
  4. You can tell that the pickles are ready by their color. When they turn from bright green to yellowish green they are ready to move into the fridge for storage.
  5. It’s hard to say how long they will last in the fridge. Pickles in my house never last past 6 months, not because they go bad, but because we eat them all up!