Ridiculously Easy Homemade Dill Pickles

 

How To Make Easy Homemade Pickles   PrimallyInspired.com

 

Ridiculously Easy Homemade Pickles!

At my farmer’s market, there’s an amazing pickle stand with about 12 different kinds of delicious homemade pickles. They have garlic pickles, super dilly dill pickles, sweet pickles, spicy pickles and all the flavors in between. I love my pickles so the pickle stand was a weekly must stop for me.

..Until I realized how ridiculously easy it was to make my own homemade pickles. I’m talking really, really easy. I can’t stress to you how simple this is. Like so easy I could kick myself for spending so much of my hard earned money at the pickle stand for years and years when I could have been making them myself all this time. No canning, no special equipment – just water, salt, spices and your cucumbers! Easy peasy.

This will literally take you 10 minutes tops and in 3-7 days, you’ll have the best homemade pickles in town. I like to make a bunch of jars of pickles at one time while I have all the ingredients out. I can knock out a couple jars of pickles in no time flat.

The recipe down below is a basic recipe for old fashioned  homemade easy dill pickles and it’s my very favorite, cut right out of a falling apart old, old church recipe book that I think was my grandmother’s (best kind of recipes, right?!).  But, I also like to experiment with the spices, add some hot peppers to one jar, add extra garlic to another jar – you get the idea.

Oh! I almost forgot to tell you about the second best part of this recipe – or maybe it’s the first best part, I can’t decide between this and how easy they are. These pickles are lacto-fermented, which means they contain the really good, beneficial bacteria (probiotics!). So eating these will help heal our gut lining, provide anti-inflammatory benefits, give us better digestion, strengthen our immune system, and turn us into super heroes. Okay maybe not so much the last part, but I sure feel like a super hero when everyone who eats these pickles tells me how amazing they are :)

 

Ridiculously Easy Homemade Dill Pickles

Makes 1 quart sized jar

Ingredients:

cucumbers

2 cloves of garlic

2 sprigs of fresh dill (the flowered heads of the dill taste the best for these pickles, so use them if you can get them)

½ tsp coriander seeds

¼ tsp mustard seeds

¼ tsp whole peppercorns

1/8 tsp red pepper flakes

2 cups of water

1 tablespoon sea salt

optional ingredients:

handful of fresh grape, raspberry, oak, blackberry or cherry leaves (these types of leaves supply tannins, which help keep the pickles crispy and crunchy)

onion or a clean rock piece to weigh the cucumbers down and keep them submerged in the brine

DIRECTIONS:

Decide what size pickles you would like and cut your cucumbers into your desired size. Keep in mind that sliced cucumbers will ferment faster than whole cucumbers. Pack your cucumber slices into your jar. Pack them tight! Add the spices on top. Mix the water and sea salt together until the salt is dissolved. Pour your water/salt over the pickles. Leave about an inch of space between the water and the top of the jar. All the cucumbers must be submerged in the water. If you are having trouble getting them totally submerged, you may need to add a “weight” to the jar to keep them submerged. I like to add a big chunk of onion. Not only does the onion give great flavor, but it does a good job of keeping the cucumbers under the water. You may also add a clean rock if you don’t want to use an onion.

Put a top on your jar and leave on the counter for 3 days. Test a pickle on day 3. If it is to your liking, put the jar in the fridge. This stops the fermentation process. You won’t have to worry about keeping the pickles submerged once they go in the fridge. If the pickles are not to your liking, keep testing them each day. You know they are perfect when they taste great to you and they still have their crunch. If you leave them out on the counter too long, they will lose their crunch and get really soft so it’s important to put them in the fridge when they are to your liking. No one likes a limp pickle ;)

If you start to see a white film or mold on top, just skim it off. It is harmless (just yeast!), but it will impact the taste of the pickles, so you want to skim it off as soon as you see it.

Your pickles will keep for 6 months in the fridge. Enjoy!

Step by step picture instructions:

Easy Homemade Pickles

CHOOSE YOUR CUCUMBERS
Pickling cucumbers are the best for making pickles, but any cucumbers will work. I use plain old regular cucumbers most of the time because I can get them easier. I will say that regular cucumbers have more seeds and sometimes don’t get as crunchy as the pickling cucumbers. Mini cucumbers are also great for pickles!

Easy Homemade Pickles

CUT YOUR CUCUMBERS INTO YOUR DESIRED SIZE
You can leave the cucumbers whole, but they take longer to ferment. You can cut them in halves or in spears or even cut them in coins. The smaller you cut them, the shorter the fermentation process.

Easy Homemade Pickles

PUT THEM IN YOUR JAR
The recipe calls for a 1 quart jar. You can use any size jar, though! Pack your cucumbers in tight! I can usually pack 1 to 1 1/2 regular large cucumbers in one quart sized jar.

Easy Homemade Pickles

MEASURE YOUR SPICES
Some tips on spices: The flowered dill heads taste the best, but use what you can find. I only had the sprigs of dill this time so that’s what I used. I also ran out of coriander seeds, so ground coriander it is this time around! Get creative with your spices if you are feeling brave. Want your pickles extra hot? Add some more red pepper flakes. Want them super garlicy? Add some more garlic. Have fun with creating your own homemade pickle creations!

Easy Homemade Pickles

ADD THE SPICES IN YOUR JAR
Once you figure out your spices, add them right on top of the cucumbers.

 

Easy Homemade Pickles

MIX YOUR WATER AND SALT AND ADD IT TO YOUR JAR
You will need 2 cups of water and 1 tablespoon of sea salt for every quart. If your jar is bigger, just make another 2 cups water/1 T sea salt mix and add it to your jar. You want to completely cover the cucumbers but make sure to leave a one inch head space so the gases can release in the fermentation process. Your cucumbers MUST be submerged at all times during the fermentation process. If they are not staying down in the brine, you will need to “weigh” them down. If this happens, I like to use a cut onion to weigh them down. The onion gives great flavor and does a really good job of keeping everything submerged in the water. You may also use a clean rock. Once the pickles are submerged in the brine, put the lid on the jar and leave it on your counter. If you see a white film or mold develop on top, open the jar and skim it off.  This is harmless (it’s just yeast!), but it can impact the flavor of the pickles so skim it off as soon as you can if you see it.

 

Easy Homemade Pickles

TEST YOUR PICKLES On day 3, open your jar and taste test a pickle. If it tastes great and is crunchy, then it’s done and you need to put the jar in the fridge. If the pickles aren’t ready, put the lid back on and try again the next day. Keep testing the pickles everyday until they taste great to you – this takes between 3 and 7 days. If your house is warm, they will be ready on the lower end of the spectrum. If your house is cool, they will take longer. Also, once they are to your liking, make sure to put them in the fridge right away so the fermentation process halts. Remember you want your pickles to taste great and still be crunchy. If you leave them out on the counter for too long, the pickles will get soggy and limp – and no one likes a limp pickle ;)

 

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217 Responses to Ridiculously Easy Homemade Dill Pickles

  1. Kathy(MAW)Pigg says:

    No comment now later when I try these pickles

  2. Kat Cline says:

    Ok, so I’ve only ever had the vinegary pickles from the store. Do these get vinegary? I like the vinegary bite to them, but I’m always willing to try new things. lol.

    • Yes! They taste sour just like store pickles. The store pickles add vinegar as a cheap and easy way to get that sour taste. But we get the real deal through the fermentation (plus we get all those great probiotics that way!).

  3. Becca says:

    These turned out really good!!! Thanks for the great recipe. I had no idea it was so easy!

  4. Candice Clarke says:

    Omg. So good I can’t believe it. And easy!

  5. Kristen says:

    Made these, they’re SO GOOD! Thanks for posting this! I don’t understand how it ferments, but it does and it’s delicious. Do you think it’ll work on other vegetables? Cabbage, carrots, radishes, etc?

  6. Stephanie says:

    Couple of questions:
    What in the ingredients makes this a probiotic? Just curious :)
    And I followed directions and left it out for 3 1/2 days. I went to test tonight and they are already soggy…?!

    • Hi Stephanie!

      It’s the fermentation process that gives us the great/beneficial bacteria that makes it a probiotic. Here’s a quick run-down of what happens during that fermentation process:

      The salt from our brine wipes out any of the bad bacteria. What is left are good bacteria called Lactobacillus and those are probiotics! These Lactobacillus break down the sugars in the cucumbers and convert it to lactic acid and other beneficial substances.

      If you live in a hot climate or if your house is very warm, maybe 3 1/2 days is too long. I’ve recently heard about some people living in Texas and Arizona only having to ferment for a day and a half because of the heat! But, if not, you should definitely include some of those blackberry, raspberry or grape leaves in your next batch. Those really do help make and keep them crispy. You may also want to try pickling cucumbers – they don’t get as soft as regular cucumbers.

      • Stephanie says:

        Thank you for the quick run down :)
        You hit the nail on the head, I live in Texas. Once I put them in the refrigerator they got crispier, thank you they are yummy :)

  7. Kelly says:

    My first jar is made and on the counter! Can’t wait til day 3!! So easy and hoping my hubby loves these better than yucky, chemical-laden store-bought ones that he always wants. Used pickling cucumbers so we’ll see how it goes. Looking forward to this becoming our new pickle.

    • I hope it works out for you and hope it gets the hubby’s seal of approval, too :)

      • Niki says:

        I made these pickle sand day three of sitting they got moldy on top. I went by every step of your recipe. Has this happened to you?

        • Yes! It’s just yeast and it’s harmless, but it can affect the flavor so you want to skim it off as soon as you see it. To prevent this from happening, you need to make sure the pickles are totally submerged in the brine. You probably need to weigh them down with a rock or an onion to make sure they stay under that brine. As long as they are in the brine, they won’t develop the yeast on top. Hope that helps!

          • frances says:

            Today is day 3 and they taste good but the brine got murky on day 2 should i have poured off the brine and should i now put the pickles in clean water now that they are done.= or refrigerate in cloudy brine.

            • You can do either, Frances. The pickles are already filled with the flavor and fermented, so you can either keep them in the brine or put them in clearer water and put them in the fridge. I usually just keep them in the brine because I’m too lazy to do the extra step. But if the murky water bothers you, definitely throw it out and replace with clean water.

  8. Dan Simmons says:

    These were awesome! I go through at least one jar of pickles a week so I’m loving this healthy, no junk version!

  9. Candice Clarke says:

    Do hot peppers take longer to ferment? I stuck a few in with my pickles and they didn’t really have the same briny taste…

    • Hi Candice, It sounds like they probably do take a little longer to ferment if they didn’t taste sour/briny. I ferment all kinds of vegetables, but I always do them separately so I don’t have any experience/advice with doing cucumbers and peppers at the same time.

  10. jessica says:

    I definitely want to try this, so if I have an extra warm house ( by extra warm I mean my coconut oil stays in completely melted form just being on my counter for an hour) so should I be trying the pickles in a day or two instead of three? Helpful to have clarification than!

    • Hi Jessica! Yes you probably should. Since I’ve posted this, I’ve been reading around the web that fermenting like this in super warm climates sometimes only takes a day and a half or two. Good luck!!

  11. Amy says:

    Can I reuse the liquid to ferment new cucumber? And how many days for cabbage and carrot.

    • Amy, yes you can reuse the liquid. I think it’s pretty standard to use about a cup of the leftover liquid for your new batch and then make enough new brine to cover the cucumbers. When you do this, you jump start the fermentation process, so it will take a lot less time! Also, the juice is the best part and carries much of the probiotics, so definitely don’t throw it away! Drink it, add some to soups, stews, or save it – it’s really great for cold and flu season (a natural cold medicine!!) and will really strengthen your immune system :)

      It should take the same amount of time for lacto-fermented cabbage and carrots – the best method is the taste test after 3 days! (unless you live in a really hot climate – then check it at 1 1/2 – 2 days) Depending on how sour you like it or the climate, some people have even let it ferment 10-14 days. So your best bet is to keep tasting it each day.

  12. Colette says:

    I can’t wait to try these!!! I will be saving so much money, too! Thank you!

  13. Amy says:

    Is there any way to make these so you can store them in your pantry rather than the refrigerator? I would love to make a bunch of these but don’t have the room in the refrigerator. Also can you use dried dill if you don’t have fresh dill on hand? Thanks!!

    • Dwight says:

      Amy, You can store pickles indefinitely if you have a cold storage. The secret is to store them cool enough to stop fermentation. Canning and preserving was a common method of food preparation in your grandma’s time. If you live in an old house and there is a cold storage room in the basement (or a cold spot in your basement) try storing a jar there and see if they last.

      Dwight

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  15. Julie says:

    Hi, I really want to make these pickles, but can I use jarred grape leaves, as I can’t find fresh? This recipe sounds so easy and yummy!

  16. Arron says:

    I made these last night. I did an additional 2 jars of slices. How long do you think it will take for these? I’m guessing 24hr since there is so much more surface area. Anyone have any experience with these?

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  18. Arron says:

    I made these last week, I checked them after 3 days and every day after for a total of 5 days of fermentation. I tested one last night before putting it in the fridge. It wasn’t bad, not great, but I figured it would be pretty decent once it was chilled. I was wrong. I tried it this morning and it was disgusting. Way salty and the liquid had a viscosity to it that was not OK – ever leave dishwater too long and it becomes almost syrupy? I used regular cucumbers as well as Kosher salt. I imagine the salty came from the Kosher (I’ll use sea salt as directed next time) but what is up with the mushy pickles nasty liquid? Aside from the cukes and salt I followed the directions to the letter – what did I do wrong?

  19. What a great idea!

    I just made a bunch of glasses and can’t wait to try them. I didn’t have all the ingredients at home so I just improvised with black tasmaniam pepper, ginger, shallots, habanero chili, dill and cranberries. but as far as I understand it, the salt is responsible/the important ingredient when it Comes to the Fermentation process. so I do hope to have some delicious, self-pickled cucumbers within a few days.

    thank you very much for the Inspiration! I love your Website and recipes.

    Natalie

  20. Amy says:

    How do you think if I use whey instead of water, since I just made some whey and don’t know how to use it.

  21. Amy says:

    Some people don’t eat fermented vegetables since they think they are Nitrite created while during the process of ferment. Want to know if is true or any way to avoid it.

    • Hi Amy, I wasn’t quite sure the answer to this so I searched online for some answers.
      Here’s one article I found fascinating: http://www.nutri-tech.com.au/blog/2010/08/nitrates-and-your-health/

      They are actually saying you should eat a small amount of fermented veggies with every meal to prevent the conversion of nitrates to nitrosomines (which is what is so harmful to the human body).
      Quote: “Lactobacillus offer a huge suite of benefits, to the extent that the cultures who regularly consume fermented foods are the longest living people on the planet. Lactobacillus can stop the conversion of nitrates to nitrosamines, so a couple of spoonfuls of sauerkraut or kimchi with your sausages or pepperoni pizza can help neutralise the negatives.”

  22. Patra says:

    I see that you can use oak leaves. I can just pick some leaves off an oak tree and use them? What about wild raspberry and blackberry bushes? I can use those leaves too? I’m getting excited for my cucumbers to grow so I can make this recipe!

  23. Vickie says:

    My father use to make his own pickles in a vintage pottery jar. At times, his pickles were soggy, not crunchy and he was told to use distilled water. Some or our water has a lot of minerals which can affect the outcome.

    • Vickie, that’s so great to know! I’m definitely not an expert pickle maker so I wasn’t sure what to tell those that were getting soggy pickles besides using leaves with tannins. This is very helpful – thank you!!

  24. Arron says:

    Fermenting my second batch, the first batch was a fail. If it isn’t the salt and cucumber (I used Kosher salt and regular cukes last time) then I don’t know what it is. I’ll let you know in a couple days how these turn out now that I have the proper ingredients. If these are a no-go, I’ll try the distilled water and see what happens. I am determined to make awesome pickles!

    • Arron, I hope they work out for you. The distilled water idea from Vickie sounds like it may do the trick (crossing my fingers). The kosher salt shouldn’t be a problem. The regular cukes definitely get a little more soft than pickling ones, but I’ve been using regular ones and mine don’t get soggy unless I let it ferment too long.

      Keep me posted!!

  25. Arron says:

    Batch number 2 was a fail. I’m really not sure what I’m doing wrong. I boiled the jars to ensure they were sterile before assembling. They started out OK, after about 32 hours (I’m impatient) I marked a jar for testing and they weren’t bad. They just didn’t have the full-on pickley flavor yet. I gave them the full 3 days (an additional 32 hours)and tested the same jar again. They were mostly mush and the flavor just wasn’t right. Perhaps they are turning out the way they are intended and I just don’t like them. Who knows. The other very un-appetizing issue I’m having is that not only does the liquid get cloudy after the first 24 hours, it gets a weird viscosity to it as well. Any ideas?

    • Alyssa says:

      It sounds like maybe you’re expecting the extremely tart vinegar flavor of store bought pickles… maybe try a vinegar based pickle recipe instead of a brine one?

    • Vicky says:

      I read somewhere that it was a must to cut the the flower end of the cucumber off before jarring pickles. There is something (?) contained in the flower end of the cuke that causes pickles to turn to mush. You should never have to use any crisping agents if you do this. I haven’t tried it yet but will when I make my pickles soon. I have also read giving your cukes an ice bath for at least 3 hours is supposed to help too.

  26. Rene says:

    I have made these several times and they are wonderful!! I live in Alabama and only had to leave them out for a day and half and they were done. They don’t have the vinegary bite (sour) like store bought but I really like them better. Also I put a grape leaf in after they had been in the fridge for a week and they did get crunchier (they were already crisp) Thanks so much for the recipe!

  27. Mona says:

    I have my own cucumbers that I grew waiting to become pickles and I can’t find a mustard seed any where in this town!!! Amazing to me. Going to try again tomorrow.

  28. Mona says:

    Finally found mustard seed! Have mine with extra garlic, extra dried pepper flakes, and a few dried peppers. Can’t wait to try them.

  29. LISA says:

    BY ANY CHANCE HAVE YOU EVER MADE HOMEMADE GIARDINIERA?

  30. Emily C says:

    I hope to be harvesting my cukes in August. That gives me plenty of time for a couple of trial runs before then. My 9 year old is a pickle fiend and I am hoping these will be a big hit. What was the answer to the question about keeping them in the pantry vs the fridge?

    • Awesome – I hope he likes them Emily!

      If you wanted to keep them in the pantry, you’ll have to go through the regular canning process. You definitely can’t keep this recipe in the pantry because they’ll turn to a slimy mushy mess. These are so simple to make, though, that to me, it’s no big deal to make a batch or two every week or every other week :)

  31. jen says:

    I just read on Epicourious (from a different recipe) not to use kosher salt..(see reply to another post), which will cause cloudiness. It said to use pickling salt, which does not have additives. Can we use pickling salt in the same amount? This recipe does not have vinegar, or am I missing something, thanks!

    • Yes, pickling salt sounds like the answer if you don’t want cloudy liquid – thank you so much for that info!

      Vinegar is the “cheap, easy” way to get homemade pickles to taste sour like fermented pickles. You can certainly find a recipe that uses vinegar and they will be delicious. But the way I have posted is the old fashioned way of making pickles through fermentation. I’m a huge fan because you get all the probiotic health benefits this way that you won’t get from vinegar pickles :)

  32. Hi there. I’ve made these pickles many, many times for my children and I. They ask an arm and a leg in the stores for these fermented dills! Love that you’ve shared this oh so simple and easy recipe!

  33. Brooke says:

    okay! I made these up with my girls on Wednesday…it’s now Saturday (early Sunday morning) and my husband tested them this evening, and said that they are still very cucumber tasting. He was brave, I was afraid to try one because the liquid is so murky looking! Eek! It smells fine, and I have not seen any mold, only lots of bubbles….. After you are done with the fermenting process, can you take it out of that liquid, or should you keep them in it? Also, the coloring on the pickles is all crazy. I expected them to dull, but it’s rather uneven, some of the pickle looks darker than other parts….is that normal too?

    • Brooke says:

      oh, and I used pickling salt in place of the sea salt…murky “lake” water is what it looks like nevertheless! :(

  34. Raylene says:

    I made my first batch tonight. I only had wide mouth pint jars which would not hold all of the 2 cups of salt water. Will that affect my outcome? I was reading elsewhere that the salt ratio was most important so my ratio is now skewed. I mixed the sea salt in 2 cups of water for each jar separately.

  35. Henry says:

    Hi, Thanks for the recipe. do you think the pickles can be canned via the heating process after fermentation so they don’t need to be refrigerated. Thanks, Henry

  36. Michelle says:

    Should I turn the jars over or shake them to stir up spices?

  37. Alison says:

    I just picked my pickling cucumbers from my garden. I have never grown them before and I am getting so many…I don’t know if I have enough jars…I am so excited to try your recipe!

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  39. Audrey says:

    So mine started bubbling after about a day, and now (2 days after making) they taste more fermented than pickled. Is that right?

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  41. Tori says:

    I am looking forward to trying this recipe–my kids love pickles, but I don’t like all the junk that is added to the commercial ones. I have plastic 1qt soup containers (think take out soup container)–can I use these instead of the glass jar?

  42. Audrey says:

    well, I tossed them. I didn’t think they tasted like dill pickles at all. I used pickling salt, so that wasn’t the problem. I’m looking for another recipe. Thanks anyway!

  43. jessica says:

    Can I add vinegar to the recipe? Or use it in place of water? Will the vinegar keep it from fermenting properly? I like my pickles really sour. Is it okay to use any pickle recipe and just leave them out on the counter to ferment without sealing them? I got some Armenian cucumbers from the farmers market that I want to use. Will these work just like regular cucumbers? Thanks so much!

  44. JJ says:

    QUESTION: Do you boil the water …or simply use room-temp?

    Most of the recipes I found call for “boiling” the water (with salt, spices) in order to make the brine; then pouring the “HOT” brine directly onto the pickles.

    Your recipe mentions nothing about boiling or heating of any kind. Do you simply add all the spices to room-temperature water?

    Thanks.

    • Joy says:

      I was wondering the same to JJ’s question regarding boiling the water with the salt and spices and pouring over the cucumbers in the jar? or is boiled and cooled and put in the jar? or simple disolve the salt in water at room temperature and pour over cucumbers and spices in the jar?
      thank you thank you
      Joy

      • Hi Joy! I do not boil my water, but many people do. If you want to boil your water, do so and then let it cool a bit before stirring in the salt and pouring it into the jar. Hope that helps!

  45. Barb says:

    ok how come you can not preserve them I don’t like to keep my stuff in fridge no room
    txs

    • Cindy says:

      You cannot can fermented foods – the fermentation gas/bubbles would build up and explode the jars!
      Use a regular recipe for canned pickles if you don’t have a refrigerator.
      Fermented foods are put in the refrigerator to stop the fermentation process.

  46. Amanda says:

    Hi. I’m going to try this recipe with our bumper crop of cukes tomorrow. So excited! When you go to store them in the fridge do you store them in the pickling solution or do you dump that out first? Do you refill it with another solution or are they just in the jar by themselves? So excited that I don’t have to boil (can) my jars!

  47. Sweety says:

    Hi! I have everything ready to go and realize I need sea salt!! Can I use table salt? If not how long can I keep the cut and spiced up cucumbers in the jar before adding the water?

  48. Kate says:

    Made these pickles right before I went out of town for four days. That was the perfect amount of time to let them ferment. I was worried about mushiness, so I added some raspberry leaves from our bush out back. They are perfect, just perfect. And they are a great use of our resources – abundant cukes from our CSA, spices from our co-op, and raspberry leaf, peppers, dill and garlic from our garden (I skipped red pepper flakes and just went ahead and pickled some peppers in with the cukes – BEST IDEA EVER, thanks Peter Piper). Re used a large tomato sauce jar, to boot. Now looking for a second jar so I can make another batch while I finish off the first. So good.

  49. Shannon says:

    Getting ready to try a batch of pickles. They sound amazing. Just curious…I have an abundance of zucchini in the garden right now and wondered if you have made zucchini pickles?

  50. MarkM says:

    Not enough salt can cause slimy brine. Vinegar can be used to stop fermentation after they hit the “sweet spot.”

  51. I’m trying you recipe in this very moment and a couple of questions pop up.
    1. do you wash the cucumbers?
    I washed mine in cold water, does that remove the good bacterias?
    2. can I use rock salt? Does it have the same preservative effect?
    I only have Himalayan, it’s not as salt as sea salt. Should I go and buy som sea salt?

    Kind regards
    Annette

  52. Niki says:

    I made this recipe and my pickles on the third day checking them they was moldy. Has anyone had that happen to them?

  53. Niki says:

    It wasn’t the cloudy part, there was mold on the top.

  54. Liz says:

    A small tip for keeping the pickles underwater (in the brine).

    Because it’s fermenting, small bubbles of carbon dioxide form and as they float their way up, they can push the pickles up to the surface. (This is really a problem with something like sauerkraut, which tries to form a floating mat.) If you have a crock pot you can use a plate that’s just a little smaller than the pot. But a typical jar has a narrower opening so there’s always places your rock-weight is missing.

    What I did was to take a snap-on plastic lid, cut it to the right size, and pop it in like a diaphragm. ;-) Add brine to cover the plastic piece. Even if the pickles try to float up, they can’t get past the internal lid.

    Happy fermenting everyone!

  55. Jason Rose says:

    Just made my first attempt with making these pickles. We’ll see how they turn out.

  56. Thelton says:

    What is a T of sea salt?

  57. Tiffany says:

    This recipe may be the best thing I’ve discovered in years! The pickles turned out far tastier, fresher, and crispier than store bought and even my 4 year old agreed. Followed recipe exactly except I didn’t have fresh dill so I used dried and added dried tea leaves. Turned out perfect, will make again and again.

  58. Jenn says:

    what causes the fermentation? I thought vinegar did that.

  59. We have just stumbled across you and we want to say Thank you, we have just picked a load of cucumbers from the garden, the jars are in the dishwasher and we are all set to go. My Husband loves cucumbers done like this. Can’t wait to try them ?)

    Mollie and Alfie

  60. I made a few jars and some are really cloudy, are they still OK to eat. xx

    • Yes! If the cloudiness bothers you, you can dump it out and fill it with fresh salt water (only do this after they are fermented – not in the middle of the fermentation process). Mine get very cloudy and that doesn’t bother me, so I just leave it like that :)

  61. wendy says:

    I tried this recipe and it came out very salty. I used pickling salt instead of sea salt. Also do you boil the water before putting the salt into it or just use room temp?

  62. Rachael says:

    I am pickling two batches at this time. I use a Perfect Pickler. One batch is sliced cucumbers and the other is whole cukes. The sliced have bubbles but he whole ones don’t. Do you know why? I’ve only pickled chopped veggies in the past so the whole pickles are new to me. Any suggestions?

  63. Jessica says:

    Excited to try these!
    Just a question…do you seal the jar when leaving it on your counter or leave the lid loose enough for air to escape? I am new to all this and I am reading that some people do but then others don’t seem to..? Thanks for the help!

  64. Edie says:

    oh Honey, these sound wonderful and extremely easy to make. BUT is there a way I can print the recipe so I don’t have to keep going in the other room to see what’s next and forgetting by the time I get back to the kitchen. PLEASE AND THANK YOU

    • Koguntetzu says:

      you could always copy/paste the instructions onto a word processing program (A.K.A. notepad *pre-installed on most windows pc’s*) and print it out

  65. Amber says:

    Do you have to use hot water? Boiling water? Or is room temp ok? I did it with water straight from my filter. Not sure now if they will work after reading more about pickling.

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  67. Koguntetzu says:

    Can i use celery seed in the place of mustard seed, or is the mustard seed required? i’m not too fond of mustard seed, but i do love dill pickles and was wondering if substituting celery for mustard seed would affect the recipe too much. please respond to my e-mail (if you respond at all) at Koguntetzu@gmail.com

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  69. Ashley C says:

    Tried your recipe out!

    Apparently 3 days is too much. Its fall in a cold climate but my warm house may be too much? They were cloudy after a day as well, and at 3 days testing them are mushy. I used unrefined sea salt (Redmonds ‘Real Salt’), pickling cucumbers, and a sterile mason jar with an onion to weigh them down. The taste is salt then BAM hot hot hot lol. I didn’t use some ingredients separate as I could not find them so used a pickling spice blend. Maybe added to much of the pepper flakes? Not a bad taste, although shocking. I like hot and the cloudy seems safe from what I could find (could even be my hard water). Won’t be sharing with the family though haha. Going to try again for a shorter time and really cut back on the spicy ingredients, maybe add more dill. This is a promising recipe but I haven’t quite nailed it! Hopefully I can still make use of or drink the cloudy liquid since it should be full of the good stuff!

    • I hear you! This recipe sometimes takes a few tries to get it just perfectly to the way you like the taste and texture. I’m glad you are sticking with it :) I save the pickle juice and add a bit to soups or stews when the soups are done cooking. You can’t taste it and it’s a good way to get extra probiotics.

  70. Mike says:

    Do the grape leaves have to be right off the vine or can you use brined grape leaves?

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  74. barb says:

    IS THERE A RECIPE FOR SWEET OR BREAD & BUTTER PICKLES USING THIS FERMENTATION METHOD?

  75. michael says:

    I’m sorry but I have to disagree with your recipe. These aren’t fermented pickles, those take weeks and a lot of skimming to make, what your making is simply refrigerator pickles, three days isn’t near enough time to get the whole fermentation process really going.
    Now please don’t get me wrong, the type of pickles you have here are really good and easy for the beginner to make, I know I make them a lot myself, but there can’t be probiotics in them without true fermentation.
    Sorry.

    • Yes, these are definitely fermented and definitely contain probiotics! Refrigerated pickles have vinegar to produce the sour taste. The sour taste from these pickles comes from the fermentation process.

  76. Megan S says:

    Can you water bath or pressure can these to make them last longer? How would that affect the fermentation process/mushy vs. crunchy?

  77. Elly says:

    you said that DRY TEA LEAVES are usable. Perhaps flavored ones? so many different kinds of tea— I have wild grapes growing—–these leaves would work ok ? Gotta wait for summer for that—lol but am going to try the dry tea leaves—

  78. Deb says:

    dill is good what about a sweet pickle recipe?

  79. Pingback: How To Make Ridiculously Easy Pickles

  80. john says:

    Made these per the recipe this past summer. Made some changes to the ingredients. Since I don’t like dill, I made them into Deli Garlic Pickles just like the ones you see in the Jersey delis in big wooden casks (add a lot more garlic). Came out perfect and crunchy(added pickle crisp). Wish I made more than 10 qts. Guess who is going to make a ton of Garlic pickles in 2014?

  81. sally swope says:

    I’ve made these dill pickle’s many time’s. They are wonderful. For those of you looking for a “sweet” version: 5 C water, 3 c vinegar, 2/3 C ( scant) pickling salt, 1/2 t alum or grape leaves, 1 1/2 C ( or more) sugar. Depending on how sweet you want.
    Prepare pickling cuke’s as desired ( I slice them 1/2 in) Add to jar’s. Bring above ingredients to a boil. Pour over cuke’s. Put in the sunshine. Next day, pour out liquid and bring to a boil again. Repeat for three days. Taste each time you re-boil.
    They are crunchy, sweet, and simple… Enjoy!

  82. Jon Liles says:

    We live in Italy and can’t find dill pickles. I want to make this recipe but can only find dried dill (from the Jewish Quarter). Can I use dried dill instead of a fresh sprig? If so how much?

    • Hi Jon! Yes, dried dill is fine to use. Usually the rule of thumb is to use 1/3 the amount dried that you would fresh. Hope that helps! Oh and one more thing – I (and many others who’ve messaged me) have been most successful cutting the cukes in half rather than spears.

  83. Pingback: How To Make Ridiculously Easy Pickles | Natural DIY Ideas

  84. Katarzyna says:

    I am from Poland and our simple recipy calls for cucumber, dill flower heads, garlic, salt and horseradish leaves, if u can get hand on those I would highly recommend. But I also have to advice they are quite sour.

  85. Veronica says:

    I have been making pickles like this for years. How else would you make them? Just curious.

  86. Kathryn says:

    We have heard about using currant bush leaves from a Polish person. Have you heard about this?

  87. Donald Andrew Yeoman says:

    I work at a restaurant and want to do this, I’m throwing away to many cucumbers! My question is that I don’t have access to a pickling jar, would I be able you use an old glass jar with a metal lid, like from a big thing of cherry peppers. Would that work or to much pressure?

  88. Pingback: Delicious Homemade Pickles - I Love DIY

  89. Do you have a recipe for sweet pickles?

  90. Pingback: Homemade Pickles!

  91. Lisa M says:

    Just made a jar this morning and I can’t wait to see how they turn out. This will be my first time making pickles the traditional way (instead of vinegar) and I’m super excited; thanks for the recipe!

  92. Pingback: Delicious Homemade Pickles | DIY Cozy Home

  93. Anne says:

    Hi,
    I loved this recipe, first time I made it- pickles came out perfectly! The second and third time, not so much :) The seed part of the pickles were dark brown and tasted off- like they had gone bad. Ok.. so I tried a third time and it was better- no brown center- but still not right. I am doing all the same things each time. I use Real Salt and everything organic spice-wise. What am I missing here- any thoughts? P.s. thanks for your wonderful site! Just found it and I love it :)

  94. Frances says:

    I am getting ready to make these today. I have a question about the salt water, which I see other people have asked, but I don’t see the answer; is the water cold or boiled? Thank you!

  95. Pingback: Pickles! | Natasha Show

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  97. Linda Jay says:

    I’d like to try asparagus spears. Do I use the same ingredients as for pickles? Also read somewhere where someone reuses the liquid in Bubbies Dill Pickles to do a homemade batch. Your thoughts? Thank you

  98. Celia M Ganioglu says:

    Hi,

    Im from Germany, I loved this recepie ,ist the first time making pickles.I really dont know what i made wrong.In the 3erd day the Garlick the turn a blue like Color! what an i missing or doing wrong? Thank you!

  99. Patty Meya says:

    I just made my first jar of dill pickles from your website and did a taste taste 1 1/2 days after the 3 day countdown. It seems just fine so I’m putting my jar into the refrigerator. I’m afraid to wait the full 3 days because since I live in Hawaii, it’s very warm and this this my first batch of home grown cucumbers. I have one question-should I remove the grapes leaves and dill sprigs after fermentation? My grandson will be visiting me for the summer in a week so the pickles will be ready for him when he comes. Thank you for the dill cucumber recipie!

    • I don’t blame you about not wanting to go the whole 3 days since you live in Hawaii! It doesn’t matter if you leave them in or take them out. I usually leave them in because I’m too lazy (or forgetful) to take them out :)

  100. Demelza says:

    Great recipe! I made these a couple of days ago. Just tasted them and they are perfect. Nice and sour, not too salty and very crisp and crunchy. Thanks!

      • Demelza says:

        I am delighted with how these turned out, Kelly! The brine is perfectly proportioned. I did one pint of spears, using garlic, fresh dill, dill seed, coriander seed, mustard seed and chili pepper, etc. Then I made a jar of slices, using only garlic, fresh dill and dill seed. For both preparations, I removed the stem end of the cucumbers and added wild grape leaves from my garden. They are equally fantastic. I’m not sure if it’s removing the stem or adding the grape leaves, but these pickles are wonderfully crunchy. My husband, who does not like vinegar, told me they’re the best pickles he’s ever tasted. Cheers to you!

  101. Jerry says:

    Just about to try this recipe for the first time but wanted to know about a cherry leaf. I have cherry trees but not the actual fruit tree. Can I use the leaves from this tree to keep the pickles crispy or should I look for an oak tree leaf?

    • Your cherry tree leaves will be great, Jerry!

      • Jerry says:

        Thank you for your quick reply! I will let you know how it comes out.

        • Jerry says:

          Well, I followed your directions to a tee. I am impressed. We had a heat wave and had the cool air in the house for the three days and the pickles on the counter. Could see the fermentation going on and tried it after three days. Not quite done so I left it going another day. Perfect! Crispy! My cucumbers are coming in like a wave on the vine now. Gonna have to buy more jars. Thank you so much for this recipe!

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  103. Sue says:

    I could only find grape leaves in brine. Is that ok? I’m starting them now..

  104. Ray Turner says:

    I have fig and pecan trees. Can I use either leaves in this recipe?

  105. Jerry says:

    I am on my second batch and decided to use whole cucumbers. Same recipe and know it will take some extra time. My family absolutely loves the spears. As good as the store bought! I wish I knew of this years ago!

  106. ReverendDraco says:

    I’ve noticed a few people asking this question, but have seen no answer. . . I have the same question.

    Do you boil the water/salt mixture, or just use room temp?

  107. Sue says:

    I used this recipe, yesterday. I did a few jars exact, a few I used lots of jalapeño slices, a few I used a ton of garlic, a few, lots and lots of fresh dil, etc. Also, I decided to do several with half water and half vinegar and a few with all vinegar. The others were all water.. as the recipe states. Within a couple of hours, the jars with the water only brine mix were already showing signs of something going on.. I was amazed. The cucumbers were becoming a lighter color, while the others stayed the same. There wasn’t any murkiness, at all. This morning, I decided to try them all. The jars with the the all water brine were already delicious. They’re crispy, salty and I can taste the garlic and dill. I’m going to taste them again tonight, and I think they’ll be ready. I like a strong taste.. so, I’ll let them sit as long as needed. I did use a brined grape leaf. I just folded one and placed in the bottom of each jar. I’m still not seeing any type of murkiness in my brine.

    The jars with the vinegar mixtures I set outside on my back deck, hoping to speed up the fermentation.. or is this even possible? I live in GA, so it’s hot and humid here.. very. Inside it’s very, very cool all the time. I did two jars of okra, also. The okra is slimy. I boiled it for four minutes, first. I think that was a mistake. Can I just replace the okra in the jars with raw okra?

    Thanks for this recipe!! Love it!! My Grandaddy has a garden and we have more cucumbers than we know what to do with!!

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  109. darlene says:

    My mother-in-law gave us a cucumber plant and it has gone crazy so we decided to make pickles! Found this recipe and made 3 batches Sunday. Checked them tonight and was pleasantly surpised with wonderful pickles! Very easy! Thank you for sharing!

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  111. Gratia says:

    Is it normal for the jar to fizz considerably when opened? Most of mine did. I ate them and felt fine, but then a colleague of mine was worried that it could be bad bacteria? I hope he got me nervous for nothing? Thanks!

  112. Janet says:

    I read all the comments and didn’t see the answer to the question about how tight to screw the lids on. Do I have to worry about fermentation blowing off the lid so I should keep it a little loose, or should I do a full hard twist to get it completely sealed?

  113. Pingback: Super Easy Dill Pickles | Scratch It

  114. Robin says:

    Well…the cucs are picked…headed to the grocery store tomorrow morning first thing to pick up the few ingredients I don’t have and I am ready to give this recipe a try…will let you know!

  115. Gwen says:

    SO we made these for the first time – they kind of seem like they are carbonated when you eat them. Is that normal?

  116. Pingback: There’s no such thing as too many cucumbers… | Left Brain Chef

  117. Bonnie says:

    Does the lid need to seal that you are using on the jar? Can’t tell from the picture if there is some type of gasket between the lid and jar?

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  119. Yes! Mine gets cloudy, too after a few days.

  120. Anne says:

    Hi,
    I loved this recipe, first time I made it- pickles came out perfectly! The second and third time, not so much The seed part of the pickles were dark brown and tasted off- like they had gone bad. Ok.. so I tried a third time and it was better- no brown center- but still not right. I am doing all the same things each time. I use Real Salt and everything organic spice-wise. What am I missing here- any thoughts? P.s. thanks for your wonderful site! Just found it and I love it !

  121. Rebecca says:

    I found the sweet pickle recipe in post…….Thanks!!

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