Name: Sour Dill Pickles
Total time: 7 d 3 h 50 min
Ingredients: 12 small pickling cucumbers (3 to 4 ounces each), ends trimmed; 3 tablespoons canning and pickling salt; 7 cups water; 20 sprigs fresh dill; 5 garlic cloves , smashed and peeled; 1 tablespoon dill seed; 1 1/2 teaspoons black peppercorns

Why This Recipe Works

To get crisp pickles, we tried every technique we could find. We added a grape leaf and a black-tea bag; these contain tannic acid that deactivates the enzymes responsible for softening. We used pricey sea salts containing minerals which inhibit softening. We also added Ball Pickle Crisp to our brine. While delivering slightly more crisp pickles, these techniques either added off-flavors or were too expensive. Lastly, we salted the cucumbers for 3 hours before pickling. These pickles were significantly crunchier, without tasting off. For flavor we added fresh dill, dill seeds, garlic, and peppercorns. The ideal environment to create the classic sour dill flavor is between 50 and 70 degrees (do not ferment above 70 degrees). The fermentation temperature will affect the timing and flavor of the pickle; warmer temperatures will ferment more quickly and produce sharper, more pungent flavors. For a balanced flavor, we prefer a fermentation temperature of 65 degrees.

Before You Begin

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.

Instructions

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

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.

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.

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.

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).

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.)