Making kosher dill pickles by fermenting in a crock is a traditional and time-honored method that results in wonderfully tangy and crunchy pickles. To start, fresh cucumbers are washed and placed in a large ceramic crock, along with aromatic spices like dill, garlic, and mustard seeds. A brine solution, typically a mixture of water, salt, and sometimes vinegar, is poured over the cucumbers. Then, a weighted plate or brine-filled bag is used to keep the cucumbers submerged, preventing unwanted mold growth. Over the course of several weeks, natural fermentation takes place, transforming the cucumbers into sour, flavorful pickles. The crock method yields pickles with a distinctive, old-world taste that is beloved by those who appreciate the depth of flavor that can only be achieved through this patient and traditional process.

Over the years I’ve played around with fermenting different vegetables, and making kimchi. So far pickles are my favorite!

Equipment

• 1 Large Jar or Crock
• 1 Fermenting Weight

Note: For this recipe, I used a large wide-mouth mason jar, fermenting weight, and fermenting lid. The lid has a valve that lets gases out but does not let air back in. If you are interested this is the fermenting kit that I used for this batch of pickles.

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Fermentation Kit Lids with Weights

Ingredients

• 2 lbs small, firm pickling cucumbers
• fresh dill
• 6 garlic cloves – chopped
• pickling spices such as whole peppercorns, mustard seeds, allspice, red pepper flakes, coriander
• something with tannins for crispness – 4-6 bay, grape, blackberry, raspberry, cherry, oak, or horseradish leaves
• 5 tbsp unrefined salt
• 4-5 cups filtered water

Instructions

• Layer garlic, dill, cucumbers, spices, and leaves in a jar firmly. Leave 1 1/2 inch headspace.
• Combine salt with water to make a brine. Stir until salt is dissolved.
• Pour the brine over the cucumbers until completely covered. Place a fermenting weight on top. Top with a fermenting lid. If using a regular canning lid remember to release the fermenting gases from the jar daily.
• Let sit at room temperature and away from direct light for 5-7 days. The pickles should be ready within a week when the taste is to your liking. Place the jar or pickles into the refrigerator to stop the fermenting process.
• Enjoy