Summer offers garden goodness and one of my all-time favorites are pickles. If you eat the typical store-bought canned dill pickles or any canned pickle for that matter, you are completely missing out in more ways than one.
A LITTLE HISTORY
Fermented, or cultured foods, are an integral part to the human diet, and most do not understand how our bodies need them. Not only is our gut is our second brain, and eating fermented foods nourishes it to the full, but we are also creating an awesome mini-system that fuels our bodies giving it what it needs to battle diseases and toxins. Check out Mother Earth News (Aug.-Sept. 2013) for an excellent article. (see below for more resources)
My family is not what you would call your average grocery consumer. However, we are whole food, real food, get-it-while-its-fresh food eaters making the most of every bite. Now, I will say that we deviate from time to time, but for the most part, we avoid processed foods.
Likewise, we make our own ketchup, mustard, hot sauce, cortido (Latin sauerkraut), yogurt, buttermilk, crème fraiche, salsa, kefir….all fermented.
So, of course, we ferment our dill pickles, like the olden days…in crock, with a salt-water brine, just bubbling with goodness. My kids salivate just waiting for them to be done. What better healthy snack can I provide for them than a crisp, juicy, full-of-fermentation goodness dill pickle?
Want to make your own? Here’s how.
You’ll need: (this is for a 1 gallon recipe. I use a 10 gallon crock…I have a family of 8 and we like to eat them all year)
- 1 gallon crock or food-grade bucket, cleaned
- plate to fit inside crock or bucket, cleaned
- 6T. sea salt (3/8c.)
- 3-4 fresh dill flowering heads (you can use dried, 3
-4t., but fresh is best) - handful of oak, grape, or cherry leaves (Yes, leaves. They make the pickles crisp!)
- 2-3 heads of garlic, not cloves, peeled
- a pinch of peppercorns
- 3-4lbs. unwaxed cucumbers (small pickle size)
- Large rock or weight, cleaned
LET’S MAKE DILL PICKLES
First, wash the pickles, and remove any blossoms being careful not to bruise them. If you can’t get fresh ones, just soak the ones you have in some ice-cold water to freshen them up. Then, place them in the crock along with the dill, leaves, garlic, and peppercorns.
Next, dissolve the sea salt in half a gallon of water and pour it into the crock.
Now, the pickles will float and you want them submerged. Here’s where the plate comes in. Turn your plate upside down and push the pickles under the brine, making sure to catch them all. Place your large (clean) rock on top of the plate to keep the pickles submerged.
Last, place a towel over top for a tent to keep the pesky flies and gnats out.
Also, you’ll need to check the pickles daily to see if there is any mold on the surface. However, don’t panic, just skim it off and wash the plate and rock (or weight) and replace them – mold is good.
Do the same the next day, and so on. In conclusion, after about a week, grab a pickle and give it a taste. In addition, you can stop the fermenting whenever you like the flavor. My 10 gallon crock takes around 4 weeks to get it where I like it. A one gallon crock takes anywhere from 1-4 weeks.
YUMMY
Once you think they’ve pickled to your liking, just store them in a refrigerator for months. How easy was that?!
Any questions? Please feel free to ask!
Additional resources:
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In addition, more recipes like my fermented dill pickles:
It normal for the brine to be cloudy correct?
Yep, it will be cloudy and perfect to eat. :o)
I have had a batch on for 6 days and the husband forgot to skim the scum off while I was away this week. Has this ruined the pickles? Will they still be safe to eat?
It should be fine. No worries!
How long does it take for the scum to form?
Pam
Hi Pam! Depending on the room temp. it should take about 2 days and then you will need to skim it off every day. :o)
After the pickles are fully fermented to taste you can take them out of the crock and put them in gallon jars in the refrigerator? I will want to use the crock for other foods! Thanks.
Do you cover them with any liquid
I mention how I use a plate and a heavy object to keep them submerged under the brine, so yes.
Absolutely! I get about 7-8 gallon out of my 10 gallon crock, so I put them in gallon containers and put them in our extra refrigerator for the whole year – if they last! You actually have to take them out because they will continue to ferment to the point of rotting. They will still ferment in the refrigerator, but it will be drastically slowed down.
I am curious if there is a certain time frame in days or weeks when one can say the pickle is fully fermented? I have read in some articles that partially fermenting them can leave one open to the possibility of some pathogens (listeria seems to one mentioned most). The pickles have to be “fully fermented.”
What would you think would be a minimum time for a safe, full fermentation (with 70-76 degree ambient temperature). At least a week?
In my research, it is suggested 1-4 weeks and that the temperature and setting be in a cool, dark location. You can read more on it in “Wild Fermentation” by Sandor Katz (I do no back his lifestyle), or in “Nourishing Traditions” by Sally Fallon. I have some suggested links posted above. Yes, I would agree that at least a week or more, depending on temp. would be best. Hope this helps! :o)
Thank you very much for the response (and the whole post!)
Matthew
I love pickles, so thank you SO much for this recipe! Not a single, store-bought “dill” pickle actually contains dill, if you read the labels.
I also noticed in your intro here, that you make kefir! Would you be so kind as to share how? I LOVE that stuff. It’s not so easy to find around here.
Thank you,
Hey there, This article and its really awesome! Where did you find a 10 gallon crock? Can I use a food grade bucket instead, do you know?
Thanks!
PS. Great to see an awesome Christ-loving mama taking care of her family! Keep it up! 🙂
I have a few questions for you. Do you wash the leaves? Do you dissolve the salt in hot water and if so do you wait until the water is cold before adding it to the crock? When fermentation is completed do you transfer the brine with the pickles to the fridge? Thank you for your help.
Yes, I wash the leaves and let the water cool to room temperature. You don’t want to cook the pickles, and guess I should add that in my post. I do use the same brine to store them in a refrigerator for long term. The fermentation continues, but is much slower. Thanks for the questions!
I have fond memories of my mother making dill pickles and I finally brought her large crock home and want to try them this year. I do not remember her using leaves! Do you just pick the leaves from a tree, wash them and place them in the crock?? I have a large oak tree in my back yard that was a gift from friends in memory of my mom when she passed away. I also remember her placing fresh dill in the bottom and then layering some dill in between.
Leaves help the pickles stay crisp. Yes, just wash and rinse and add right to the brine. Have fun with it and make new memories!
No vinegar, correct? And should I boil the water and let it cool, or just use cold water?
Yes, no vingar. Dissolve the salt in room temp water, heat if needed, but then let it cool back to room temp. Have fun!
When my pickles are done fermenting in the crock and I transfer them into jars do I boil the brine to rid it of its cloudiness? The pickles look like their sitting in murky water. How do I get rid of that? I want the water to be clear like in the store bought jars, correct?
You’ll want to keep it, Debbie. That’s all your awesome probiotics working their goodness. Store bought pickles are canned, no life in them at all and sitting in vinegar. 🙂 Let me know if you have any more questions.
Sorry I just want to clarify, so after you reach the desired fermentation, you remove the pickles and place them in your sterilized jars. Then boil the brine before you pour it back into the packed jars? Or just pour the cold unprocessed brine into the packed jars?
No boiling as that will kill the beneficial bacteria, just pour the cold brine in and store. 🙂
I read somewhere about putting plastic wrap on top of jar before the metal lid is that true just got my first crock can’t wait to try it I’m already thinking about getting another one
Yes, I do that for long term storage if the lid is metal. I also buy the plastic Ball jar lids that make it a bit easier. Sounds like you’re ready to roll! It is addictive. 😀
These will be my first crock recipe! I have slicing cucumbers though, can I cut them and still follow the recipe as is? And can I add some apple cider vinegar to the jars right before storing in refrigerator for extra flavor? And do you want to keep a leaf in each jar too or only while fermenting? Thank you!
Yay for you! Cutting is fine though will ferment faster. No vinegar as it will kill the probiotics. There will be plenty of flavor. 🙂 Leaves can be kept in. Hope this helps and you have fun!
My pickles have what looks like mold on them. I washed it off & the pickles are amazing. Should I leave the white stuff on the pickles?
Yes, if it’s sort of frothy that’s totally a part of the fermentation. It may have gone a little too long, but should be fine. Enjoy!
When will I stop skimming the top if I put them in jars when I’m done will scum still form on top?
It will slow down when you refrigerate them. It doesn’t hurt anything to have it.
What type of grape leaves do you suggest? I’m told some grape leaves are toxic. Do you use canned leaves or fresh off the vine? How many leaves per gallon?
Good question. I have not hear that some were toxic. Maybe research the leaf you’re hoping to use before adding it or just use oak. I use fresh and about a handful per gallon. Hope that helps! 🙂
I remember my Mom doing the pickles in the crock but we would eat them right from the crock.Guess she canned them at one point really don’t remember that part.I have her crock and will try your recipe.I cann lots of pickles with vinegar so this will be a fun thing to try.Thanks
They are so yummy straight out of the crock. What fun memories! Hope you enjoy.
Hi Larissa, I put my pickles in a bucket on the 2nd of August as of today the 6th I see no foaming yet. Should I be concerned? I followed your receipes but added crushed red pepper flakes.
Thanks Dianne
Hi Dianne. 🙂 No need to worry. You may not get much if any. Keep on fermenting on. 😉
Hi Larissa, your web site is beautiful. LOVE living off the land. I am immune suppressed and am wondering how to tell if the pickles have spoiled? I am wanting to try this recipe.Do you know anything about making Perpetual pickles, where you have a brine in the crock and keep adding fresh veggies as you have them? I have a smallish crop of pickling cukes..thanks, Alice
Thank you so much, Alice. The ways I know they are spoiled are by smell (kinda off scent, as you can imagine) and if they are squishy soft. I haven’t really had any spoil in my batches, but let some go to test it. Yes, you can keep reusing the brine for a time as that’s what we do for not only our cukes, but our veggies. You can even use it to start a new culture quicker. Enjoy!
Do you use tap water or distilled?
I have used tap, but boil it for a bit to remove some of the chemicals. Distilled work too, but I prefer spring water from our local spring, which I know is hard to find. 🙂
Do you cover the pickle containers after putting in fridge or leave uncovered?
I cover them. 🙂
Can I slice the pickles? I have a wide variety of sizes from the garden. Thanks for the recipe!
Yes, you sure can. Though keep in mind they will ferment much faster.
Hi.
I followed a recipe similar to yours water vinegar garlic salt dill alum they were in the crock for about 2 weeks before they started to ferment how long do they ferment when can I transfer to the refrigerator,how long can they stay in the ref.
Thank You
Lin
If you’re using the other recipe, I surely don’t know. This one takes a couple of weeks and can stay in the refrigerator for 6 months or more as I stated above. 🙂
Hi, I tried your recipe but made mine in food-safe plastic buckets. I was very disappointed…the cukes were bloated, mushy, and hollowed-out. I followed the recipe exactly, I used spring water, sea salt, and lots of garlic, as per your instructions. Was it the food-safe plastic? I have since obtained a crock and may try another batch, if I can regain my nerve. Thank you in advance for your answer.
Donna, there are a lot of variables that could be the issue. Were they kept in a cool, dark place? It sounds like they fermented too quickly. I have only used the crock, but others I know have used the plastic, so I’m not exactly sure. I wouldn’t be afraid to try again, as that is how we learn. Be sure to take one out every now and then to test it and see. I wish you much success!
Perhaps they did ferment too quickly. It was extremely hot here. Maybe I’ll take my crock downstairs to my cooler basement and try again with this recipe. Thank you.
I was looking at your recipe for crock dill, do the leaves need to be dryed or green ?
Fresh is best. 😀
Why do I have to skim off the mold? Isn’t it ok to leave, as it is part of the fermenting process?
Like anything, too much of a good thing can be too much. You just don’t want that to dominate.
This recipe is great! We just tried our pickles and they are delicious! Thanks for the great pictures that showed the mold and how to skim it.
Awesome to hear, Nancy! Thanks!
Hi– great page! Very helpful. Can I use maple leaves instead of Oak? No oak trees here!
Thanks!
Thanks! I believe oak or maple is fine. 🙂
id like to try these but where do I get grape or cherry leaves?
Which is better for covering the crock of fermenting pickles, the crock’s lid (Ohio Stoneware), or a towel? First timer and very excited about this process.
Thanks for your help
Mine didn’t come with a lid, so either is fine.
Hi Larissa,
I have been making fermented pickles for several years and love their taste. I make five gallon batches because a lot of my friends like them too. I use grape leaves from my neighbors grape vines and sometimes I even use horseradish leaves. I have never really know how to store them in the refrigerator but after reading your article, I got a better education on the matter. I do have a question for you. Your recipe is for a gallon. If I wanted to make five gallons, do I just multiply the ingredients by 5 or it there something else that I should be aware of? Thank you very much for your article and have a great day.
Sounds like you’re an old pro. Yes, just make the recipe x5 to suit your needs.
Hi Larissa,
I forgot one question in the previous post. Do you trim off the end of the cucumber that had the flower on it?
Thank you.
I don’t trim, just wash and submerge.
Success! I tried this recipe again with my stone crock, which I put in my cool basement. I had good-tasting pickles in eight days. Thanks so much.
This is so exciting! Thank you for the recipe and advice. I put my pickles in the crock last night and now am just waiting for the magic. I made 10lbs of them! I am not sure how much we can eat each month. Can you tell me how long they will be edible once I put them in the refrigerator? I plan to put them in jars in the brine. We’ll always have a jar to eat from, but how long do the keep? Have you ever done a canning process once they’ve fermented? I hesitate to mess with the good bacteria, flavor and crunch. I just wasn’t sure how long they are edible when kept in the fridge.
My pleasure, Heide. Sounds like you have some yummy goodness on the way! 😀 They can last for up 6 months up to a year if stored in their brine in a refrigerator. If you can them it will destroy any benefits you spent time creating. Hope that helps! 😀
I’m trying this method for the first time in 50 years… I don’t have a space cooler that 80 degrees & am concerned with the “safety factor” / spoiliage.. I’ve always make pickles w/ vinegar .. they smell ok theve been in the crock for abt 1 1/2 wk and still hard with only a little of the rim turning pickled color.. do I need to worry abt getting sick eating them ?
Hi Larissa, did 31 pounds of small cukes in two crocks. They turned out great and going to put them in jars today. Thanks so much for your recipe. They are so yummy.
Wonderful! Now I’m hungry. haha!
I tried this recipe. Today(8/18/18)is 3 weeks in with a crock of pickles. I skimmed off the top every day, and after a week they were crunchy and tasted just like Classen dill pickles. But 3 weeks in they have aquired a taste, kind of a sharp taste, not that enjoyable. Should I have taken them out after a week and put them in jars and in the fridge? I was worried that they would not be “cured” and would make me sick.
There are many variables, so it’s hard to say. You can stop the ferment whenever you like. Some prefer more and others less. 🙂
I don’t have access to grape, cherry, oak or maple leaves, but I have a massive amount of Rhubarb leaves, sunflower leaves, cucumber leaves, and leaves from poplar trees…. Can you tell me if any of those would be safe to use when making these fermented pickles? (First time fermenter 🙂 )
I also know that horseradish, black tea leaves also work well. The leaves you mentioned wouldn’t make it unsafe, just not aid in adding a crunch. 😉
Hi, I have m8ine on day 3 of fermentation, just a little foam, but am starting to smell a faint dill pickle smell when I am near it. have added a chopped sweet red pepper, garlic and small onions as well as the dill never heard of leaves but was wandering if wild graape leaves would do as where we live hard maple and oak are more scarce. I am intending to do a crocl of fermented cabbage, and one of mixed pickle would it be the same?? how about a handful of pickling spiced and a bit of brown sugar for flavour?
The wild grape should work. Yes, it would be the same. We do mixed veggies for my kids and they love it. I don’t think the spice would hurt, but skip the sugar as it kinda defeats the probiotic benefits you’re after. 😉
I have pickles fermenting in a crock three weeks. Today I tasted one. The brine is great the pickle is too salty. What should I do
Hmmm…well, it sounds like you will just need to make note as to how much salt you added and cut back next time. It took me a couple of ferments before I got it to where I liked it.
Can I use pickling salt in place of sea salt and can I add corn on the cob for pickling to the same batch?
Sea salt has natural mineral properties that create a better ferment, and yes you can add corn too. 🙂
Hi, I make Sauerkraut and have the special crocks with the lids and water trough air locks. That way way no mold problem. I will try and make a batch of pickles and let you know of the outcome.
Those are nice to have. Hope it turns out well. 😀
I remember my mother making crock pickles using about one inch cubes of zucchini and they were delicious. Do you think cubed zucchini could be substituted for cucumbers in this recipe?
Such a wonderful memory. You can use zucchini and carrots, cauliflower, most any vegetables.
My pickles are about 2 weeks in and they are tasting great. Plan on giving some more time in the crock. before I put them in the jars do I want to rinse or whip any mold off? If I get some mold in the brine that I put in the jars is that OK? If I do not have enough brine can I just make more.
How exciting! You can skim the mold off the top of the brine, but no need to rinse them unless just before eating you prefer. Happy pickling to you! 😀
I have an abundance of fig leaves, could they be used instead of the other leaves mentioned of which I have none
Hi there, I am wondering if I can remove them from the crock once thevy’ve reached perfection and jar and process them?
Do you mean can them? That would defeat any reason you put them into fermentation. You will miss out on any probiotic benefits as they will be killed in processing. I hope that makes sense. Just refrigerate and enoy.
My cucumbers are coming in about 2-3 pounds at a time. I would like to purchase a larger crock. Can you add cucumbers to the brine as you harvest them or do they need to be done in batches?
Sounds like a load of yummy. 🙂 The only problem with adding them in as you harvest is some may get overly done, and you’ll have to figure out which ones went in first. Batches makes it easier.
HI, for years I have made my own pickles both ways canned in vinegar and crock. The one question I Don’t see in all of your posts is … If I don’t have the refrigerator room to store crock pickles in could they be stored downstairs in a dark basement with a temp of about 55/60 degrees? Thank you.
I mention cold storage, so definitely it is idea for it to be as cool as possible. They would keep in that temp for a short time, but not for as long as if they were refrigerated or in a regulated root cellar.
My crock has formed a brown brine, looks like a yeast color…light brown…some foam, very little mold.
The color has me wondering if they are still good…
That is normal. Just skim off daily and keep things clean. 🙂
I’m only doing about 10 or 12 pickles.
Please help me adjust the brine recipe to this amount.
I would say it depends on what size they are, but maybe halve or quarter the recipe to suit your needs. Too much usually isn’t the problem as much as not enough is.
If some of the brine evaporates off, what will I do? I have never made pickles before so this is the first time for me.
I’ve never had any evaporate off because your crock should be in a dark, cool place free of drafts. You’ve got this! 😀
Tried this recipe and pickles came out brownish color on both ends. Did the recipe exactly as it is supposed to be. Only had pickles in brine for a week. Do you think they are safe to eat? I cut one open and it is brownish on both ends only.
Are they mushy or firm? There are a few variables whenever trying this recipe. I’ve never encountered the brown ends myself, but if you believe there to be an overgrowth of yeast (white foam on top from temp being too high), or if they are slimy (the brine can be slimy, however), you might need to discard them. It could be that your cukes were not healthy to begin with or the enzymes in the blossom end are causing the issue. Temperature, right amount of salt, etc. can all affect the outcome. Fermenting is definitely an art that makes it fun, but can also be frustrating.
Jarred one gallon and they came out great! Left a few larger pickles in the crock because they weren’t quite ready when the rest of them were. Left them in the brown brine one addtl week and the brine turned pink! Brine still smells good but there is a fine layer of white mold across the top of the pink brine. Pickles are not squishy but not as crisp as first batch. Wondering why the brine turned pink only for this last batch and if they’re safe to eat? Thx very much!
Hmmm…I don’t remember mine turning a pink. The mold on top isn’t as much as a concern, but the combination of the two makes me think you should use a ph strip test to see if the ph is 4.0 or below. Did your temperatures in home change drastically over that time?
I used a two gallon crock and followed your directions exactly. After three weeks I still have no fermentation. I have skimmed mold daily, but the cucumbers just taste salty and not at all sour. What might have gone wrong?
Hi Trish. 🙂 I’m just curious if your temperatures were in the right range for fermentation and if you’ve given it enough time? Also, check out this article and the video at 3 minutes in: https://marysnest.com/why-is-my-ferment-so-salty-and-other-fermentation-questions I hope that helps.
Hi there! My cuckes have been sitting for a couple of weeks now and they’ve become slimy and have white stuff on them. I’m assuming they’ve turned bad? Any advice?
It depends…are they mushy as well and were your storing temps low enough? Most commonly this is caused by a weak brine or not enough covering the pickles or possibly the salt is not evenly distributed. The white is a yeast which is harmless, but if it’s more that just a bit it’s gone too far. If it’s heavy slime, mushy, and yeast…time to discard.
Hi Larissa, just ran across this recipe when I tried to find your trash-to-treasure tuesday item from Christie’s page (I got a 404 not found message ?). I looked around and found this recipe. The question I have is what liquid are you filling the crock with? I may have missed it but all I saw was the 1/2 gallon of water added. It looks like your crock is full of liquid in the images. Thanks!
My post is live for T2Tuesday. 🙂 As for the recipe, it’s set for a one gallon batch, not my 20 gallon crock. You would just adjust the recipe according to your crock size. Hope that helps!
Just to be clear on the oak leaves. Just grab a handful off a tree in the yard and wash them?
Yes. That’s pretty much it.
So how would I store so many pickles in my refrigerator? Do you just put them in jars?
You can use food-grade plastic or glass (preferred). 🙂
Do I add water if the cucumbers are not covered ?thanks
Yes, I do. 🙂 Happy pickling!
Hello! Are you or any of your commenters familiar with water-sealed crocks? Would they prevent the scum/mold from forming or do you still open them to skim? Thank you!
Hi Jenna! I am not, personally, but I would assume if any mold or scum forms it would need to be skimmed.