Fermented Dill Pickle Recipe

Here’s a simple recipe for fermented dill pickles using whey to jumpstart the fermentation process.

This recipe makes about one quart of tangy, crunchy pickles.

Ingredients

• 1–1.5 lbs pickling cucumbers (small to medium, firm, unwaxed)
• 2 cups filtered or non-chlorinated water
• 1.5 tbsp Celtic sea salt or Himalayan (non-iodized, no additives)
• 2 tbsp fresh whey (from strained yogurt or cheese-making) 
• 2–3 sprigs fresh dill (or 1 tbsp dried dill)
• 2–3 cloves garlic, peeled and lightly smashed
• 1 tsp mustard seeds (optional, for extra flavor)
• 1 tsp black peppercorns (optional)
• 1–2 grape leaves or 1 tsp black tea leaves (optional, helps keep pickles crisp by providing tannins)

Equipment

• 1-quart glass mason jar with a lid
• Clean weight (e.g., a smaller glass jar or fermentation weight)
• Clean cloth or airlock lid (optional, for covering)

Instructions

1. Prepare the Cucumbers:
• Wash the cucumbers thoroughly. Trim off the blossom end (about 1/16 inch) to prevent softening during fermentation.
• If desired, cut cucumbers into spears or slices, or leave whole for smaller ones.
2. Make the Brine:
• In a bowl or measuring cup, dissolve the salt in the filtered water to create a brine (about a 3.5% salinity ratio).
• Stir in the whey until well combined. The whey will introduce lactic acid bacteria to speed up fermentation.
3. Pack the Jar:
• Place the grape leaves or tea leaves (if using) at the bottom of the clean quart jar.
• Add the garlic cloves, dill, mustard seeds, and peppercorns.
• Pack the cucumbers tightly into the jar, leaving about 1 inch of headspace at the top. Ensure they fit snugly to minimize floating.
4. Add the Brine:
• Pour the brine (with whey) over the cucumbers, ensuring they are fully submerged. Leave about 1 inch of headspace.
• If needed, place a clean fermentation weight or a small glass jar on top to keep the cucumbers under the brine.
5. Cover and Ferment:
• Cover the jar with a clean cloth secured with a rubber band, a loose lid, or an airlock lid to allow gases to escape while keeping out dust and bugs.
• Place the jar in a cool, dark place (ideally 65–75°F or 18–24°C). Avoid direct sunlight.
• Check daily to ensure the cucumbers remain submerged. If any float above the brine, push them back down to prevent mold.
6. Fermentation Time:
• Fermentation typically takes 3–7 days, depending on temperature and taste preference. Start tasting after 3 days.
• The pickles are ready when they have a tangy, slightly sour flavor and are still crisp. The brine will become cloudy, and bubbles may form, which is normal.
7. Store:
• Once the pickles reach your desired flavor, remove the weight, seal the jar with a lid, and store it in the refrigerator to slow fermentation.
• Refrigerated pickles will continue to develop flavor and can last 1–2 months, though they’re best eaten within a few weeks for optimal crunch.

Tips

• Whey source: Use fresh whey from plain yogurt or cheese-making. Avoid whey from flavored yogurt or commercial products with additives.
• Taste test: If you prefer a stronger sour flavor, let the pickles ferment longer, but monitor for texture (they soften over time).
• Mold prevention: If you see white film (kahm yeast), skim it off; it’s harmless but can affect flavor. If you see colorful mold, discard the batch and sanitize your equipment.
• Scaling: Double the recipe for a larger batch, but maintain the same salt-to-water ratio and use appropriately sized jars.

Enjoy your homemade fermented dill pickles!