Homemade Garlic Dill Pickles 🥒
Easy to make, probiotic-rich garlic dill pickles boost gut health and flavor your meals with homemade goodness.
Kirsten Kaminski
10.3M views • Feb 2, 2025
About this video
GARLIC DILL PICKLES: homemade goodness that is so easy to make, rich in probiotics & good bacteria and so beneficial for your gut! ❤️
The base recipe is just cucumbers, water and salt but feel free to add garlic, dill, spicy peppers or peppercorns.
• INGREDIENTS •
8 cups (2L) filtered water
1/4 cup (60g) sea salt
20 small Persian cucumbers
1 garlic head, peeled
1 bunch fresh dill
3-4 bay leaves
• EQUIPMENT •
1 gallon (3.8L) glass jar
fermentation weight
• METHOD •
Add the salt to water and stir until fully dissolved. Place cucumbers, garlic, dill and bay leaves into a clean 1 gallon (3.8L) jar.
Pour the salt water into the jar up until the top. The vegetables need to be fully covered with salt brine to prevent bad bacteria growth. Place a fermenting weight on top to help keep the vegetables submerged and put in a dark spot to ferment for 1-3 weeks. Place a plate underneath to collect any overflowing liquid without making a mess.
Open or ‘burp’ the jar carefully twice a day to avoid pressure build up and potential jar breakage. Once done, move to the fridge to slow down fermentation. The pickles can be stored in the fridge for several months.
For more probiotic-rich recipes and all my knowledge on fermentation, check out my new ebook: https://stan.store/kirstyk
The base recipe is just cucumbers, water and salt but feel free to add garlic, dill, spicy peppers or peppercorns.
• INGREDIENTS •
8 cups (2L) filtered water
1/4 cup (60g) sea salt
20 small Persian cucumbers
1 garlic head, peeled
1 bunch fresh dill
3-4 bay leaves
• EQUIPMENT •
1 gallon (3.8L) glass jar
fermentation weight
• METHOD •
Add the salt to water and stir until fully dissolved. Place cucumbers, garlic, dill and bay leaves into a clean 1 gallon (3.8L) jar.
Pour the salt water into the jar up until the top. The vegetables need to be fully covered with salt brine to prevent bad bacteria growth. Place a fermenting weight on top to help keep the vegetables submerged and put in a dark spot to ferment for 1-3 weeks. Place a plate underneath to collect any overflowing liquid without making a mess.
Open or ‘burp’ the jar carefully twice a day to avoid pressure build up and potential jar breakage. Once done, move to the fridge to slow down fermentation. The pickles can be stored in the fridge for several months.
For more probiotic-rich recipes and all my knowledge on fermentation, check out my new ebook: https://stan.store/kirstyk
Video Information
Views
10.3M
Likes
295.3K
Duration
0:14
Published
Feb 2, 2025
User Reviews
4.9
(2056)