Homemade Dill Pickles - How to Make Naturally Fermented Pickles

[Val_Emrys]

I tried fermenting vegetables from my garden about 5 years ago and am still amazed that salt and water plus vegetables makes delicious and nutritious food that will last about a year in your refrigerator. You are correct, it is like a miracle.

[evana]

I tried these. They are delicious. Salty sour delicious. Had no idea I could do this, but I followed the video and it worked out great! Thanks for posting. :0)

[omagda]

Yum!! I come from Poland and we still make them the very same way! My grandma put some fresh cherry leaves when she had some and mustard seeds as well. I dont live in Poland for years and Im a grown up woman, but how I miss the taste of them pickles! Thank you Chef John for reminding me of one of my comfort food as a kid!

[lindachandler]

This is my absolute favorite pickling video. It reminds me of grandma's. Love the bean pot idea. She used 1 tablespoon salt per cup of water, too. A 5 gallon stone jar sat in our backyard room all summer. No refrigeration. Yes, less salt will work, but better safe than sorry.

[KaminariKnives]

Kiszone ogórki! :D
The juice is best for hangovers.
Greetings from Poland.

[aleksvwa]

One thing that would help to keep the pickles crunchy: cut the blossom end off of the cucumbers before covering with brine. If you don't know which end is the blossom end, just cut off both ends. Just a little bit! There is an enzyme in the blossom end that makes pickles soggy, not crisp. Hope this helps!

[foodwishes]

You know I love your suggestions, or at least that's my public stance, but regarding adding things to keep the pickles crisp, if these things had been any crisper, they would have been dangerous. :)  Having said that, the next time I'm up in wine country, I will "borrow" a few leaves, and see what happens. Thanks!

[katarzynazlasu]

I'm Polish, and for us these kind of pickles are part of our national cuisine along with sauerkraut. They are so yummy and full of probiotics. Truly, a superfood!
Thanks for the recipe, Chef John. I like your blend of spices, and I'll probably use them in the summer when there are fresh, grown under the sun cucumbers.

[neumeon]

Hey, Chef John, I believe that "mold" is actually a pellicle, which is a biofilm made by wild yeasts and bacteria. I'm a homebrewer that likes to brew spontaneously fermented beers and a pellicle is a joy to see on my beers when they are fermenting! Cheers!

[MsJavaWolf]

Dill pickles really bring back memories for me. My grandma used to make them, she had a similar container, only she would also add some horse radish and bey leaves and she had a stone she would put on the pickles so they stayed submerged. There was a ton of dill growing in her garden, she sometimes even had problems because it would just spread over the whole garden, lol.
For me the vinegar pickles don't even come close to this.

[shinsetsu]

Where I live (and Poland can probably be called the land of the dill pickle ;)) we press the ramekin/plate down with a clean stone ;) Oh, and we'd probably eat half the pickles before they become full-fledged pickles ;)

[RainbowGardens]

Love the crock! There's nothing better than pickled anything! :) Squash, carrots, beans, cucumbers, cauliflower, and more. :) YUM

[Heghineh]

That's how I make my pickles, I also add a few mini carrots and large sliced celery for extra flavor
Those look incredibly delicious 👌🏻
Thanks for sharing

[novindichar]

Oh baby, that crunch! I'm totally making these when I get the chance.

[unicornsqueezins]

I made this recipe last year, and it is now my household's favorite pickle! Making them again today. You can jar these and keep them in the fridge indefinitely; they won't explode, like some were worried about.

[bloodandwinearered]

That's it.  I have always thought making pickles was rocket science.  I can do this.  Flowering dill will be available very soon at the market.  Thanks for this simple recipe Chef John.  The Canada canning safety guide makes it seem so difficult. This fermenting is a far better method for me to try.

[trussmonkey]

At 3:07 you see a reflection of one handsome devil of a chef and my food inspiration. Thanks John!

[jnx]

Here in Poland, we make tonnes of it for winter and other variation (less salt/ready to eat after 1-2days) for spring/summer. Many people also use cherry and blackcurrant leafs.

[PNWfungi]

I just made these using your recipe!! This is my 6th time making in 2 years. Thank you so much for your videos and knowledge!!

[fiestacranberry]

I followed your instructions and made these. OMG! BEST BESTEST _BEST_ pickles I ever ate! A big jar lasted about a week.