Fermented Dill Pickles

Instructions

1. Prepare the cucumbers
   Trim 1/8 inch off the blossom end of each cucumber (the end opposite the stem). This helps keep the pickles crisp as it removes an enzyme that can cause softening. Leave cucumbers whole, or slice into spears or rounds according to preference.
2. Make the brine
   In a large bowl or measuring cup, dissolve the salt in the filtered water by stirring until completely clear. This creates a 2% salt brine that will promote fermentation while inhibiting harmful bacteria.
3. Pack the fermentation vessel
   Place the garlic, dill, peppercorns, mustard seeds, coriander seeds, bay leaves, and optional red pepper flakes at the bottom of a clean half-gallon glass jar or fermentation vessel. Pack the cucumbers in tightly, standing them vertically if keeping them whole. If using grape, oak, or horseradish leaves, tuck them in along the sides.
4. Add the brine
   Pour the salt brine over the cucumbers, ensuring they are completely submerged. Leave about 1 inch of headspace at the top of the jar. If needed, use a fermentation weight or a small dish to keep the cucumbers below the brine.
5. Cover and ferment
   Cover the jar with a fermentation lid or a regular lid loosely screwed on to allow gases to escape. Alternatively, use a clean cloth secured with a rubber band. Place the jar on a plate or bowl to catch any overflow during fermentation. Store in a cool, dark place (65-75°F/18-24°C) for 3-7 days.
6. Monitor the fermentation
   Check daily for signs of active fermentation such as bubbling and a gradually clouding brine. Taste test after 3 days. The pickles are ready when they taste pleasantly sour and have lost their raw cucumber flavor. Warmer temperatures will speed up fermentation, while cooler temperatures will slow it down.
7. Refrigerate and store
   Once the pickles have reached your desired level of sourness, remove any fermentation weight, secure with a tight-fitting lid, and transfer to the refrigerator. The cold temperature significantly slows fermentation. Fermented pickles will keep refrigerated for 2-3 months, continuing to slowly develop flavor over time.