Fermented Cucumber & Dill with Raspberry Leaves

Equipment 1-gallon glass jar (with plastic lid) or multiple, smaller glass jars or ceramic fermenting crock with lid or cloth covering Glass or ceramic fermentation weights that fit your vessel

Updated at: Wed, 06 Sep 2023 07:08:46 GMT

Ingredients

30 servings

3 poundspickling cucumbers

cho or

1 bulbgarlic

2 tablespoonswhole black peppercorns

1 tablespowhole mustard seeds

3 headsfresh flowering dill

3grape leaves

fresh or jarred, Rinse well if using jarred, you can sub fresh horseradish leaves or raspberry leaves instead

¼ cupfine grain sea salt

additive-free

0.5 gallonwater

filtered

¼ cupstarter culture

whey from yogurt or brine from sauerkraut/kimchi

Instructions

Step 1

Rinse cucumbers and trim any stems left on the ends.

Step 2

Place the garlic, dill, peppercorns and mustard seeds in the bottom of your glass jar or ceramic crock.

Step 3

On top of the spices, tightly pack the prepped cucumbers , filling the jar to the shoulders, just below where the lid meets the jar to leave a few inches of space on top.

Step 4

Place the grape leaves over the top of the cucumbers, creating a cover with the leaves.

Step 5

Place the fermentation weight on top of the grape leaves.

Step 6

Prepare the brine by whisking the salt into the water until dissolved. If using a starter culture, add it to the brine.

Step 7

Pour the brine over the top of the cucumbers to cover them completely, leaving 1-2 inches of headspace above them to leave room for expansion.

Step 8

Cover the jar with a plastic lid, screwing on to secure but not fastening too tightly in case of expansion. Label your jar with the date of preparation. I like to set my jar on a plate or sheet pan in case of any brine overflow.

Step 9

Leave the jar on the counter at room temperature, out of direct sunlight, to ferment for 5-14 days. If using a starter, you may need to only ferment these for 5-7 days. If not, let sit for 10-14 days. Warmer temperatures will cause fermentation to go faster than cooler temperatures as well. Check regularly for mold and to ensure the pickles stay submerged in the brine—this is the key in preventing mold formation.

Step 10

When ready (see notes for more), remove the weight and transfer the pickles to the fridge for long-term storage. These will keep for about 6 months in the refrigerator.