Appetizer
Southern
Yield: 2-4
Author: Tammy Nichols
Dill Pickles, Tammy's - Master Cookbook Recipe # 25

Dill Pickles, Tammy's - Master Cookbook Recipe # 25

These traditional sour pickles rely on a 14-day fermentation process to achieve that classic deli-style tang and crunch. By letting them sit in a salt brine, you develop a deep flavor that just can't be rushed.

This is recipe #25 in Tammy’s Master Cookbook.

Prep time: 336 hrs Cook time: 15 minTotal time: 336 hrs 15 min
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Ingredients

  • Whole small pickling cucumbers (firm and fresh)
  • 1 gallon boiling water
  • 1 1/2 pints pink Himalayan salt (or pickling/kosher salt)
  • Onion, sliced thin (1/2-inch pieces)
  • Garlic (2 cloves per quart jar)
  • Fresh dill or dill weed
  • Per Quart Jar: 1 1/2 cups water and 1/2 cup vinegar

Instructions

  1. The Brine Soak (Days 1 to 14): Wash the cucumbers, remove the ends, and slice them. Layer the cucumbers and salt in a large glass jar or ceramic churn. Pour the boiling water over the salted layers.
  2. Ferment: Let them stand at room temperature for 14 days. Start tasting after 10 days,the pickles are ready when they are crunchy and the brine has become cloudy.
  3. Prep for Packing: Drain the pickles into a large bowl. Do not rinse them.
  4. Jar Prep: Sterilize your jars, rings, and flat seals.
  5. Pack the Jars: Into each jar, pack the pickles tightly along with onion slices, fresh dill, and 2 cloves of garlic.
  6. Final Brine: Calculate the amount of water and vinegar needed based on your number of quart jars (1 1/2 cups water and 1/2 cup vinegar per jar). Bring the mixture to a boil.
  7. Seal: Pour the hot vinegar mixture over the pickles, leaving 1/4-inch headspace at the top. Seal with rings until they are just tight.
  8. Cool: Allow to cool completely and check for a proper seal (the "ping").33

Notes

  • The Right Salt: Always use pickling, kosher, or pink Himalayan salt. Never use table salt, as the additives can ruin the fermentation and discolor the brine.
  • Storage: Store sealed jars in a cool, dry place. Refrigerate any jars that didn't seal properly and consume those first.
  • Monitoring: Using large glass jars for the 14-day soak makes it much easier to monitor the clarity of the brine as they ferment.
  • Long-Term Storage: If you wish to keep these on the shelf for a long period, process the jars in a pressure canner following NCHFP guidelines.


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Nutrition Facts

Calories

34

Fat

0 g

Sat. Fat

0 g

Carbs

5 g

Fiber

1 g

Net carbs

4 g

Sugar

2 g

Protein

1 g

Sodium

137644 mg

Cholesterol

0 mg

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