Full-Sour Dill Pickles

also called sour pickles · sour dills · full sours · dill pickles · fermented pickles · barrel pickles · kosher dills · deli pickles · old pickles

The table

2 lb(900 g)Kirby cucumberstrim and soak 2 hrpack the jarcover with brine, ferment 3 weeks at 65-70°F (18-21°C)chill 2 days
2 qt(2 L)ice water
6 cloves(peeled, crushed)garlic
1 bunch(seed heads and all)fresh dill
1 Tbsyellow mustard seed
1 tspblack peppercorns
1 tspcoriander seed
2bay leaves
1dried red chile
2(or 1 black tea bag)grape leaves
50 g(3 1/2 Tbs Morton, or 1/3 cup Diamond Crystal; nothing iodised)kosher saltstir the 5% brine
4 cups(950 mL)filtered water
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.

Pans and tools

1trim and soak 2 hr

2stir the 5% brine

3pack the jar

goes in with what step 1 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 23 days 2 hr2 of 5 steps give no time
Needs you
none given
If you get it wrong
Unforgiving — anything that sits above the brine goes mouldy and takes the jar with it, so skim the film and keep everything under the surface

  1. stir the 5% brine

    not timedfrom the start

  2. trim and soak 2 hr

    2 hrwalk awayfrom the start

  3. pack the jar

    not timed2 hr in

  4. cover with brine, ferment 3 weeks at 65-70°F (18-21°C)

    21 dayswalk away2 hr in

  5. chill 2 days

    2 dayswalk away21 days 2 hr in

You'll need half-gallon jar

Goes with

See how it is written
>> title: Full-Sour Dill Pickles
>> category: Dressings & Dips
>> tags: cucumber, dill, fermented, pickle, deli
>> counters: Deli
>> aka: sour pickles, sour dills, full sours, dill pickles, fermented pickles, barrel pickles, kosher dills, deli pickles, old pickles
>> pairs-with: deli-rye-bread
>> servings: 12
>> time: 23 days 2 hr
>> slack: unforgiving — anything that sits above the brine goes mouldy and takes the jar with it, so skim the film and keep everything under the surface

>> step: stir the 5% brine
Dissolve @kosher salt{50%g}(3 1/2 Tbs Morton, or 1/3 cup Diamond Crystal; nothing iodised) in @filtered water{4%cup}(950 mL) until the water is clear.

>> step: trim and soak 2 hr
Shave a thin slice off the blossom end of @Kirby cucumbers{2%lb}(900 g) and ~soak{2%hr} in @ice water{2%qt}(2 L).

>> step: pack the jar
Pack @&(~1)cucumbers{} upright into a #half-gallon jar{} with @garlic{6%cloves}(peeled, crushed), @fresh dill{1%bunch}(seed heads and all), @yellow mustard seed{1%Tbs}, @black peppercorns{1%tsp}, @coriander seed{1%tsp}, @bay leaves{2}, @dried red chile{1}, and @grape leaves{2}(or 1 black tea bag), whose tannin holds the crunch.

>> step: cover with brine, ferment 3 weeks at 65-70°F (18-21°C)
Pour @&(~3)brine{} over @&(~1)packed jar{} to cover by an inch, weight everything under the surface, set the lid on loose, and ~ferment{3%weeks} at 65-70°F (18-21°C), until they are sour to the middle.

>> step: chill 2 days
Refrigerate @&(~1)pickles{} ~chill{2%days} before eating; they keep 2 months, going slowly softer.