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It’s Frickin Pickle Season

Summer is like a truck full of produce backing up on you and burying you in a mountain of delicious fruit and veg. You can’t eat it all right then and there, which is a shame, but the bright side is you can make yourself some Dang Pickles!

These are GARLICKY, DILLY, SPICY Kosher Dills. If this does not appeal to you, DO NOT ATTEMPT. You can also substitute a similar amount of carrot sticks for the cucumbers in this recipe if cucumbers aren’t your thing.

Lacto Fermenting pickles (sitting your ingredients at room temperature in brine for 1-2 months) is the style I prefer to vinegar based pickles, and I don’t mess around with processing jars. I use a Pickle Crock. Specifically, this Pickle Crock:

an Ohio Stoneware Company 1 Gallon Crock. (You will also need to buy the weights and the lid separately.) I highly recommend you buy a crock if you plan to do this type of project, for food safety reasons.

It is enough to feed 1-2 people. Other sizes are available, but this recipe is for a 1 Gallon Crock.

When the pickles are ready, I remove them to a snap top glass container and keep them in the fridge.

(these links are to where I bought the item. I do not receive commission from them.)



Some notes:

Make sure everything you use in your kitchen (including countertop and sink) is spotlessly clean. Scrub it down with a magic eraser and vinegar if you’re not sure. Make sure all tools, the crock, your cutting boards, your knives, EVERYTHING are clean, or else you run the risk of introducing bacteria that could make you sick.



  • 1-2 baskets of pickling cucumbers (this isn’t scientific, because pickles are all different sizes/you will likely have to discard some)
  • 1 Gallon (3.78541 Liters) water
  • 1/3 cup kosher or pickling salt
  • 1 head of dill fronds or 2 heads of dill flowers
  • 2 heads Garlic, cloves peeled & smashed
  • 1 Tbsp Dill Seeds
  • 1 Tbsp Dried Dill
  • 1 Tbsp Mustard Seeds
  • 1 Teaspoon Coriander Seeds
  • 1 Teaspoon Chili Flakes (optional)
  • 1/2 Teaspoon Fennel Seeds
  • 1/2 Teaspoon Loose Leaf Black Tea
  • 1/2 Teaspoon Black Peppercorns

TIP: If you add the tea, that will keep the cucumbers crunchy rather than salty. I have indicated the smallest amount you need for this recipe so as to not affect the bright flavour.


1 Wash your cucumbers (I put them in a dollar store tub with cold water and wash them with a Magic Eraser to remove the natural bloom from the cucumbers. Inspect the cucumbers and look for noticeable cuts or insect holes. Trim both ends by 1/8th of an inch to ensure they won’t get mushy.

2Mix the brine. Add the salt to the water and allow it to sit to fully dissolve.



3Add all flavouring ingredients to the bottom of the crock, reserving some dill to put on top of the cucumbers.

4Pack in the cucumbers tightly, If standing the cucumbers, make sure they won’t tip over once you add the water, or all float to the top. Place the reserved dill on top once you’ve packed your cucumbers.


Add the brine solution. Cover everything with the Crock weights. Put the lid on. Place in a cool, dry place away from animals and children. Once ready, transfer pickles and brine to a sealed container and place in fridge.


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