Sour Dill Pickles

Name: Sour Dill Pickles
Yield: Makes 12 pickles
Ingredients: 12 small, pickling cucumbers (3 to 4 ounces each), ends trimmed; 3 tablespoons, canning and pickling salt; 7 cups, water; 20 sprigs, fresh dill; 5 , garlic cloves, smashed and peeled; 1 tablespoon, dill seed; 1 1/2 teaspoons, black peppercorns

10 comments

Vegetables

Condiments

When it comes to “full sour” dill pickles, it's all about the tang—and the crunch.

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

SERVESMakes 12 pickles

TIME50 minutes, plus 3 hours salting and 7 days fermenting

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

WHY THIS RECIPE WORKS

To get crisp pickles, we tried every technique we could find. We added a grape leaf and a black-tea bag; these contain tannic acid that deactivates the enzymes responsible for softening. We used pricey sea salts containing minerals which in...

This is a members' feature.