How to make Manhattan-style, Fermented Pickles! A simple recipe for making the most flavorful, crunchy, tangy, garlic dill pickles with only 15 minutes of hands-on time. Full of healthy, gut-healing probiotics these little guys are perfect as a low-calorie snack, or sliced and added to sandwiches.
1–3 fresh red chilies – or add chili flakes ( optional)
3–4 bay leaves ( or a grape leaf)
You’ll need a 1/2 gallon mason jar, crock, or 2 quart-sized jars- clean and sterile.
Rinse the cucumbers and place in an ice-water bath, to crisp them up ( 10-15 minutes).
Warm 1 cup of the water on the stove, and stir in salt until dissolved. Let cool to room temp.
In a large, clean two quart jar, layer the cucumbers, garlic slices, fresh dill sprigs, bay leaves and spices.
Pour the saltwater brine and the remaining 5 cups water over top, leaving an inch of headroom.
Weigh down the cucumbers if need be, so they are submerged under the brine. ( Use a fermentation weight, a clean stone, a small ziplock with a little water in it). Place a lid on it, loosely tightened. Place in a pan or bowl to collect any overflow.
Place in a cool dark place for 3-7 days, checking after 3 days.
After 3 days, check for signs of life: bubbles, clouding. Check every day after.
Once you see active bubbles you can place the jar in the fridge, where it will continue to ferment, but much more slowly. Slow and cool ferments seem to yield the best results here.
If you need more brine, make sure you use the same measurements- 1 1/2 teaspoons sea salt per 1 cup of water.
If using a grape leaf, place it on the side of the jar, then layer remaining ingredients.