Dill-Infused Saltwater Pickles
Experience the tangy, crunchy delight of homemade Dill-Infused Saltwater Pickles, inspired by the traditional Weiss cookbook. These pickles feature fresh cucumbers, aromatic dill, and the unique twist of rye bread, lending a subtle depth of flavor. Perfect for adding to sandwiches, serving as a snack, or complementing your favorite charcuterie board! Join fellow food enthusiasts in this fun and rewarding fermentation journey. Let your pickles develop a rich color and a deliciously salty bite in just three days.
6
Servings
50
Calories
5
Ingredients
Ingredients
Cucumbers
4 1/2 lbs (washed and trimmed)
Boiling Water
6 quarts (divided, see instructions)
Salt
2 1/2 tablespoons (for brine)
Rye Bread
2 slices (for flavor infusion)
Fresh Dill
8 sprigs (whole)
Instructions
1
Start by washing the cucumbers thoroughly in hot water, followed by a rinse in cold water. Cut the ends off each cucumber and make 3 small slits in each, then set them aside in a large mixing bowl.
2
In two large saucepans, pour 4 quarts of water into the larger pan and 2 quarts into the smaller one. Add the salt to the larger pan containing 4 quarts of water.
3
Bring both saucepans to a boil. Once boiling, carefully pour the 2 quarts of boiling salted water over the cucumbers in the mixing bowl.
4
Turn off the heat for the saucepan with the remaining 4 quarts of water.
5
In a clean 6-quart jar, place one slice of rye bread at the bottom and add 2 sprigs of dill on top.
6
Begin layering 1/3 of the cucumbers into the jar, placing 2 sprigs of dill between each layer. Repeat this process until all cucumbers are placed in the jar, then top with the second slice of rye bread.
7
After layering, carefully pour the remaining cooled water from the second saucepan into the jar, covering the cucumbers completely.
8
Use a plate to weigh down the cucumbers and cover the jar. Set the jar in a warm area for 3 days to allow fermentation.
9
After 3 days, the pickles should appear dark green and have a salty flavor. Drain the brine into a mixing bowl and discard the dill and bread.
10
Return the pickles to the jar, add the reserved brine, and refrigerate. Serve chilled.
Nutrition Information
0.3g
Fat
12g
Carbs
1g
Protein
250mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What are Dill-Infused Saltwater Pickles?
They are a tangy, crunchy homemade snack made by fermenting fresh cucumbers in a saltwater brine with dill and rye bread.
What is the unique twist in this recipe?
The addition of rye bread provides a subtle depth of flavor to the pickles.
How many pounds of cucumbers are needed?
You will need 4 1/2 lbs of fresh cucumbers.
What is the inspiration for this pickle recipe?
This recipe is inspired by the traditional Weiss cookbook.
How long does the fermentation process take?
The pickles take 3 days to ferment in a warm area.
What is the total amount of water used?
A total of 6 quarts of boiling water is used, divided into 4-quart and 2-quart portions.
How much salt is required for the brine?
You need 2 1/2 tablespoons of salt.
How should the cucumbers be washed?
Wash them thoroughly in hot water followed by a rinse in cold water.
Why should I trim the ends of the cucumbers?
Trimming the ends and making three small slits helps the brine penetrate the cucumbers for better flavor.
How many slices of rye bread are used?
The recipe calls for 2 slices of rye bread for the flavor infusion.
How many sprigs of fresh dill are required?
You will need 8 sprigs of fresh dill.
What size jar is recommended for fermentation?
A clean 6-quart jar is used to hold the cucumbers and brine.
How is the jar layered?
Layering starts with rye bread and dill, followed by thirds of the cucumbers with more dill in between, and finishing with rye bread on top.
Why is a plate used in the jar?
A plate is used to weigh down the cucumbers to ensure they are completely submerged in the brine.
What color should the pickles be when ready?
The pickles should appear dark green after the 3-day fermentation period.
What should be discarded after fermentation?
After 3 days, you should discard the used dill sprigs and the rye bread slices.
Is the brine kept after the pickles are finished?
Yes, the brine is drained into a bowl and then returned to the jar with the pickles for storage.
How should these pickles be served?
They should be stored in the refrigerator and served chilled.
How many servings does this recipe provide?
The recipe makes approximately 6 servings.
What is the calorie count per serving?
Each serving contains 50 calories.
How much fat is in one serving?
There is only 0.3g of fat per serving.
What is the carbohydrate content of these pickles?
Each serving has 12g of carbohydrates.
How much protein is in a serving?
Each serving contains 1g of protein.
What is the sodium content per serving?
The pickles contain 250mg of sodium per serving.
What are these pickles best paired with?
They are perfect for sandwiches, snacks, or a charcuterie board.
Do I use boiling water directly on the cucumbers?
Yes, 2 quarts of boiling salted water are poured over the cucumbers in a mixing bowl initially.
What happens to the other 4 quarts of water?
The remaining 4 quarts of water are boiled, then cooled and used to cover the pickles in the jar.
Can I use these as a healthy snack?
Yes, they are categorized as healthy fermented snacks.
How many ingredients are in this recipe?
There are 5 main ingredients: cucumbers, boiling water, salt, rye bread, and fresh dill.
Where should the jar be placed for fermentation?
The jar should be set in a warm area for 3 days.