How to Make the BEST Fermented Dill Pickles (Gherkins) | Easy Garden Recipe!

Ready to make the crunchiest, most flavourful fermented dill pickles you've ever tasted? It's easier than you think!

In this video, I'm showing you my simple, step-by-step recipe for homemade fermented gherkins right from my garden food station. Using fresh ingredients, including a special tip for extra crunch (horseradish leaves!), we'll pack these jars full of flavour. Follow along and make your own delicious, probiotic-rich pickles in just a few days!

🥒 BRINE RECIPE

1.5 Tablespoons of Salt

1 Litre of Filtered Water

🌿 INGREDIENTS (per jar, adjust to your taste):

Small pickling cucumbers (gherkins)

Fresh Dill (flowers, seeds, or fronds)

2-3 cloves of Garlic

A few Horseradish leaves (or a piece of horseradish root)

~10 Black Peppercorns

A few Bay Leaves

📝 INSTRUCTIONS:

Place horseradish leaves, some dill, and garlic at the bottom of a clean jar.

Pack your cucumbers in as tightly as possible to stop them from floating.

Add peppercorns and bay leaves as you fill the jar.

Top with more dill.

Pour the brine over everything, ensuring all cucumbers are fully submerged.

Close the lid and let it ferment at room temperature (out of direct sunlight) for 4-5 days, or longer for a more sour taste!

🔔 IMPORTANT TIPS:

"Burp" the jar: Open the lid once or twice a day to release the pressure from the fermentation gases.

Prevent messes: Place a plate or a small bowl under your jar, as some brine may leak out during active fermentation.

If you enjoyed this recipe, please give the video a thumbs up and subscribe for more garden and kitchen projects! Let me know in the comments if you try it out.

Happy fermenting!

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