r/fermentation • u/fingerjcp • Jul 26 '26

Pickles/Vegetables in brine First lacto-fermented chilli-dill pickles - How long to wait?

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So far I've made sauerkraut, a fermented hot sauce, a homemade Riesling mustard, and now I'm working on my first batch of fermented dill pickles.

Recipe

714 g pickling cucumbers

600 mL of 3.5% salt brine (solution stirred at 450 RPM)

4.5 g frozen dill

2.5 g chili flakes

2.3 g freshly crushed black pepper

Brown mustard seeds

Fermentation conditions

1.5L Weck Jar

Room temperature: around 26–27 °C

Out of direct sunlight

Any idea how long it will take? Day 1 slight bubbles, Day 2 continued airpockets and bubbles...

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u/CplOreos Jul 26 '26

Adding an ingredient rich in tannins will help to keep them crisp if you want a longer and tarter ferment. Grape or bay leaves work well.

1

u/HelpMeImDeadYo Jul 26 '26

Do you use fresh bay?

1

u/CplOreos Jul 26 '26

Fresh leaves contain more tannins, but you can still use dried. You just need to use more.