Recipes and Cooking Spicy Fermented Pickles 5.0 (5) 1 Review This recipe will teach you how to make pickles without any complicated canning process. This spicy pickle recipe is great for serving with sandwiches or burgers, or for just snacking on solo. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 1, 2015 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 15 Yield: 15 pickles Jump to Nutrition Facts Ingredients 3 pound 4-inch pickling cucumbers (about 15) ½ cup chopped fresh dill* (optional) 1 tablespoon dill seeds 2 cloves garlic, minced 1 tablespoon crushed red pepper 1 tablespoon whole black peppercorns 8 cup water ½ cup cider vinegar ⅓ cup pickling salt Directions Wash cucumbers. Cut a thin slice off the blossom end of each cucumber and discard. Leave 1/4-inch of stem attached if present. In a 1 1/2- to 2-gallon crock place the chopped dill (if desired), dill seeds, garlic, crushed red pepper, and black peppercorns. Add the cucumbers. For brine, in a large bowl or pitcher combine the water, vinegar, and salt; stir until salt dissolves. Pour over cucumbers in crock. Place a plate slightly smaller than the opening of the crock over the cucumbers. Place a 1-gallon resealable plastic bag half-filled with water on top of the plate to weight it down, making sure all of the pickles are submerged in brine by 1 to 2 inches. Cover loosely with a towel. Place crock in a cool, dry place where temperature is between 70°F and 75°F for 2 days. Place crock in the refrigerator for at least 3 days before serving. Chill for up to 2 months. *Tip: The chopped fresh dill might cause the brine to become cloudy. For a clearer brine, leave it out. Rate it Print Nutrition Facts (per serving) 14 Calories 3g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 14 % Daily Value * Sodium 493mg 21% Total Carbohydrate 3g 1% Total Sugars 2g Protein 1g Vitamin C 2.5mg 13% Calcium 15mg 1% Iron 0.3mg 2% Potassium 135mg 3% Folate, total 6.4mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.