How to Make Dill Pickles Without Vinegar

There are two ways to make dill pickles: one that uses vinegar and one that uses salt. Pickles were made in salt brine, called brined pickles, long before vinegar was used. Vinegar's main purpose is to speed the fermentation process, and is not necessarily required to make pickles. Many people choose not to use it when making pickles at home, and the process can still yield delicious, crispy dill pickles.

Things You'll Need

• Pot
• 3 quarts water
• 4 pickling cucumbers
• Knife
• Large jar with lid
• 6 tbsp. pickling salt
• Pickling spices

Instructions

1. Bring the water to a full boil in a pot.

2. Wash the cukes free of any dirt then cut them first in half long ways, then each half again long ways so you have four spears. Place them in the jar.

3. Add the salt and pickling spices to taste to the boiling water, stirring it thoroughly until the salt is completely dissolved.

4. Pour the salt water mixture over the cukes in the jar so that they are completely covered. Twist on the lid loosely so that air can still flow freely in and out.

5. Place the jar in a warm place that is out of direct sunlight and where you can keep an eye on it. It needs to sit here for at least two days.

6. Watch the jar for bubbles within the first 24 hours. After the second day, test the pickles by eating one. If they are sour enough, place them in the fridge or else leave them out one more day.

Tips & Warnings

• Consider using spices such as garlic to add flavor to your pickles.

• Make sure the cukes stay completely covered the whole time or you may get mold.

• Do not tighten the lid as it will encourage the growth of dangerous bacteria that may make you very sick.

References

• Food Safety and Food Preservation: Fermented Pickles
• CHOW : Brine Pickles Recipe by Mr. Cukie