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Fermented Dill Pickle Recipe


Ingredients:
For each gallon capacity of your container, use the following quantities:
* 4 pounds pickling cucumbers (4-5 inch size is best)
* 2 tablespoons dill seed or 4 to 5 heads fresh dill
* 2 cloves garlic
* 1 tablespoon dried red peppers (optional)
* 1/2 cup pickling salt (non-ionized)
* 1/4 cup vinegar
* 8 cups water

Directions:
1. Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Leave 1/4-inch of stem attached.
2. Place half of dill on bottom of a clean, suitable container.
3. Add cucumbers, remaining dill, garlic and red peppers (if used).
4. Dissolve salt in vinegar and water. Pour over cucumbers.
5. Add suitable weight to cover cucumbers in brine.
6. Store between 70 degrees F. and 75 degrees F. for about 3 to 4 weeks while fermenting.

Notes: You can accomplish fermentation in temperatures of 55 degrees F. to 65 degrees F., but the fermentation will take 5 to 6 weeks. Do not ferment in temperatures above 80 degrees F.

It is normal that some scum or mold may form on the surface of the brine. Check the container several times a week and promptly remove surface scum or mold.

If the pickles become soft, slimy or develop a disagreeable odor, discard them.
Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them.

To process fermented dill pickles
1. Pour the brine into a pot. Heat slowly to a boil and simmer 5 minutes.
2. Filter brine through paper coffee filters to reduce cloudiness.
3. Fill hot jars with pickles, leaving 1/2-inch headspace.
4. Fill jars to 1/2 inch from top with hot brine. Remove air bubbles. Wipe jar rims. Adjust lids.
5. Process 10 minutes in boiling water bath for pints; 15 minutes for quarts.




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