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Fermented Dill Pickles Recipe


Making lactic fermented pickles is an easy and fun way to try something different. Our fermented pickles are dill but you can use a variety of spices that appeal to you.

Make sure you pick cucumbers that are crisp, fresh, and look free of mold or spots. Using "pickling cucumbers" can also result in a crisper pickle than using slicing ones.

Fermented Dill Pickles Recipe

Dill pickles

Fermented Dill Pickles Ingredients

4 cups water
1 bunch fresh dill
1 teaspoon red pepper flakes
5 cloves garlic
3 tablespoons kosher salt
1 pound pickles

Fermented Dill Pickles Instructions

First, wash the cucumbers well. Trim off the end of the cucumber where the blossom was.

There are many different types of pickled cucumbers, from small whole gherkins to thinly sliced "chips". Cut the cucumbers into the shape desired for your pickles.

Combine all the ingredients except for the cucumbers in a pot and bring to a boil. Remove from the heat and let cool completely.

Place the cucumbers in a bowl or jar and pour the brine over them. Cover the cucumbers with plastic wrap and weigh them down using a jar, bowl, or plastic bag filled with water. You want to make sure the cucumbers are completely covered by the brine.

The pickles will take about a week to completely ferment. During this process they should be kept in a cool, dry location, that is around room temperature. If a scum starts to form on the top of the liquid just skim it off.

You can taste the pickles as they are fermenting and once they have the classic dill taste you are looking for you can place them in the refrigerator. This will stop the fermentation process.

The pickles should last in the refrigerator for up to 6 weeks.

Photo Credit: sleepynico


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