How to Summer Yummy Fermented Dill Pickles

How to Summer Yummy Fermented Dill Pickles Delicious, fresh and tasty.

Fermented Dill Pickles. Loosely cover the jar and set aside at room temperature. Set the jar on a dish if it is very full, to catch any dribbles. The first thing to do when planning to make these fermented pickles is to gather the needed items.

This is also EXTREMELY versatile and you can tweak this recipe to add your favorite spices.

For instance, my husband's favorite variation is to add sliced jalapenos and onions for spicy dill pickles.

Fermented dill pickles, however, taste a lot like the vinegary type - just less acidic and more refreshing.

You can cook Fermented Dill Pickles using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Fermented Dill Pickles

1. Prepare 46 oz of jar sterilized.

2. It’s 8 medium of pickling cucumbers.

3. You need 1 1/4 pints of water.

4. Prepare 6 tbsp of salt.

5. It’s 1 tbsp of whole pepper corns, black.

6. You need 2 clove of garlic cloves, crushed.

7. You need 1 tbsp of dill weed.

8. You need 2 tbsp of dill seed.

9. It’s 1 gallon of zip lock bag.

10. Prepare 1 of water.

At first I tried the standard pickled cucumber recipe in the famous Nourishing Traditions, but found it a little boring.

And, well, they didn't taste like my mom's.

We don't care for fermented dill slices.

I think they loose their crisp and get mushy quickly.

Fermented Dill Pickles step by step

1. Take the jar fill with cucumbers. Add dill weed and seed. Add crushed garlic..

2. Take the water hot from the tap add salt and desolve the salt. Pour it over the contents of the jar..

3. Take the zip lock bag add water cover over the opening of jar. This will allow gases to escape safely. Put in a cool dry place..

4. Let sit 6 - 7 days when bubbles have quit rising. Check it a couple of times a day to skim the scum off top if any gets on bag rinse it off..

5. Once this happens, cover the jar loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be throwed out..

6. I put a cucumber across the rest that fit tight to keep the rest below the brine at least 2 inches. This is important. The longer the stay in the brine the more sour they become..

If not, you can ferment them for another day or two.

What we are doing when making pickles is preserving them in an acidic solution.

Spices to use in Fermented Dill Pickles: Use fennel seeds, mustard, peppercorns, coriander seeds, allspice, dill seeds and celery seeds.

Feel free to change or embellish!

I added a couple of chilies for a little heat.