Homemade Dill Pickles by Chef John Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Brine:
8 c cold fresh water
8 T kosher salt
4 cloves peeled garlic
2 T mixed pickling spice (my variation)
OR 4 whole cloves, 3 bay leaves, 2 t coriander seeds,and 2 t black peppercorns (Chef John's spice mix)
1 bunch fresh flowering dill weed
2 lbs very fresh Kirby cucumbers, washed thoroughly with ends trimmed
I had a gallon jug and 5 pounds of cucumbers so I doubled brine. That was too much fluid by 1/2 gal.
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Directions: |
Directions:Place brine in saucepan stir until salt is dissolved. Heat over low for just a few minutes to bring water to room temperature. The water should not be warm.
Place some of the dill flowers in the bottom of a jar or crock large enough to hold the cucumbers, spices and some brine. Place a few of the cucumbers on top of the dill weed. Alternate layers of dill, and cucumbers ending with a layer of dill. Pour brine into crock to cover. Gently tap or shake the crock to eliminate any air bubbles. Weigh down the pickles with a small ramekin to ensure they stay below the surface of the brining liquid. Top with more brine. Reserve any extra brine to add if necessary during the fermentation process. Cover crock.
(I used a gallon jar, 5 lbs cukes and doubled the brine. I had 1/2 gallon more brine than I needed. I used a custard cup full of brine for the weight. I covered the jar with cheese cloth and a rubber band. After three days I skimmed the brine and replaced the old cheese cloth with new.)
Place crock where it can ferment at a temperature between 65 and 75 degrees F. Let pickles ferment for a week, check every day to ensure pickles remain submerged. Small bubbles appear this is part of the fermentation process. Add more brine if necessary to keep it an inch or so above the pickles.
After about 8 days, skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or if you like them at this point transfer pickles to a large jar. fill with brine from the fermentation process. Cover and store finished pickles in the refrigerator. |
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Personal
Notes: |
Personal
Notes: Tried for the first time June of 2019
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