Ingredients: |
Ingredients: Cucumbers - enough to fill the fermentation container
Brine:
2½ T of iodine free salt per quart of chlorine free water
1 clove garlic
½ t dill seed or 1 head dill weed per quart
Pickling spices, as desired
1 tannin leaf: Grape, horseradish, or bay leaf (or substitute ¼ teaspoon of calcium chloride)
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Directions: |
Directions:These pickles are fermented in an anaerobic environment by lactic acid producing bacteria. To produce an environment where these bacteria thrive, the cucumbers and desired spices are covered with a salt water brine. Adding tannin containing leaves (grape, horseradish, or bay) helps keep the pickles crisp. (Or, instead of leaves, you may substitute a quarter teaspoon of calcium chloride to the brine.)
Mix brine by adding salt to chlorine free water. (Use filtered or bottled water if your domestic supply is chlorinated.) Prepare enough brine to cover the cucumbers in the jar/crock where you will ferment them.
Add the garlic, dill and tannin source to the crock or jar you will use for the fermentation. Use one clove of garlic, one head of dried dill weed (or ½ tsp of dill seed) and one tannin leaf per quart of cucumbers. Place cucumbers in the container. Cover the cucumbers with brine and place a weight on the top to hold the cucumbers under the brine as they ferment. Cover the container with a cloth.
Pickles will be ready in 3 to 5 days, but can be fermented for at least a week. They will keep in the refrigerator for several months. |
This recipe for FERMENTED DILL PICKLES #1 is from