Tuesday, September 27, 2011

Fermented Dill Pickles

I finally got around to putting together a couple jars of Fermented Dill Pickles. When I made the Classic Dills, I used all the pickling cucumbers I had and then had a hard time finding more. This past Saturday we found some at the Farmers Market just in the nick of time. I'm looking forward to trying these with all that garlic and dill!

Fermented Dill Pickles
  • Sterilize a 2 or 3 gallon jar.
  • Clean cucumbers and soak in cold water if they are not freshly picked.
  • Layer the following: fresh dill, cucumbers (1 gallon), pickling spices (5 tablespoons) and garlic (2 bulbs)
  • Make a brine: 6 tablespoons sea salt, 2 quarts filtered water and 1/2-1 cup of whey. Stir until dissolved. Pour over layers.
  • Weigh down the cucumbers so that only the liquid is at the surface. A plate, jar or plastic bag with brine in it works well.
  • Cover with towel and place in the dark at 70 degrees.
  • Ferment from 5 to 10 days. Taste as it goes to see if they are done and then store in the refrigerator.
 Nourishing Traditions by Sally Fallon and Nourished Kitchen are good sources for this fermenting.

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