March 11, 2015
This recipe uses the old fashioned fermentation method of pickling. It takes more time and effort but many people insist that they are the best pickles you can make at home. If you like the old fashioned way and you enjoy making a project out of the process, then this recipe will work for you.
Fermented Dill Pickles
Yield: 4 pounds
- 4 pounds pickling cucumbers (4-5 inch size is best)
- 2 tablespoons dill seed or 4 to 5 heads fresh dill
- 2 cloves garlic
- 1 tablespoon dried red pepper flakes (optional - if you like a little spicy)
- 1/2 cup pickling salt (non-ionized)
- 1/2 cup vinegar
- 8 cups water
1. Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Leave 1/4-inch of stem attached.
2. Place half of dill on bottom of a clean, suitable (food grade) container.
3. Add cucumbers, remaining dill, garlic and red pepper flakes (if used).
4. Dissolve salt in vinegar and water. Pour over cucumbers.
5. Add suitable weight to keep cucumbers submerged below surface of brine. Add additional water if needed.
6. Store between 70-75 degrees F. for about 3 to 4 weeks while fermenting.
7. Notes: You can accomplish fermentation in temperatures of 55 degrees F. to 65 degrees F., but the fermentation will take 5 to 6 weeks. Do not ferment in temperatures above 80 degrees F.
8. It is normal that some scum or mold may form on the surface of the brine. Check the container several times a week and promptly remove surface scum or mold.
9. If the pickles become soft, slimy or develop a disagreeable odor, discard them. Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly.