Sunday, April 12, 2015

Fermented Garlicky Dill Pickles

We like this recipe much better, not as spicy for our tender taste buds. This made 2 quarts. There are multiple recipes on the internet to try.

10 pickling cucumbers, ends trimmed, we made these as halves in one jar and spears the second.
1/2 tsp dill weed seeds
3 cloves garlic
1/2 tsp mustard seeds
3-5 black peppercorns
1/2 tsp coriander  seeds
a couple of springs of fresh dill weed for each jar

3 TBS kosher salt
4 cups water

2 grape leaves

Place half the ingredients in 1 quart mason jar and the remaining in the second. Cover with brine and top with grape leaf covering the brine. We use airlock fermentation lids

Ferment for 3-6 days on the counter out of direct sunlight. These can be stored in the refrigerator up to a year.

The leftover brine can be stored for 7 days in the refrigerator and used to top off the jars as needed.

Here is another pickle recipe

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