HOMEMADE PICKLES WITH GARLIC AND DILL
How to make Manhattan-style, fermented Dill Pickles! A simple recipe for making the most flavorful, crunchy, tangy, garlic dill pickles with only 15 minutes of hands-on time. Full of healthy, gut-healing probiotics these little guys are perfect as a low-calorie snack, or sliced and added to sandwiches.
Provided by Sylvia Fountaine
Categories fermented
Time P4D
Yield ½ gallon
Number Of Ingredients 10
Steps:
- Rinse the cucumbers, remove the flower end of each cucumber and place them in an ice-water bath, to crisp them up (15-30 minutes). Leave them whole.
- Mix salt (2 tablespoons) and 5 cups water until dissolved. Add the turmeric if you like (adds a fresh flavor).
- In a large, clean two-quart mason jar, place all the whole spices into the bottom. Pack one layer of cucumbers tightly, standing on end, then add garlic and onions (if using), fresh dill sprigs, chilies, bay leaves. Add another layer of cukes, standing on end.
- Press everything down, leaving an inch of headroom. Pour the salt water brine over the top and weigh down the cukes with fermentation weights so they are submerged under the brine, leaving an inch of headroom, in the jar. (Use a fermentation weight, or a small ziplock back with a little water in it ).
- Cover the jar loosely with a lid or with a cloth- basically, the pickles will bubble and you want air to be able to escape.
- Place the jar in a pan or bowl to collect any overflow and leave it in a cool dark place (60-65F) for 2 days (a basement, or lower kitchen cupboard) and check for bubbles or overflow, indicating fermentation. Half sour pickles will take 3-5 days with crisp, white interiors. If is colder than 65F, it may take longer, if hotter, they will ferment faster. Full sour pickles will take 14-21 days (see notes for the stronger saltwater ratio).
- check for signs of life: bubbles, overflow, or clouding. Tap the jar, and see if tiny bubbles rise to the top. I usually ferment for 3-5 days. Longer ferments will yield tangier pickles but will get softer as they ferment, and lose their vibrant color. Up to you. You can taste them at any point after you see bubbles, and ferment longer if you like. The brine will get cloudy as it ferments- this is a good sign! Once you see active bubbles, you can at this point place the jar in the fridge, where it will continue to ferment, but much more slowly. Keep the pickles submerged.
- Once chilled, give them taste. They should be crispy and flavorful with a little tang. (At this point, if you want a tangier or softer pickle, you can absolutely pull them back out again and ferment for a few more days longer if you want.)
- If you like fizzy brine, tighten the lid, burping every week or so or try using an airlock. If you don't want to think about it, give the lid one loose twist, so it's on there, but gases can escape.
Nutrition Facts : Calories 16 calories, Sugar 1.3 g, Sodium 297.4 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 0.5 g, Protein 0.7 g, Cholesterol 0 mg
FERMENTED DILL PICKLES
This recipe does not call for vinegar like most pickle recipes. The cucumbers ferment in brine. The pickles need to ferment for at least 7 weeks before eating.
Provided by Amy Thielen
Time 40m
Yield four 1-quart jars
Number Of Ingredients 7
Steps:
- Grape leaves keep the pickles crisp. Ask for them at a farmers' market, or as an alternative, add 1/2 teaspoon alum powder to each jar before filling.
- Sterilize the jars: Wash the jars, lids and bands in hot soapy water and rinse well. Place a canning rack or folded kitchen towel in the bottom of a stockpot and fill halfway with water. Add the jars, making sure they are submerged. Bring to a boil and boil 10 minutes. Remove with a jar lifter or tongs and place on a clean towel. Put the lids and bands in a saucepan of simmering water until ready to use.
- Make the brine: Combine 13 cups water with the pickling salt in a large pot and bring to a boil, whisking to dissolve the salt. Set aside.
- Fill the jars: In the bottom of each sterilized jar, add a layer of cabbage leaves, 1 garlic clove, 1 grape leaf, 2 chiles and a tuft of crown dill. Pack the jar with cucumbers, standing them upright and getting in as many as you can. Top each jar with another garlic clove, grape leaf, chile and tuft of crown dill.
- Add the brine: Ladle the hot brine into each jar (use a funnel if you have one), leaving 1/8 inch headspace. You may not need all of the brine.
- Close the jars: Wipe the jar rims with a cloth dipped in boiling water. Screw the sterilized lids on tight-as tight as you possibly can.
- Ferment the pickles: Once the jars cool, transfer them to a warm place (75 degrees For so) and let the pickles ferment 1 week. This is the warm jump-start period; the brine should get cloudy and the lid tops should become tight with pressure. Then transfer the jars to a cool, dark place and wait at least 6 weeks and up to6 months before eating.
- Be careful opening the jars-fermentation causes the brine to carbonate and it may spray. And don't worry if the garlic changes color; it's still edible.
FERMENTED PICKLES
How to make Fermented Dill Pickles! This simple recipe makes the most crunchy, tangy garlic dill pickles with only 30 minutes of hands-on time. These traditionally fermented dill pickles are perfect for any sandwich or a gut-healthy snack.
Provided by Fermenters Kitchen
Categories Fermented Food
Time P10DT30m
Number Of Ingredients 14
Steps:
- Prep the Cucumbers: 1. Rinse the cucumbers, and cut the end off of each cucumber, about 1/16-inch. 2. Give them an ice-water bath to crisp them up (15-30 minutes). Do not slice the cucumbers. Make the Salt Brine: 1. Mix 2 tablespoons of salt and 6 cups water until dissolved. Add to the Jar: 1. Layer the spices, cucumbers, garlic, and dill in the two-quart mason jar. If using two smaller jars, distribute them evenly. 2. Place the cucumbers in the jar standing up, not lying flat. 3. Press everything down while leaving an inch of headroom. 4. Pour the salt water brine over the top and hold down the cucumbers with a fermentation weight. 5. Place the lid on the jar loosely or with a cloth secured with a rubber band. The pickles will bubble, and you want air to be able to escape. Store the Jar:1. Place the jar in a large bowl to collect any spillage and leave it in a cool place (60-65F) away from direct sunlight. Bubbles or overflow are a good sign that fermentation is happening. A cloudy brine is also a good sign. 2. Taste the pickles after 3-5 days. 3. Place them in the refrigerator once you are happy with the flavor.
FERMENTED OR BRINED PICKLES
This was sent to me from a friend who is also enthused about pickle making. It is from the Ball Bule Book. Pickle making begins with the brine and to make carelessly or to maintain carelessly a brine is the reason for most of the soft and unfit pickles. Remember these key points; Use clean stone or glass jars; use only a recommended pickling variety of cucumbers; use only canning and pickling salt; and do not use hard water. Pickles must be placed in a brine and fermented for approximately 6 weeks before the addition of the final and last brine.
Provided by Sweetiebarbara
Categories Very Low Carbs
Time P1m12DT15m
Yield 6 quarts
Number Of Ingredients 3
Steps:
- Wash cucumbers carefully. Use only freshly harvested, slightly immature pickling variety.
- Weigh cucumbers.
- Dissolve salt in water to make brine.
- Put in a clean pickling container and cover with brine. (Cucumbers may be added during the first day or two of curing process if enough brine is added to cover them and if salt is added in definite amounts to maintain a 10% brine.
- Weight cucumbers under brine.
- Store in a cool dark place.
- Next day, add 1 cup salt for each 5 pounds of cucumbers. This is necessary to maintain a 10% brine solution. Salt must be added on top of plate or clean cloth (and not directly on the cucumbers) for even distribution throughout the brine.
- Remove scum when it forms on top of brine. The scum will destroy the acidity of the brine and result in spoilage of the product, if left on.
- At the end of the week, and for 4 or 5 succeeding weeks, add 1/4 cup salt for each 5 pounds of cucumbers. Add in the same manner as step 6.
- Fermentation resulting in bubble formation should continue about 4 weeks. Test for bubbles by tapping container on the side with your hand. As a second test, cut a cucumber in half; if it is the same color throughout and has no noticeable rings or white spots, fermentation is complete.
- Cucumbers may be kept in this 10% brine solution--no additional salt is added after they are cured--until made into pickles. The best temperature for brining cucumbers is about 70 to 75.
Nutrition Facts : Calories 113.5, Fat 0.8, SaturatedFat 0.3, Sodium 113213.4, Carbohydrate 27.5, Fiber 3.8, Sugar 12.6, Protein 4.9
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