Dill Pickles

What You'll Need
 PICKLE BRINE – 3 TBL SEA SALT & 1 QUART OF FILTERED WATER (in separate jar)
 ABOUT 6-8 PERSIAN CUCUMBERS
 2 CLOVES GARLIC, PEELED
 3 TBL WHOLE DILL SEED (OR 1-2 HEADS OF FRESH DILL)
 2 TBL WHOLE CORIANDER SEED
 1 TBL MUSTARD SEED
 1 TSP WHOLE BLACK PEPPERCORNS
 1 TSP JUNIPER BERRIES
 ½ TSP RED PEPPER FLAKES
 1 TSP DILL WEED
 1 BAY LEAF
 GRAPE LEAF (USE AS A FOLLOWER)

Instructions for Pickles:
1

In a separate container, mix the salt and filtered water together to create the pickle brine.

2

Pack a ½ gallon mason jar with whole cucumbers (or cut in spears if too large).

3

Add seasonings.

4

Add the pickle brine until it is about 2-3 inches from the top.

5

Add a follower like a grape leaf to keep the pickles below the brine.

6

Then add a glass weight on top of the grape leaf.

7

Attach the airlock and set out of direct sunlight and allow to ferment for 3-6 days.

HELPFUL HINTS:

  • You can fill the jar with whole cucumbers or cut them into circles. I’ve done both, but found that they are crispier if left uncut.

Ingredients

What You'll Need
 PICKLE BRINE – 3 TBL SEA SALT & 1 QUART OF FILTERED WATER (in separate jar)
 ABOUT 6-8 PERSIAN CUCUMBERS
 2 CLOVES GARLIC, PEELED
 3 TBL WHOLE DILL SEED (OR 1-2 HEADS OF FRESH DILL)
 2 TBL WHOLE CORIANDER SEED
 1 TBL MUSTARD SEED
 1 TSP WHOLE BLACK PEPPERCORNS
 1 TSP JUNIPER BERRIES
 ½ TSP RED PEPPER FLAKES
 1 TSP DILL WEED
 1 BAY LEAF
 GRAPE LEAF (USE AS A FOLLOWER)

Directions

Instructions for Pickles:
1

In a separate container, mix the salt and filtered water together to create the pickle brine.

2

Pack a ½ gallon mason jar with whole cucumbers (or cut in spears if too large).

3

Add seasonings.

4

Add the pickle brine until it is about 2-3 inches from the top.

5

Add a follower like a grape leaf to keep the pickles below the brine.

6

Then add a glass weight on top of the grape leaf.

7

Attach the airlock and set out of direct sunlight and allow to ferment for 3-6 days.

Dill Pickles