Name: Dill Pickles
Ingredients: PICKLE BRINE – 3 TBSP SEA SALT & 1 QUART OF FILTERED WATER (in separate jar); ABOUT 6-8 PERSIAN CUCUMBERS; 2 CLOVES GARLIC, PEELED; 3 TBSP WHOLE DILL SEED (OR 1-2 HEADS OF FRESH DILL); 2 TBSP WHOLE CORIANDER SEED; 1 TBSP 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)

CategoryFermented Foods

INGREDIENTS:

PICKLE BRINE – 3 TBSP SEA SALT & 1 QUART OF FILTERED WATER (in separate jar)

ABOUT 6-8 PERSIAN CUCUMBERS

2 CLOVES GARLIC, PEELED

3 TBSP WHOLE DILL SEED (OR 1-2 HEADS OF FRESH DILL)

2 TBSP WHOLE CORIANDER SEED

1 TBSP 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:

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

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

Add seasonings.

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

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

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

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