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)

Instructions:
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

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)

Directions

Instructions:
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