Naturally Fermented Dill Picklesby ketoLifestyleRecipes 1 Comment ketoLifestyleRecipes 2 years ago Naturally Fermented Dill PicklesThis recipe makes two 1 litre jars.These pickles are great for good probiotic gut health (lactobacillus).Here is a video if you are interested: [https://youtu.be/OsqKL1yBhb0?si=jWNzeTbX9Etu6yAe](https://youtu.be/OsqKL1yBhb0?si=jWNzeTbX9Etu6yAe)Ingredients:Kirby pickling cucumbers about 7-8 x 5″8-10 cloves garlic peeled2 slices onion2 bunches fresh dill with stalks3 cups non chlorinated water31/2 % brine solution – 27 grams kosher salt2 bay leaves2 TBSP pickling spice2- ½ tsp. fresh peppercornsDirections:Cut off the blossom end of the cucumber.Rest the cucumbers in ice water to clean any dirt off.Dissolve the salt and water in a large measuring cup.Divide the pickling spice, pepper, bay leaves, onion and garlic evenly into each jar.Pack in the cucumbers.Pour the brine over the cucumbers, leaving about an inch of headspace.Fold and pack in a folded cabbage leaf to help submerge the pickles.I use a small glass weight to hold the cabbage leaf down.Add the mason jar lid to seal.Rest on the counter in a non sunny spot for 5-7 days.Burb the air out after about the third day.When ready, remove the cabbage leaf and discard.Store the pickles in the fridge.Notes:Make sure to use untreated pickling cucumbers, preferably from a farm market.Store cucumbers have been treated with a wax to extend shelf life and they do not work for making naturally fermented pickles.Cutting off the blossom end and soaking in ice water helps for a crisper pickle.The perfect temperature for fermenting is around 68°F. Warmer temperatures will result in a softer pickle.If you prefer to make your own pickling spice try the following for each 1 litre jar:½ tsp. fennel seed, ½ tsp. coriander seed, ½ tsp. allspice, ½ tsp. peppercorns, ½ tsp. mustard seed and a little celery seed to taste.Write A CommentYou must be logged in to post a comment.
ketoLifestyleRecipes 2 years ago Naturally Fermented Dill PicklesThis recipe makes two 1 litre jars.These pickles are great for good probiotic gut health (lactobacillus).Here is a video if you are interested: [https://youtu.be/OsqKL1yBhb0?si=jWNzeTbX9Etu6yAe](https://youtu.be/OsqKL1yBhb0?si=jWNzeTbX9Etu6yAe)Ingredients:Kirby pickling cucumbers about 7-8 x 5″8-10 cloves garlic peeled2 slices onion2 bunches fresh dill with stalks3 cups non chlorinated water31/2 % brine solution – 27 grams kosher salt2 bay leaves2 TBSP pickling spice2- ½ tsp. fresh peppercornsDirections:Cut off the blossom end of the cucumber.Rest the cucumbers in ice water to clean any dirt off.Dissolve the salt and water in a large measuring cup.Divide the pickling spice, pepper, bay leaves, onion and garlic evenly into each jar.Pack in the cucumbers.Pour the brine over the cucumbers, leaving about an inch of headspace.Fold and pack in a folded cabbage leaf to help submerge the pickles.I use a small glass weight to hold the cabbage leaf down.Add the mason jar lid to seal.Rest on the counter in a non sunny spot for 5-7 days.Burb the air out after about the third day.When ready, remove the cabbage leaf and discard.Store the pickles in the fridge.Notes:Make sure to use untreated pickling cucumbers, preferably from a farm market.Store cucumbers have been treated with a wax to extend shelf life and they do not work for making naturally fermented pickles.Cutting off the blossom end and soaking in ice water helps for a crisper pickle.The perfect temperature for fermenting is around 68°F. Warmer temperatures will result in a softer pickle.If you prefer to make your own pickling spice try the following for each 1 litre jar:½ tsp. fennel seed, ½ tsp. coriander seed, ½ tsp. allspice, ½ tsp. peppercorns, ½ tsp. mustard seed and a little celery seed to taste.
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Naturally Fermented Dill Pickles
This recipe makes two 1 litre jars.
These pickles are great for good probiotic gut health (lactobacillus).
Here is a video if you are interested: [https://youtu.be/OsqKL1yBhb0?si=jWNzeTbX9Etu6yAe](https://youtu.be/OsqKL1yBhb0?si=jWNzeTbX9Etu6yAe)
Ingredients:
Kirby pickling cucumbers about 7-8 x 5″
8-10 cloves garlic peeled
2 slices onion
2 bunches fresh dill with stalks
3 cups non chlorinated water
31/2 % brine solution – 27 grams kosher salt
2 bay leaves
2 TBSP pickling spice
2- ½ tsp. fresh peppercorns
Directions:
Cut off the blossom end of the cucumber.
Rest the cucumbers in ice water to clean any dirt off.
Dissolve the salt and water in a large measuring cup.
Divide the pickling spice, pepper, bay leaves, onion and garlic evenly into each jar.
Pack in the cucumbers.
Pour the brine over the cucumbers, leaving about an inch of headspace.
Fold and pack in a folded cabbage leaf to help submerge the pickles.
I use a small glass weight to hold the cabbage leaf down.
Add the mason jar lid to seal.
Rest on the counter in a non sunny spot for 5-7 days.
Burb the air out after about the third day.
When ready, remove the cabbage leaf and discard.
Store the pickles in the fridge.
Notes:
Make sure to use untreated pickling cucumbers, preferably from a farm market.
Store cucumbers have been treated with a wax to extend shelf life and they do not work for making naturally fermented pickles.
Cutting off the blossom end and soaking in ice water helps for a crisper pickle.
The perfect temperature for fermenting is around 68°F. Warmer temperatures will result in a softer pickle.
If you prefer to make your own pickling spice try the following for each 1 litre jar:
½ tsp. fennel seed, ½ tsp. coriander seed, ½ tsp. allspice, ½ tsp. peppercorns, ½ tsp. mustard seed and a little celery seed to taste.