Fermented Dill Pickles

Serves 1
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Directions

  1. 1Cut off the blossom end of the cucumbers.
  2. 2Cut off the blossom end of the cucumbers.
  3. 3Cut off the blossom end of the cucumbers.
  4. 4Sort cucumbers by size. Keep the small ones whole, cut large cucumbers into spears, and cut medium ones in half.
  5. 5Sort cucumbers by size. Keep the small ones whole, cut large cucumbers into spears, and cut medium ones in half.
  6. 6Sort cucumbers by size. Keep the small ones whole, cut large cucumbers into spears, and cut medium ones in half.
  7. 7Place dill and garlic in a jar.
  8. 8Place dill and garlic in a jar.
  9. 9Place dill and garlic in a jar.
  10. 10Stack cucumbers and carrots tightly in the jar, and put hot peppers where they fit.
  11. 11Stack cucumbers and carrots tightly in the jar, and put hot peppers where they fit.
  12. 12Stack cucumbers and carrots tightly in the jar, and put hot peppers where they fit.
  13. 13Add mustard seeds.
  14. 14Add mustard seeds.
  15. 15Add mustard seeds.
  16. 16Multiply the total weight of the jar by 0.03 to get a 3% salt content.
  17. 17Multiply the total weight of the jar by 0.03 to get a 3% salt content.
  18. 18Multiply the total weight of the jar by 0.03 to get a 3% salt content.
  19. 19Add salt and water.
  20. 20Add salt and water.
  21. 21Add salt and water.
  22. 22Let sit for four days before transferring to the fridge.
  23. 23Let sit for four days before transferring to the fridge.
  24. 24Let sit for four days before transferring to the fridge.

Ingredients

  • pickling cucumbers
  • pickling cucumbers
  • pickling cucumbers
  • garlic cloves
  • garlic cloves
  • garlic cloves
  • dill
  • dill
  • dill
  • carrots
  • carrots
  • carrots
  • hot peppers
  • hot peppers
  • hot peppers
  • mustard seeds
  • mustard seeds
  • mustard seeds
  • salt
  • salt
  • salt

Equipment

knifecutting boardjarscale

Tips

  • Pickling cucumbers are best, but any small cucumber will do.
  • Cutting off the blossom end of cucumbers helps ensure a crunchy pickle. Or snip both ends.
  • Pack the cucumbers in tight to prevent them from rising above the water level.
  • The longer the pickles sit, the more sour they will become.
  • After 4 days, the pickles are ready.