Fermented Dill Pickles Recipes

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FERMENTED KOSHER-STYLE DILL PICKLES



Fermented Kosher-Style Dill Pickles image

These old-fashioned deli-style pickles are created entirely by fermentation, without the use of vinegar. This recipe produces a quantity that fills a half-gallon Mason jar. If you like, add a few non-traditional chile de arbol peppers for their red visual appeal (and spiciness)!

Provided by Doug in Manhattan

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P3DT20m

Yield 16

Number Of Ingredients 7

½ gallon water
2 pounds Kirby cucumbers
1 cup tap water
⅓ cup kosher salt
5 cloves fresh garlic, or more to taste
1 bunch fresh dill, stems trimmed
3 dried chile de arbol peppers

Steps:

  • Pour 1/2 gallon of water into a large container or pot. Cover loosely and allow to sit for 24 hour to allow dissolved chlorine to escape.
  • Crisp cucumbers by storing in the refrigerator or soaking in very cold water for 1 hour.
  • Bring 1 cup water to a boil in a saucepan. Add salt and stir to combine. Set aside to cool.
  • Wash cucumbers in cold water and remove any blossoms that may be clinging to them. Quarter large cucumbers lengthwise. Cut medium cucumbers in half lengthwise. Leave gherkin-sized cucumbers whole.
  • Peel and gently crush garlic cloves, but don't splinter them into fragments.
  • Pour cooled salt water into a 1/2-gallon Mason jar. Add cucumbers, garlic, dill, and dried chile peppers, arranged attractively. Pack cucumbers tightly; they will shrink as they pickle. Fill the jar with the dechlorinated water until cucumbers are just covered to avoid overly diluting the brine.
  • Loosely cover the jar and set aside at room temperature. Set the jar on a dish if it is very full, to catch any dribbles. Give the pickles 12 to 24 hours to begin fermenting. Refrigerate them, in brine and loosely covered, as they approach the stage of pickling you prefer: new, half-sour, or sour. Don't overshoot the mark, as refrigeration slows, but does not stop, fermentation.

Nutrition Facts : Calories 29.5 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 1.2 g, Sodium 1906 mg, Sugar 1 g

DILL PICKLES



Dill Pickles image

Make your own dill pickles at home with Alton Brown's easy recipe from Good Eats on Food Network.

Provided by Alton Brown

Time P10DT15m

Yield 3 pounds pickles

Number Of Ingredients 8

5 1/2 ounces pickling salt, approximately 1/2 cup
1 gallon filtered water
3 pounds pickling cucumbers, 4 to 6-inches long
1 tablespoon black peppercorns
1 tablespoon red pepper flakes
2 cloves garlic, crushed
1 teaspoon dill seed
1 large bunch dill

Steps:

  • Combine the salt and water in a pitcher and stir until the salt has dissolved.
  • Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
  • Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
  • Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
  • The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

FERMENTED DILL PICKLES



Fermented Dill Pickles image

This recipe does not call for vinegar like most pickle recipes. The cucumbers ferment in brine. The pickles need to ferment for at least 7 weeks before eating.

Provided by Amy Thielen

Time 40m

Yield four 1-quart jars

Number Of Ingredients 7

2/3 cup pickling salt
1/4 head green cabbage, cut into 2-inch pieces
8 cloves garlic
8 fresh grape or black currant leaves, each the size of a silver dollar
12 dried red chile peppers (optional)
4 large heads fresh crown dill (bloomed dill), stems trimmed (or 4 teaspoons dried dill seeds)
30 to 40 Persian or other small cucumbers (about 6 inches long and 1 inch thick)

Steps:

  • Grape leaves keep the pickles crisp. Ask for them at a farmers' market, or as an alternative, add 1/2 teaspoon alum powder to each jar before filling.
  • Sterilize the jars: Wash the jars, lids and bands in hot soapy water and rinse well. Place a canning rack or folded kitchen towel in the bottom of a stockpot and fill halfway with water. Add the jars, making sure they are submerged. Bring to a boil and boil 10 minutes. Remove with a jar lifter or tongs and place on a clean towel. Put the lids and bands in a saucepan of simmering water until ready to use.
  • Make the brine: Combine 13 cups water with the pickling salt in a large pot and bring to a boil, whisking to dissolve the salt. Set aside.
  • Fill the jars: In the bottom of each sterilized jar, add a layer of cabbage leaves, 1 garlic clove, 1 grape leaf, 2 chiles and a tuft of crown dill. Pack the jar with cucumbers, standing them upright and getting in as many as you can. Top each jar with another garlic clove, grape leaf, chile and tuft of crown dill.
  • Add the brine: Ladle the hot brine into each jar (use a funnel if you have one), leaving 1/8 inch headspace. You may not need all of the brine.
  • Close the jars: Wipe the jar rims with a cloth dipped in boiling water. Screw the sterilized lids on tight-as tight as you possibly can.
  • Ferment the pickles: Once the jars cool, transfer them to a warm place (75 degrees For so) and let the pickles ferment 1 week. This is the warm jump-start period; the brine should get cloudy and the lid tops should become tight with pressure. Then transfer the jars to a cool, dark place and wait at least 6 weeks and up to6 months before eating.
  • Be careful opening the jars-fermentation causes the brine to carbonate and it may spray. And don't worry if the garlic changes color; it's still edible.

GARLIC AND DILL LACTO-FERMENTED PICKLES



Garlic and Dill Lacto-Fermented Pickles image

Traditionally, dill pickles were made by the lacto-fermentation process. Requiring nothing more than salt, cucumbers, water, and seasonings. But no vinegar! The fermentation process works because the high salt content kills off bad bacteria leaving the healthy bacteria alone. This style of pickling is not only healthy for you but tastes wonderful as well!

Provided by Michelle Horne

Categories     Pickles

Time P7DT30m

Yield 24

Number Of Ingredients 12

1 gallon spring water
¾ cup sea salt
5 pounds fresh pickling cucumbers
3 (2 inch) pieces peeled horseradish root
6 medium heads fresh dill
2 large onions, cut into rings
1 head garlic, cloves separated and peeled
5 tablespoons whole black peppercorns
3 tablespoons whole mustard seeds
2 tablespoons red pepper flakes
6 large bay leaves
3 cups washed mustard greens, or as needed

Steps:

  • Pour a small amount of spring water out of the bottle. Add sea salt, put the cap back on, and shake until dissolved; set brine aside.
  • Inspect a gallon-sized jar for cracks. Sterilize in simmering water.
  • Cut off the blossom ends (opposite the stem ends) of cucumbers. Cut into thick rounds or spears, or leave whole. Slice each piece of horseradish root into 4 pieces. Mix peppercorns, mustard seeds, and pepper flakes together in a small bowl.
  • Lay 2 heads of dill in the bottom of the sterilized jar; top with 1/3 of the onion rings, 1/3 of the garlic cloves, and 1/3 of the cucumbers, then pack down tightly. Sprinkle in 1/3 of the peppercorn mixture and 1/3 of the horseradish pieces. Repeat these layers twice more; jar will be fully packed except for top 1 to 2 inches. Fold up mustard greens and pack them tightly at the top. Pour in brine until completely full and covering mustard greens. Make sure there are no bubbles stuck inside the jar. Reserve excess brine.
  • Place a small plate at the top of the jar to keep the contents weighed down. Cover with a towel and wrap jar top with a rubber band or twine to keep in place. Store in a cool location (60 to 80 degrees F, 16 to 27 degrees C) for 1 week; check brine level daily, adding more as needed to keep everything submerged.
  • After 1 week, sample pickles for flavor. Cover and continue to ferment to desired flavor, up to 3 more weeks.
  • Once pickles are done to your liking, divide into smaller, sterilized Mason jars and seal tightly. Store in the refrigerator. If taste is too strong, pour out part of the brine and add spring water.

Nutrition Facts : Calories 38.1 calories, Carbohydrate 7.7 g, Fat 0.7 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 2650.8 mg, Sugar 2.3 g

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Top Asked Questions

How to make fermented pickle recipe?
Fermented Pickle Recipe. 1 Small pickling cucumbers*. 2 1-2 cloves garlic. 3 1 tablespoon mustard seed. 4 10 peppercorns. 5 1 bay leaf. 6 1-2 heads of fresh dill (or 1 tablespoon dill seed, if you prefer) 7 Sea salt and water to make 2% brine solution ( instructions below)
How do you make pickles with dill and garlic?
Peel and gently crush garlic cloves, but don't splinter them into fragments. Pour cooled salt water into a 1/2-gallon Mason jar. Add cucumbers, garlic, dill, and dried chile peppers, arranged attractively. Pack cucumbers tightly; they will shrink as they pickle.
How to make lacto-fermented dill pickles?
This recipe makes lacto-fermented dill and garlic pickles that last ages and are so full of flavor and gut friendly bacteria. Make a brine by adding the sea salt to the water and stirring to combine. Stir until the salt dissolves into the water.
What kind of jars do you use for fermented dill pickles?
There are a number of different jars that can be used for fermented dill pickles. The traditional recipe calls for a standard mason jar with a metal lid and jar ring. With the lid screwed on finger-tight (not sealed), the gasses will still be able to escape. I usually do a few jars this way for eating within the first few months.

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