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(1)

Fermented Dill Pickles

Ingredients
  • Use the following quantities for each gallon capacity of your container.
  • 4lbs of 4 inch pickling cucumbers
  • 2 tbls dill seed or 4 to 5 heads fresh or dry dill weed
  • 1/2 cup salt
  • 1/4 cup vinegar (5 percent)
  • 8 cups water and one or more of the following:
  • 2 or more cloves of garlic (optional)
  • 2 or more dried red peppers (optional)
  • 2 tsps whole mixed pickling spices (optional)
  • a couple sprigs tarragon (optional)
Instructions

Procedure: Wash cucumbers. Cut 1/16 inch of blossom end and discard. Place half the dill and spices on the bottom of a clean suitable container. Add cucumbers, remaining dill and spices. Disolve salt in vinegar and water and pour over cucumbers. Add suitable cover to weight down and cover container. Store between 70 and 75 degress F. for about 3-4 weeks. (I'll start eating them after about a week) Lower tempertures are ok but it will take longer for cucumbers to ferment. Fully fermented cucumbers can be stored in original container for about 4-6 months, provided they are refridgerated and surface scum and molds remove regularly. p.s I'll take the pickles while fermenting and add them to half and half water and vinegar with garlic and hot pepper (NO SALT) and refridgerate a few days. Really tasty this way.

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