Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Number of Ingredients

Select One (optional)


Free Offer
11 Copycat Recipes for Baking Ingredients: Recipes for Homemade Bisquick & More

Make homemade versions of your favorite brand ingredients with this FREE e-book!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Fermented Dill Pickles

  • 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)

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.

Your Recently Viewed Recipes

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!

Ratings & Comments (0)

All fields required.

Rate & Comment

I have not made this yet so I cannot rate it.
Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo