FERMENTED PICKLES - The Best Old Fashioned Dill Pickle Recipe! (No Rambling)

Introduction

This tutorial provides a comprehensive guide on how to make the best old-fashioned dill pickles using a fermented recipe. Unlike traditional pickling methods that use vinegar, this lacto-fermented approach results in delicious, crunchy pickles rich in probiotics. You will learn how to ferment pickles in both jars and crocks, along with essential tips for success.

Step 1: Gather Ingredients and Equipment

Before starting, ensure you have the following ingredients and equipment:

Ingredients

• Fresh cucumbers (preferably from a farmer's market or garden)
• Non-iodized salt (like kosher or sea salt)
• Water (filtered or non-chlorinated)
• Garlic cloves
• Bay leaves
• Coriander seeds
• Whole cloves
• Optional spices (dill, peppercorns, etc.)

Equipment

• Fermentation jars or a fermentation crock
• Fermentation weights (glass recommended)
• Airlock lids (optional)
• Measuring cups and spoons

Step 2: Prepare the Brine

Creating the right brine is crucial for successful fermentation.

1. In a clean container, mix:
   • 1 cup of non-iodized salt
   • 1 quart of filtered water
2. Stir until the salt completely dissolves.

Step 3: Pack the Jars or Crock

Decide whether you want to use jars or a crock for fermentation.

For Jars

1. Place cucumbers in a clean jar vertically.
2. Add garlic cloves, bay leaves, coriander seeds, and cloves between the cucumbers.
3. Pour the brine over the cucumbers, ensuring they are fully submerged. Leave about an inch of headspace.
4. Place a fermentation weight on top to keep the cucumbers submerged.

For a Crock

1. Layer cucumbers in the crock, adding garlic, spices, and bay leaves as you go.
2. Pour the brine over the cucumbers until fully submerged.
3. Use a weight to hold the cucumbers down.

Step 4: Fermentation Process

1. Cover the jars with a lid or cloth to allow air circulation.
2. Store the jars or crock in a cool, dark place (around 60-75°F).
3. Allow to ferment for 1-4 weeks, tasting periodically to achieve desired flavor.

Step 5: Check for Signs of Fermentation

• Look for bubbles and a tangy smell, indicating active fermentation.
• If mold or kahm yeast forms, remove it with a clean spoon. These do not affect the safety of the pickles.

Step 6: Taste and Store

1. Once fermented to your liking, taste the pickles.
2. Transfer them to the refrigerator to slow the fermentation process.
3. Store in sealed jars. They can last several months in the fridge.

Conclusion

Making fermented dill pickles is a rewarding process that yields delicious, probiotic-rich snacks. Remember to use fresh cucumbers from reliable sources for the best results. If you encounter issues, such as mold, don’t hesitate to remove it as instructed. Enjoy your crunchy pickles straight from the fridge or add them to salads and sandwiches for an extra flavor boost!