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DILL PICKLES

Post by Karen on AUGUST 24, 2017

Fermented dill pickles are the type you buy in the refrigerator section of the grocery store. Whether you grow pickling cucumbers, are gifted them from a neighbor or find them at the farmers market- making pickles is really simple. I like that I can pick 2 or 3 cucumbers and put them into a quart mason jar, cover with brine and add dill and red pepper flakes and they are ready to ferment. Wash your cucumbers, trim off the ends. Add pickling spices- whatever you have on hand. Garlic, peppercorns, red chili peppers, dill weed, dill seed. Mix your kosher salt solution and mix until salt is dissolved. 4 cups of filtered or spring water works well. Tap water usually contains chlorine. Add kosher salt or pink Himalayan salt. I use 2 tablespoons of salt per 2 cups of water. Sit the jars on a counter spot out of direct sun or in a cupboard you frequent! It takes 3 or 4 days to notice the color change. At that point I put them in the refrigerator. You can begin sampling them any time. They last for years in the refrigerator.

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