These old-fashioned deli-style pickles are created entirely by fermentation without using vinegar. This fermented dill pickle recipe produces a quantity that fills a 1/2-gallon mason jar. If you like, add a few nontraditional chile de arbol peppers for their red visual appeal (and spiciness)!
Ingredients
- ½ gallon water
- 2 pounds Kirby cucumbers
- 1 cup tap water
- 1/3 cup kosher salt
- 5 cloves fresh garlic, or more to taste
- 1 bunch fresh dill, stems trimmed
- 3 dried chile de arbol peppers
Directions
Step 1
Pour 1/2 gallon water into a large container or pot. Cover loosely and allow to sit for 24 hours to allow dissolved chlorine to escape.
Step 2
Crisp cucumbers by storing in the refrigerator or soaking in very cold water for 1 hour.
Step 3
Bring 1 cup water to a boil in a saucepan. Add salt and stir to combine. Set aside to cool.
Step 4
Wash cucumbers in cold water and remove any blossoms clinging to them. Quarter large cucumbers lengthwise; cut medium cucumbers in half lengthwise; leave gherkin-sized cucumbers whole.
Step 5
Peel and gently crush garlic cloves, but don't splinter them into fragments.
Step 6
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 dechlorinated water until cucumbers are just covered to avoid overly diluting brine.
Step 7
Loosely cover the jar and set it aside at room temperature; set the jar on a dish if it is full to catch any dribbles. Let sit undisturbed until fermentation begins, 12 to 24 hours.
Step 8
Refrigerate pickles in brine and loosely covered as they approach the pickling stage you prefer: new, half-sour, or sour. Don't overshoot the mark, as refrigeration slows but does not stop fermentation.
Cook’s Notes:
Letting tap water sit for 24 hours removes the chlorine, which inhibits fermentation.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 30 | |
% Daily Value * | |
Total Fat0g | 0% |
Sodium1906mg | 83% |
Total Carbohydrate6g | 2% |
Dietary Fiber0g | 1% |
Total Sugars1g | |
Protein1g | |
Vitamin C5mg | 24% |
Calcium26mg | 2% |
Iron0mg | 2% |
Potassium102mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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