Are you looking for recipe inspiration? Fermented Dill Pickles special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Fermented Dill Pickles What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Fermented Dill Pickles, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Fermented Dill Pickles delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Fermented Dill Pickles is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Fermented Dill Pickles yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Fermented Dill Pickles using 10 ingredient type and 6 manufacturing steps. Here's how to make the dish.

No vinegar just water and salt. You can put anything in to pickle, okra, cucumber, any thing out of the garden rhe more fresh the more crisp.

Ingredients and spices that need to be prepared to make Fermented Dill Pickles:

1. 46 oz jar sterilized
2. 8 medium pickling cucumbers
3. 1 1/4 pints water
4. 6 tbsp salt
5. 1 tbsp whole pepper corns, black
6. 2 clove garlic cloves, crushed
7. 1 tbsp dill weed
8. 2 tbsp dill seed
9. 1 gallon zip lock bag
10. 1 water

Steps to make a Fermented Dill Pickles

1

Take the jar fill with cucumbers. Add dill weed and seed. Add crushed garlic.

2

Take the water hot from the tap add salt and desolve the salt. Pour it over the contents of the jar.

3

Take the zip lock bag add water cover over the opening of jar. This will allow gases to escape safely. Put in a cool dry place.

4

Let sit 6 - 7 days when bubbles have quit rising. Check it a couple of times a day to skim the scum off top if any gets on bag rinse it off.

5

Once this happens, cover the jar loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be throwed out.

6

I put a cucumber across the rest that fit tight to keep the rest below the brine at least 2 inches. This is important. The longer the stay in the brine the more sour they become.