Fermented Kosher-Style Dill Pickles
With this recipe for fermented dill pickles, you can make homemade pickles the traditional way while utilizing the probiotic properties of advantageous lactobacilli cultures.
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.
Crisp cucumbers by storing in the refrigerator or soaking in very cold water for 1 hour.
Bring 1 cup water to a boil in a saucepan.
Add salt and stir to combine.
Set aside to cool.
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.
Peel and gently crush garlic cloves but don’t splinter them into fragments.
ArnoldGreg July 15, 2023
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