FERMENTED KOSHER-STYLE DILL PICKLES
These old-fashioned deli-style pickles are created entirely by fermentation, without the use of vinegar. This recipe produces a quantity that fills a half-gallon Mason jar. If you like, add a few non-traditional chile de arbol peppers for their red visual appeal (and spiciness)!
Provided by Doug in Manhattan
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT20m
Yield 16
Number Of Ingredients 7
Steps:
- Pour 1/2 gallon of water into a large container or pot. Cover loosely and allow to sit for 24 hour 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 that may be 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.
- 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 the dechlorinated water until cucumbers are just covered to avoid overly diluting the brine.
- Loosely cover the jar and set aside at room temperature. Set the jar on a dish if it is very full, to catch any dribbles. Give the pickles 12 to 24 hours to begin fermenting. Refrigerate them, in brine and loosely covered, as they approach the stage of pickling you prefer: new, half-sour, or sour. Don't overshoot the mark, as refrigeration slows, but does not stop, fermentation.
Nutrition Facts : Calories 29.5 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 1.2 g, Sodium 1906 mg, Sugar 1 g
GARLIC AND DILL LACTO-FERMENTED PICKLES
Traditionally, dill pickles were made by the lacto-fermentation process. Requiring nothing more than salt, cucumbers, water, and seasonings. But no vinegar! The fermentation process works because the high salt content kills off bad bacteria leaving the healthy bacteria alone. This style of pickling is not only healthy for you but tastes wonderful as well!
Provided by Michelle Horne
Categories Pickles
Time P7DT30m
Yield 24
Number Of Ingredients 12
Steps:
- Pour a small amount of spring water out of the bottle. Add sea salt, put the cap back on, and shake until dissolved; set brine aside.
- Inspect a gallon-sized jar for cracks. Sterilize in simmering water.
- Cut off the blossom ends (opposite the stem ends) of cucumbers. Cut into thick rounds or spears, or leave whole. Slice each piece of horseradish root into 4 pieces. Mix peppercorns, mustard seeds, and pepper flakes together in a small bowl.
- Lay 2 heads of dill in the bottom of the sterilized jar; top with 1/3 of the onion rings, 1/3 of the garlic cloves, and 1/3 of the cucumbers, then pack down tightly. Sprinkle in 1/3 of the peppercorn mixture and 1/3 of the horseradish pieces. Repeat these layers twice more; jar will be fully packed except for top 1 to 2 inches. Fold up mustard greens and pack them tightly at the top. Pour in brine until completely full and covering mustard greens. Make sure there are no bubbles stuck inside the jar. Reserve excess brine.
- Place a small plate at the top of the jar to keep the contents weighed down. Cover with a towel and wrap jar top with a rubber band or twine to keep in place. Store in a cool location (60 to 80 degrees F, 16 to 27 degrees C) for 1 week; check brine level daily, adding more as needed to keep everything submerged.
- After 1 week, sample pickles for flavor. Cover and continue to ferment to desired flavor, up to 3 more weeks.
- Once pickles are done to your liking, divide into smaller, sterilized Mason jars and seal tightly. Store in the refrigerator. If taste is too strong, pour out part of the brine and add spring water.
Nutrition Facts : Calories 38.1 calories, Carbohydrate 7.7 g, Fat 0.7 g, Fiber 1.7 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 2650.8 mg, Sugar 2.3 g
UKRAINIAN DILL AND GARLIC PICKLES
This recipe was handed down to me by my mother Sofia, whose pickles were always in great demand.
Provided by Tania D.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 40
Number Of Ingredients 7
Steps:
- Soak cucumbers in cold water overnight.
- Sterilize a 1 gallon glass or ceramic container. Combine the water and salt in a large pot and bring to a boil. Prepare the cucumbers by trimming the ends and making a slit in the sides with a small sharp knife.
- In the bottom of the sterile container, place several stalks of dill, half of the garlic cloves, about 10 peppercorns and a slice or two of red chile pepper. Arrange half of the cucumbers over the seasonings and then repeat the layers. When the brine comes to a boil, pour over the cucumbers to cover. Place a small plate on top of the pickles to keep them submerged. Store in a cool place.
- Pickles will be ready in 4 to 10 days, depending on how warm it is. Once they have fermented to your liking, refrigerate until using.
Nutrition Facts : Calories 13.5 calories, Carbohydrate 3.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.6 g, Sodium 1713 mg, Sugar 1 g
More about "garlic and dill lacto fermented pickles recipes"
HOMEMADE LACTO-FERMENTED GARLIC DILL PICKLE RECIPE
From foodal.com
3/5 (1)Total Time 168 hrsCategory PicklesCalories 5 per serving
- Divide the dill, bay leaves, and garlic among the two jars, and then add as many cucumbers that fit comfortably – either leaving them whole or sliced first into thick rounds for pickle chips.
- Fill the jars with the salt water, leaving 1 inch of room at the top. Tightly screw on the lids, and allow the cucumbers to ferment at room temperature for 5-7 days, making sure you unscrew the lids every other day to release some of the built up carbon dioxide..
- Once the bubbling in the jars stops, taste the pickles and see if they’re crispy and fermented to your liking. Transfer the jars the fridge. They may be stored in the refrigerator for up to 2 months.
THE BEST FERMENTED GARLIC DILL PICKLES RECIPE - RED AND …
From redandhoney.com
5/5 (3)Total Time 5 minsCategory Side DishCalories 39 per serving
- Place pickling spice, dill, bay leaf, garlic and peppercorns in the bottom of a quart-sized wide-mouth mason jar.
- Stuff the jar with cukes, standing vertically, to fill the bottom. If you have room, lay a few cukes on top. You're going to want to cover them with liquid, but have about an inch of space on top, so stuff your jar accordingly.
- Mix brine (water, salt, and whey) together in a measuring cup; pour over cukes in jar. Add more water as needed to cover cukes completely. The top of the liquid should be at least an inch below the lip of the jar. (Fermentation weights are not required but are recommended - see post above!)
EASY SMALL-BATCH CRUNCHY GARLIC DILL PICKLES (LACTO …
From freshandfrank.com
Servings 1Total Time 10 minsEstimated Reading Time 3 mins
OLD-FASHIONED, CRUNCHY, FERMENTED GARLIC-DILL PICKLES
From traditionalcookingschool.com
CRUNCHY OLD FASHIONED FERMENTED DILL PICKLES (WITH …
From modernharvest.ca
BEST LACTO-FERMENTED DILL PICKLES - THE BOSSY KITCHEN
From thebossykitchen.com
EASY LACTO-FERMENTED DILL PICKLES - PREPARE + NOURISH
From prepareandnourish.com
FERMENTED GARLIC DILL PICKLES - STONE FAMILY FARMSTEAD
From stonefamilyfarmstead.com
LACTO-FERMENTED DILL PICKLES RECIPE - SERIOUS EATS
From seriouseats.com
4/5 (1)Category Snacks, IngredientCuisine KosherCalories 25 per serving
FERMENTED GARLIC DILL PICKLES – P. ALLEN SMITH
From pallensmith.com
GARLIC DILL PICKLE RECIPE – FERMENTED DELI-STYLE CUKES
From attainable-sustainable.net
GARLIC AND DILL LACTO-FERMENTED PICKLES | ALLRECIPES
From stage.element.allrecipes.com
LACTO-FERMENTED PICKLES WITH GARLIC SCAPES RECIPE ON FOOD52
From food52.com
HOMEMADE DILL PICKLES! | FEASTING AT HOME
From feastingathome.com
LACTO-FERMENTATION: HOW DOES IT WORK? - THE SPRUCE EATS
From thespruceeats.com
EASY FERMENTED PICKLES RECIPE - CULTURES FOR HEALTH
From culturesforhealth.com
PICKLE SCIENCE: HOW TO MASTER THE PRESERVING POWER OF ACIDS
From seriouseats.com
FERMENTED VEGETABLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
4 RECIPES FOR FERMENTED PICKLES
From allrecipes.com
GARLIC DILL PICKLES OLD FASHIONED THE GRATEFUL GIRL COOKS
From chechey.tecalideherrera.gob.mx
LACTO FERMENTED PICKLES {EASY} - CASSIDY'S CRAVEABLE CREATIONS
From cassidyscraveablecreations.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search