LACTO-FERMENTED "KOSHER" PICKLES RECIPE | HOMEMADE ...
Provided by admin
Prep Time 15 minutes
Number Of Ingredients 28
Steps:
- Make a brine by dissolving 5 tablespoons sea salt in 2 quarts of chlorine-free water. (Note: this recipe will possibly make more than what is needed, you may save extra brine to be used in future ferments.)
- In a half-gallon jar add a couple of the tannin-containing leaves, a few cloves of garlic, the heads of dill, and ⅓ of the spices.
- Pack half of the cucumbers tightly on top of the spices. (The longest ones work best at the bottom.)
- Repeat a layer of leaves, garlic, and spices. Add another tightly packed layer of cucumbers and top them off with more garlic and spices.
- Pour the brine over the pickles, leaving 1-2 inches of headspace. Place another tannin-containing leaf on top of the pickles as a cover between the pickles and the surface of the brine. Use a fermentation weight to keep the pickles under the liquid, if necessary. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Ferment at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. The brine should turn cloudy and bubbly, and the pickles should taste sour when done.
- Eat right away, or store in a refrigerator or root cellar for months and enjoy them all winter long.
SWEET DILL PICKLES RECIPE | ALLRECIPES
These pickles soaked in a sugar mixture taste just like candy! They take some time to make, but are a sweet treat.
Provided by SUSANNAH
Categories Pickles
Total Time 14 hours 35 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 64 ounces
Number Of Ingredients 5
Steps:
- Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight.
- In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight.
- Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.
Nutrition Facts : Calories 53.6 calories, CarbohydrateContent 13.7 g, FatContent 0.1 g, FiberContent 0.3 g, ProteinContent 0.2 g, SodiumContent 359 mg, SugarContent 12.8 g
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