Fermented Garlic Dill Pickles
Author: Lauren Bolanos
Prep time:
Cook time:
Total time:
Serves: 1 quart
- 3-4 pickling cucumber chopped
- 3 cloves of garlic
- 1 tsp pickling spices (penzys)
- 2 tbsp of fresh dill or 4-5 sprigs
- 1 tbsp sea salt
- 2 cups of water
- Perfect Pickler Kit
- wide mouth mason jar (1 quart)
- Wash perfect pickler components in warm soapy water.
- Chop pickling cucumbers into thick slices and add to mason jar.
- Then add garlic, pickling spices, and fresh dill.
- Using filtered water, create salt water brine and fill to 2 inches from top.
- Then add overflow cup from kit on top of pickles.
- Then add mason jar lid and attach air lock to lid.
- Let it sit for 4 days at room temperature, best results work at 70 F (21C).
- After 4 days, taste test to see if right taste and firmness.
- If tastes good, store in the refrigerator. If it needs more time, let it stay at room temperature longer.
Recipe by Healing and Eating at https://www.healingandeating.com/2016/08/fermented-garlic-dill-pickles.html
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