Figured id share this recipie since its turned out extremely well,especially since its my first time trying it.Have done dills for years using vinegar,dill,salt,etc etc than water bathed canned for the pantry.I found it hard because to have crunchy pickles they should be fresh(without adding any other product for crispness-alum lime pickle crisp etc)and its time consuming to set up and can for small amounts at short intervals.Sooooo producing excellent quality pickles with a new twist for myself.....has been tried and proovin in my kitchen:))Wont be going back to old canning methods any time soon:)Heres the recipie i used.....
8L spring water
18TB kosher salt
4-6 cloves fresh garlic
1 TB fresh ground pepper
Lottsa FRESH dill:) 6 good sized flowers/with stalks to each 8L batch
Also added 3TB dried jalapeno pepper mix(didnt make much difference in heat)
Thats it!Disolve salt in bucket and stir till completely mixed.Add ingredients and pile on the cukes.....adding more each day...i try to pic when theyre around 4-7".Weight down with glass plate and cup of water.....cover loosely.After 4-5 days a white film will form on surface...perfectly normal.Skim off any mold that may appear,but ive had minimal since everything remains submerged in the brine.I keep my buckets in the kitchen(70-80 degrees this time of year)When buckets get full i transfer the finished pickles to 4L mason hars with brine and refridgerate:)Mix up new brine as needed.Its that easy and healthy tooo!!Heres few pics(couple of fermenting in jars before i switched to 5 gallon food grade pails)enjoy!!
8L spring water
18TB kosher salt
4-6 cloves fresh garlic
1 TB fresh ground pepper
Lottsa FRESH dill:) 6 good sized flowers/with stalks to each 8L batch
Also added 3TB dried jalapeno pepper mix(didnt make much difference in heat)
Thats it!Disolve salt in bucket and stir till completely mixed.Add ingredients and pile on the cukes.....adding more each day...i try to pic when theyre around 4-7".Weight down with glass plate and cup of water.....cover loosely.After 4-5 days a white film will form on surface...perfectly normal.Skim off any mold that may appear,but ive had minimal since everything remains submerged in the brine.I keep my buckets in the kitchen(70-80 degrees this time of year)When buckets get full i transfer the finished pickles to 4L mason hars with brine and refridgerate:)Mix up new brine as needed.Its that easy and healthy tooo!!Heres few pics(couple of fermenting in jars before i switched to 5 gallon food grade pails)enjoy!!
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