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Traditional Dill Pickles

8/11/2013

26 Comments

 
Picture
Ingredients: Freshly picked pickling cucumbers, all roughly the same size.  (Don't put big and small cukes in the same jar)
    2-3 heads of garlic, with cloves & separated, the roots trimmed, and peeled (smack-peeling is fine)
    2-3 dill heads (or 4-5 medium sprigs)
Suggested Spice Blend:  (Dill pickles with only garlic and dill are delightful; spices totally optional)
        5 tsp. coriander seeds
        1 tsp. whole cloves
        1 tsp. mustard seed
        1" of cinnamon stick
        1 tsp. allspice berries
        1 tsp. peppercorns
        1 tsp. fennel seeds
        1/2 tsp. red pepper flakes (if you like a little heat, or more, to taste)
        1 bay leaf
        OR
        3 TBS Frontier's Organic Original Spicy Pickling Spice
To promote crunchy pickles:
        2 grape leaves, OR 
        4-5 Raspberry, cherry, or blackberry leaves, OR
        2-3 white oak leaves (identifying a white oak tree)
Jar: 5 Liter Jar
 (For smaller jar, mix dry whole spices as listed above, then use appropriate portion of spices)
Brine: 3.5% Brine
 for half-sour, or 5% Brine for full sour pickles
Ferment: 7-12 days (Skinny pickles take less time, and large pickles take longer.  Also affected by temperature range.)
Temperature: 68-72ºF Ideal Range


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  • HOME
  • Shop Now
    • PROBIOTIC JAR SYSTEMS
    • PACKAGE SPECIALS
    • SALT & ACCESSORIES
    • REPLACEMENT PARTS
    • International Delivery
  • How To Ferment
    • Quick Start Guide
    • Expanded Guide >
      • Introduction
      • Brine
      • Vegetables
      • Pack The Jar
      • Assembly
      • Light & Temperature
      • What's Happening In The Jar
      • Handling Finished Ferments
      • Detecting Spoilage
    • Free Videos
    • Fermenting I & II Classes
  • Recipes
    • Click to See Alphabetized Recipe List on Right Side of Page > > >
  • Subscribe
  • More
    • Events
    • About Us