Sounds like it did ferment though. Google “mold vs kahm” and I’m sure you’ll get tons of information and pictures. Learn how your comment data is processed. Check out this fermented pickle recipe. I have found a method that works great for me: Clean 2 plastic pails very well inside and out. Have made a few batches of sauerkraut and exploring more fermenting; love the option of pickles without vinegar. Does using the airlock significantly improve the product or change it at all? Every day for 5 days drain syrup, heat to boiling, pour back over cukes. I’m on a quest to heal my digestive system. Just place the whole jar with the brine and the pickles in the fridge. Just remember to “burp” it (open the lid) once a day or so. Fermented turnips are a traditional food in both Asia and Europe. I love your fermenting posts but with all the summer harvest and birthday parties etc. Sometimes when it is warmer like that- the pickles just don’t turn out as well. These pickles are fermented in a salt brine, not in vinegar and get their delicious tanginess from light fermentation rather than vinegar. I’ve seen this before, but if they are canning lids that let out air during the canning process, why would burping be necessary? Excited to try this recipe! Barely finger tight, so gasses can escape, and when you put them into the fridge, don’t snug them up for a couple of days(let the lactic fermentation come to a halt). After the initial fermenting process is over, remove the airlock, cover with a regular lid, and store at 32-50 degrees for up to six months. Add the garlic, mustard seed, peppercorns, bay leaf, and dill to each jar. I’ve been sitting on this recipe since last fall when I finally figured out fermented pickles. They are tasty too! Also, how long does it take before you can start eating the pickles? I do have a question…Can I leave the fermented pickles on my counter like they do in Deli’s or do they have to be refrigerated after the fermenting process has finished ? He put in alternate layers of pickles, dill, and NON-IODIZED salt. , You can use it to start new batches of pickles but the brine will be diluted since it extracted water from the original cucumbers . My dill came & went before the cukes produced. Hi just made these pickles. Let me know how you like this one in the comments below. How to make Manhattan-style, Fermented Pickles! If you do ever try this again- I would check the temp of the fermenting jar with a food thermometer. Ok that is interesting. Several +questions: Will these taste like the wonderful Klaussen pickles? They are mostly water and will give you a mushy, limp result. I’m sorry I don’t know how long, but it seemed like about two weeks. The pickles … The Fermented Pickle Recipe: Start with very clean jars. Have you made them like this? These Manhattan-style “half-sour” pickles, are crispy, crunchy, flavorful and ohhhhhh so alive! So feel free to add some more sugar than the recipe … I’m suspecting you saw Kahm’s yeast (flat, whiteish film). Mold is fuzzy; Kahm is not. Love this recipe! They will continue to ferment but at a much slower rate. RELATED:  How to make Kimchi! :) I like the idea of using Himalayan salt. (Use a, Once chilled, give them taste. Just wipe the inside pail clean with paper towels and dip it out and put into jars with a home made funnel cut from a gallon jug. This recipe makes lacto-fermented pickles that sit in a brine for a few weeks and then can be kept in a cellar or the fridge for many months. Thanks again for another great post! I always use sea salt for my brines, but kosher salt or canning salt will work too. Lacto Fermented Pickles Recipe 1. To can them, pour the brine into a pan, heat slowly to a boil, and simmer 5 minutes. I want to ferment some cucumbers because I miss my pickles but I know they won’t taste anything like the store bought ones because I can’t use pepper, dill, mustard or garlic. Also, should I wait the 6 months to eat these bad boys or are they consumable and delicious after the 5 day fermenting period (and time to cool in the fridge)? I think they come close to clausens. If you want to create a “fizzy” brine for drinking, tighten the lid, and burp daily if leaving out. Put an airlock lid (filled halfway with distilled water) on jar. Or does it always stay with the pickles? How to make Fermented Hot Sauce! That doesn’t leave me with anything in your recipe but the salt brine and bay leaf. Then press it down well and evenly until the juice comes up enough to cover the veg’s. Not a bad thing at all. Discard everything, sterilize everything and start over. The pickles … It is well used and tape now holds most of the pages together, but it still has some inspiring recipes! Love love love this recipe! I try to drink a little beet kavass everyday to lower blood pressure rather than taking drugs. Your fermented pickles might look a little bit different than the home-canned pickles you’re used to. I jfinished a batch of these, but I’m not sure I let them ferment long enough because the brine is not cloudy like it was in my previous batch. Full of healthy, gut-healing probiotics these little guys are perfect as a low-calorie snack, or sliced and added to sandwiches. Once done and at the texture I like which is right at 5 days, how do I store in the fridge? The recipe sounds delicious, hello! I have another lid that seems to let the air out but keep bacteria from getting in. I am starting to think mine turned out because they had time to ferment before I “processed” mine in hot canning bath. I let the pickles sit for about 12-14 days then put them in jars and shared with the family. Layer the cucumbers, spices, garlic, dill and bay leaves in a large two quart jar (half-gallon). However, you can sometimes avoid it by making sure you don’t add too much brine to your jars. The beet stems are fermenting in another jar with standard dill pickle flavorings. Yes, the airlock should work great here. They are super easy. This would be fermenting , wouldn’t it? To use a smooth river stone as a weight in the jar, sterilize in boiling water for 20 minutes. Refrigerate them, in brine and loosely … Tanya, it would be 2 Tablespoons of salt per 6 cups of water. On the 5th day,process in a water bath canner for 15 minutes for Quarts. Oh dear. Sorry, my brain is tired right now! My recipe was for salt brine but we did process can them. My email is rg_pc@ymail.com. I’m so excited to try fermenting instead of pickling this year! Dee, welcome to the world of fermentation. There is not a concern about air getting in since the lid will be cracked open less than a second – the idea is to let air out, which shouldn’t allow any in. Hi Sylvia, The water is a little cloudy, should I worry? Instructions Make a 2-3% brine using the water and the salt. Yes feel free to use dried dill and seeds. They have been in the fridge for a week or so already, but can I take them out and let them warm on the counter and start to ferment again? Lacto-fermented Pickles Recipe Ingredients 2 to 2.5 pounds small pickling cucumbers 5 fresh garlic cloves 5 sprigs fresh dill (flowering heads) several grape leaves (or oak, sour cherry, horseradish, tea, bay) 2.5 ounces fine sea salt I did a 7 day ferment but would like a little more. You can taste them at any point after you see bubbles. 4) Pack the jar Start adding the cut carrots to the jar. I like them crisp, but you may want them tangier and softer. Covered with glass lid and a baggie and rubber band. Wash your cucumbers thoroughly and discard any that are mushy or soft. Their glass weights are super nice to just pop into my mason jars so the food doesn’t float out of the brine and get gross. Your local farmer’s market should have loads of pickling cucumbers if you can’t grow them yourself, and you’ll be glad you went to the extra trouble to find them. 🙂, Deb, I am very interested in what you have figured out (since this post is over a year old). I prefer to leave my cucumbers whole, as it seems to give a crunchier end result. Fermented Pickles Recipe Tips During the first few days of fermentation: carbon dioxide and bubbles will be produced. I believe it was around 70°F in the basement. And once you’ve got a good culture going, keep some in a jar in the fridge and use that to innoculate your ferments, if you wish. Hey, Jill! I have everything except the mustard seed. (At this point, if you want a tangier or softer pickle, you can absolutely pull them back out again and ferment for a few more days longer if you want. I had no other spices on hand. Hello Jill, I’m trying your pickles, but I’m not exactly sure as to when they are done? This is an old recipe my Dad used to make dills when I was a kid, some 70 years ago and I’ve been using it for years and 3 days ago my son and I made a batch for him and was able to helped him with. ★☆ Hi Rebecca- I just ended up making them how I usually did, canned some and refrigerated some. After about six months, they will start to slowly degrade, but will absolutely still be edible. If you don’t use all of the brine for this recipe, it will keep indefinitely in the fridge. This has worked very well for me with almost no mold to wipe off the inside pail and no skimming. You can, although I’ve found that cutting up the cukes seems to make slightly less crunchy pickles. If you want a stronger, saltier brine, feel free to go up to 3.5%. Feeling a little silly to have this question and maybe I overlooked it but do you take out the garlic, Dill, Etc out of the brine before you put it in the refrigerator? I honestly would just leave the lid on loose in the fridge ( turn a couple times). I’m in my eighties and when I was a young boy, my Grandfather had a large garden. Thanks, jsut trying to figure this mystery out. about adding sugar – if you want something sweetened, you might wish to wait until after the ferment, because the sugars will ferment, too, and the product will be less sweet than you anticipate. Give the pickles 12 to 24 hours to begin fermenting. This will stop the fermentation process. He filled the barrel with well water and then used something I will call a ‘hydrometer’ for lack of a better description. Pickles are one of my favorite ferments! These pickles will be devoured really quickly! Fridge too cold, perhaps? If you like a fizzy brine, tighten the lid, burping every week or so. I’m sad to be making my last garden fresh batch but I now have a whole shelf in the fridge filled to last the next few months. They are rich in vitamins Dill and other pickles … It’s been VERY HARD keeping it to myself all this time so when … Yes I know it killed the good stuff but it made them shelf stable and over a year later I still am enjoying my last few jars. He would check the brine solution daily by floating the hydrometer in the hole and adjusting the brine by adding salt or water as needed. I’ve used airlocks before but only for brewing beer. What about cutting your cukes into chuncks? Thanks . Technically as soon as you see bubbles, you could refrigerate- especially if you like that crunchy texture like I do. Thank You ! Jill, If you choose not to use an air-lock system during the fermentation process, what do you do? Seriously! I find lacto-fermentation to be so creative and satisfying, not to mention yummy. You certainly don’t need it, but I found that once in a while one of my jars would get moldy with just the brine and cucumbers while when I add the culture it never has yet gone bad. And as crazy as this may sound to some, the fizzy brine itself is like a healing tonic to me – I love to drink a shot of it- especially when I feel like my immunity needs a boost! As they eat the natural sugars in the cucumbers, they'll produce lactic acid, which will make the pickles … Currently I have a turnip, carrot, and beet fermenting on the counter(Horseradish, garlic, ghost pepper flavoring). Also, do I use dried BAU leaves or fresh? I have tried, with not great results. There are a number of air lock systems out there, but I’ve been loving the Fermentools system. It fits right onto mason jars so I don’t have to buy a bunch of special jars, and it makes it easy to make big batches (I did several 1/2 gallon jars with this pickle recipe, and it didn’t take any extra work or equipment to make it happen). What happens when people open their hearts? Can you suggest the best online sources for all the seeds needed in this recipe to insure freshness? Question: can I just use pickling spices instead of the dill/bay leaf/peppercorns/mustard seed? I am wondering tho, We found an Amish fermented cuke we love, we are almost done with the jar and wondered if we can reuse the brine? The water would ooze out of the hole and run down the sides of the barrel. I prefer to refrigerate before tasting. Beautiful!!! I’m SO happy you are loving them as much as I do!! No- not imperative. Set the jar on a dish if it is very full, to catch any dribbles. I have the Pickle Pipes and Glass Weights, that I use for my Sauerkraut. Want to keep things super simple? People have been making pickles for thousands of years without airlocks. I have used this recipe in a large ole crock and the pickles were delicious. Because these fermented pickles are left whole, you really want the brine to be extra flavorful. pickling spice, 2 tsp. Homesteading | Self Sufficient Living | Living off the Land, 63 Comments | Jill Winger |    Last Updated: August 14, 2020, Since my foray into homemade sauerkraut earlier this year, I’m now on a kick to ferment everything…. But if you must tighten it, burp every week or so? You can ditch everything in this recipe but the cucumbers and brine. If you can see actual mold ANYWHERE inside the jar, mold spores are ALL THROUGHOUT your ferment and it is unsafe to eat. Thank you for your recipe – I personally prefer pickles and sauerkraut! Take off the band and just barely crack open and then immediately close one edge of the lid just enough for the air (gases)to escape – you will hear it escape (burp) if the lid and band have been on tight enough to prevent that. … you know some of those old recipes! Recipe Notes Salt: Use salt that is free of iodine and/or anti-caking agents, which can inhibit fermentation. I suppose I will try the pickles in it also. Because they are fermenting and will continue to ferment, if you crank down on the lids without refigerating, they could actually explode because they are bubbling. Place jar on something with a lip (liquid can overflow during fermentation process). Tuck several slices on top of the pickles and some tin foil over the top of the jar with holes from a toothpick to vent. Should I use that? All I know is that I can not afford to risk trying again. The cold fridge may have slowed the fermentation, but it shouldn’t have killed it. I did them yesterday and already there’s action! In Korea, turnips are used in a form of kimchi.This recipe is a traditional German ferment with simple, clean flavors. My husband and I recently had some food sensitivity testing done and you’d be shocked to see how much we’re sensitive to. I don’t see why not, but thought I would ask! Are they necessary? Percentage must be in decimal form so 2% would be 0.02, 2.5% would be 0.025. Or if I want sweet can I just add tablespoon or two of sugar? Remove the blossom end from each cucumber, and pack them into the jars. Seeds? I’m giving away a ton but still have so many to use! Wash your cucumbers thoroughly and discard any that are mushy or soft. I put a few garlic cloves and used peppercorns, dried dill, 3 bay leaves,and mustard powder. There was a small hole in the side of the barrel which is now on top. ~~ You asked if you DO want to hand-burp the jars, how far? Simply make a saltwater brine, submerge the cucumbers in it with herbs and spices, then let the wonderful world of friendly microbes take over. Pickles have come full circle and are trendy once again. I hope my pickles didn’t start to freeze. I don’t come from a family that ever did lacto-ferments. It was great! Try also shortly fermented cucumbers, I shared recipe on my blog: cookINPolish.com with traditional Polish recipes. Remember to always use metric! Yes, for this purpose, 2% is OK. I’ve checked with several experienced fermenters. (I would think any hydrometer that measures specific gravity would work.) (I’m keeping mine in my fridge.) Simple, smart, well-made — I’ve been fermenting foods for years, but wow, does this system make the work go faster, and most importantly makes the result more consistent. in the middle of doing your recipe – looking forward to the results. […], […] If you want a deeper flavor than you’d get from refrigerated pickles, try this recipe for old-fashioned fermented pickles. Just avoid iodized salts (learn why in my Cooking with Salt article). There is a balance between time, temperature, and brine strength. I always have something on the counter fermenting. I also cool ferment, not in fridge but a cooler place in the house. And by the way… These are NOT your regular vinegar pickles you'll find in the These dill pickles get their characteristic tangy flavor through old fashion fermentation. Welcome to fermentation. Oh well… I tried. Can you ferment without an airlock? Sometimes it is just as simple as finding a cooler spot and moving it. It equals 6 grams of salt per one cup of water. celery seed. I love your blog! I have been thinking I really need to start making fermented foods because they are so good for you… but not really sure if I wanted to actually eat them!… and now reading about your pickles, I think that’s what I’ve been making , without knowing, or even thinking about it, and they are good! Us kids would stick our finger in the hole and taste the brine. Eating our way around fish sperm sacs, Japan McDonalds, fermented soybeans, and arriving in two … […], […] Pickles are something you may remember older relatives making during your childhood. Kahm yeast will affect the flavor slightly, but it is not harmful. So best to keep these kind in the fridge. I haven’t but please let me know- super curious! Hi Jill, your recipe looks great and I plan on trying it. Some say yes, some say not to. These classic dill pickles get their characteristic tangy flavor through good old-fashioned lacto-fermentation. I love everything pickled and love the juice as well but I have never seen this question answered. Hi, I'm Sylvia! I have just made pickled corn in my fermenting crock for the first time and it is delicious. But first, in case you’re wondering about the whole brined pickles vs. fermented pickles vs. vinegar pickles thing, here’s a quick run-down: Airlocks make the fermenting process even more fool-proof (especially for beginners) by reducing the the chance of mold, and allowing the ferment to release gases without you having to “burp” it. Ferment at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. I removed a bit of mold and the mold covered pickle from the top of the jar, and stuck the rest of the jar in the fridge. I’ll have to dig out her recipe, I haven’t done much canning since we moved to the desert and can’t remember details. I’ve had mine for 6 months- should last as long as they are covered with the brine! And when can you start eating them? Seriously, these are the best! Our pickling cukes didn’t make it this year — wish some of you with the overload lived nearby! Thanks. You can make cultured Lacto-fermented pickles at any time of year. Here are my best tips for keeping your pickles super crunchy. 8 – 10 Pickling 1 Litre / 1 The finer the salt, the less stirring you must to do to dissolve, which is niiiiiiice. If using a tight lid, burp daily to release excess pressure. The brine is deliciously tangy, salty, and effervescent -so tasty! Total failure and waste of time, money and good food. My first batch came out great even though I had to use store bought cukes (no gardens yet in upstate NY) and I am fermenting my second batch now. Fermented dill pickle relish Several large cucumbers (the ones you let go too long) 8 large garlic cloves, crushed Dill and/or fennel flowers The standard brine ratio for fermented vegetables is 1 tablespoon of sea salt or kosher salt per 2 cups of filtered water. DIY lacto fermented Pickles, the easy way with just water, salt garlic and dill. My cabbage is ready (which I grew specifically for Sauerkraut) and I have about 10 + lbs of pickling cucs to use. […] visited areas of Japan on this episode! Also, one last tip (I know, I know, we’re almost to the recipe). Weigh down the cucumbers so they are completely submerged under the liquid, using fermentation weights, or a small zip lock bag filled with a little water. And toss those peppers in for sure! They were so fantastic that the entire one gallon jar was eaten in a week! And using all those pickling spices is going to produce amazing pickles. If you’re getting “fizzy” pickles, you’re putting the lids on too tightly. However, I’m betting they’ll be long-gone before then. Gather your fresh Garlic and Dill and pickling spices. « Nectarine Salad with Cucumber, Basil and Goat Cheese, Grilled Romaine Salad with Maitake Mushrooms ». I’d like to comment about your pickle making contribution. ). I have done a similar process before but I am rusty and need some reminders:) With the airlock system (which I am using) do you use the little plastic lid on or take it off to let air out? Can I use this same recipe to pickle other vegetables? I have found from doing this for years that they will usually be a little crisper. On Jill’s recommendation I purchased a 6-pack kit from Fermentools, and am beyond thrilled! Will it cause them to get softer over time stored that way? Just finished first batch, they came out great! The airlocks work with the jars I already have. Join us! This is a recipe from my MIL’s Grandmother. I know that pickle brine is safe to drink but what about the pickled corn and other vegetable brines? Sorry about that James. Safe and fine to consume! I love the taste . That sounds like a fermentation process. Thanks for giving the exact ratio of salt and water .I have tried this receipe with fruit raw mangoes. Add grape leaves, oak leaves, black or green tea leaves, or bay leaves to add tannins to the … How far do you open it and does air getting in make it bad. Lots of bubbles. ~Haruki Murakami. Stems?) The pickles are full of live and active cultures, stay nice and crisp (since they aren’t A regular canning lid can sometimes create too strong of a seal, and there may be issues b/c of the increase in pressure during the fermentation process. Put the veg’s into a container and mix the salt in well. Instead of dripping all over the counter, a perfect solution is that I put my quart-sized jars into 2 medium-sized coolers and then can easily carry them downstairs into our cool family room for fermenting. If you’re not a math person, you can get the decimal form by simply dividing the percent form by 100. So 2.5 divided by 100 is 0.025. Just what I am looking for, Jill ! Thanks. Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen. Subscribe to my latest recipes and get my free, PLANT-BASED RECIPE GUIDE. *It might be tempting to try to use the larger, slicing cucumbers to make pickles, but don’t. Great idea with the cabbage leaves. Thanks for this yummy and easy recipe:). Wash them, and soak them in an ice bath for 15 minutes to firm and crisp them up. You should not be getting fizzy pickles if you’re using the fermentation bubblers mentioned here. Sadly, that 70° basement is probably the coolest place I have in the summer, when the cucumbers are available. I used green tomatoes – not cut it’s 9 days needs more flavor added more brine garlic, garlic, spices & dill @ bay leaves. Thanks much – Deb . I’ve been chomping at the bit to share this easy recipe for Fermented Pickles with you! pickling salt, 2 Tblsp. https://letthebakingbegin.com/dads-extra-crunchy-naturally-fermented-pickles/#comments. The only difference is, that I don’t can them, since that kills all the beneficial bacteria we’re working so hard to proliferate. Learn how to make quick-and-easy fermented carrots or "pickles". Then in the 5# batches, put them into one of the pails. I have a couple of questions.. should I have put them in frig earlier, and why did they get hollow? etc. Weigh down the cucumbers if need be, so they are submerged under the brine. They should be crunchy and flavorful! No mold. This post is sponsored by Fermentools, which means they sent me one of their air lock systems so I could try it out. Thanks again Jill! 🙂. Next day, drain syrup, heat to boiling, pour back over cukes continue for 5 days. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. In a way I wish I never found out what all I’m sensitive to, but now that I do I have to do my best to avoid them. I place the lids on lightly, and then screw the bands on loosely, as Jill said in the previous post, which allows for the jars to sort of burp themselves. Place jar in … However, like everything I promote here on The Prairie Homestead, I don’t promote it unless I’m actually using it and loving it, which is absolutely the case here. Hey, I'm Sylvia! Thanks! Can you tell me how long you fermented before putting in the fridge and what the temp was (on average)? I assume you do. (I use the handy glass weights from Fermentools, but you can get creative with whatever you have on hand.). If you don’t use airlocks, you can just use a regular lid. I wanted to explore a bit so I am trying to combine recipes but I’ll stick to the 2 tablespoons Kosher salt to 1 quart brine. I use them, but only for mead and wine making.. Never had a fizzy pickle or fizzy kraut or any other fizzy fermented vegetable. 4-6 cloves garlic, peeled. Full of healthy, gut-healing, immunity-boosting probiotics these little guys are perfect as a low-calorie snack, or sliced and added to sandwiches or served as a tasty side. Not only are they delicious, and incredibly EASY to make,  they are also incredibly good for us! Went full sour, but a bit mushy and some hollow. I’m not sure if it matters, so if you don’t like the smell, close the cooler. On that note, we’re having to avoid all food sensitivities while we attempt to heal our guts and hopefully overcome them. I don’t close the cooler lids because I like the smell of the garlic and dill once the fermenting begins. Your email address will not be published. This recipe for homemade, naturally fermented pickles is simple to make, and leaves you with fantastically nourishing crunchy pickle. I have no idea what the fridge temperature was, but probably around 33 or 34. I’d love to compare some experiences and research. That’s the best thing about pickles– tailor them to your taste preferences and what spices you have on hand. Last of all, one of the comments mentions celery seeds, but I don’t see them in the recipe itself…how much is used? I forgot about the “tool”. If the cucumbers are not submerged under the brine and become exposed to air- they can develop mold. Thank you!!! glass fermenting weights, or you can use regular mouth lids 3-5 good sized fresh pickling cucumbers 2 cloves garlic, or … Burping is still a good idea, though, just to be safe. Hello, just wanted to make sure I followed the recipe correctly. Hi Sylvia I used Kirby clues. Hi, I am just getting into fermenting. Well, I was just going to try that myself because the pickling cucumbers are out of season. Easy fermented pickles recipe in just one jar! Now think metric (I know, I know)… and use a little math and you can figure out any amount of salt for any amount of water. Cloudy is a sign that lactofermentation is happening. You can easily make big batches of fermented foods with little hassle (no lugging around heavy crocks, either). I found a ratio of 5# of veg’s ( cabbage or cucumbers peppers or whatever cut up) makes for a good fermentation. 1 tablespoon of black peppercorns and red pepper flakes (optional) Aug 22, 2019 283 Comments ★★★★★ 4.9 from 40 reviews. Just transfer entire batch in the brine? I noticed in earlier comments that it was 3.5 tbsp per cup of water. Thanks for sharing. He left the hole open. Not only do they taste good and are a practical way to conserve food that would otherwise rot, they also help digestion and according to some reports, may also be good for the heart. Thanks for sharing!! Every batch is different, lol! Fizziness! In 5 days looked almost sour. Get my best tips & recipes for transforming your kitchen into a farmstyle kitchen, no matter where you live! I have read this helps them to stay crispier….I just came across this info so will try with my last jar…. Gather all your ingredients – this recipe whips up super quickly when you have all your ingredients and supplies … Unfortunately this years pickles did not turn out and I just threw them all away this week. I have made them all kinds of ways, but the way that has been the most consistently successful is adding a vegetable starter culture like Body Ecology or Caldwell’s. After refrigerating, if you decide you want more tang, you can always pull them out again and ferment for a few days longer. Hi, I am in the middle of doing this but just noticed that I don’t have bay or grape leaves. After 7 days, I carry the coolers back up to the kitchen, I screw the bands down tight, wipe off the jars, and they are ready for the frig, and the coolers are easy to rinse out and put away. 🙂. Hi, just a minor nitpick, but you have celery seeds listed in the body of the recipe, however you don’t have them in the summary ingredients below. The story is way to long but there were some variances on what her finished batch and mine was (additionally hers did not turn out last year but mine did) and now I am thinking we were assuming the wrong variables of why hers did not come out like mine. Do I add cane sugar? Once they are cold, give them a taste. you said after the 7 days to put a lid on it but what do you mean? Thanks in advance! The airlocks are very handy, since they are more hands-off, though. Hi! 6th day, cut into chuncks and make syrup. If you use 10% brine, nothing will ferment! Can I use regular cucumbers cut into spears, or will they end up too mushy? Hi Jill, I am finally going to try this! I have been looking everywhere for Kirby cucumbers to use for fermenting but unfortunately, they are out of season at the moment. Keywords: fermented pickles, fermented cucumbers, kosher dill pickles, lactose-fermented pickles, how to ferment pickles, fermented dill pickles, kosher dill pickle recipe, Tag @feastingathome on Instagram and hashtag it #feastingathome. So flavorful and totally energizing. Filter brine through paper coffee filters to reduce cloudiness, if desired. 55-65F is ideal. Do this for 5 days. I’ve been totally impressed with my Fermentools equipment. PNW Chef & 2018 Saveur Blog Awards Finalist! Use a fermentation weight to keep the pickles under the liquid, if necessary. I add a lot of garlic…  10 cloves! I’m not able to find any “pickling cucumbers” near me at the moment. A simple recipe for making the most flavorful, crunchy, tangy, garlic dill pickles with only 15 minutes of hands-on time. I’m going to try with those. It is much more accurate to use a scale when you are measuring salt, and a general rule of thumb is 1 teaspoon of salt weighs about 6 grams. My Grandmother’s brother would drive over and make pickles in a barrel next to the garden. Or is it even safe making them like this? No … Sure do miss those wonderful pickles… Have a Fabulous Day ! Pickling brine from the other veggies should be just fine to drink, too 🙂. Most recipes I’ve seen simply just throw the ingredients into a jar and leave it on the counter for a while!