Some people cringe when they hear the word “fermented”. But old fashion Crock pickles are just that. High in gut healthy bacteria they are a great addition to your pantry. Plus they are super easy to make- no old fashion crock required. (But if you have one use it )
Georgia Varozza has a book called – homestead canning cookbook. In it she has a recipe for “brined” dill pickles. I had never made fermented crock pickles before – and thought it had to be easier then the temperamental canning methods. That if not careful could wind up with mushy pickles.
I admit I was hesitant to i looked around the internet and found Alton brown the famous chef also used a recipe very similar with success. So off I went and fermented my first batch of dills. They tasted great and are now seeking refuge in my fridge anyway from little fingers who constantly want to eat them.
- 4-5 head heads fresh dill
- 2 Tbs dill seed
- 5 large cloves garlic sliced
- 2 dried peppers chopped
- 1 half yellow onion sliced
- 4 bay leaves
- 4 lbs pickling cucumbers- washed & ends removed
- 1/2 cup sea salt
- 1/4 cup 5% vinegar
- 8 cups filtered water
large vessel, (crock pot insert, or casserole dish, bean pot etc works well for those who don’t have a pickle crock)
Place have of dill, seeds, garlic and pepper in base of vessel. Pack in cucumber on top of spices tightly. Wedge remaining spices in between cucumbers.
Dissolve salt into water and vinegar and pour over cucumbers. place a heavy plate, pickle weight or ziplock bag of water on top of pickles to weigh down. Loosely over with towel and store in cool dry place 55-75 F – skim foam or scum daily.
Pickles will be ready in 2-3 weeks if cooler it will take longer. Strain brine and place pickles in clean jars with strained brine in fridge.