Fermented Dill Pickles
- Thread starter Sttifyd35
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
I add the cucumbers to the jar (cut 1/16" off both ends, especially the blossom end), and pack them in lengthwise. I then use a 2 1/2% brine over them. I add a tablespoon of pickling spice, and one or two habaneros and a couple of garlic cloves. Top with a bay leaf (for the tannin, plus to keep the cucumbers from coming out of the liquid), and I often add a small bunch of dill from the garden. I cover with the lid and use an airlock. The brine has to cover the cucumbers, to avoid any oxygen contact. It's important to use a non-reactive jar like glass.
After about 7-10 days at 70 degrees, they are done.
One of my friends adds calcium chloride (pickle crisp) to his to keep them crispier.
A 2 1/2% brine is 1 quart of water with 24 grams of salt dissolved in it. I heat up the water, add the salt and stir well and then let it cool before adding it over my pickles.
Sometimes I put other veggies in there like summer squash, and I especially love carrots. I like serranos in there also.
After about 7-10 days at 70 degrees, they are done.
One of my friends adds calcium chloride (pickle crisp) to his to keep them crispier.
A 2 1/2% brine is 1 quart of water with 24 grams of salt dissolved in it. I heat up the water, add the salt and stir well and then let it cool before adding it over my pickles.
Sometimes I put other veggies in there like summer squash, and I especially love carrots. I like serranos in there also.
Not much- I like things really hot and they don't impart much bite at all.
Thanks for posting that Yooper! Would adding some of the bottom of a jar of Bubbies fermented dills help or hinder?
I don't know what Bubbies is, but if it's got a lacto starter in it, it should be fine.
Their hard to find around here, but their dills are lacto fermented and are awesome. I've read about people using left over brine as a starter for vegetables I think. I'll give it a try!
I tested my pickles after a week and they didnt smell too great and definitely didnt taste sour. Did i do something wrong? Did a 2% brine, with 2 garlic cloves, mustard seed, dill, and a bay leaf. The brine got really cloudy like they said it would. However, they taste nothing like people say they are supposed to. Any suggestions?
Wait longer
