Best Fermented Dill Pickles Refrigerated Clausen Type Recipes

Claussen-Like Refrigerator Pickles image

Provided by Para_chan

Time P6DT22h59m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 cups distilled water
1 cup white vinegar
1 tablespoon non-iodine kosher salt
1/2 teaspoon minced dried garlic
1/4 teaspoon yellow mustard seeds
2 -4 black peppercorns
2 -4 whole allspice
1/2-1 whole dried cayenne pepper
1 pinch dill seed
1 pinch dill weed
1 pinch turmeric
1/4 teaspoon sugar or 1 whole carrot
washed cucumber

Steps:

Combine the water, vinegar and salt and bring it to a boil.
Put the spices and cucumbers in quart jars.
Pour the brine mixture over the cucumbers and spices in the jars and seal.
Put them in the refrigerator: Ready in 7-10 days. Keeps 8 - 19 weeks.
Brine can be re used.
This recipe can be multiplied by keeping these proportions: 3 parts water, 1 part vinegar and the spices are for a quart jar.

Nutrition Facts : Calories 17.4, Fat 0.1, Sodium 1750.3, Carbohydrate 1.4, Fiber 0.2, Sugar 0.5, Protein 0.2

Fermented Kosher-Style Dill Pickles image

Provided by Doug in Manhattan

Time P3DT20m

Yield 16

Number Of Ingredients 7

½ gallon water
2 pounds Kirby cucumbers
1 cup tap water
⅓ cup kosher salt
5 cloves fresh garlic, or more to taste
1 bunch fresh dill, stems trimmed
3 dried chile de arbol peppers

Steps:

Pour 1/2 gallon of water into a large container or pot. Cover loosely and allow to sit for 24 hour to allow dissolved chlorine to escape.
Crisp cucumbers by storing in the refrigerator or soaking in very cold water for 1 hour.
Bring 1 cup water to a boil in a saucepan. Add salt and stir to combine. Set aside to cool.
Wash cucumbers in cold water and remove any blossoms that may be clinging to them. Quarter large cucumbers lengthwise. Cut medium cucumbers in half lengthwise. Leave gherkin-sized cucumbers whole.
Peel and gently crush garlic cloves, but don't splinter them into fragments.
Pour cooled salt water into a 1/2-gallon Mason jar. Add cucumbers, garlic, dill, and dried chile peppers, arranged attractively. Pack cucumbers tightly; they will shrink as they pickle. Fill the jar with the dechlorinated water until cucumbers are just covered to avoid overly diluting the brine.
Loosely cover the jar and set aside at room temperature. Set the jar on a dish if it is very full, to catch any dribbles. Give the pickles 12 to 24 hours to begin fermenting. Refrigerate them, in brine and loosely covered, as they approach the stage of pickling you prefer: new, half-sour, or sour. Don't overshoot the mark, as refrigeration slows, but does not stop, fermentation.

Nutrition Facts : Calories 29.5 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 0.3 g, Protein 1.2 g, Sodium 1906 mg, Sugar 1 g

Fermented Dill Pickles - Refrigerated

Provided by Malinda Coletta

Time 15m

Number Of Ingredients 8

Steps:

1. Rinse but do not wash the cucumbers. In your container add garlic, peppercorns, and vinegar. Dissolve salt in water and add to container. Stir. Add your cucumbers and dill. Fill container the remaining way with water. Cover. Fermentation sequence 1. Clear brine - no cloudiness for 1 to 3 days 2. Cloudy brine with gas formation, 2-3 days 3. Cloudy brine - no gas formation, 5 to 6 days Pickles ready to eat after 10-11 days. Refrigerate pickles on day 10 or 11 if you do not want to process them. To process the pickles Fill clean, sterilized quart jars with pickles to within 1/2inch of the top. Wipe, seal, and process in a hot water bath at 170 degrees for 15 minutes. Remove and place on towel in a draft free area. Let jars stand for 12 hours. Label and date. Store in a dark, cool area.