Best Fermented Or Brined Pickles Recipes

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GRANDMA'S FERMENTED DILL PICKLES



Grandma's Fermented Dill Pickles image

This traditional recipe makes fermented pickles really easy. Just pack them in a jar and leave them in a dark, cool location for up to 6 months! Skip the work of canning and enjoy probiotic pickles all winter long.

Provided by Emillie

Categories     Pickles

Time 10m

Number Of Ingredients 9

2 lbs pickling cucumbers
1/3 cup pickling salt
4 cups water (chlorine-free)
2 cups of chlorine-free water
1/4 cup vinegar (5% acidity)
2 tbsp pickling salt
1 tsp grated horseradish (see notes for alternatives)
1 sprig of dill
1 tsp mustard seed

Steps:

  • Trim the blossom ends off the cucumbers.
  • Mix the icing solution using cold water, and let the cucumbers soak in the icing solution overnight (for 8 to 18 hours). Keep the cucumbers submerged in the icing solution by weighing them down with a dinner plate or bags of ice. If it's really warm in your house, stash them in the fridge for the icing.
  • Once you've set up the cucumbers for icing, mix the pickling brine ingredients (vinegar, salt and water), bring to a boil and simmer for 10 minutes.
  • Divide the hot brine between two sterilized 1-quart mason jars and allow to cool overnight.
  • The next morning drain the cucumbers and pack them into the brine-filled mason jars, along with the dill, horseradish and mustard. Use a weight to keep the pickles below the brine and leave at least 1 inch of headroom at the top of the jar.
  • Put a lid on the jar that will allow gas to escape while keeping out mould and other contaminates. (See the section above for different jar and lid options).
  • Store the jar in a cool dark location.
  • The pickles will bubble and ferment for 4-5 days, but leave them undisturbed until you are ready to eat them. Let them ferment for at least 1 month and up to a year.

HOMEMADE PICKLES WITH GARLIC AND DILL



Homemade Pickles with Garlic and Dill image

How to make Manhattan-style, fermented Dill Pickles! A simple recipe for making the most flavorful, crunchy, tangy, garlic dill pickles with only 15 minutes of hands-on time. Full of healthy, gut-healing probiotics these little guys are perfect as a low-calorie snack, or sliced and added to sandwiches.

Provided by Sylvia Fountaine

Categories     fermented

Time P4D

Yield ½ gallon

Number Of Ingredients 10

2- 2 1/2 lbs pickling cucumbers- all similar size ( 5 inches)
5 cups filtered water (non-chlorinated- tap water may have chlorine which can inhibit fermentation)
2 tablespoons fine sea salt or Himalayan salt - or basically one heaping teaspoon fine sea salt (7 grams) per one cup of water, for a 3% brine (see notes)
1/4 teaspoon turmeric (optional)
1 teaspoon each: fennel seeds, coriander seeds, allspice, peppercorns, dill seeds, mustard seeds, celery seeds- and feel free to add more peppercorns!
10-12 garlic cloves, sliced (or double for extra garlicky)
1/2 onion, thinly sliced (optional)
big handful of fresh dill
1-3 fresh red chilies - or dried arbol chilies, or add chili flakes (all optional)
3-4 bay leaves (or a grape leaf or oakleaf) all sources of tannic acid-to help them stay crisp.

Steps:

  • Rinse the cucumbers, remove the flower end of each cucumber and place them in an ice-water bath, to crisp them up (15-30 minutes). Leave them whole.
  • Mix salt (2 tablespoons) and 5 cups water until dissolved. Add the turmeric if you like (adds a fresh flavor).
  • In a large, clean two-quart mason jar, place all the whole spices into the bottom. Pack one layer of cucumbers tightly, standing on end, then add garlic and onions (if using), fresh dill sprigs, chilies, bay leaves. Add another layer of cukes, standing on end.
  • Press everything down, leaving an inch of headroom. Pour the salt water brine over the top and weigh down the cukes with fermentation weights so they are submerged under the brine, leaving an inch of headroom, in the jar. (Use a fermentation weight, or a small ziplock back with a little water in it ).
  • Cover the jar loosely with a lid or with a cloth- basically, the pickles will bubble and you want air to be able to escape.
  • Place the jar in a pan or bowl to collect any overflow and leave it in a cool dark place (60-65F) for 2 days (a basement, or lower kitchen cupboard) and check for bubbles or overflow, indicating fermentation. Half sour pickles will take 3-5 days with crisp, white interiors. If is colder than 65F, it may take longer, if hotter, they will ferment faster. Full sour pickles will take 14-21 days (see notes for the stronger saltwater ratio).
  • check for signs of life: bubbles, overflow, or clouding. Tap the jar, and see if tiny bubbles rise to the top. I usually ferment for 3-5 days. Longer ferments will yield tangier pickles but will get softer as they ferment, and lose their vibrant color. Up to you. You can taste them at any point after you see bubbles, and ferment longer if you like. The brine will get cloudy as it ferments- this is a good sign! Once you see active bubbles, you can at this point place the jar in the fridge, where it will continue to ferment, but much more slowly. Keep the pickles submerged.
  • Once chilled, give them taste. They should be crispy and flavorful with a little tang. (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.)
  • If you like fizzy brine, tighten the lid, burping every week or so or try using an airlock. If you don't want to think about it, give the lid one loose twist, so it's on there, but gases can escape.

Nutrition Facts : Calories 16 calories, Sugar 1.3 g, Sodium 297.4 mg, Fat 0.2 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 0.5 g, Protein 0.7 g, Cholesterol 0 mg

FERMENTED KOSHER-STYLE DILL PICKLES



Fermented Kosher-Style Dill Pickles image

These old-fashioned deli-style pickles are created entirely by fermentation, without the use of vinegar. This recipe produces a quantity that fills a half-gallon Mason jar. If you like, add a few non-traditional chile de arbol peppers for their red visual appeal (and spiciness)!

Provided by Doug in Manhattan

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

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

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