Fermented Dill Pickles

This fermented pickle has a little bite with the added vinegar.

Instructions

1. Wash cucumbers wells
2. Cut 1/16 off blossom end and discard
3. Leave ¼ of stem attached
4. Place half of dill and spices on the bottom of the clean suitable container
5. Add cucumbers, remaining dill, and spices
6. Dissolve salt in vinegar and water and pour over cucumbers
7. Add suitable cover and weigh down so all is submerged
8. Store at 70°F for 3-4 weeks
9. 55-65°F temperature will result in a 5-6 week fermentation process
10. Avoid temperatures over 80°F
11. Check the container several times a week to remove mold and scum

Fully fermented pickles can be stored in the original container in the refrigerator as long as you remove the scum on a regular basis. Canning is an excellent way to store them.

Canning

1. Pour the brine into a saucepan
2. Heat slowly to a boil and simmer for 5-minutes
3. Filter the brine through a coffee filter to remove cloudiness if desired
4. Fill clean canning jar with pickles and hot brine leaving ½ headspace
5. Adjust lids
6. Process in boiling water canner, pints 10 minutes, quarts 15 minutes