Ingredients
- 5 1/2 ounces pickling salt, roughly 1/2 cup
- 1 gallon filtered water
- 3 pounds pickling cucumbers, four to six-inches lengthy
- 1 tablespoon black peppercorns
- 1 tablespoon red pepper flakes
- 2 cloves garlic clove, crushed
- 1 teaspoon dill seed
- 1 large bunch dill
Directions
Combine the salt and water inside a pitcher and stir before the salt has dissolved.
Rinse the cucumbers completely and snip from the blossom finish stem. Put aside.
Put the peppercorns, pepper flakes, garlic clove, dill seed and fresh dill right into a 1-gallon crock. Add some cucumbers towards the crock on the top from the aromatics. Pour the brine mixture within the cucumbers to be able to completely cover. Pour the rest of the water right into a 1-gallon ziptop plastic bag and seal. Put the bag on the top from the pickles ensuring all are completely submerged within the brine. Occur a awesome, dry place.
Look into the crock after three days. Fermentation has started if you notice bubbles rising to the top crock. Following this, look into the crock daily and skim off any scum that forms. If scum forms around the plastic bag, rinse them back and go back to the top crock.
The fermentation is finished once the pickles taste sour and also the bubbles have stopped rising this will take roughly 6 days. If this happens, cover the crock loosely and put within the refrigerator for several days, skimming daily or when needed. Store for approximately 2 several weeks within the refrigerator, skimming when needed. When the pickles should become soft or begin to defend myself against an off odor, this can be a manifestation of spoilage and they must be discarded.
Recipe thanks to Alton Brown, 2007