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Fermented Dill Pickles
Fermented Dill Pickles

Before you jump to Fermented Dill Pickles recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.

In general, people have been taught to believe that “comfort” foods are terrible for the body and should be avoided. Often, if your comfort food is a sugary food or another junk food, this is true. Otherwise, comfort foods could be really healthy and good for you. Several foods honestly do boost your mood when you eat them. When you feel a little down and need an emotional pick-me-up, try some of these.

Cold water fish are great if you are wanting to be in a better mood. Cold water fish like tuna, trout and wild salmon are high in DHA and omega-3s. These are two things that really help the grey matter in your brain function a lot better. It’s true: consuming a tuna fish sandwich can really help you overcome depression.

As you can see, you don’t need to eat all that junk food when you want to feel better! Try several of these instead!

We hope you got insight from reading it, now let’s go back to fermented dill pickles recipe. To make fermented dill pickles you only need 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Fermented Dill Pickles:
  1. Use 46 oz jar sterilized
  2. Take 8 medium pickling cucumbers
  3. You need 1 1/4 pints water
  4. Prepare 6 tbsp salt
  5. Take 1 tbsp whole pepper corns, black
  6. Take 2 clove garlic cloves, crushed
  7. Take 1 tbsp dill weed
  8. Use 2 tbsp dill seed
  9. Prepare 1 gallon zip lock bag
  10. Provide 1 water
Steps to make Fermented Dill Pickles:
  1. Take the jar fill with cucumbers. Add dill weed and seed. Add crushed garlic.
  2. Take the water hot from the tap add salt and desolve the salt. Pour it over the contents of the jar.
  3. Take the zip lock bag add water cover over the opening of jar. This will allow gases to escape safely. Put in a cool dry place.
  4. Let sit 6 - 7 days when bubbles have quit rising. Check it a couple of times a day to skim the scum off top if any gets on bag rinse it off.
  5. Once this happens, cover the jar loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be throwed out.
  6. I put a cucumber across the rest that fit tight to keep the rest below the brine at least 2 inches. This is important. The longer the stay in the brine the more sour they become.

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