Cover the surface with baking paper and weigh it down with a plate. Dill flowers are best harvested just as they finish flowering and when the tear-shaped green seeds are beginning to set. Test a pickle for flavor and crunch. Scale 1x 2x 3x Ingredients. I’ve made it. If you can’t get any dill flowers, then a few dill fronds can be used instead. For the first ten days, I left them in the brine which I admit is really salty. Heat gently, stirring all the time, until the sugar has dissolved. Canning and Preserving
Add a teaspoon of dill and mustard seeds and a garlic clove to each jar. Pack the gherkins or cucumber spears into the prepared jars as snugly as you can.
Add more brine if necessary. Cut each half into 3–4 slices lengthwise, then cut the lengths in half on the diagonal so you end up with spear-shaped pieces about 6–7cm/2½–2¾in long. I think next time to cut the amount of salt a bit. Reserve any extra brine to add if necessary during the fermentation process. A true dill cucumber is between the size of a gherkin and a small cucumber, but if you can’t get hold of any, you can use gherkins or small immature cucumbers instead. But otherwise it turned out very nice! Pour pickling brine into the crock.
https://www.amodernhomestead.com/dill-pickle-recipe-for-canning
Cover and store finished pickles in the refrigerator. This is a very old fashioned way of doing dills.
Add cloves, bay leaves, coriander seeds, and black peppercorns. Place crock where it can ferment at a temperature between 65 and 75 degrees F. Let pickles ferment for a week, checking every day to ensure pickles remain submerged. Cover crock. Flavor - yuk. Next is Bread and Butter Pickles ......
Recipe yields 1 medium jar of pickles (about 2 cups sliced pickles or 16 spears).
Gently tap or shake the crock to eliminate any air bubbles.
Extremely salty. They are delicious and perfectly sour. Tip into a colander and rinse the gherkins or cucumbers under cold water. After about 8 days, you can skim off the foam. Top with more brine. This recipe starts with 1 pound of cucumbers for easy batching and scaling. Luckily I decided to taste the brine be...
Not edible. Screw the lid tightly and invert the jar for a minute or so, to ensure the lids are sterilised, then turn the right way up and leave to cool.The salt draws out the excess moisture from the vegetables, which will help keep them crisp, intensify their flavour and improve their preservation by preventing the excess water diluting the vinegar.Prepare your jars and lids shortly before you need them. I weighed my salt out since I wasn't using kosher salt. Remove from the heat.
This recipe for dill refrigerator pickles is ready in 1 to 3 hours, depending on how you slice your cucumbers. I'm pretty sure if you measure your salt right and store the fermenting pickles at an appropriate temperature you'll get crunchy pickles."
Pickling cucumbers are the variety used for pickles. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Flavor - yuk.
Wash the gherkins or cucumbers. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Extremely salty.
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