Fermented Dill Pickles

Fermented dill pickles are pretty easy.  I was gifted some great cucumbers from my sister-in-law. I didn't have time to make pickles right away so I put them in water and stuck them in the frig.

Ingredients:

7-10 smallish cucumbers

7 cloves of garlic

4 sprigs of fresh dill

4 Tablespoons salt

1 teaspoon mustard seed

1 teaspoon black peppercorns

4 - 6 cups filtered water

1 half gallon canning jar

2 grape leaves

First pile in a layer of chilled cucumbers.  Then add some garlic and dill sprigs.  Continue layering until you have fit all your cucumbers in the jar with a two inch head space. 

Next add your peppercorns and mustard seeds. 

Mix up 4-6 cups of filtered water with your salt and stir until dissolved.  Add the water (brine) over the seasoned cucumbers in the jar.  Make sure the brine covers the cucumbers.  Add more water accordingly.  Top everything off with a grape leaf or two to keep the cucumbers from the air at the top. 

Finally cap your jar with an air lock or metal canning lid.  If you are using a metal canning lid you will have to keep an eye on the fermenting and may have to burp the lid once a day. 

Let your jar sit for about 2- 3 weeks, depending on your house temperature.  The warmer your house is, the faster fermentation happens.  You will start to see the color changing.  You can taste your pickles to see if they are done or keep fermenting longer for a really sour dill pickle. 

When your pickles are done.  Take off the air-lock and lid. Put a canning lid or plastic lid on the jar and pop it into the frig.  They will keep in the frig for a while.  Mine never last very long because we eat them so quickly.  ENJOY!