GARLIC DILL PICKLES: homemade goodness that is so easy to make, rich in probiotics & good bacteria and so beneficial for your gut! ❤️
The base recipe is just cucumbers, water and salt but feel free to add garlic, dill, spicy peppers or peppercorns.
• INGREDIENTS •
8 cups (2L) filtered water
1/4 cup (60g) sea salt
20 small Persian cucumbers
1 garlic head, peeled
1 bunch fresh dill
3-4 bay leaves
• EQUIPMENT •
1 gallon (3.8L) glass jar
fermentation weight
• METHOD •
Add the salt to water and stir until fully dissolved. Place cucumbers, garlic, dill and bay leaves into a clean 1 gallon (3.8L) jar.
Pour the salt water into the jar up until the top. The vegetables need to be fully covered with salt brine to prevent bad bacteria growth. Place a fermenting weight on top to help keep the vegetables submerged and put in a dark spot to ferment for 1-3 weeks. Place a plate underneath to collect any overflowing liquid without making a mess.
Open or ‘burp’ the jar carefully twice a day to avoid pressure build up and potential jar breakage. Once done, move to the fridge to slow down fermentation. The pickles can be stored in the fridge for several months.
For more probiotic-rich recipes and all my knowledge on fermentation, check out my new ebook: https://stan.store/kirstyk
28 Comments
• INGREDIENTS •
8 cups (2L) filtered water
1/4 cup (60g) sea salt
20 small Persian cucumbers
1 garlic head, peeled
1 bunch fresh dill
3-4 bay leaves
• EQUIPMENT •
1 gallon (3.8L) glass jar
fermentation weight
• METHOD •
Add the salt to water and stir until fully dissolved. Place cucumbers, garlic, dill and bay leaves into a clean 1 gallon (3.8L) jar.
Pour the salt water into the jar up until the top. The vegetables need to be fully covered with salt brine to prevent bad bacteria growth. Place a fermenting weight on top to help keep the vegetables submerged and put in a dark spot to ferment for 1-3 weeks. Place a plate underneath to collect any overflowing liquid without making a mess.
Open or ‘burp’ the jar carefully twice a day to avoid pressure build up and potential jar breakage. Once done, move to the fridge to slow down fermentation. The pickles can be stored in the fridge for several months.
No shit
That color of water happened to my jar pickles that is bought its like white this is a scam than its gone taste a wierd smell and its not good for u bc it could make u sick and its very soft when u touch it so its not good
looked like it was from the zombie apocalypse 😭🙏🏻
Are you sure that’s safe to eat?
In or out of the fridge?
zombie pickles
Sad sad people in the comments 🤣. I guess they like the store bought pickles with tons of chemicals over healthy ones made at home
How to avoid mold on top?
Can I make it without dill? I can't eat dill
Cleopatra knew this that's y she ate them
How long will they last in the fridge
"IS PICKLE"
"Do you have any preservatives?"
"SIR I DONT KNOW WHAT THOSE ARE IS PICKLE"
No vinegar?
Supposed to be cloudy?
What's the chances that it go wrong and i die
Love it 🎉
Mom made these pickles with Chicago pickling pickles, lots of Dill, more salt and lots O Garlic , Marjoram in Giant Crock Pots with upside down plate and brick on top and something else I can’t remember.
Adding a thin towel on top. Crispy, non refrigerated Dill Pickles. A month or more or less and they were ready.
I miss them
Can u also add some vinegar?
🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒🥒👩🦱🙏🏰🏰🏰🏰🏰🏰🏰🏰🏰🏰🫶🫶🫶🫶🫶🫶🫶🫶🫶🫶🫶🫶Grace and peace be unto you and to this place. Thank you. 🌹🌹🌹God bless you. ❤️❤️❤️🤍🤍🤍Blessings in an abundance of the faith. I salute you. ❤️❤️❤️🤍🤍🤍Will you believe and receive Jesus Christ as your Lord and personal saviour??? I do. 🌈🌈🌈
God, thank you for healing our land and everyone and everything within your great and glorious creation in Jesus mighty name. Amen 🙏
Thank You for Your time
Should add vinegar as well….
That’s ONE Humongous Jar 😮🫙
My first jar of pickles
you’re missing vinegar
Do these work?
Ewwww not THOSE cucumbers. This is gonna taste foul.