DILL PICKLES

Difficulty: Easy
Active time:
5 mins
Total time:
2h 5 mins

Crunchy and sour, these pickles are fermented with dill and garlic for a final product that’s both fragrant and scrumptious!

PRODUCTS YOU WILL
NEED FOR THIS RECIPE
DIRECTIONS
5L GLASS
FERMENTATIONC ROCK 
45 FERMENTED
FOODS RECIPE BOOK
Ingredients
Dill Pickle 

3 CUPS (750 ML) KIRBY CUCUMBERS

 

 

1⁄2 BUNCH DILL
 

 

5 CLOVES GARLIC
 

 

3 TSP (7.5 ML) MUSTARD SEEDS

 

3 TSP (7.5 ML) PEPPERCORNS
 

 

4 CLOVES
 

 

1 TBS (15 ML) COARSE SALT
 

 

4 CUPS (1 L) WATER

Soak the cucumbers in water for 2 hours. Scrub and rinse.

Place half of the bunch of dill in your Mortier Pilon fermentation jar. Add the cucumbers and the rest of the dill along with the garlic, mustard seeds, pepper, and cloves.

Prepare a brine solution by combining the 8 cups (2 L) of water and coarse salt. Add the brine to the jar. Make sure to leave 3⁄4 of an inch (2 centimeters) of headspace between the mixture and the rim of the jar.

 

Let the mixture ferment at room temperature, covered, for 1 week. Once the desired level of fermentation has been reached, refrigerate or serve.

Other recipes for you
SPICY CHUTNEY
VEGGIE FERMENTATION
DONGCHIMI | 
WATER RADISH KIMCHI
KIMCHI
SOUR SHCHI
SAUERKRAUT

SUIVEZ MORTIER PILON

MORTIER PILON EST UNE MARQUE DE LA FAMILLE MMTUM

Contactez-nous à info@mortierpilon.com | Retrouvez nos produits sur mmtumshop.com | Travaillez avec nous sur mmtum.com

© Mmtum Inc. Tous droits réservés. Mortier Pilon est une marque commercial déposée par MMTUM. Politique de confidentialité / Cookies | Mentions légales