Deli Style Dill Pickles
- Servings: 10
- Prep Time: 2 hr
- Cook Time: 2 wk
- Tags: #pickling
Perfect to go with a good deli sandwich or BBQ outing. These fresh fermented pickles have a good crisp flavor packed with flavor and seasoning.
Ingredients
Directions
- In a large bowl, soak the mini cucumbers in cold water for 2 hours.
- Warm the ½ gallon of water in the microwave or stovetop (not boiling).
- In a clean jar, make the brine by dissolve the non-iodized sea salt into the warm water.
- In a clean and sterile 1 gallon jar, add garlic, dill seed, coriander seed, mustard seed, black peppercorns, fennel seed, and crushed red pepper.
- Add mini cucumbers into the pickling jar.
- Pour in the brine solution over the mini cucumbers.
- If the brine doesn’t cover the mini cucumbers, make more brine solution using: 1 scant tablespoon non-iodized sea salt to 1 cup of warm water.
- Place the grape leaves on top of the mini cucumbers to form a nice plug at the top of the jar so the cucumbers (which will rise to the top after you pack them in) don’t go above the brine.
- Place a clean and sterile weight (e.g., glass weight, rock, etc.), on top of the leaves and mini cucumbers. You want the cucumbers and leaves to be completely submerged in the brine at all times.
- Cover the jar loosely with a lid or cloth (do NOT seal).
- Leave jar at room temperature and out of direct sunlight for 2 weeks to ferment.
- Occasionally skim off any any white film that may form on the top of the brine.
- After 2 weeks, remove the weight and grape leaves. Seal and store in the fridge to slow fermentation and enjoy as needed.
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