How To Make Fermented Kosher Dill Pickles


How To Make Kosher Dill Pickles- Fermented Dill Pickles
I am using fresh organic cucumbers straight out of the back yard which are great because the end product is mouth watering!
The store bought cucumbers generally have some type of wax or spray on them which can inhibit the growth of fermentation.
Choose the best quality of cucumbers so you can really get what you’re looking for.

Salted brine ratios:
1- gal bottled water
1- cup kosher salt
Dill flowers
Garlic cloves
Black peppercorn
Spicy chilies
Coriander seeds

Dilute the salt into the water before pouring over the vegetables.
Pour the brine over the cucumbers and make sure you have enough to cover them completely so they are fully submerged under the liquid brine. Let ferment at 65-75 Fahrenheit temp from 2-4 weeks or until you like the taste of them and then bottle them up in clean jars and put them in the refrigerator and enjoy them for months to come.

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