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Donna’s Dill Pickles

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Donna's Dill Pickles
If you have ever had Bubbies Pickles, then you will like these pickles. You can even use these ingredients to make Dilly Green Beans. Fermented pickles have billions of probiotics and I have a pickle almost everyday. It only takes three days to make them and they will last up to nine months in your fridge. Give them a try!~Donna
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Materials
Ingredients
  • 1packet Cutting Edge Culturesor 1 cup kefir whey
  • 1cup Waterto mix starter culture
  • 3-4pounds pickling cucumbers3- to 5-inch is ideal, but if all you have is large cucumbers, cut them into spears
  • 3tablespoons Celtic Sea Salt
  • 2cloves garlicpeeled and chopped
  • 3tablespoons whole dill seed
  • 2tablespoons whole coriander seed
  • 1teaspoon whole mixed peppercorns
  • 1teaspoon juniper berriesOptional
  • 1/2teaspoon red pepper flakes
  • 1teaspoon dill weed
  • filtered water
Servings: gallon
Units:
Instructions
  1. If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
  2. If you're wanting spears, chop cucumbers in half. Place flat side down and cut into spears. You can also use whole little cukes made for pickling.
    If you're wanting spears, chop cucumbers in half. Place flat side down and cut into spears. You can also use whole little cukes made for pickling.
  3. Mix all seasonings and spices in a bowl with a spout for easy pouring.
  4. Place cucumbers in jar. (Some of the seeds fall to the bottom.)
  5. Add seasonings & spices, Cutting Edge Culture, or kefir whey, and cover with water, leaving an inch or two at the top.
    Add seasonings & spices, Cutting Edge Culture, or kefir whey, and cover with water, leaving an inch or two at the top.
  6. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for three days. After three days, place the container in the refrigerator.
  7. Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.
Recipe Notes

Storage note: These pickles can be kept in a covered airtight jar in the refrigerator for up to nine months.

CulturedFoodLife.com
4 Responses to "Donna’s Dill Pickles"
  1. If you are the using the juice from a previous batch of cultured veggies, how much do you use and then do you still add the salt the recipe calls for since the old juice will be salty.

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