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!
Servings: 1 gallon
- 1 packet Cutting Edge Cultures - or 1 cup kefir whey
- 1 cup Water - to mix starter culture
- 3-4 pounds pickling cucumbers - 3- to 5-inch is ideal, but if all you have is large cucumbers, cut them into spears
- 6 tablespoons Celtic Sea Salt
- 2 cloves garlic - peeled and chopped
- 3 tablespoons whole dill seed
- 2 tablespoons whole coriander seed
- 1 teaspoon whole mixed peppercorns
- 1 teaspoon juniper berries - Optional
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dill weed
- filtered water
- 1 Gallon Jar with Airlock Lid - optional
- 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.
- Mix all seasonings and spices in a bowl with a spout for easy pouring.
- Place cucumbers in jar. (Some of the seeds fall to the bottom.)
- 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.
- 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.
Storage note: These pickles can be kept in a covered airtight jar in the refrigerator for up to nine months.