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Fermented Dill pickles

Use the following quantities for each gallon capacity of your container.

4lbs of 4 inch pickling cucumbers
2 tbls dill seed or 4 to 5 heads fresh or dry dill weed
1/2 cup salt
1/4 cup vinegar (5 percent)
8 cups water and one or more of the following:
2 or more cloves of garlic (optional)
2 or more dried red peppers (optional)
2 tsp whole mixed pickling spices (optional)
a couple sprigs tarragon (optional)

Procedure: Wash cucumbers. Cut 1/16 inch of blossom end and discard.
Place half the dill and spices on the bottom of a clean suitable
container. Add cucumbers, remaining dill and spices. Disolve salt
in vinegar and water and pour over cucumbers. Add suitable cover
to weight down and cover container. Store between 70 and 75 degress
F. for about 3-4 weeks. (I'll start eating them after about a
week) Lower tempertures are ok but it will take longer for cucumbers
to ferment. Fully fermented cucumbers can be stored in original
container for about 4-6 months, provided they are refridgerated
and surface scum and molds remove regularly.

p.s I'll take the pickles while fermenting and add them to half
and half water and vinegar with garlic and hot pepper (NO SALT)
and refridgerate a few days. Really tasty this way.


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