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LOCATION: Recipes >> Preserving >> Half Sour Dills 04

Print this Recipe    Half Sour Dills 04

Makes 1 Quart

1/4 teaspoon black peppercorns, crushed
1/4 teaspoon coriander seeds, crushed
1 bay leaf
1 garlic clove, chopped
1 quart 3- to 5-inch pickling cucumbers
1 dill head
1 chile pepper, slit lengthwise
1 1/2 tablespoons pickling salt
3 cups water

Put the peppercorns, coriander, bay, and garlic into a quart jar.
Gently wash the cucumbers, and remove the blossom ends. Pack the
jar with the cucumbers, adding the dill head and chile pepper. Add
the salt to the water, and pour the brine over the cucumbers,
leaving 1 inches headspace. Push a quart freezer bag into the mouth
of the jar, and pour the remaining brine into the bag. Seal the
bag. Keep the jar at room temperature, with a dish underneath if
the seeping brine might do some damage otherwise.

Within 3 days you should see tiny bubbles rising in the jar; this
means that fermentation has begun. If scum forms on top of the
brine, skim it off daily, and rinse off the brine bag. lf so much
brine bubbles out that the pickles aren't well covered, add some
more brine made in the same proportion of salt to water.

The pickles should be ready within a week, when they taste sour
and when the tiny bubbles have stopped rising. Skim off any scum
at the top of the jar, cap the jar, and store the pickles in the
refrigerator for about 3 days, after which time they should be
olive-green throughout. They are best eaten within about 3 weeks.


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