Fermented Dill Pickles (Maybe?)

I'm starting to wonder if I'm a glutton for punishment, or maybe failure.

Grandma showed me another dill pickle recipe. Instead of thinking, I've already tried and failed this year, I thought, "Well, this looks promising!"

This one really was much simpler. And it doesn't have any sugar in it, which I want to avoid anyway. And it's a fermented pickle. With apple cider vinegar! (One of the best things in the world for you, but it must be the organic kind, with the mother in it. My husband claims to have an allergic reaction to it. He's allergic to healthy things.)

So I went to the farmers market, hoping to find some of the last cucumbers. I didn't need many, this recipe called for only 2 quarts, but I got enough for 4 quarts. (Because I don't know how many pickles go in one quart.)


I sliced the cucumbers, and the white onion, peeled the garlic and laid out the dill weed. Eowyn helped. She loves peeling things. Thankfully, I've shown her that there are things that need peeling. And some things do not need to be peeled.


We packed the jars with cucumbers, onions, garlic and dill in layers. That's when I figured out I had enough for 4 quarts. I kept having to run around looking for quart jars and washing them. And Eowyn had to keep peeling more garlic.


This is the brine ingredients. I did not have to double them, not sure why but I had plenty of brine for the 4 quarts and some for the counter and floor too, since I spilled them and made a big mess.


You don't heat the brine, although the water has to be warm. I mixed the salt in first with the warm/hot water to dissolve the salt. And then added the apple cider vinegar. Then just pour into the jars, and put some lids on. You don't have to water bath these, they'll just have to ferment for a couple of weeks or so. I'm really not sure how long to leave them because the recipe wasn't that explicit. (One of the problems with recipes, I think, is from recipes that are written by people who know too much about cooking, etc. They don't label every step because it's common-sense for them, but for me, it's not.)

At least, it was a relatively easy process. So if they are terrible again, I'm not out hours of work. I'll let you know how they turn out! (If you are a dill pickling expert and see a problem that will result in the poisoning of my family, please let me know. Thank you.)

Here's the recipe:

The Brine:
2 qt. warm water
3/4 c. salt
2 c. apple cider vinegar

Pickling cucumbers, sliced (enough to fill 2-4 quart jars
1 white onion, sliced
6-12 cloves of garlic
dill weed

Pack jars in layers of cucumbers, onion, garlic, and dill. Pour brine over cucumbers.

2 comments

  1. I am actually allergic to ACV too! I have no idea why, if it touches my skin I break out in an itchy rash.

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    Replies
    1. My husband loved hearing this! I give him a hard time because he's got some of the worst allergies; all raw fruits and vegetables, nuts, and the usual pollen allergies. So, many of the things I read about being good for us, like ACV, he can't eat.

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