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FERMENTED DILL PICKLES
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Lark
Wisconsin zone 4/5
2281 Posts
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May 12, 2017 - 6:15 am

Last Summer I tried to make fermented pickles.  Wanted a pickle that actually was good for you, tasted great and crisp.  Like a 'deli' pickle.  No success.  I am giving it third try. A couple months ago I bought organic an English cucumber and used the same recipe. Much too salty.  A couple days ago I bought organic 'little cukes' about 6" long and thin.  This time I cut on the salt by 1/3 and added more dill seed.  I prefer fresh dill, but that isn't an option right now.  I am letting them ferment between 5-7 days.  I will try one at 5 days and see what I think.  I am making only a quart at a time until I get this recipe to my liking.  Then I will 'blog' about it and share my recipe success.LaughHave any of you tried fermenting pickles?

Dousman, Wisconsin, zone 5

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CarolJean
central Wisconsin
99 Posts
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May 13, 2017 - 9:33 am

I've been meaning to ask about your fermented pickles so thanks for the update. I'm looking forward to a recipe you like.  I would like to have pickles similar to Clausen.  I tried a copycat recipe last year but I was not happy with it either.

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Lark
Wisconsin zone 4/5
2281 Posts
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May 16, 2017 - 6:53 am

Tasted my pickles after 6 days.  They do not taste like a 'deli' pickle.  I think it may be the spices.  I used a 'pickling spice' mix, along with extra dill seed, garlic, onion and cayanne.  My next quart I will eliminate the pickling spice and try my own mix.  I think I will only use dill, mustard seed, garlic.  If that doesn't please me and hubby I will start adding from there different combinations.  In the meantime I need to do some internet searching for the 'old fashion' DELI PICKLE.  Wish me luck.

Dousman, Wisconsin, zone 5

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