Homemade Fermented Dill Pickles

Greg1959

Well-known Member
Anybody make them? I've done them in crocks but now I'm
going to try the ones that are made with an 'air-lock' on
quart jars.

Supposed method keeps the oxygen from getting into the jar and 'making the brine go bad. Plus, it keeps the 'scum' from forming on top of the brine. You remove the air-lpck and seal with regular lid once fermentation is complete. Refrigerate to stop/slow fermentation just like Clausens and they taste like Clausens too.

Side note: They are promoted to be "good" for you because the are 'loaded' in Probiotics.
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Ohhh boy o boy! Let us know what happens, how long they hold, and the quality. I have only made bread and butter pickles for my mom. They really smell good but I can't stand the taste of them. I would luuuve to try what you are doing. Can you post everything you need and a very precise how to do it when you get the chance? Look forward to hearing from you. Bet there are others who want to know how. There is a hardware store near me that as a pretty good size section on nothing but wine,beer, and canning. He has the mixes for cooked and canned p8ckles and they tast good but nothing like you are doing. He has gallon jugs of 10% vinigar for pickles. WOW... does that stuff make your fillings buzz when you have a tiny taste of that power vinegar.
 
jeffcat- Linked is the way I make my canned dill pickles. I also add i/4 tsp of "Pickle Crisp" to each quart jar. Dang those are good. You have to let the jars set for at least 3 weeks for the pickles to 'cure'. They are good!

I'll post another post in a minute to show the method I'm going to use to make fermented pickles......
canned dill pickles
 
jeffcat- here is the video I'm going to follow for the fermented dill pickles. I bought 5 airlocks(they are just like the one in the linked video) for 95 cents each at a Beverage Center for homebrew and the grommets at Lowes to make my own fermentation lids.

There are a lot of vids on u-tube on how to do them but this is the recipe that looks pretty good to me....
fermented pickles
 
Mmmmmmm. Sounds good.

We love the mini Claussen dills. HyVee stores sell a similar type, costs a bit less.
 
jeffcat- I'm NOT going to use the Clove or Mustard seed in my pickles, like the video calls for. I don't like the flavor of them.

Also, use distilled water and NO vinegar.
 
I make all kinds of fermented stuff. I put grape leaves on top under the weights to keep things from floating up and to make them crunchy. Been eating a lot of pickled okra and just put on a batch of baby corn Friday. Never tried the air locks, I use crocks with a water trap, then jar and refrigerate when done enough
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