Fermented Dill Pickles – Refrigerated “Clausen” Type
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- fresh dill flower heads, or
- 2 Tbsp
- dried dill seed
- 12 clove
- cloves garlic
- 1/4 c
- white vinegar
- 1/2 c
- kosher salt
- 1 1/2 qt
1. Clear brine – no cloudiness for 1 to 3 days
2. Cloudy brine with gas formation, 2-3 days
3. Cloudy brine – no gas formation, 5 to 6 days
Pickles ready to eat after 10-11 days.
Refrigerate pickles on day 10 or 11 if you do not want to process them.
To process the pickles
Fill clean, sterilized quart jars with pickles to within 1/2inch of the top. Wipe, seal, and process in a hot water bath at 170 degrees for 15 minutes. Remove and place on towel in a draft free area. Let jars stand for 12 hours. Label and date. Store in a dark, cool area.